Abstract: Vitamin E is a fat-soluble vitamin with various physiological functions including antioxidant activity. However, its fat solubility limits its application in food systems where water-soluble systems are the mainstream, and reduces its bioavailability. The solubility of vitamin E can be changed by using food delivery systems such as liposomes, nanoparticles, emulsions, microcapsules, and cyclodextrin inclusion complexes. Choosing an appropriate delivery system and screening and modifying the raw materials of the system can effectively improve the stability and bioavailability of vitamin E. This manuscript reviews the research and application progress of vitamin E embedding methods, loading characteristics and product functions in different food-grade delivery systems, and provides useful guidance for the developing delivery systems with well performance and improving the stability and bioavailability of vitamin E.