It is worth noting that increasing the flow rate of any of the phases requires an increase in the oscillation frequency to form microcapsules of the same size. Various vitamins, for example, are encapsulated by extrusion. In this case, vaseline oil containing vitamins is fed into the inner opening of the forming device. The material of the shells is gelatin, a heated aqueous solution of which is fed into the intertube space. Vaseline oil passes through the opening of the inner tube, falls into the layer of gelatin solution, is enveloped by a film and enters the environment with a temperature of about 5 ° C to “solidify” the shell.

However, it is noted that after 5 days, pores are formed on the surface of the particles, which subsequently increase in size and negatively affect the preservation of the encapsulated substance. Due to the relatively high economy and productivity of the process, food additives, flavorings, probio-tic, aromatic oils, antibiotics, enzymes and other substances are encapsulated by this method. Physicochemical methods utilize the phenomenon of coacervation. Coacervation (from the Latin word acervus, meaning accumulation or union) is the formation of droplets enriched with dissolved substance in a solution of high-molecular compounds. The merging of the formed droplets leads to the separation of the system into two equilibrium liquid layers: a layer with a low content of polyelectrolyte and a layer with an increased concentration of polyelectrolyte, called the coacervate layer.