**5. Conclusion**

Vegetable oil can be stabilized by using microencapsulated technique. The successful preparation technique is suggested by using multilayer emulsion followed by spray drying. Mostly, wall materials are prepared from a mixture of polysaccharide and protein in order to coat vegetable oil droplets by means of creating covalent protein-polysaccharide bond with a slight usage of emulsifier. The encapsulated vegetable oil powder expresses low oxidative deterioration with chemical and thermal stabilities, which can be applied in different food systems.
