Polyethylene wax

Author:Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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PE

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DefinitionThis section has been translated automatically.

Polymer (polyolefin) produced from ethylene, which has a waxy or fatty consistency due to its low degree of polymerisation. The polyethylene wax is colourless to white, soluble in non-polar solvents and can be emulsified well. The substance can also be synthesized from natural waxes. It represents a cost-effective alternative to natural waxes.

Polyethylene wax is approved in the EU as a food additive under the number E 914.

Field of application/useThis section has been translated automatically.

In food technology, polyethylene wax is often used in a mixture with natural waxes and in combination with antimicrobially active substances for the surface treatment of fresh fruit, e.g. citrus fruits, pineapple, avocados, melons, mangoes, etc.

Note(s)This section has been translated automatically.

Fruits treated with polyethylene wax are marked in trade as "waxed".

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer