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243248

Sigma-Aldrich

Beeswax

refined

Synonym(s):

Cera alba

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About This Item

CAS Number:
EC Number:
MDL number:
UNSPSC Code:
12162002
NACRES:
NA.23

form

solid

color

yellow

mp

61-65 °C (lit.)

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General description

Beeswax is a natural wax that is formed from honeybee Apis mellifera. It is a lipid that contains hydrocarbons, esters and free acids, which can be used to lower the transference of water on films.

Application

Beeswax is used to produce edible films (sodium caseinate, soy protein isolate, etc.). It can form a mixture with a variety of fatty acids and polyols to provide flexibile, elastic and stretchable films. It also decreases the water vapor permeability and enhances the mechanical properties of the film.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Z Zhang et al.
Endocrinology, 157(12), 4930-4942 (2016-12-03)
Estrogen deficiency after ovariectomy (OVX) results in increased adiposity and bone loss, which can be prevented by systemic 17-β estradiol (E2) replacement. Studies in transgenic mice suggested that in addition to direct actions of estrogen in peripheral tissues, also estrogen
Effect of beeswax modification on the lipid matrix and solid lipid nanoparticle crystallinity
Attama AA and Muller-Goym CC
Colloids and Surfaces. A, Physicochemical and Engineering Aspects, 315(1-3), 189-195 (2008)
Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures
Fabra MJ, et al.
Journal of Food Engineering, 85(3), 393-400 (2008)
Beeswax?composition and analysis
Tulloch AP
Bee World, 61(2), 47-62 (1980)
Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films
Monedero FM, et al.
Journal of Food Engineering, 91(4), 509-515 (2009)

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