Beeswax is a food grade wax with a white color when it is freshly prepared. Later the color changes into yellow because of the presence of propolis and pollen colorants.
Beeswax is used in foods in several forms, as a stabilizer or release agent in soft gelatin capsules and tablet formulations sold as food supplements. The edible coating made up of beeswax, coconut oil, and sunflower oil has been used on strawberries and apricot fruits.
In European Union, beeswax identified as E 901 is an authorized food additive, permitted as a glazing agent on confectionery (excluding chocolate), small products of fine bakery wares coated with chocolate, snacks, nuts and coffee beans. Beeswax is also being used for the surface treatment only of certain fruits (fresh citrus fruits, melons, apples, pears, peaches and pineapples). It is also permitted in food supplements and as a carrier for colors.
Beeswax is a complex mixture of several chemical compounds, predominantly compounds based on straight-chain monohydric alcohols with even-numbered carbon chains from C24 to C36 and straight-chain acids also having even numbers of carbon atoms up to C36 (including some C18 hydroxy acids) e.g., esters, diesters and triesters.
Beeswax is insoluble in water and soluble in organic solvents, such as ether, acetone, xylol, benzene, chloroform, and tetrachloromethane. Natural beeswax is brittle when cold, with melting temperature ranging from 62 to 65 °C. Beeswax is inert with high plasticity. It protects against corrosion, abrasion as well as moisture loss.
Food additive: Beeswax
