At present, domestic oil microcapsule products have the problems of poor stability, serious ingredient loss, short shelf life, and difficulty in keeping oil active ingredients during storage. Biopolymers produced by the Maillard reaction of proteins and polysaccharides have shown excellent application effects in the field of food, with functional activities such as antibacterial, lowering blood pressure and regulating intestinal flora, being a good material for the development of slow - release microcapsules into specific parts of the human body to disintegrate and release special functional food core materials. In this paper, the safety of Maillard reaction products, the mechanism of antioxidant activity and the function in oil microcapsules were described. It was summarized that Maillard reaction products had the advantages of good oil embedding effect, easy oxidation of oil active components and long shelf life of microcapsule products, etc. And the progress of microencapsulation technology using Maillard reaction products as wall materials was reviewed.