Food Grade Rutile TiO2was dispersed in coconut oil with the help of hydrophobic emulsifiers such as sorbitan esters and lecithin. The dispersed mixture was melted and blended with hydrophilic emulsifiers such as ethoxylated sorbitan esters and the preheated (60°C) blend was further sprayed by atomizer into cold water (20°C). The oil in water emulsions contained encapsulated TiO2in the internal phase. The technique is simple and allows preparation of stable emulsions with average droplets size of 1-10 microns.