Abstract
Microencapsulation protects omega-3-fatty acids from autoxidation and thus prevents off-flavour formation in omega-3 supplemented foods. Principal technologies for microencapsulation are spray-drying, extrusion, hydrogel particle formation and complex coacervation. To minimise non-encapsulated oil further processing of the microcapsules or combination of different techniques is required. Selection of the appropriate technology should be defined based on the necessities of the target application.