期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 159, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2022.113170
关键词
Candelilla wax; Food formulations; Biodegradable packaging; Oleogels; Physicochemical properties
资金
- National Forest Commission
- Mexican Council for Science and Technology (CONAFOR-CONACYT) , through the Sectoral Fund for Forestry Research, Development and Technological Innovation [B-S-131466]
- CONACyT
This review provides insights into the most suitable and promising applications of Candelilla wax in the food industry, including emulsifiers, edible films and coatings, oleogels, among others. Research has shown that Candelilla wax has desirable physicochemical and functional properties, guaranteeing safe and high-quality foods.
Candelilla wax (CW) is a natural plant wax derived from Euphorbia antisyphilitica Zucc., which is grown in the arid regions of northern Mexico. Notably, CW has emerged as a promising potential substance for use in the development of food formulations. This review provides insights into the most suitable and promising applications of CW. We specifically focus on the main wax-based formulations designed for the food industry with a particular emphasis on their properties. The field of CW research has evidenced that the physicochemical and functional properties of this wax mean that it is suitable for use in a wide range of food applications with desirable characteristics, including, but not limited to, CW-based emulsions, edible films and coatings, oleogels, among others. Furthermore, as a food additive, CW application may guarantee safe and high-quality foods. Therefore, these innovations clearly illustrate that CW can be of great value within the food field, thus potentializing its usage.
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