Packaging is very important for providing the food quality as its barrier to water vapor, aroma, and migration between the food and the environment. Different kinds of biopackaging of lipids are presented. It is especially pointed to the lipids used in edible films, mainly for their efficiency as water-vapor barriers. The structure, degree of saturation, chain length and distribution of lipids in film are discussed.. The performance of edible ftfcns with lipids is also lower than some commercially used synthetic films e.g. barriers and mechanical properties, but their main advantage is to be easily and rapidly degradable.