In the present work nanocapsules based on egg albumin and soy protein encapsulants were prepared. The droplet-size of the synthesized emulsions was determined soon after their preparations and soy protein emulsions had lower particle-size 1(196.4 +/- 0.139) nm] in comparison to albumin emulsions [(205.2 +/- 0.102) nm]. The dried emulsions were subjected to morphology, encapsulation efficiency, diffraction pattern, release and stability studies. The encapsulation technique was successful in terms of production of lipid loaded egg albumin and soy protein nanocapsules with encapsulation efficiencies (90.4 +/- 0.224)% and (91.5 +/- 0.315)% respectively. Diffraction patterns suggested a considerably high lipid affinity of soy protein as compared to albumin. Moreover release rate was found to be higher for albumin than soy protein nanocapsules, though both followed non-Fickian diffusion pattern. Stability in terms of fat retention was higher for soy protein than albumin nanocapsules with respect to prolonged period of exposure to humid atmospheres. (C) 2013 Elsevier Ltd. All rights reserved.