Minerals as one of the essential nutritive components are involved in our body metabolism and many biochemical and physiological reactions. High retention and minimizing losses of these functional constituents in food formulations during processing and storage steps can guarantee their high bioavailability/bioaccessibility rate in the body. Fortification of processed foods particularly dairy and bakery products using micro- and/or nanoencapsulated forms of minerals (mainly iron, calcium, zinc, and iodine) can considerably improve mineral bioavailability. Incorporation of encapsulated minerals into the food formulations compared with the unencapsulated ones also can meaningfully promote critical physicochemical and sensory quality characteristics. In this chapter, techniques used to encapsulate minerals in terms of physicomechanical (e.g., freeze-dying, spray-drying, spray-chilling/cooling, extrusion, and fluidized bed coating) and chemical (liposome/niosome, gelation, emulsification, solvent evaporation, and fatty acid esters) methods have been discussed. Investigations also show that the development of mineral ions/salts nanocapsules has been based more on chemical processes (nanoliposome, nanoemulsification, cyclodextrin inclusion, solid lipid nanoparticles (NPs), biopolymeric NPs, ionotropic gelation and complex coacervation) rather than physicomechanical ones. The presented knowledge in this chapter can be efficient in the design and fabrication of novel delivery systems for oral delivery of essential minerals in bio and food industries.