Abstract Royal Jelly is a material with a complex chemical structure formed by the young nurse honey bees as larva food. Royal jelly (RJ) has a complex composition of proteins, amino acids, sterols, phenols, sugars, minerals and other components. It has significant commercial requirement and today it is utilized in various sectors, such as pharmaceutical, food industries, cosmetics, manufacturing sectors. The main purpose of this work is to compare the organoleptic characteristics and physicochemical profile of the fresh royal jelly with lyophilized royal jelly to confirm that lyophilized RJ can also be useful. Results show organoleptic characteristics as well as biochemical properties of fresh as well as lyophilized royal jelly. From the results it was concluded that lyophilized royal jelly contains an up to similar amount of chemical constituents as fresh royal jelly. not much amount is destroyed by freeze drying thus lyophilized royal jelly can be stored for a longer duration at room temperature and can be used.
Keywords Royal jelly, organoleptic characteristics, physicochemical profile, lyophilized royal jelly.