The variation of the weight of the microcapsule is an important factor to identify its interaction with the medium and to better evaluate its shelf life. The present work had as objective to evaluate the behavior of the microcapsules weight, obtained by ionic gelation, immersed in extra virgin olive oil for 60 days of storage. The tomato was obtained in a supermarket in the city of Aracaju / SE, the pulp was made and afterwards it was heat treated at 80 ° C for 7 minutes. The drip methodology was used for the ionic gelation process of the microcapsules. Two formulations of microcapsules were processed: the M2 formulation with 2% sodium alginate and the M5 formulation with 5% sodium alginate. The microcapsules were stored in clear glass bottles (100 mL) containing extra virgin olive oil (1:2 m/v) for 60 days. For each formulation a sample of 10 microcapsules were separated, and so were removed every 15 days for weighing (g) in analytical balance, this analysis was performed in triplicate and the statistical analysis of Tukey was done by the software Assistat. At time zero the microcapsules M2 and M5 did not obtain results with significant difference of 5%, 0.662 and 0.849 g, respectively. At the end of the 60 days of shelf life the formulation M2 obtained a weight of 0.701 g and M5 a weight of 1.499 g and could be caused by the higher content of sodium alginate present in the formulation M5, thus generating internal bubbles in the microcapsule and spaces for absorption of olive oil by the microcapsule. Thus the M5 formulation was able to interact better with the medium and possibly to absorb the nutrients of the olive oil, since the M2 formulation was able to keep the encapsulation more protected internally.