Microcrystalline Wax
The short version
A petroleum-derived wax used to coat candies, cheese rinds, and fresh produce.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
A high-molecular-weight petroleum wax separated from heavy distillation residues by solvent dewaxing. Food-grade material undergoes hydrogenation and severe purification to remove polycyclic aromatic hydrocarbons (PAHs) and other contaminants.
How it's used
Coats candies, cheese rinds, chewing gum bases, and the surface of some fresh produce (apples, citrus) to delay water loss and improve appearance. Provides a higher gloss and softer texture than paraffin wax. Use levels are very low — surface treatment only.
Safety profile
ADI of 0–20 mg/kg body weight (JECFA, for food-grade quality). Not absorbed in the gut. Safety hinges on the purity specification — food-grade wax meets strict PAH limits that lower grades do not.
Physical & chemical properties
Off-white to amber wax, harder and higher-melting than paraffin (mp 60–95°C). Insoluble in water; soluble in hot non-polar solvents.
Regulation worldwide
Permitted in the EU and US for food-contact and direct food-additive use, subject to purity criteria.
Educational information only. Not medical or dietary advice.