Natural food additives (particularly colorants) have a low storage stability compared to their synthetic counterparts. The stability of colouring β-carotene preparations can be significantly increased by the use of a micro-encapsulation process. By selecting an adequate carrier for the preparation to be microencapsulated, it is possible to increase the stability thereof. The objective of this research study was to determine the effect of type and quantity of the wall material (carrier) on the storage stability of β-carotene being micro-encapsulated. A emulsified β-carotene preparation was obtained from carrots and underwent a micro-encapsulation process using a spray-drying method. A modified starch (E1450), an gum arabic, maltodextrins, and a mixture thereof were used as carriers. The colorant was added, its amount equalled 5% of the emulsion mass, and the amount of the wall material was 30 %. The effect was determined of the wall material type on the half-life and decay constant of β-carotene. The content levels of β-carotene on the surface, inside the microcapsules, and in the emulsified preparation were determined using spectrophotometry. Beverages were produced using the micro-encapsulated β-carotene; their colours were determined. The research analysis was conducted over a period of three months. Based on the research results, it was found that the samples of micro-encapsulated β-carotene produced using an emulsion containing the gum arabic and maltodextrins, their ratio being 1:2, were the most stable. Furthermore, it was confirmed that it was possible to substitute the gum arabic with the modified starch (E 1450) with no statistically significant differences in the stability of the β-carotene preparation.