Edible Coatings from Candelilla Wax Microemulsions
Robert D. Hagenmaier, Robert A. Baker
Journal of Food Science
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
candelilla wax coatings decreased water vapor permeability
“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 permeab...”
candelilla wax coatings decreased oxygen permeability
“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 permeab...”
candelilla wax coatings improved by addition of gelatin or hydroxypropyl methylcellulose
“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 permeab...”