Maltodextrin is a hydrolyzed starch commonly used as wall material in microencapsulation of food ingredients . It offers advantages such as relatively low cost, neutral aroma and taste, low viscosity at high solids concentrations and good protection against oxidation. However, the biggest problem of this wall material is its low emulsifying capacity. Therefore, it is desirable to use maltodextrin in combination with other surface active biopolymers, such as gum Arabic , modified starches and proteins in order to obtain an effective microencapsulation by spray drying.