In this work the application of effervescent atomization to spray drying of food liquids like emulsions is explored. Therefore the influence of the atomization process on the breakup of oil drops inside the emulsion is investigated. It is expected that the oil drop size distribution of the emulsion is influenced by the stress inside the nozzle orifice and the following atomization. According to Grace the viscosity ratio between disperse and continuous phase is a crucial factor for drop breakup. A model oil-in-water emulsion was used. The viscosity of the continuous phase was adjusted by adding maltodextrin or gelatinized corn starch thus varying the viscosity ratio in the range between 15 and 0.1. The dry matter content and corresponding viscosity show only low influence on the spray drop size distribution. However, the atomized emulsions contain mostly smaller oil drops compared to the original emulsions. The influence of the atomization on the oil drop size distribution decrease with decreasing viscosity ratios. An influence of increasing stress due to increased atomization gas mass flow is present but less significant. The viscos ... mehrity ratio thus allows controlling the influence of the atomization on the oil drop size distribution in the spray. The invariance of the spray drop size distribution on minor changes in fluid properties like viscosity is a favorable characteristic in food processing where such changes are common.