DOCSLIB.ORG

Candelilla Wax. (A) Beeswax (CAS Reg

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Candelilla Wax. (A) Beeswax (CAS Reg § 184.1973 21 CFR Ch. I (4–1–09 Edition) sole source of added vitamin D only information on the availability of this within the following specific limita- material at NARA, call 202–741–6030, or tions: go to: http://www.archives.gov/ federallregister/ Maximum levels in Category of food food (as served) Functional use codeloflfederallregulations/ ibrllocations.html. Breakfast cereals, 350 (IU/100 Nutrient supple- § 170.3(n)(4) of grams). ment, (c) The ingredient is used as a fla- this chapter. § 170.3(o)(20) of voring agent and adjuvant as defined in this chapter. § 170.3(o)(12) of this chapter, as a lubri- Grain products and 90(IU/100 grams) Do. cant as defined in § 170.3(o)(18) of this pastas, § 170.3(n)(23) of chapter, and as a surface-finishing this chapter. agent as defined in § 170.3(o)(30) of this Milk, § 170.3(n)(30) 42 (IU/100 grams) Do. chapter. of this chapter. Milk products, 89 (IU/100 grams) Do. (d) The ingredient is used in food, in § 170.3(n)(31) of accordance with § 184.1(b)(1) of this this chapter. chapter, at levels not to exceed good manufacturing practice. Current good (2) Vitamin D may be used in infant manufacturing practice results in a formula in accordance with section maximum level, as served, of: 0.065 per- 412(g) of the Federal Food, Drug, and cent for chewing gum as defined in Cosmetic Act (the act) or with regula- § 170.3(n)(6) of this chapter; 0.005 per- tions promulgated under section cent for confections and frostings as 412(a)(2) of the act. (3) Vitamin D may be used in mar- defined in § 170.3(n)(9) of this chapter; garine in accordance with § 166.110 of 0.04 percent for hard candy as defined this chapter. in § 170.3(n)(25) of this chapter; 0.1 per- (d) Prior sanctions for these ingredi- cent for soft candy as defined in ents different from the uses established § 170.3(n)(38) of this chapter; and 0.002 in this section do not exist or have percent or less for all other food cat- been waived. egories. [50 FR 30152, July 24, 1985, as amended at 73 [43 FR 14644, Apr. 7, 1978, as amended at 49 FR 8608, Feb. 14, 2008] FR 5613, Feb. 14, 1984; 50 FR 49536, Dec. 3, 1985] § 184.1973 Beeswax (yellow and white). § 184.1976 Candelilla wax. (a) Beeswax (CAS Reg. No. 8012–89–3) is a secretory product of honey bees (a) Candelilla wax (CAS Reg. No. used as a structural material in honey- 8006–44–8) is obtained from the can- combs. Beeswax is prepared from hon- delilla plant. It is a hard, yellowish- eycombs after removal of the honey by brown, opaque-to-translucent wax. draining or centrifuging. The combs Candelilla wax is prepared by immers- are melted in hot water or steam or ing the plants in boiling water con- with solar heat, and strained. The wax taining sulfuric acid and skimming off is refined by melting in hot water to the wax that rises to the surface. It is which sulfuric acid or alkali may be composed of about 50 percent hydro- added to extract impurities. The re- carbons with smaller amounts of esters sulting wax is referred to as yellow and free acids. beeswax. White beeswax is produced by (b) The ingredient meets the speci- bleaching the constituent pigments of fications of the Food Chemicals Codex, yellow beeswax with peroxides, or pref- 3d Ed. (1981), p. 67, which is incor- erably it is bleached by sun light. porated by reference. Copies are avail- (b) The ingredient meets the speci- able from the National Academy Press, fications of the ‘‘Food Chemicals 2101 Constitution Ave. NW., Wash- Codex,’’ 3d Ed. (1981), pp. 34–35, which is ington, DC 20418, or available for in- incorporated by reference. Copies may spection at the National Archives and be obtained from the National Acad- Records Administration (NARA). For emy Press, 2101 Constitution Ave. NW., information on the availability of this Washington, DC 20418, or may be exam- material at NARA, call 202–741–6030, or ined at the National Archives and go to: http://www.archives.gov/ Records Administration (NARA). For federallregister/ 580 VerDate Nov<24>2008 14:38 May 05, 2009 Jkt 217067 PO 00000 Frm 00590 Fmt 8010 Sfmt 8010 Y:\SGML\217067.XXX 217067 cprice-sewell on PRODPC61 with