In addition, different materials have different drying rates and under the same encapsulation process conditions, products will have different residual moisture contents. All this affects product storage and tendency to agglomeration. The polymers used as encapsulation material were poly-ortho ester (ROE – poly(ortho ester)), a,1-so-polymer of lactic and glycolic acids (PLGA – poly(dl-lactide-co-glycolide)) and their blends with different percentages. It can be seen that when using ROE, particle agglomeration is minimal, while particles containing PLGA stick together after 6 h. When using polymer blends, the degree of particle agglomeration varies depending on the proportion of polymers: particles containing PLGA 80 % are less prone to agglomeration.

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.