Nanotechnology is a key enabler with the potential to transform food systems. Researchers have been using nanotechnology methods and expertise to solve difficulties related to food and nutrition as a result of rising customer demand for healthier food items. This chapter focuses on emulsified systems of nutraceuticals that have demonstrated improved oral bioavailability and biological efficacy. Emulsions are thermodynamically unstable dispersions comprised of two immiscible liquid phases that are mechanically mixed with the addition of a surfactant. For the encapsulation of bioactive lipids, a broad range of emulsion-based delivery methods are now available, each with its own set of benefits and drawbacks. This chapter has given an overview of the many kinds of emulsion-based delivery systems that are available, as well as some of its benefits and drawbacks.