Three types of emulsions (${eta}$-Lg-, ${eta}$-Lg-pectin-, and ${eta}$-Lg-${iota}$-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly unstable to freeze-drying, nevertheless, the ${eta}$-Lg-pectin-coated emulsions ($d_{32}=5.37$, $d_{43}=35.11{mu}m$) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power was obtained). The freeze-dry instability of all emulsions was improved with MD addition, particularly in the ${eta}$-Lg- ($d_{43}=1.10{mu}m$) and ${eta}$-Lg-${iota}$-carrageenan-coated emulsions ($d_{43}=0.58{mu}m$) that were stabilized by electrostatic repulsive force. In the presence of MD, the ${eta}$-Lg-${iota}$-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying could be different depending on the absence or presence of MD.