Microencapsulated sodium bicarbonate, often used in a chemical aeration system, can also be used to stop tortillas or tacos cracking when they are rolled around a filling, comments UK encapsulation ingredients company TasteTech.

The company further added that microencapsulated sugar can work as a colouring agent when used in wraps and pastries, turning the product brown when heated.

TasteTech claims that its process of microencapsulation traps individual ingredients within a microfilm of hardened vegetable oil and transforms them into free flowing easy to handle powders. The encapsulate has a controlled release mechanism that is tailored to suit specific applications and activated by a change in temperature or pH or by product shearing.

Roger Sinton, Managing Director of TasteTech says, "Encapsulation has a number of advantages including, improving flavouring, aesthetics and texture as well as reducing costs and cutting machine down time."