CFR Food and Drug Administration, HHS § 184.1979 codeloflfederallregulations/ codeloflfederallregulations/ ibrllocations.html. ibrllocations.html. (c) In accordance with § 184.1(b)(1), (c) In accordance with § 184.1(b)(1), the ingredient is used in food with no the ingredient is used in food with no limitation other than current good limitation other than current good manufacturing practice. The affirma- manufacturing practice. The affirma- tion of this ingredient as generally rec- tion of this ingredient as generally rec- ognized as safe (GRAS) as a direct ognized as safe (GRAS) as a direct human food ingredient is based upon human food ingredient is based upon the following current good manufac- the following current good manufac- turing practice conditions of use: turing practice conditions of use: (1) The ingredient is used as a lubri- (1) The ingredient is used as an cant as defined in § 170.3(o)(18) of this anticaking agent as defined § 170.3(o)(1) chapter and as a surface-finishing of this chapter; as a formulation aid as agent as defined in § 170.3(o)(30) of this defined in § 170.3(o)(14) of this chapter; chapter. as a lubricant and release agent as de- (2) The ingredient is used in the fol- fined in § 170.3(o)(18) of this chapter; lowing foods at levels not to exceed and as a surface-finishing agent as de- current good manufacturing practice: fined in § 170.3(o)(30) of this chapter. in chewing gum as defined in (2) The ingredient is used in the fol- § 170.3(n)(6) of this chapter and in hard lowing foods at levels not to exceed candy as defined in § 170.3(n)(25) of this current good manufacturing practice: baked goods and baking mixes as de- chapter. fined in § 170.3(n)(1) of this chapter; (d) Prior sanctions for this ingredient chewing gun as defined in § 170.3(n)(6) of different from the uses established in this chapter; confections and frostings this section do not exist or have been as defined in § 170.3(n)(9) of this chap- waived. ter; fresh fruits and fruit juices as de- [48 FR 51617, Nov. 10, 1983] fined in § 170.3(n)(16) of this chapter; gravies and sauces as defined in § 184.1978 Carnauba wax. § 170.3(n)(24) of this chapter; processed (a) Carnauba wax (CAS Reg. No. 008– fruits and fruit juices as defined in 015–869) is obtained from the leaves and § 170.3(n)(35) of this chapter; and soft buds of the Brazilian wax palm candy as defined in § 170.3(n)(38) of this Copernicia cerifera Martius. The wax is chapter. hard, brittle, sparingly soluble in cold (d) Prior sanctions for this ingredient organic solvents and insoluble in different from the uses established in water. It is marketed in five grades this section do not exist or have been designated No. 1 through No. 5. Grades waived. No. 4 and No. 5 represent the bulk of [48 FR 51147, Nov. 7, 1983] the commercial trade volume. These commercial grades consist chiefly of § 184.1979 Whey. C24 to C32 normal saturated (a)(1) Whey. Whey is the liquid sub- monofunctional fatty acids and normal stance obtained by separating the co- saturated monofunctional primary al- agulum from milk, cream, or skim cohols. milk in cheesemaking. Whey obtained (b) The ingredient meets the speci- from a procedure, in which a signifi- fications of the Food Chemicals Codex, cant amount of lactose is converted to 3d Ed. (1981), p. 73, which is incor- lactic acid, or from the curd formation porated by reference. Copies are avail- by direct acidification of milk, is able from the National Academy Press, known as acid whey. Whey obtained 2101 Constitution Ave. NW., Wash- from a procedure in which there is in- ington, DC 20418, or available for in- significant conversion of lactose to lac- spection at the National Archives and tic acid is known as sweet whey. Sweet Records Administration (NARA). For whey has a maximum titratable acid- information on the availability of this ity of not more than 0.16 percent, cal- material at NARA, call 202–741–6030, or culated as lactic acid, and an alka- go to: http://www.archives.gov/ linity of ash of not more than 225 milli- federallregister/ liters of 0.1N hydrochloric acid per 100 581 VerDate Nov<24>2008 14:38 May 05, 2009 Jkt 217067 PO 00000 Frm 00591 Fmt 8010 Sfmt 8010 Y:\SGML\217067.XXX 217067 cprice-sewell on PRODPC61 with CFR.
