Abstract: To improve the stability and utilization rate of ginger essential oil (GEO), GEO nanoemulsion stabilized by acid-modified attapulgite, emulsified by flaxseed gum and embedded by chitosan hydrochloride were prepared in this laboratory. The characteristics of GEO-loaded nanoemulsion were investigated, such as lmorphology, topography, particle size distribution, rheology, embedding rate, Fourier-transform infrared spectroscopy (FT-IR), as well as the release mechanisms. Results showed that the particle size of GEO nanoemulsion was normally distributed, the average droplet size was 329.6 nm, the polydispersity index (PDI) was 0.259 and the embedding rate was 91.26%±0.03%. GEO nanoemulsion had good dispersion and smooth spherical surface investigated by scanning electron microscope and fluorescence microscope. The results of FT-IR showed that GEO was encapsulated in the nanoemulsion and the binding mode was physical interaction, while its chemical composition did not changed. GEO nanoemulsion had good stability when stored at 4, 25 and 40 ℃ for 28 days. GEO nanoemulsion had colonic targeting and sustained release properties investigated by in vitro simulated digestion test and kinetic analysis. This study provided a theoretical basis for the establishment of the colonic delivery system of food functional factors, and the application of GEO nanoemulsion as food functional factors to improve intestinal health.