The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. ${gamma}$-cyclodextrin was more effective than ${eta}$-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of ${gamma}$-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial ${gamma}$-cyclodextrin: whey protein concentrate : xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.