Abstract:This study aimed to explore the effect of emulsion particle size on emulsion stability，encapsulation efficiency，and storage stability of medium-chain triglycerides（MCT）microcapsules.Emulsion samples with different particle size were prepared by emulsification and homogenization process with MCT as core material and sodium starch octenyl succinate and maltodextrin as wall materials，and then spray drying was used to produce MCT microcapsules.Results showed that emulsion particle size had certain effect on emulsion stability，encapsulation efficiency，storage stability of microcapsules.Under particle size＞300 nm，microcapsules had improved emulsion stability，higher encapsulation efficiency（＞95%），smoother surface and improved storage stability（reduced content of MCT）with the decreasing of emulsion particle size.However，when particle size was less than 300 nm，strict process conditions would damage the molecular structure of wall materials，and resulted in poor emulsion stability and storage stability of microcapsules.