Unsaturated fatty acids in oils are very susceptible to oxidation. The oxidated oil not only harms the health of consumers, but also causes food safety problems. Microcapsule technology is an effective way to slow down or prevent the oxidation of unsaturated fatty acids in oil. The fatty acids compositions of oil are summarized and different preparation processes of the oil microcapsules are introduced in order to provide a reference for research and application of the oil microcapsules.