Storage capability of Royal jelly can be improved through the use of freeze drying. The fresh Royal jelly is susceptible to lose the bio-active components at room temperatures. Therefore fresh royal jelly has been freeze-dried at -40o C to remove the moisture content and to maintain maximum stability at room temperature. Fresh Royal jelly has about 65 % moisture whereas freeze dried Royal jelly powder contains only 5%moisture. After moisture reduction Royal jelly becomes more concentrated form and all the contents range is tripled.
