The use of sodium alginate and implementation of its chemical potential in the oil encapsulation technology provides thermostable properties of the product shell, which expands the range of new types of oil and fat products with the given geometrical shape, improved consumer properties and extended shelf life. Stable production process of encapsulated oils is ensured by involving a third substance − white sugar into the prescription of an aqueous solution of sodium alginate. Scientific and technological substantiation of structured edible shells of dosed encapsulated oils is provided by the parameters of such systems, which determine the technological cycle of production and operation of special equipment for industrial production. The technology of shells of encapsulated oils, rational concentrations of prescription components are developed. Introduction of white sugar density regulator − at a concentration of 23.0 % into the shell-former solution is substantiated. This helped to determine the organoleptic and structural and mechanical properties E el =(10.0...21.5)×10 3 Pa. Determination of the technological properties of shells of encapsulated oils lays the basis for industrial production, allowing to extend the range of oil and fat raw materials, encapsulated fillers and expand the use of industrial encapsulated products in the catering industry.