To improve the oxidative stability and application of fish oil, it was microencapsulated by simple coacervation followed by spray drying. Simple coacervation took place by adding malt dextrin into the emulsion of fish oil and hydroxypropyl methylcellulose （HPMC） solution. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed. Results showed that the coacervation could be observed only when dextrose equivalent value （DE value） of malt dextrin, concentration of HPMC solution and fish oil percentage in microcapsules were no more than 20. 5% and 40%, respectively. Moreover, microencapsulation efficiency was higher at HPMC solution concentration of 4% and fish oil percentage of less than 30%. The oxidative stability of fish oil was improved by the microencapsulation and done best in the ease of replacing malt dextrin by 40% with acacia. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round, smooth and hollow microcapsule with its wall made up of innumerable small and solid submicrocapsules with the core of fish oil.
