Edible and biodegradable coatings obtained from naturally occurring polymers, such as polysaccharides, proteins and lipids. They may have a protective function of food products by improving quality and to extend shelf-life of food products. The aim of the study was to evaluate of influence of ingredients composition of coatings produces with whey protein on its selected physical features. The study presents the technology of obtaining edible coatings from whey protein with the use of glycerol as a plasticizer. Whey coatings containing from 6 to 10% of protein with different amounts of glycerol as a plasticizer 20 to 40%. Sorption isotherms are specified at water activity between 0,0 and 0,9. The study also contains colour measurement. The research proofs that chemical composition change through usage of different protein and glicerol amounts in whey coatings determined sorption properties and did not affect colour measurement.