Microencapsulation technology refers to the technology of embedding solid, liquid or even gas and other core materials in semi-permeable or sealed microcapsules using natural or synthetic polymer materials, so that it can only be released at a controlled rate under certain conditions. The microencapsulation of flavor essence can improve the stability of flavor, isolate the contact with the external environment, effectively delay its decomposition, oxidation, volatilization and other metamorphism process, prolong the shelf life of the product, and improve the convenience of storage, transportation and application. Spray drying technology is the most widely used industrial microencapsulation method. It is simple to operate, easy to realize continuous, automated and scaled up production, and has high production capacity. The micro-encapsulated flavors prepared by Burton Group using spray drying technology have been exported to more than 30 countries around the world, with years of technical experience accumulated.