Load more

Recommended publications
  • Pdf, 11.42 Mb
    FOTO: SAMUEL PORTELA INSTITUTIONS PARTICIPATING IN THE OVERALL COORDINATION VALIDATION WORKSHOP TECHNICAL TEAM AD2M CAATINGA ASSOCIATION ADECE Daniel Fernandes ASSOCIAÇÃO CAATINGA Kelly Cristina Luana Ribeiro CAPOL Lucas Moura CARNAÚBA DO BRASIL Marília Nascimento CEROEPER Sandino Silva COETRAE Samuel Portela EMBRAPA SDA FAEC Marcílio Melo FETRAECE FIEC EMBRAPA Vicente de Paula Queiroga FONCEPI GIZ FAEC HARIBO Ivonisa Holanda INSS Ossian Dias Jucileide Nogueira MEMORIAL DA CARNAÚBA MAPA GIZ MMA Octávio Nogueira MPT-CE Louisa Lösing MPT-PI INSS MPT-RN Ruiter Lima NATURA Irisa Viana NATURAL WAX Rafael Ferreira NRSC NUTEC PONTES INDÚSTRIA DE CERA Alessandra Nascimento Souza de Oliveira RODOLFO G. MORAES - ROGUIMO Iêda Nadja Silva Montenegro SDA SEJUS MMA Daniel Barbosa SINDCARNAÚBA SRTE-CE UEBT SRTE-RN Ronaldo Freitas STDS Rodrigo de Próspero UEBT ESPECIALISTAS CONVIDADOS UECE Carolina Serra INVITED EXPERTS Jessika Sampaio GRAPHIC DESIGN AND LAYOUT Luana Ribeiro e Kelly Cristina FOTO: RENATO STOCKLER ACKNOWLEDGEMENTS This handbook was developed through a partnership between the Ministry of Agriculture, Livestock and Food Supply (MAPA), the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) and the Associação Caatinga, within the framework of the Private Sector Action for Biodiversity Project, as part of the International Climate Initiative (IKI). The German Federal Ministry for the Environment, Nature Conservation and Nuclear Safety (BMU) supports this initiative based on a decision taken by the Bundestag. Acronyms ABNT - Brazilian
    [Show full text]
  • Morpholine: a Glazing Agent for Fruits and Vegetables Coating/Waxing (IJSTE/ Volume 2 / Issue 11 / 119) with Glazing Agent
    IJSTE - International Journal of Science Technology & Engineering | Volume 2 | Issue 11 | May 2016 ISSN (online): 2349-784X Morpholine: A Glazing Agent for Fruits and Vegetables Coating/Waxing Rupak Kumar Suman Kapur Research Scholar Senior Professor Department of Biological Sciences Department of Biological Sciences BITS-Pilani, Hyderabad Campus, Hyderabad-500078, India BITS-Pilani, Hyderabad Campus, Hyderabad-500078, India Abstract The saying “an apple a day keeps the doctor away” probably gives us the impression that apples are the healthiest fruits. But besides the fact that it rhymes, does it really have no adverse effects if we eat a bright red wax coated apple every day? Morpholine (C4H9NO) is a chemical used as emulsifier in the preparation of wax coatings for fruits and vegetables to help them last longer and remain fresh even during prolonged transit. Morpholine oleate is added to wax as it enables spreading wax in water based liquid for use as a protective coating to prevent contamination by pests and diseases. Morpholine alone does not appear to pose a health concern because morpholine itself is neither a carcinogen nor a teratogen and does not cause chronic toxicity. However, it is a precursor for potent carcinogenic nitrosamines. Keywords: Carcinogen, Emulsifier, Morpholine, Teratogen, Wax Coating ________________________________________________________________________________________________________ I. INTRODUCTION The practice of fruit/vegetable coating was accepted long before their associated chemistries were understood, and are still practiced till date. The first wax coating was applied to citrus fruits in 12th-13th centuries in China. Today, it has expanded rapidly for retaining quality of a wide variety of foods/vegetables, with total annual revenue exceeding $100 million [1].
