SUMMARY
Royal jelly present quality of the biological and physiological exception of the reason for which is marketed widely is being used in various industries, such as the pharmaceutical, food (nutritional supplements) and cosmetics companies (Marghitas, 2005). This paper contents a summery about physical-chemical composition of fresh and lyophilized royal jelly. Queen bees are made, not born, and their feeding with royal jelly is the key to that process. Royal jelly (RJ) is a yellowish and creamy secretion from hypo pharyngeal and mandibular glands of young worker bees (Apis mellifera L.) to feed all larvae for the first three days of their life and the queen bee for both her larval life and adulthood. The physical-chemical composition of pure royal jelly are analyzed by determining moisture, free acidity, pH, ash; and for lyophilized royal jelly are analyzed by determining free acidity, pH, ash. In literature 10-HDA content is the criteria of royal jelly quality analysis and it is a freshness parameter (Antinelli J.F., Sarah Zeggane, Renee Davico, Catherine Rognone, Jean Paul Faucon, Louisette Lizzani, 2003).