Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The objective of this study was to evaluate encapsulated fatty matter using double emulsification and subsequent enzymatic gelation method using soy protein isolate cross-linked by transglutaminase. For this purpose, six extractions methods (acids, alkaline and enzymatic methods) were used. The extraction methods showed differences, total or partial extraction being observed when using the acid method, alkaline enzymatic method and the acid method with direct determination of the fatty acid composition. The presence of triglycerides and ethyl ester was investigated in the microcapsules by easy ambient sonic-spray ionization mass spectrometry (EASI-MS), high performance size exclusion chromatography (HPSEC) and the fatty acid composition as determined by gas chromatography (GC). The microcapsules were shown to contain 1.07 g omega-3 fatty acids /100 g microcapsules. (C) 2013 Elsevier Ltd. All rights reserved.541432438Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP
