Microcapsules with crystalline cholecalciferol were obtained by the use of gelatin (type A and B) as a main covering component by both simple and complex coacervation methods. The properties of the obtained microcapsules were determined by their size, release in gastric and intestinal juices, coat/core ratio, the content of cholecalciferol and its liberation. It was observed that both in the simple and complex coacervation, regardless of the type of gelatin used in the procedure, the effectiveness of the process and the properties of the microcapsules depend on coat/core ratio. In simple coacervation method optimal results were achieved when coat/core ratio was 0.25:1. In complex coacervation method optimal ratio was 0.5:1.