Functional food additives have been used in food products in the pursuit of healthier products, that are, for example, low calorie and fortified with nutrients. Among these, high-intensity sweeteners and low molecular weight bioactives have flavor profiles that can be unpalatable in and need to be managed to improve their widespread use in food products. With this goal, we have explored encapsulation techniques as taste modification strategies for Rebaudioside A and L-tryptophan and the loss of sweetness with heat observed for thaumatin. Rebaudioside A exhibits bitterness and metallic aftertaste at higher concentration. To mitigate this shortcoming while retaining the beneficial sweetness, a nano-sized mucoadhesive delivery vehicle was fabricated from whey protein isolate and pectin. The nanocapsules are better retained on the tongue mucosa, producing a more targeted and prolonged release of the sweeteners. Further, this encapsulation platform exhibited pH-responsive behavior that can be modified with the addition of a secondary polysaccharide. L-tryptophan is an essential amino acid with health benefits, but its bitterness hampers widespread use in foods. Using a solid-oil-oil emulsion method, we created an ethyl cellulose based encapsulation platform to slow the release of the cargo into the food matrix. The platform offers high loading content and good cargo retention across acidic and neutral conditions. In addition to masking undesirable taste, the preservation of desirable taste under adverse processing conditions is also of interest. Thaumatin, one of the few commercially available sweet proteins, is known to be relatively stable under heat in acidic conditions. However, the gradual loss of sweetness is unavoidable. We have shown for the first time that this degradation was due to the production of free radicals in the hydrophobic region of the protein, resulting in protein cleavage. To mitigate this, alkyl gallates antioxidants were added to the thaumatin solutions.