    [Show full text]
  • How to Make an Electret the Device That Permanently Maintains an Electric Charge by C
    How to Make an Electret the Device That Permanently Maintains an Electric Charge by C. L. Strong Scientific America, November, 1960 Danger Level 4: (POSSIBLY LETHAL!!) Alternative Science Resources World Clock Synthesis Home --------------------- THE HISTORY OF SCIENCE IS A TREASURE house for the amateur experimenter. For example, many devices invented by early workers in electricity and magnetism attract little attention today because they have no practical application, yet these devices remain fascinating in themselves. Consider the so-called electret. This device is a small cake of specially prepared wax that has the property of permanently maintaining an electric field; it is the electrical analogue of a permanent magnet. No one knows in precise detail how an electret works, nor does it presently have a significant task to perform. George O. Smith, an electronics specialist of Rumson, N.J., points out, however, that this is no obstacle to the enjoyment of the electret by the amateur. Moreover, the amateur with access to a source of high-voltage current can make an electret at virtually no cost. "For more than 2,000 years," writes Smith, "it was suspected that the magnetic attraction of the lodestone and the electrostatic attraction of the electrophorus were different manifestations of the same phenomenon. This suspicion persisted from the time of Thales of Miletus (600 B.C.) to that of William Gilbert (A.D. 1600). After the publication of Gilbert's treatise De Magnete, the suspicion graduated into a theory that was supported by many experiments conducted to show that for every magnetic effect there was an electric analogue, and vice versa.
    [Show full text]
  • Non-Wood Forest Products
    Non-farm income wo from non- od forest prod ucts FAO Diversification booklet 12 FAO Diversification Diversification booklet number 12 Non-farm income wo from non- od forest products Elaine Marshall and Cherukat Chandrasekharan Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2009 The views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders.
    [Show full text]
  • Agency Approvals LIQUIDS, SOLUTIONS & SUSPENSIONS
    LT_3722_v8_MRO.qxp 11/5/07 3:02 PM Page 48 Fluid Compatibility Chart for metal threaded fittings sealed with Loctite® Sealants Agency Approvals LIQUIDS, SOLUTIONS & SUSPENSIONS ● ● ● ● ● NSF International Loctite® 554™ Thread Sealant, Refrigerant Sealant Loctite® Instant Gasket LEGEND: Antioxidant Gasoline ...................... Cellulose Xanthate ........................ Dust-Flue (Dry) .............................. GRS Latex ..................................... Maleic Anhydride .......................... Loctite® QuickStix™ 561™ PST® Pipe Sealant Loctite® Maintain® Lubricant Penetrant ● All Loctite® Anaerobic Sealants Aqua Regia .................................... ✖ Cement Dry/Air Blown ................... ● Dye Liquors.................................... ● Gum Paste .................................... ● Manganese Chloride ...................... ● ● ● ● ● ● ● ● LEGEND: = Non-Food Grade = Standard 51 = Standard 61 Loctite® 564™ Thread Sealant, General Purpose Loctite® Maxi-Coat™, Aerosol are Compatible Including # Argon ............................................ Cement Grout ................................ Gum Turpentine ............................. Manganese Sulfate ........................ ● ● ● ● ● Loctite® 565™ PST® Thread Sealant, Controlled Strength Loctite® Maxi-Coat™ Liquid 242®, 243™, 542™, 545™, Armeen § ...................................... Cement Slurry ............................... Emery-Slurry ................................. Gypsum ........................................ Melamine Resin ...........................
