Dear Mohamed Morsy,

At present, controlled release systems are widely used in food applications for many advantages-

1) The active ingredients are released over prolonged periods of time;

2) Loss of ingredients, such as vitamins and minerals, during processing and cooking can be avoided or reduced;

3) Reactive or incompatible components can be separated;

4) The active agent is released from the controlled release delivery systems by diffusion, biodegradation, swelling or osmotic pressure;

5) Thermally sensitive controlled release of flavor compounds to improve the appeal of frozen baked foods upon heating;

6) Active packaging materials able to release antimicrobial compounds into foodstuffs to inhibit or slow down bacterial growth during storage.

Thanks for your answer

Flavors are usually volatile in nature. Controlled release of flavoring agents may improve aesthetic appeal or nasal sensation with taste sensation during shelf life of food