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Edible Coatings from Candelilla Wax Microemulsions

by Robert D Hagenmaier, Robert A Baker
Journal of Food Science ()
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Abstract

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.

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