Water encapsulation using silica nanoparticles was assessed using two different types of single step mixing processes. The influential mixing characteristics have been determined. Direct mixing at high rotational speed requires high shear and vigorous stirring properties. Progressive water atomisation using gentle mixing process requires high atomisation pressure and rapid surface refreshing of the mixed material. Mechanisms of powder formation were also proposed. Encapsulation of micrometric water droplets in shell-like structure is respectively obtained by either progressive size reduction of macroscopic particulates or direct coating of pre-formed microscopic droplets. These mechanisms resulting from the interactions between a solid particle and a liquid highly depend on parameters such as particle's hydrophobicity, surface tension or kinetic energy. (C) 2008 Elsevier B.V. All rights reserved.