The most commonly used edible coatings are those applied to fresh fruits for functional and cosmetic purposes, and those are given great emphasis in this chapter. Other edible coatings are used for candies, shell eggs, and some processed foods. For example, with candies, shellac or protein coatings serve to prevent the heat and moisture of the hand from melting the candy and becoming soiled by coloring matter used for identiŒcation or appearance (Dangaren et al., 2006; Hicks, 1962).