Paraffin wax is a well-known term across many industries. It's produced during the crude oil refining process. When crude oil is distilled, a large number of hydrocarbon chains are formed. Among these, paraffin wax stands out as a solid, white or colorless substance that often appears translucent when a thin sheet is held up to light.
Paraffin wax is composed of saturated hydrocarbons, primarily straight-chain alkanes. Chain length typically varies between 20 and 30 carbon atoms. This specific chain length and degree of saturation give paraffin wax its unique properties: it is insoluble in water but soluble in e*ther, benzene, and certain esters. This property is crucial when considering its use in the food industry, where it acts as a barrier to moisture penetration, ensuring shelf life and freshness. Furthermore, its inert nature means it does not react with food, thus ensuring safety and preserving the original flavor.
Product Description
Fruit coating wax WQ-W5160 is an anionic paraffin/polyethylene modified wax emulsion, a food-grade synthetic wax used for Fresh-keeping in fruits and vegetables. WQ-W5160 is applied as a thin protective film on fresh produce (such as apples, citrus, cucumbers, and some tropical fruits) to enhance appearance, reduce moisture loss, and extend shelf life.
Physical Properties
|
Properties
|
Units
|
Values
|
|
Appearance
|
---
|
White liquid
|
|
Solid Content
|
%
|
40±1
|
|
pH
|
---
|
8.5-10
|
|
Ionic property
|
---
|
Anion
|
|
|
Fruit Coating Wax - Paraffin/Polyethylene Modified Wax Emulsion FOR Fruits Fresh-keeping Images
|
