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Curcumin (diferuloylmethane), a polyphenol extracted from Curcuma longa, has been well known for its functional properties. In this study, nanostructured lipid carrier (NLC) and solid lipid nanoparticles (SLN) were used to encapsulate curcumin, overcoming its limitations in food application, such as instability, poor bioavailability and poor aqueous solubility. Nanocarriers were produced by a combination of high shear homogenization and ultrasonication methods. Effect of lipids ratio, type of nanocarriers and curcumin loading on some physicochemical properties of the nanocarriers were studied. Considering both bulky structure of curcumin and increase dviscosity of dispersed phase in the presence of the active ingredient, incorporatingthe curcumin into the nanocarriers led to a significant increase in particle size and PDI. Statistical analysis showed that lipid ratio, nano-carrier type (SLN and NLC) and curcumin loading had a significant effect on particle size (p <0.05). Based on DSC results, curcumin was well encapsulated by nanocarriers without interactions with other ingredients. Generally, the concentration of 0.05%glycerol distarate and 0.25%curcumin were optimal conditions for NLC nanocarrier production. [ABSTRACT FROM AUTHOR]