Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying

► O/W emulsion was freeze-dried in the presence of different types of sugars. ► Emulsion-droplet encapsulations for various amorphous sugar matrices were compared. ► Encapsulation ability closely relates to glass transition temperature of sugar matrix. ► Encapsulation ability can be maximized by a combination of different types of sugars.