Proteins hydrolysates (HP) perform digestion and absorption easier than to proteins; however its application is limited due to a bitter taste, hygroscopic and reactive. An alternative for reducing these problems is encapsulation by spray chilling, this method consists in solidifying of the carrier to be atomized into an environment with temperature below the melting point, in which the active material can be dispersed or emulsified in the matrix. The aim of this work was to obtain lipid microparticles loaded with HP prepared by atomization of dispersion and emulsion. Eighteen treatments were obtained, differing proportions active materials:carrier, homogenization speed and temperature. The morphology of the microspheres was observed by scanning electron microscopy (SEM), particle size distribution and mean diameter measured using a laser light diffraction instrument. In the size distribution well-defined populations were obtained in the dispersion at 60°C, mischaracterize it with increasing of temperature. Regarding to the emulsions, it was observed opposite behavior. The micrographs obtained by SEM showed for all treatments microparticles spherical and agglomerated. However, the presence of pores on of microspheres can be observed just in treatments obtained by emulsions. The mean diameter of the particles varied from 46 to 78 µm. The formulations showed significantly different for particles size, but there was no trend for the variation of hydrolysate concentrations, temperature and velocity of the preparation of the emulsion.This study showed that between the preparations methods presented, the dispersion introduced favorable conditions for future study of incorporation into food.