Incorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega-3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique.