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Submitted to: Florida State Horticulture Society and Citrus Industry
Publication Type: Proceedings Publication Acceptance Date: 3/3/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Wax coatings are of some value for preserving food products. One method of applying wax coatings to food products is as a water-based formulation called a microemulsion. Although a number of studies from this laboratory have used wax microemulsions as fruit coatings, none of these studies have included a list of the many different formulations we have made. These formulations would to be of some value for research and industry, as such information is seldom found in the literature. Formulations are presented for making anionic microemulsions containing carnauba wax, candelilla wax, oxidized polyethylene, beeswax, paraffin, montan wax and various hydrocarbon waxes with three different emulsification techniques, and also for making nonionic microemulsions out of squalene, hydrocarbon waxes and rice bran wax. In addition, citrus fruits were coated with various mixtures of a wax emulsion and rosin to show how the internal CO2 and O2 varied with the proportion of wax in the coating. Technical Abstract: Wax microemulsions were made with three emulsification techniques. Formulations are presented for making anionic microemulsions with carnauba wax, candelilla wax, oxidized polyethylene, beeswax, paraffin, montan wax and various hydrocarbon waxes, and also for making nonionic microemulsions with squalene, hydrocarbon waxes and rice bran wax. Citrus fruit were coated with various mixtures of a wax emulsion and rosin. Those coatings with higher percentage wax had lower internal CO2 and higher O2. |
