The food industry can greatly affect the diet and lifestyle of a population in search of products that will benefit their health and well-being. Among these foods, probiotics deserve special attention, since they provide beneficial effects to consumers’ health. However, it has still been very challenging to guarantee the feasibility of these microorganisms and take advantage of their positive effects. Thus, this present work aimed at assessing the thermal protecting effects of different encapsulant matrix on the protection and feasibility of Bifidobacterium BB-12 encapsulated by spray dryer. Different microparticles were produced MS1 (gum arabic), MS2 (Inulin), MS3 (Hi-maize) and MS4 (Trehalose) in lab scale spray dryer, operating at an inlet temperature of 130°C. The microparticles were assessed for encapsulation efficiency, thermal resistance, gastrointestinal simulation, and storage stability. In addition, the size and surface of the microparticles were also analyzed. Hi-maize and trehalose showed the highest encapsulation efficiency, 95.24% and 90.10%, respectively. Regarding thermal resistance and gastrointestinal simulation conditions, trehalose provided the greatest protective effect and had highest survival rates for Bifidobacterium BB-12 under such conditions. For storage stability, trehalose showed the lowest feasibility losses throughout the 120 days. However, it is important to note that at the end of 120 days, in all different temperatures studied, microparticles retained their counts above the recommended (<6 log CFU g-1). Particle size ranged from 7.68 to 20.9 µm within expected for dry products obtained by spray dryer. Scanning electron microscopy showed that the microparticles did not have ruptures or cracks in their surface, which is ideal for high protection to be achieved. Thus, the production of microparticles using trehalose as a thermal protectant showed to be a very important tool to increase the feasibility of Bifidobacterium BB-12.