Vitamin D lost its functionality during processing and storage, thus, the aim of the current study was to develop encapsulated vitamin D fortified mayonnaise (VDFM) using whey protein isolates (WPI) and soy protein isolates (SPI) as encapsulating materials. Mayonnaise samples were evaluated for change in rheological, textural, microstructural, apparel and sensorial properties. Highest consistency index was detected in WPI based encapsulated VDFM due to gelling effects of proteins. Increased shear stress decreased the apparent viscosity of VDFM that was concluded to be as shear thinning behavior resulting from structural deformation. The addition of encapsulates significantly affects the loss modulus values. Encapsulant materials effects the particle size of mayonnaise formulations by forming three dimensional structure that positively influenced the textural properties of mayonnaise. Intrinsic properties with reduced particle size of WPI showed better results as compared to SPI in prepared VDFM. Treatment with WPI based vitamin D encapsulates depicted best results in terms of size and dispersion uniformity of oil droplets. Tristimulus results indicated that L*, a*, b* and Chroma showed non-significant variations while hue angle and total change were significantly differs among treatments. The highest value for overall acceptability was acquired by M3 and proceed for in-vivo trials. The highest value for serum vitamin D level was observed in rat group treated by encapsulated VDFM (58.14 ±6.29 nmol/L) that was significantly higher than control group (37.80±4.98 nmol/L). Conclusively, WPI & SPI encapsulates have the potential to improve the bioavailability of vitamin D with extended stability.