A novel technology based on using particles of biological origin was recently developed for stabilising emulsions. This technology, that utilises Pickering emulsions, was further employed to encapsulate different types of active substances. Advance development and refinement of the technology has been performed in order to suit different encapsulation purposes in areas within personal care, food and pharmaceuticals. Some areas where this technology has been tested include taste masking in food systems, encapsulation and protection of a cosmetic active, production of oil filled powder encapsulates, and on-skin performance.