Use of lipids in coatings for food products

Food processors use edible coatings on vegetables, fruits, and other foods for aesthetic purposes and other protective reasons as well. The materials used for edible coatings are proteins, polysaccharides, resins and lipids which have their own distinct disadvantages and advantages. Of all the many advantages of using lipid components, the most notable is the prevention of dessication. The other benefits offered by food coatings made of lipid components are discussed.