The use of liposomes in biomedical applications is very widespread, especially as drug delivery systems. Liposomes are typically thermodynamically unstable; therefore, many efforts have been made to improve their performance, which include the addition of surface coatings, modifications of the lipid composition, and improvements to their structure and homogeneity. However, because of the cost and complexity of these procedures, the use of liposomes in food matrices has been little explored. In this chapter, the use of a natural source of lipids (lactic acid bacterial membranes) with the incorporation of a polymer (CHO-PDMAEMA: cholesteryl-poly(2-(dimethylamino)ethyl methacrylate)) will be proposed to form liposomes suitable for food applications. These liposome formulations are stable, affordable, easy to make, and capable of releasing their content in response to pH changes.