Crystallographic Characterization of Six Food Waxes

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2026-08-06 DOI:10.1021/acsfoodscitech.6c00258

Sebastian Mannweiler, Pia Schweizer, Hanna Salminen, Jochen Weiss

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Abstract

Natural waxes are functional ingredients in food, pharmaceutical, and cosmetic products, yet their crystallographic investigations remain superficial. This study characterized sunflower (SFX), candelilla (CLX), carnauba (CRX), rice bran (RBX), yellow beeswax (BYX), and white beeswax (BWX), each from two suppliers, focusing on crystal structure. Supplier differences were minor except in color. Scanning electron microscopy revealed platelet-like morphologies in all samples, with SFX and RBX showing the smallest particle sizes. X-ray diffraction distinguished highly ordered lamellar structures in SFX and RBX from less ordered layering in the other waxes. All waxes shared short spacings consistent with a perpendicular orthorhombic subcell, while beeswaxes indicated a parallel orthorhombic subcell. Crystallite anisotropy, quantified across samples, decreased in the order BYX > BWX > RBX > CRX > SFX > CLX. Melting and crystallization temperatures also varied by wax type. A schematic hierarchy of natural wax structures is proposed to guide future applications and research.

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六种食品蜡的晶体学表征

天然蜡是食品、药品和化妆品中的功能性成分，但其晶体学研究仍停留在表面。本研究对来自两家供应商的向日葵（SFX）、小蜡烛（CLX）、巴西棕榈（CRX）、米糠（RBX）、黄蜂蜡（BYX）和白蜂蜡（BWX）进行了晶体结构表征。除了颜色不同，供应商之间的差异很小。扫描电镜显示所有样品的血小板样形态，其中SFX和RBX显示最小的颗粒尺寸。x射线衍射将SFX和RBX中的高度有序层状结构与其他蜡中的非有序层状结构区分开来。所有的蜡都具有与垂直的正交亚细胞一致的短间距，而蜂蜡则具有平行的正交亚细胞。通过对不同样品进行定量分析，晶体各向异性的减小顺序为BYX >； BWX >RBX> CRX > SFX >； CLX。熔化和结晶温度也因蜡的类型而异。提出了一种天然蜡结构的示意图，以指导未来的应用和研究。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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