WAX MICROEMULSION FORMULATIONS USED AS …

Proc. Fla. State Hart. Soc. 111:251-255. 1998. WAX MICROEMULSION FORMULATIONS used AS fruit COATINGS Robert D. Hagenmaier Citrus and Subtropical Products Laboratory USDA, ARS, SAA Box 1909 Winter Haven, FL 33883-1909 e-mail: Additional index words. Edible coatings, 'Hamlin' oranges, 'Sunburst' tangerines. Abstract. Wax microemulsions were made with three emulsifi-cation techniques. FORMULATIONS are presented for making an-ionic microemulsions with carnauba wax, candelilla wax, oxidized polyethylene, beeswax, paraffin, montan wax and var ious hydrocarbon waxes, and also for making nonionic micro emulsions 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. In recent years we have evaluated the performance of var ious wax microemulsions as food and fruit coatings (Hagen maier and Baker, 1993, 1994a, 194b, 1996, 1997).

Proc. Fla. State Hart. Soc. 111:251-255. 1998. WAX MICROEMULSION FORMULATIONS USED AS FRUIT COATINGS Robert D. Hagenmaier U.S. Citrus and Subtropical Products Laboratory

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