Complexes of proteins and polysaccharides have excellent emulsifying properties and they could be used as encapsulating agents. In this study, eugenol was used as a model for essential oil encapsulation using a mixed solution of whey protein-maltodextrin as an emulsifier that also served as the first layer, with chitosan solution (0.2, 0.6, 1.0%-w/w) added as the second layer to stabilize the emulsion. Eugenol encapsulation was successfully carried out and produced emulsions with droplet sizes ranging from 194-266 nm. The addition of chitosan solution (1%-w/w) produced the most stable emulsion that having the highest zeta potential of 21.95 mV. The spray-dried powder of the best emulsion had the highest loading capacity (13.4%) as well as encapsulation efficiency (37.9%). Chitosan improved the thermal stability, however the difference in chitosan concentration did not affect the chemical structure of eugenol spray-dried powder.