In this work it was evaluated the gooseberry Colombian ecotype response to vacuum impregnation (VI) with different liquids, to formulated a fortifying emulsion with calcium and vitamins B 9 , D and E. The volumetric fraction of impregnation and the effective porosity in the cape gooseberry identify a good porosity available to the process.According to the R index, the impregnation emulsion is stable for 35 days at 4ºC.The VI process did not significantly affect the physicochemical properties and vitamin C levels of cape gooseberry.In a portion of 200 g, the impregnated cape gooseberries obtained provide levels of 69, 82, 40, 50 and 15% of the reference daily values of vitamins C, B 9 , D, E and calcium, respectively.Micrographs obtained by scanning electron microscopy, showed the incorporation of oily particles in the pores of the stem of the cape gooseberry.