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Also, the sports of surfing and skateboarding [11] often use wax to enhance the performance. Some waxes are considered food-safe and are used to coat wooden cutting boards and other items that come into contact with food. Beeswax or coloured synthetic wax is used to decorate Easter eggs in Romania, Ukraine, Poland, Lithuania and the Czech Republic.
A brand of microcrystalline wax, Renaissance Wax, is also used extensively in museum and conservation settings for protection and polishing of antique woods, ivory, gemstones, and metal objects. It was developed by The British Museum in the 1950s to replace the potentially unstable natural waxes that were previously used such as beeswax and ...
Carnauba wax. Carnauba (/ k ɑːr ˈ n ɔː b ə,-ˈ n aʊ-,-ˈ n uː-,-n ɑː ˈ uː-/; [1] [2] Portuguese: carnaúba [kaʁnaˈubɐ]), also called Brazil wax and palm wax, is a wax of the leaves of the carnauba palm Copernicia prunifera (synonym: Copernicia cerifera), a plant native to and grown only in the northeastern Brazilian states of Ceará, Piauí, Paraíba, Pernambuco, Rio Grande do ...
Fillets from these fish species contain up to 20% fat, where 90% of the fat comes as wax esters, resulting in a typical intake of more than 30 000 mg wax esters from one single meal. Orange roughy ( Hoplostethus atlanticus) is an attractive food fish with 5.5% fat, where 90% of the fat comes as wax esters.
Synthetic wax based emulsions are often used in food packaging. Wax emulsions based on beeswax, carnauba wax and paraffin wax are used in creams and ointments. The emergence of soybean waxes with varying properties and melt points has led to the use of vegetable wax emulsions in applications such as paper coatings, paint and ink additives, and ...
The materials used to wax produce depend to some extent on regulations in the country of production and/or export. Both natural waxes (carnauba, [12] shellac, beeswax or resin [4]) and petroleum-based waxes (usually proprietary formulae) [3] are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated.