This study investigated the encapsulation of astaxanthin using spray drying method to enhance its stability and application in food systems. Blends of milk protein (either whey protein isolate, WPI or sodium caseinate, SC) and carbohydrate (soluble corn fiber, SCF 70) were applied as the wall materials. The results demonstrated that spray drying could be applied to transform the stable astaxanthin emulsions into powders with reasonably good properties, including water activity, surface morphology and oxidative stability. The reconstituted emulsions also showed good stability similar to the parent emulsions. The microencapsulation efficiency was high (similar to 95%) for both wall systems under investigation, indicating the suitability of these wall matrices for encapsulating the hydrophobic astaxanthin. (C) 2013 Elsevier Ltd. All rights reserved.