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The purpose of this article is to study to edible coatings for eggs. To achieve the scientific goal in this article are used descriptive-analytical method, study of various scientific literature about edible coatings for eggs, systematic approach, comparative analysis, method of observation, induction, deduction, etc.. After researching the scientific works, it was found that there are various edible coatings that preserve the quality and extend the shelf life of eggs. The obtained results may lead to the possibility of using different components and/or combinations of them in the composition of new edible coatings, as well as to conduct research on their influence about quality and duration of storage of eggs. |
