Candelilla wax: Prospective suitable applications within the food field
Nestor Everardo Aranda-Ledesma, Israel Bautista-Hernández, Romeo Rojas, Pedro Aguilar‐Zárate, Nancy Medina-Herrera, Cecilia Castro-López +1 more
LWT
Abstract
Candelilla wax (CW) is a natural plant wax derived from Euphorbia antisyphilitica Zucc., which is grown in the arid regions of northern Mexico. Notably, CW has emerged as a promising potential substance for use in the development of food formulations. This review provides insights into the most suitable and promising applications of CW. We specifically focus on the main wax-based formulations designed for the food industry with a particular emphasis on their properties. The field of CW research has evidenced that the physicochemical and functional properties of this wax mean that it is suitable for use in a wide range of food applications with desirable characteristics, including, but not limited to, CW-based emulsions, edible films and coatings, oleogels, among others. Furthermore, as a food additive, CW application may guarantee safe and high-quality foods. Therefore, these innovations clearly illustrate that CW can be of great value within the food field, thus potentializing its usage.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Candelilla wax is suitable for food formulations
“Candelilla wax (CW) is a natural plant wax derived from Euphorbia antisyphilitica Zucc., which is grown in the arid regions of northern Mexico. Notably, CW has emerged as a promising potential substan...”
Candelilla wax has physicochemical and functional properties
“The physicochemical and functional properties of this wax mean that it is suitable for use in a wide range of food applications with desirable characteristics, including, but not limited to, CW-based ...”