Abstract: Oil bodies has good emulsification performance and is regarded as a natural green emulsifier that can replace the traditional emulsifiers, but the fresh oil bodies is highly susceptible to oxidative deterioration, which limits its industrial application. To delay the quality deterioration of fresh peanut oil bodies (FOB), the impact of low-temperature vacuum drying treatment on peanut oil bodies was determined. The focus was on optimizing the process parameters,in which the apparent state and microscopic morphology of the oil bodies were selected as evaluation indexes. The key components (e.g., moisture and fat content) and physicochemical properties (e.g., emulsification, freeze-thaw stability, and temperature sensitivity) of the dried peanut oil bodies (VDOB) were subsequently characterized. The results showed that the optimal condition for low-temperature vacuum drying of peanut oil bodies was 70℃ for 60 min. Under this condition, the oil bodies underwent complete dehydration, retained their structural integrity, and exhibited good dispensability, displayed excellent phenomorphology and microstates. After vacuum drying treatment, the basic composition and microstructure of peanut oil bodies remained substantially unaltered, suggesting that this method was feasible. Although the emulsification activity slightly decreased (EAI=(8.34±0.41) mL/g), the stability of the emulsification system was enhanced (ESI=(67.44±1.15) min), indicating that low-temperature vacuum drying treatment positively affected the overall emulsification performance of peanut oil bodies. After the treatment, the freeze-thaw stability of peanut oil bodies significantly decreased, temperature sensitivity was reduced, but heat-resistant properties were enhanced. The results indicated that the prepared VDOB may not be suitable for quick-frozen products, but may be suitable in heat treatment systems. This study provides a reference for extending the storage period and promoting the industrial application of oil bodies.