Controlled release may be defined as a method by which one or more
active agents or ingredients are made available at a desired site and time
at a specific rate. With the emergence of controlled-release technology, some
heat-, temperature-, or pH-sensitive additives can be used very conveniently
in food systems. Such additives are introduced into the food system mostly
in the form of microcapsules. The additive present in the microcapsule is
released under the influence of a specific stimulus at a specified stage. For
example, flavors and nutrients may be released upon consumption, whereas
sweeteners that are susceptible to heat may be released toward the end of
baking, thus preventing undesirable caramelization in the baked pro-
duct.