This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule
containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid
esters (monostearate: di-, tri-, and tetrastearate = 6 : 4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and
tetrastearate = 7 : 3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-,
and tetrastearate = 7 : 3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was
35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the
polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB
11 and HLB 16