Abstract: Using different species, ratio and the amount of emulsifier to prepare ghee microcapslues, then contrasted the effect of oil emulsion stability and ghee microcapslues to set up butter monoglyceride-diacetyl tartaric acid ester of monodiglyceride (DATEM) -sodium caseinate Tibet ghee microcapsule emulsifier system.The best proportioning was 2.3:0.7:3.The result showed that the system was helpful to stabilize the emulsion and there was no destabilization in the spray drying process.Meanwhile, with the application of the emulsifier system, reconstituted milk appeared ivory, had a good stability, without any delamination and particle hang wall phenomenon.At the same time there was no emulsion breaking phenomenon even in the high concentration salt (5%) and high concentration tea juice (including 1% substance distilled from black tea) .