In addition, food glazing agent acts as a sealant to prevent moisture loss, improve structure, and act as a lubricant, increasing their consumer appeal.
The most important substances used as glazing agents are natural or synthetic waxes, such as beeswax, candelilla wax, carnauba wax, hydrogenated poly-1-decene, microcrystalline wax, montan acid esters, oxidized polyethylene wax, and shellac. All these additives are used for surface treatments of some entire fresh fruits.
Beeswax, candelilla wax, carnauba wax, and shellac are also used in chewing gum; chocolate products; coffee; confections; potato-, cereal-, flour-, or starch-based snacks; fine bakery wares coated with chocolate; and processed nuts.
One of glazing agent beeswax is an authorized food additive in the European Union, permitted used on confectionery (excluding chocolate), small products of fine bakery wares coated with chocolate, snacks, nuts and coffee beans and for the surface treatment only of certain fruits (fresh citrus fruits, melons, apples, pears, peaches and pineapples).
While carnauba wax use as food-grade polish and gelling agents in many food products & pharmaceutical pills. It also serves as a thickener in oils and solvent.
The treatment using beeswax, carnauba wax, shellac and microcrystalline wax protects the fruits against dehydration and oxidation and has a growth inhibiting effect against moulds and certain micro-organisms. There is a technological need in particular for fruits that are mainly imported from countries with a tropical climate.
Glazing agents
