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"Increasing demand for superfood products is significantly influencing the growth of the microencapsulated oil market. Newly developed encapsulation technologies are allowing manufacturers to develop water-soluble oil with greater bioavailability and significantly improved stability.\r\n\r\nSuperiority of oils may degrade due to the formation of unpleasant tastes and off-flavors, oxidative degradation, and generation of free radicals. Significant changes in oil will negatively affect the shelf-life, stability, and overall acceptability of the developed nutraceutical of supplement products. Hence, several end-use industries are adopting oil microencapsulation techniques for manufacturing natural health products containing marine, vegetable, or essential oils.\r\n\r\nMicroencapsulation technology maintains their functional and biological properties and gives a longer shelf-life to consumable products. Gum is one of the most adopted wall materials by manufacturers for microencapsulation of oils by spray drying.\r\n\r\nHowever, manufacturers are investing in developing similar encapsulated effectiveness and better preservation with respect to antioxidant activity and lipid oxidation for seed oil microencapsulation. Although microencapsulation was invented in late 1930 and has developed rigorously since the last decade, it still has significant growth opportunities.\r\n"
<https://www.factmr.com/report/4392/microencapsulated-oil-market>