Microencapsulation technology provides a great protection for perishable food materials, which degrade in the presence of heat, moisture and light, and it’s highly preferable to minimize handling, transportation, and storage costs. Emulsion properties (stability and viscosity) directly affect the microencapsulation process and thus stability of microencapsulated product. In the spray-dried encapsulation process, it’s important to obtain a low-viscosity feed emulsion to achieve a successful microencapsulation. Combinations of carbohydrates and proteins are primary choice as wall materials since they provide low viscosity and improved solubility. In this study, 5 different carbohydrates: 6-DE maltodextrin (LM), 18-DE maltodextrin (HM), lactose (L), sucrose (S), oxidized starch (OS), and 2 different proteins: sodium caseinate ©, fat-free whey protein concentrate powder (W) used in 5 different proportion (ratio of protein/wall material in between 10 and 50%) and 50 types of emulsions were prepared. Oil-in-water emulsions with 25% solid and 30% wall material content were prepared from cream with 72.5% milk fat content. To evaluate emulsion stability, creaming index and viscosity analyses were conducted. The viscosity of the emulsion at 35°C and 45°C was measured by Brookfield DV-II+ Pro Viscometer (Brookfield Engineering). To calculate creaming index, emulsions were placed in test tubes and stored at room temperature for 24 h. Separation of cream and serum phases was observed after 24 h storage. The results of creaming index analyses showed that the most stabile emulsion wall materials were HM+C (10%, 20%), LM+C (10%), HM+W (30%, 40%, 50%), L+W (30%, 40%, 50%), LM+W (10%, 20%, 30%, 40%, 50%). As for the viscosity analyses, viscosity of the emulsions was lower when W was used as the protein source in the wall material. Lower viscosity values were obtained when carbohydrate wall materials based on L, S and HM were used. The best formulation was determined to be L+W (30%). This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) [project no: 215O948].