    [Show full text]
  • INCI Terminology
    www.WholesaleSuppliesPlus.com 1(800)359-0944 INCI TERMINOLOGY - SINGLE INGREDIENT COMMON NAME INCI TERM Agar Agar Gelidium Amansii (Agar) Alcohol/Denatured Alcohol/SDA Alcohol Alfalfa Powder Medicago Sativa (Alfalfa) Leaf Powder Alkanet/Alkanet Root Alkanna Tinctoria Root Extract Allantoin Allantoin Almond Meal Prunus Dulcis (Almond) Meal Almond Milk Prunus Dulcis (Almond) Milk Almond Oil/Sweet Almond Oil Prunus Dulcis (Almond) Oil Aloe Extract Butter Cocos Nucifera (Coconut) Oil (and) Aloe Barbadensis Leaf Extract Aloe Vera 100x Aloe Barbadensis Leaf Juice (and) Maltodextrin Aloe Vera 200x Aloe Barbadensis Leaf Juice Aloe Vera Extract Aloe Barbadensis (Aloe) Leaf Extract Aloe Vera Gel Aloe Barbadensis (Aloe) Leaf Juice Aloe Vera Juice Aloe Barbadensis (Aloe) Leaf Juice Alum Amyris balsamifera (Amyris) Oil Amyris Essential Oil Amyris balsamifera (Amyris) Oil Anise Essential Oil Pimpinella Anisum (Anise) Oil Anise Powder Pimpinella Anisum (Anise Annatto Annatto (Bixa Orelana) Annatto Powder Annatto (Bixa orelana) Apricot Kernel Oil Prunus Armeniaca (Apricot) Kernel Oil Apricot Seed Powder Prunus Armeniaca (Apricot) Seed Powder Arnica Arnica Montana (Arnica) Arrowroot Powder Maranta Arundinaceae (Arrowroot) Ascorbic Acid USP/Vitamin C Acorbic Acid Avocado Persea Gratissima (Avocado) Fruit Avocado Oil Persea Gratissima (Avocado) Oil Babassu Oil Orbignya Oleifera (Babassu) Seed Oil Baking Soda Sodium Bicarbonate Balsam Fir Essential Oil Abies Balsamea (Balsam Canda) Resin Balsam Peru/Peru Balsam Essential Oil Myroxylon Pereira (Balsam Peru)
    [Show full text]
  • Gourmet Gummy Candy from Germany
    Gourmet Gummy Candy from Germany Fruity-Sin is a German and American Gummy Candy company based Germany Our U.S. office is in Miami, Florida. Our Gourmet Gummies are produced in Germany. Delivery is made from Germany or Miami. Why is "Fruity-Sin" the perfect source for your sweet needs? When we say "Gourmet Gummy Candy", then we mean GOURMET. We know that we have outstanding QUALITY, this is the reason for buying from us. Why is our Gummy GOURMET? We use Real Fruit Juice. Some of them up to 50% We use Natural Fruit Sugar We use Natural Colors Some basic information: Quality Do you demand the BEST quality? We have it. Do you want to satisfy your customers? Us too. Price Quality never could be cheap, neither are we. But our product is not expensive if you consider the superior quality. Rebate We do not offer rebates, but the more you buy, the cheaper we sell. Ask for our quantity discount. MOQ Each flavor has a Minimum Order Quantity of 3.000 gram (6.6 lb) Delivery The delivery time is usually 3-4 weeks from Germany. If we have enough stock in Miami we will be much faster. Private Label We can produce any flavor, size, or shape of gourmet gummy candy. Just ask us. Shelf Life More than 12 months. Store in a cool, dry, and dark location for longest shelf life. Shelf life in this case up to 24 months. P-2 Prosecco Gold-Bears Glukosesirup, Zucker, Wasser, Gelatine, Säuerungsmittel: Citronensäure, Aroma, Farbstoffe: Echtes Karmin, Lutein, Überzugsmittel: Pflanzenöl (Kokosnuss, Raps), Carnaubawachs, 24k Gold E175 Lactose Free Gluten Free No artificial
    [Show full text]
  • Oil-Structuring Characterization of Natural Waxes in Canola Oil Oleogels: Rheological, Thermal, and Oxidative Properties
    Appl Biol Chem (2017) 60(1):17–22 Online ISSN 2468-0842 DOI 10.1007/s13765-016-0243-y Print ISSN 2468-0834 ARTICLE Oil-structuring characterization of natural waxes in canola oil oleogels: rheological, thermal, and oxidative properties Jeongtaek Lim1 . Hong-Sik Hwang2 . Suyong Lee1 Received: 25 October 2016 / Accepted: 2 December 2016 / Published online: 20 December 2016 Ó The Korean Society for Applied Biological Chemistry 2016 Abstract Natural waxes (candelilla, carnauba, and bees- Keywords Natural wax Á Oleogel Á Organogelator Á wax) were utilized as canola oil structurants to produce Texture Á Thermo-rheology oleogels. Physicochemical properties of the oleogels were evaluated from textural, thermo-rheological, and oxidative points of view. The oleogels with candelilla wax exhibited the highest hardness, followed by carnauba and beeswax Introduction oleogels, while the most adhesive and cohesive properties were observed in the beeswax oleogel. The flow behaviors Edible vegetable oils are well-recognized to contain a of the oleogels over temperature exhibited greater sensi- variety of health-functional components, such as unsatu- tivity of carnauba wax oleogels to temperature. The storage rated fatty acids, compared to solid fats of animal origin. moduli of the oleogels were more temperature-dependent, However, the edible oils that are generally in a liquid state causing the crossover of the storage and loss moduli during at room temperature lack the physical functionalities suit- the temperature change. Highly linear correlations able for the texture and stability of food products. Liquid (R2 [ 0.96) were observed in the log plots of solid fat oils are chemically or enzymatically converted into semi- content and rheological property.
