Crystallographic Characterization of Six Food Waxes
Sebastian Mannweiler, Pia Schweizer, Hanna Salminen, Jochen WeissAbstract
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.