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Edible Coatings from Candelilla Wax Microemulsions
Author(s) -
HAGENMAIER ROBERT D.,
BAKER ROBERT A.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13158.x
Subject(s) - gloss (optics) , gelatin , microemulsion , wax , chemistry , materials science , oleic acid , chemical engineering , organic chemistry , coating , pulmonary surfactant , biochemistry , engineering
Candelilla wax coatings with good gloss were made. The gloss of coatings from ammonia‐based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As coatings on grapefruit, candelilla wax with up to 25% gelatin was usable; much higher gelatin content resulted in anaerobic fermentation. Candelilla coatings with good gloss were also made from morpholine‐based wax microemulsions with minimal oleic acid content.