Soybean based lipid blends were used to encapsulate gallic acid in W/O emulsions.

Emulsifier concentration, stirring time and speed were assessed to prepare emulsions.

W/O emulsions were atomized in spray chilling to produce solid lipid microparticles.

Increasing saturated lipid concentration led to higher encapsulation efficiencies.

Microparticles had spherical shape and smooth surface covered with fat crystals.