A method for preparing fat-soluble active ingredients, including the steps of preparing an oil-in-water emulsion including 8 to 20% of at least one protein, 5 to 15% of at least one sugar, 0.5 to 3% of at least one inorganic salt, 10 to 22% of at least one fat-soluble active ingredient in an oily form and/or dissolved in an edible oil, and qsp % of water, shaping of particles in a substantially spherical shape by the dispersing the oil-in-water emulsion obtained at the end of step a) in a fluid, adding at least one agent for cross-linking of the at least one protein to the dispersion obtained at the end of step b), and the active ingredients are recovered with the substantially spherical shape.
