NOVELTY - A pro-healthy food product preparing method involves adding natural polymers or modified natural polymers, or mixture of maltodextrins with different dextrose and/or glucose syrup into water, forming continuous phase. Dispersed phase is added to continuous phase. Dispersed phase is formed during mixing of source of essential unsaturated fatty acids. The pre-emulsion is subjected to homogenization to obtain primary emulsion. A biomass of probiotic microorganisms is added to primary emulsion to obtain emulsion, which is subjected to spray-drying to obtain powder in form of microcapsules.    USE - Method for preparing pro-healthy food product.    DETAILED DESCRIPTION - A pro-healthy food product preparing method involves adding natural polymers or modified natural polymers, maltodextrin or mixture of maltodextrins with different dextrose and/or glucose syrup into water at total amount of 10.6-30 wt.%, forming continuous phase during turbulent mixing. Dispersed phase is slowly added to continuous phase while mixing intensively. Dispersed phase is formed during short mixing of the source of essential unsaturated fatty acids with an emulsifier and high HLB based on oxyethynelated fatty acids and sorbitol esters and/or with an emulsifier with low HLB based on fatty acids and sorbitol esters, where the ratio of high HLB emulsifier is 0-1 and total concentration of emulsifiers in dispersed phase is lower than 17.6 wt.%, and the combination of continuous and dispersed phases forms a pre-emulsion with volumetric ratio of dispersed phase of 0.1-0.3. The pre-emulsion is subjected to homogenization to obtain primary emulsion. A biomass of live probiotic microorganisms is added to primary emulsion and mixed gently to obtain emulsion, which is subjected to spray-drying at air temperature of 140-180 degrees C and outlet temperature of 50-85 degrees C to obtain powder in form of microcapsules with immobilized unsaturated fatty acids and probiotic microorganism, where the product is in the form of an immobilisate.