Healthy Food plays a prominent role in the human body system and acts as an energy source for the smooth movement of life. Most of the food items are so sensitive, easily susceptible to atmosphere, temperature, and pH, hence easily degraded and decomposed in the gastrointestinal tract. In continuation, poor solubility, low dispersibility, and minimum bioavailability is observed. Plenty of bioactive compounds have been utilized using different encapsulation methods to protect the nutritional value of the food system, however numerous limitations restrict its application. In this chapter, we deal with lipid and liposome platforms, including emulsions, microemulsions, and encapsulation. Nanostructured lipid particles have proved to be excellent in longtime storage of food ingredients with its complete nutritional values thereby controlling degradation, and allowing slow release to scale more loading capacity and high biocompatibility. This coverage lipid system affords improved solubility, stability, and bioavailability of the food ingredients with their original properties.