Abstract The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits ( P⩽0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect ( P⩽0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders ( P⩽0.01). Break test values were positively correlated to homogenisation pressure used in powder production.