Gelatin microspheres with high entrapment efficiency were prepared by emulsification (using different surfactants) and crosslinking by glutaraldehyde with a view to improve stability of the microspheres. The microspheres were characterized for entrapment efficiency of ciprofloxacin, swelling, FT-IR, scanning electron microscopy (SEM) and leakage properties.From the results obtained we inferred that the gelatin microspheres entrapped with ciprofloxacin prepared by using three different surfactants increased the shelf life of gelatin microspheres
