Pectin from lemon by-products was evaluated as a substitute of a commercial emulsifier in the elaboration of emulsions for oil encapsulation by spray drying.Two oil-in-water emulsions with maltodextrin as wall material were prepared: one containing 0.14 % Tween® 20 and the other, 1.0 % of lemon pectin.Emulsion stability was tested by measuring the creaming index and the droplet size over time, determined by image analysis of optical microscope photographs.Emulsion containing pectin exhibited higher stability according to the creaming and the droplet size change.No effect on particle size, solubility and color of dried emulsion was observed.