    [Show full text]
  • Honey Wax® Hydro Speed Premium Water Based Carnauba Mold Release
    PRODUCT INFORMATION Honey Wax® Hydro Speed Premium Water Based Carnauba Mold Release Product Description 6. If a new mold is being put into service and molding is ® done with a polyester or vinyl ester resin, it is recommend- Honey Wax Hydro Speed is a unique, high gloss ed that PVA be applied over the initial 5-7 coats of Honey wax emulsion for use by composite fabricators as a mold Wax Hydro Speed for the first 2 molding cycles. release agent. It is compounded with the purest grade carnauba wax, plus special binders and spreading agents. 7. For an existing mold conditioned with paste wax it is not ® necessary to strip the existing wax off the mold. One coat Honey Wax Hydro Speed is a hi solids water based of Hydro Speed is sufficient following Steps 1-4. emulsion that contains no solvents. It is non-hazardous and ® non-flammable and the water carrier dries in less than one 8. Honey Wax Hydro Speed and traditional solvent based minute. It is an excellent mold release agent providing repro- paste wax can be used in conjunction with each other. ducibility, glossiness, and a non-staining, hard releasing film They are totally compatible. which are important to the fabricator. It is significantly faster to apply and remove than other paste waxes and the residual Storage and Handling film is resistant to abrasion. MIX WELL BEFORE USING. PERISHABLE IF FROZEN. Reseal the cap after each use. Store in a cool, dry place. Uses Consult SDS prior to use. Shelf life is 24 months from date of manufacture.
    [Show full text]
  • Carnauba Wax
    CARNAUBA WAX Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). ADI 0-7 mg/kg bw, established at the 39th JECFA in 1992. SYNONYMS INS No. 903 DEFINITION The refined wax obtained from the fronds of the Brazilian tropical palm tree Copernicia cerifera (Arruda) Mart. [syn. C. purnifera (Muell.)]; a complex mixture of several chemical compounds, predominantly esters, e.g., - aliphatic esters (straight-chain acids with even-numbered carbon chains from C24 to C28 and straight-chain alcohols with even-numbered carbon chains from C30 to C34), - alpha-hydroxy esters (straight-chain hydroxy acids with even-numbered carbon chains from C22 to C28, straight-chain acids with even-numbered carbon chains from C24 to C28, straight-chain monohydric alcohols with even- numbered carbon chains from C24 to C34 and dihydric alcohols with even- numbered carbon chains from C24 to C34) - cinnamic aliphatic diesters (p-methoxycinnamic acid and dihydric alcohols with even-numbered carbon chains from C24 to C34) It also contains free acids (straight-chain acids with even-numbered carbon chains from C24 to C28), free alcohols (straight-chain alcohols with even- numbered carbon chains from C30 to C34), hydrocarbons (straight-chain odd- numbered carbon chains from C27 to C31) and resins. C.A.S. number 8015-86-9 DESCRIPTION A pale yellow to light brown, hard and brittle solid, having a clean fracture FUNCTIONAL USES Glazing agent, bulking agent, acidity regulator, carrier CHARACTERISTICS IDENTIFICATION Solubility (Vol. 4) Insoluble in water; partially soluble in boiling ethanol; soluble in ether Melting range (Vol.
