Food grade wax and preparation thereof

A technology of wax esters and food, which is applied in the field of food grade wax and its preparation, and can solve the problems of unsuitability and incomplete refining process, etc.

Inactive Publication Date: 2000-05-03
JAMES COOK UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the wax produced by this method is still unsuitable for use in foo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Wax compositions were prepared in portions as follows: 100 grams of crude sugarcane wax was mixed with 900 grams of ethanol in a round bottom flask. The resulting mixture was heated to 78.5°C in a heating mantle and held at reflux for 30 minutes. The solution was removed from the heating jacket and the bituminous phase was separated from the pale wax. The light colored wax was decanted into another round bottom flask while at 65-75°C the wax mixture remained in solution or only partially crystallized. The mixture was then heated at 78.5°C for 10 minutes. The light wax is decanted to separate it from the bitumen. The heating and separation process was repeated about 4 times, or until no bitumen was observed to separate from the light wax. The resulting pitch was then heated with about 100 grams of ethanol to recover additional wax. Merge it with the light wax collected earlier. The light colored wax was then allowed to cool slowly to room temperature and then cooled...

Embodiment 2

[0086] Again multiple wax compositions were prepared. 100 grams of crude sugarcane wax was mixed with 900 grams of isopropanol in a round bottom flask. The mixture was heated to 82.4°C in a heating jacket. The resulting mixture was cooled slowly to room temperature, then cooled in an ice bath. The cooled wax was filtered and transferred to another round bottom flask, to which was added 450 grams of ethanol and the mixture was heated at 78.5°C for 30 minutes. Fractionation and oxidation of this wax was carried out as described in Example 1.

[0087] The wax composition produced by the above method has the following properties: light yellow in color, with a sweet smell and little or no taste. The composition of the waxes is shown in the table below.

[0088] Table IV

[0089] Components of the wax composition of Example 2

[0090] Component Composition (%w / w)

[0091] Wax esters 10.5-11

[0092] Aldehydes 7.4-8.1 Triglycerides 0-0.6

[0093] A...

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PUM

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Abstract

The invention provides a wax composition which can be used in comestibles. The wax composition is obtained from sugar cane and comrpises wax esters, aldehydes, tri-glycerides, alcohols, free fatty acids, sterols and polar lipids. A process for preparing a wax composition from crude sugar cane wax, the process comprising the steps of: (i) heating a solution of the crude wax with a lower alcohol as sovlent at the boiling point of the solvent; (ii) allowing phase separation of the solution from (i) and decanting the upper phase while hot; (iii) allowing the separated phase from (ii) to cool and separating crystallised wax from the solvent; (iv) repeating steps (i) to (iii) using the wax from (iii) until all pitch has been removed fromthe wax; (v) heating the wax to between 90 and 140 DEG C and oxidising molten wax with oxidising material; and (vi) continuing the heating under and inert gas on completion of the oxidation step until intermediate peroxide products are removed.

Description

field of invention [0001] The present invention relates to a wax composition suitable for food. The invention also relates to a method of preparing the composition. Background of the invention [0002] Many foods have wax added to them during preparation. For example, wax is a component of chewing gum base. Wax is also used as a protective coating on foods such as cheese and fruit. Waxes used for this purpose are usually mineral waxes, such as montan wax, peat wax, ozokerite wax and petroleum wax extracted from lignite. Of these mineral waxes, only petroleum waxes are used in food: especially microcrystalline waxes, high melting point waxes and high sulfur microcrystalline waxes. The U.S. Food and Drug Administration (FDA) has established regulations for the use of petroleum waxes (see 21 CFR 172.886 and 178.3710), and Japanese regulators are also considering petroleum waxes as natural products and allowing their use in products such as chewing gum ...

Claims

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Application Information

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IPC IPC(8): A23C19/16A23D9/007A23D9/02A23G3/34A23D9/00A23G4/00A23G4/06A23G4/08A23L1/00A23P20/10C08L91/06C11B11/00C11C3/00
CPCA23G2200/08A23G4/08A23C19/163C11B11/00A23G3/346A23D9/007A23G4/066A23G4/068A23L1/0055A23P20/11
Inventor M·G·瓦利克斯
Owner JAMES COOK UNIVERSITY
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