Chinese gallnut (Galla chinensis) is rich in hydrolyzable tannins, which, when mordanted with ferrous ions,produces intense black color on keratinous fiber and makes it a desirable natural hair dye in Asian countries. However,extracted tannins from Chinese gallnut are susceptible to chemical degradation by physicochemical factors (heat, UV, andhigh pH) that limited the utilization and commercialization of this plant colorant in color cosmetics. Hence, this study wasaimed to improve the storage and application stability of Chinese gallnut extract by spray-drying microencapsulation. Different combinations of maltodextrin (MD) and gum arabic (GA) were used as encapsulating agents and the effects on theencapsulation efficiency, morphology, physicochemical properties, in vitro toxicity, and stability were investigated. Theresults showed that an increase of MD proportions in the wall matrix resulted in the production of more spherical shapedparticles with larger size, decreased bulk density, and improved solubility in water. Furthermore, microcapsules covered withMD alone showed the maximum stability with respect to heat, UV, and formulation at alkaline pH. When applied for dyeingof human gray hairs, intense black color could be achieved by using the MD-covered microcapsule formulations and thedyeings are stable to multiple washings and simulated sunlight. Therefore, this study examines a promising strategy forstabilizing tannin-rich extract from Chinese gallnut while maintaining its dyeing efficiency, which will in turn promote itsutilization in hair coloring cosmetics.