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Addition of encapsulated anthocyanins in margarine formulation improves the stability of margarine. In this study, investigation on the storage and stability characteristics of water-in-oil emulsion, i.e. margarine, containing encapsulated or non-encapsulated anthocyanins from Roselle was carried out. Encapsulation of anthocyanins was performed using microwave-assisted technique to study the dispersion and stability of anthocyanins in the margarine. Margarines were formulated with three different oil-to-aqueous ratios (88:12, 86:14 and 84:16). The blend formulation was compared with commercial margarine and the stability of the margarine was determined by using chemical, physical and texture stability analysis and. Margarine containing non-encapsulated anthocyanin showed improved stability compared with encapsulated anthocyanin.