Citrus fruit coatings

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Wax granules and powders
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
TDS MDS
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
Drop point °C 106-114
Acid value mg KOH/g 17
Viscosity 140 °C, mPas ≤ 300
Penetration dmm 2-4
Density (Wax) g/cm³ 0,95
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
Drop point °C 100-113
Acid value mg KOH/g 5-9
Viscosity 140 °C, mPas ≤ 20
Penetration dmm 3-6
Density (Wax) g/cm³ 0,93
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
Drop point °C 100-113
Acid value mg KOH/g 10-14
Viscosity 140 °C, mPas ≤ 20
Penetration dmm 6-10
Density (Wax) g/cm³ 0,93
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
Drop point °C 100-110
Acid value mg KOH/g 15-19
Viscosity 140 °C, mPas ≤ 20
Penetration dmm 7-11
Density (Wax) g/cm³ 0,93
Drop point
°C
Acid value
mg KOH/g
Viscosity
140 °C, mPas
Penetration
dmm
Density (Wax)
g/cm³
Drop point °C 100-110
Acid value mg KOH/g 20-24
Viscosity 140 °C, mPas ≤ 20
Penetration dmm 9-12
Density (Wax) g/cm³ 0,93
Water-based wax emulsions
Drop point
°C
Solid content
%
Particle size
98 % ≤ x µm
TDS MDS
Drop point
°C
Solid content
%
Particle size
98 % ≤ x µm
Drop point °C 97-105
Solid content % 34-36
Particle size 98 % ≤ x µm ≤ 1

Citrus fruit coatings

Oxidized polyethylene waxes are used as coating agents for citrus fruits (and other fruits such as melons or pineapples). The protective wax prevents the fruit from drying out, keeps it fresh longer, and preserves a more attractive appearance. As food additives oxidized polyethylene waxes bear the number E 914.