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In this study, water‐in‐oil‐in‐water (W₁/O/W₂) double emulsions were prepared in which fish protein hydrolysate as W₁ phase and fish oil as O phase were used within a complex of whey protein concentrate (WPC) and inulin. The double emulsions were optimized in terms of the release, creaming index, encapsulation efficiency, and encapsulation stability using the response surface methodology. The coefficients of determination were higher than 0.880 for all the response variables and the independent variables had significant effects on all responses. The optimum levels of the independent variables were as follows: 2:1 w/w ratio of wall/core, 2.12:1 w/w ratio of WPC/Inulin, and 6.28% polyglycerol polyricinoleate. For the sensory analysis, natural yogurt was fortified with microcapsules obtained from a freeze‐dried W₁/O/W₂ emulsion with an optimized formulation. The visual appearance of the yogurt was not …