Probiotics are live microorganisms that confer health benefits to consumers when administered frequently in adequate amounts. Microencapsulation of probiotics may be an alternative to protect them against harsh conditions, which they are subjected during food processing, product storage and gastrointestinal fluids. The aim of this work was to produce probiotic solid lipid microparticles covered by electrostatic interaction using gelatin and gum Arabic. The resistances of free and encapsulated Bifidobacterium animalis subsp. lactis (BLC1) were verified under simulated stress conditions (50ºC, pH 2 and 3% of NaCl). Lastly, the survival of encapsulated probiotics was evaluated under simulated digestion conditions. The survival of free and encapsulated probiotic at pH 2 was 55% and 90%, respectively, after 3h of incubation. When exposed during 3h to NaCl solution, the populations of free and encapsulated probiotic presented reductions of 0.5 log cfu/g and 0.2 log cfu/g, respectively. After incubation at 50 ºC during 1h, the survival rates of free and encapsulated were 76% and 90%, respectively. With regard to resistance in simulated gastrointestinal conditions, microencapsulation protected BLC1 during exposure to simulated gastrointestinal fluids, the populations of free and encapsulated probiotics reduced 4.2 log cfu/g and 1.7 log cfu/g, respectively. The viability of probiotics into freeze-dried lipid particle covered by electrostatic interaction was 6.7 log cfu/g after 30 days. Encapsulation by electrostatic interaction is a promising method to protect probiotics, considering the high viability of encapsulated probiotics under stress conditions. These results indicate the potential of freeze-dried lipid particles covered by electrostatic interaction for application in functional food.