    [Show full text]
  • Wax Microemulsion Formulations Used As Fruit Coatings
    Proc. Fla. State Hart. Soc. 111:251-255. 1998. WAX MICROEMULSION FORMULATIONS USED AS FRUIT COATINGS Robert D. Hagenmaier Materials and Methods U.S. Citrus and Subtropical Products Laboratory USDA, ARS, SAA Polyethylene waxes E10 and E20 were from Eastman P.O. Box 1909 Chemical (Kingsport, TN); AC629, AC680, AC673 and AC316 Winter Haven, FL 33883-1909 were from Allied Signal Inc. (Morristown, NJ); and PED121 e-mail: [email protected] was from Clariant Corp. (Charlotte, NC). FDA approval for polyethylene wax (oxidized polyethylene) is given in 21 CFR Additional index words. Edible coatings, 'Hamlin' oranges, 172.260 (FDA, 1995). The candelilla wax (21 CFR 184.1976) 'Sunburst' tangerines. was bleached (No. 75 from Strahl & Pitsch Inc., W. Babylon, NY, type cbw2 from Berial, S. A., Mexico D. F., or No. 7808 Abstract. Wax microemulsions were made with three emulsifi- from Botanical Wax, Arlington Heights, IL) or unbleached cation techniques. Formulations are presented for making an- 'filtrada' from Berial, S. A. The beeswax (21 CFR 184.1973) ionic microemulsions with carnauba wax, candelilla wax, was from Koster Keunen Inc. (Sayville, NY). The rice bran oxidized polyethylene, beeswax, paraffin, montan wax and var wax (21 CFR 172.890) was from Strahl & Pitsch or Koster Ke ious hydrocarbon waxes, and also for making nonionic micro unen Inc. Yellow No. 3 and No. 1 carnauba wax (21 CFR emulsions with squalene, hydrocarbon waxes and rice bran 184.1978) were from Strahl & Pitsch Inc. The petroleum wax wax. Citrus fruit were coated with various mixtures of a wax (21 CFR 172.88 and 178.3710) with 61°C m.p., was Parvan emulsion and rosin.
    [Show full text]
  • Gas Permeability of Fruit Coating Waxes Robert D
    J. AMER. SoC. HORT. SCI. 117(1):105-109. 1992. Gas Permeability of Fruit Coating Waxes Robert D. Hagenmaier and Philip E. Shaw U.S. Citrus and Subtropical Products Laboratory, Agricultural Research Service, U.S. Department of Agriculture, P. O. BOX 1909, Winter Haven, FL 33883 Additional index words. O 2, water vapor, CO2, ethylene, barrier, permeance Abstract. The permeability to O2, CO2, C2H4, and water vapor was determined for 19 commercial fruit wax coatings, four ingredients thereof, and one shrink-wrap film. For the commercial coatings, the O2 permeability at 50% relative 2 humidity and 30C ranged from 470 to 22,000 ml (STP) × mil/(m × day × atm) (1 mil = 0.0254 mm) with CO)2 . permeability two to eight times as high. Permeability to noncondensable gases tended to be higher for coatings made from carnauba wax than for those made from shellac and rosin. Commercial fruit wax had sufficiently low noncon- densable gas permeability to account for large reductions in the respiration rate of coated fruit. Wax coatings could be improved if permeability were controlled: Coatings applied to the surfaces of fruits and vegetables are and Hanson, 1988; Erbil and Muftugil, 1986; Farooqi et al., commonly called ‘waxes, whether or not any component thereof 1988; Krishnamurthy and Kushalappa, 1985; Paull and Chen, is actually a wax. Commodities that are waxed include apples, 1989; Tewari et al., 1980). Adverse flavor changes have been avocados, citrus, cucumbers, eggplant, peaches, sweet peppers, attributed to the inhibition of O2 and CO2 exchange, thus re- and tomatoes. Waxing improves appearance, but waxes are often suiting in anaerobic respiration and elevated ethanol and ace- selected with little consideration for other properties.
    [Show full text]