Liposomes are encapsulating systems with high biocompatibility and biodegradability, and low toxicity, which have been studied for their ability to act as carriers of hydrophobic and hydrophilic biocompounds. Physical stability is an important parameter regarding liposome production since viability of using an encapsulation system in manufacturing, like the food industry, depends on it. In this study high oleic palm oil were en- capsulated in nanoliposomes using three different technologies: microfluidization, ultrasound and rotor-stator, to compare the effect of these technologies in the physical stability of nanoliposomes. The results showed that microfluidization was the best technology regarding the physical stability of nanoliposomes during storage in means of small particle sizes and polydispersity index. The optimal process conditions were obtained by response surface methodology. High oleic palm oil nanoliposomes produced by microfluidization and ultrasound were the ones that presented greater stability when the content of the oil was maximized showing that the oil content had a beneficial effect on liposome stability during storage