Microencapsulation, the process of coating small particles of a solid or liquid active ingredient in a thin and uniform shell, is a recent development within the Medical Food sector. Active ingredients, such as riboflavin (Vitamin B2), may impart an unpleasant taste, odor or color unless there is a protective microencapsulated coating. Microencapsulation can also protect active ingredients themselves from acidity, alkalinity or moisture, as well as from heat, oxidation, and other environmental rigors. Microencapsulation can also control the release rate of the active ingredient over time, or ensure that the active ingredient is delivered to the portion of the digestive system where it is most bio-available