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Sigma-Aldrich

Beeswax

refined

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Synonym(s):
Cera alba
CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12162002
NACRES:
NA.23

Quality Level

form

solid

color

yellow

mp

61-65 °C (lit.)

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General description

Beeswax is a natural wax that is formed from honeybee Apis mellifera. It is a lipid that contains hydrocarbons, esters and free acids, which can be used to lower the transference of water on films.

Application

Beeswax is used to produce edible films (sodium caseinate, soy protein isolate, etc.). It can form a mixture with a variety of fatty acids and polyols to provide flexibile, elastic and stretchable films. It also decreases the water vapor permeability and enhances the mechanical properties of the film.

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures
Fabra MJ, et al.
Journal of Food Engineering, 85(3), 393-400 (2008)
Z Zhang et al.
Endocrinology, 157(12), 4930-4942 (2016-12-03)
Estrogen deficiency after ovariectomy (OVX) results in increased adiposity and bone loss, which can be prevented by systemic 17-β estradiol (E2) replacement. Studies in transgenic mice suggested that in addition to direct actions of estrogen in peripheral tissues, also estrogen
Effect of beeswax modification on the lipid matrix and solid lipid nanoparticle crystallinity
Attama AA and Muller-Goym CC
Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 315(1-3), 189-195 (2008)
Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films
Fabra MJ, et al.
Biomacromolecules, 10(6), 1500-1507 (2009)
Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films
Monedero FM, et al.
Journal of Food Engineering, 91(4), 509-515 (2009)

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