Vitamin E is one of the important lipid soluble antioxidant compounds that protect biological membranes, lipoproteins and storage lipids against oxidation. This vitamin prevents unsaturated fatty acids against free radical-mediated oxidation and thus it will prevent vascular damage, cancer and infections. Based to these benefits, interest to enrichment of many processed foods and beverages with vitamin E has been increased. However, vitamin E is sensitive to certain environmental conditions. Nanoencapsulation is a method for overcome problem of instability, lack of physical stability and opacity of fortified drinks and also increase of its bioavailability. Lipid based nanocarriers are acceptable carriers for delivery of active ingredient and have received much attention due to their features such as high efficiency, low toxicity, and possibility of large scale production. Nanostructured lipid carriers (NLCs) are a new generation of lipid nanocarriers with solid lipid matrix that are formed with mixing of different lipid molecules. Lipid nanocapsules (LNCs) are semi-solid particles that consist of lipid core and a membrane contains emulsifiers. The purposes of this study are production and evaluation of the physical properties of vitamin E nanocarriers; examine release behavior in stomach and intestines conditions. Milk was enrichmented and characterized for their sensory features. NLCs were produced using emulsification – diffusion method. Glyceryl behenate and glyceryl monostearate as solid lipids, olive oil as a liquid lipid, lecithin and tween 80 as emulsifiers were used. The optimum ratio of liquid to solid lipid and vitamin to total formulations were determined 20:80, and 10%, respectively. LNCs were produced using the phase inversion temperature. Labrafac as lipid, solutol and lecithin as emulsifiers were used to produce these nanocarriers. The optimal amount of applied lipid and vitamin to the total formulation, were, 8.16% and 4% respectively. The particle size, polydispersity index, zeta potential, encapsulation efficiency and encapsulation loading were 18.20±0.31 nm, -3.58±0.10 mV, 0.165±0.008, %90.71±0.80 and %9.07±0.08, respectively. These parameters for LNCs also were 35.47±2.68 nm, -4.65±0.49 mV, 0.318±0.004, %99.71±0.015 and %4.22±0.0006, respectively. The results of X-ray diffraction for produced nanocarriers, indicating a new crystalline lattice with a lower degree of crystallinity for vitamin E nanocarriers. Fourier transforms infrared spectrometer also indicates that there is no adverse reaction between vitamin E and lipids. The results showed that the release profile in 2 first hours in osmotic media was about 28.73% and over the next 6 hours in the intestine media was about 52.9%, and finally about 81.63% of vitamin released after 8 hours. These release values for LNCs were 4% (osmotic media), 32.5% (intestine media), and finally 36.53% (after 8 hours), respectively. Sensory evaluation indicated the acceptability of fortified milk with vitamin loaded nanocarriers Keywords: Lipid nanocapsules, Nanostructured lipid carriers, Nanoencapsulation, Vitamin E