Objective To address the volatile and water-insoluble nature of menthol.Methods Various concentrations of gellan gum (ranging from 0% to 1% w/w) and whey protein isolate were adopted to formulate oil-in-water emulsions encapsulating menthol. The effects of gellan gum concentration on the emulsions’ microstructure, particle size, zeta potential, menthol encapsulation efficiency, and interfacial rheological properties were examined. The enhancement effects of incorporating gellan gum on the pH stability, centrifugal stability, and storage stability of the menthol-loaded oil-in-water emulsions were elaborated.Results Gellan gum was adsorbed onto the emulsion droplet surfaces, forming a three-dimensional network within the aqueous phase and resulting in an increase in emulsion particle size and an improved menthol encapsulation efficiency. Furthermore, gellan gum led to an elevation in emulsion viscosity and a reduction in interfacial tension, demonstrating a dose-dependent relationship. Stability analysis indicated that the emulsion formulated with 0.75% w/w gellan gum exhibited superior stability, the lowest centrifugal instability index (approaching zero), and the highest menthol retention rate during storage [(92.8±0.34)%].Conclusion Gellan gum can effectively enhance the stability of the menthol-loaded oil-in-water emulsions.