In the food industry, for a given industrial application, membrane stability and structure are important factors when designing liposomes (Keller, 2001), considering that phospholipids can be oxidized, limiting their lifetime (Grit and Crommelin, 1993). That is why several studies include characterization of liposomes by several methodologies. Besides, for preservation of liposomes is necessary to apply a heat treatment used in food industry like pasteurization. And it is very important that liposomes remain stable after a heating process because the higher the stability, the higher the protection of vitamins (Marsanasco et al., 2011) and bioactive compounds.