The objective of this work was to develop a minimally processed product fortified with vitamin E, starting from cucumber (Cucumis sativus L), using Recibido para evaluacion: 12 de Enero de 2011. Aprobado para publicacion: 7 de Febrero de 2011 1 Ingeniero Quimico. Ph.D. Ingenieria de Alimentos. Docente Facultad de Ciencias Agropecuarias, Departamento de Ingenieria Agricola y Alimentos, Universidad Nacional de Colombia, Sede Medellin. 2 Ingeniera Quimica. M.Sc. Ciencia y Tecnologia de Alimentos, Universidad Nacional de Colombia, Sede Medellin. 3 Ingeniero Quimico. Ph.D. Ingenierias. Docente Facultad de Ciencias Agropecuarias, Departamento de Ingenieria Agricola y Alimentos, Universidad Nacional de Colombia, Sede Medellin. Correspondencia: mcortesro@unal.edu.co Biotecnologia en el Sector Agropecuario y Agroindustrial Vol 9 No. 1 ( 24 34) Enero Junio 2011 25 the vacuum engineering. Vacuum impregnated Slices (IV) with DL -αtocoferol acetate emulsified in an isotonic watery phase to the cucumber (NaCl to 1%), are evaluated as for the physiochemical properties, the color, the texture, the stability of the vitamin E and sensorially, for process influence, time of storage and packed (with and without vacuum). The vitamin E is quantified by HPLC (% of the Recommended Daily Value (VDR) /100 g of fresh cucumber), according to the Colombian norm. The IV answer reach levels of 6.05±1.49%, corresponding to 33.3±5.8 mg vitamin E and 110.5±19.1% VDR in 100 g of fresh cucumber. During the storage in 9 days presented approximately a loss of 50%, due to the little retention of the emulsion inside the matrix. IV, the time, and the packed, being during storage, darkest and more resistant that the fresh product, affect the physiochemical parameters, the color, and the texture. The vacuum engineering represents an effective methodology to fortify the cucumber with vitamin E.