Spray‐dried microcapsules of plant oils mix (1:1 = sunflower: sesame oil) tailored for high omega (⍵) fatty acids (∑MUFA = 34.5%; ∑PUFA = 52%) were fabricated using maltodextrin (MD) and proteins (milk (MPI) and soy protein isolates (SPI), 70:30 w/w) as wall matrices. The composition of feed emulsions varied between 0.25–0.428 and 1:1–5:1 for oil: wall and MD: proteins, respectively. The microcapsules were examined for microencapsulation efficiency (ME), particle size, thermo‐oxidative stability by differential scanning calorimetry (DSC)/thermogravimetry (TG), and retention of ⍵‐fatty acids by gas chromatography. The best microcapsules (ME: 93%) (D_[3,2]: 0.63 μm; D_[4,3]: 28.9 μm) (Oil: wall = 0.333) (MD: proteins = 3:1) revealed a close match of oxidation onset temperature (293 vs. 347°C), satisfactory retention of MUFA (35.1 vs. 34.5%), PUFA (43 vs. 52%), and calculated oxidizability (4.83 vs. 5.75) vs. oil mix. FTIR confirmed minimal interactions between oil and wall components while SEM revealed semi‐spherical microcapsular morphology with insignificant surface fissures.

Witnessing the emerging trend for plant‐based consumerism, the spray‐dried ω‐rich plant oils offer an advantageous offering to conventional fish oils in delivering the health benefits of ω‐fatty acids and easing the formulation into a wide variety of ready‐to‐eat food products subjected to thermal treatment during manufacturing.