Oxidized Polyethylene Wax
The short version
An oxidized polyethylene wax — a fruit-coating glazing agent with a long shelf life.
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
Manufactured by controlled oxidation of low-molecular-weight polyethylene. The oxidation introduces carboxyl groups that make the wax dispersible in aqueous emulsion — usable as a spray coating without solvents.
How it's used
Used as a fruit-coating wax on citrus and apples to delay water loss and improve gloss after post-harvest handling. Also used in some candy glazes. Provides a higher gloss than carnauba and less brittle than shellac.
Safety profile
ADI not specified — considered safe at the trace residue levels on fruit (typical 0.4–0.9 g/m² on fruit surface). Not absorbed.
Physical & chemical properties
Off-white to pale yellow wax flakes or aqueous emulsion. Insoluble in water (the emulsified form is a stable colloid).
Regulation worldwide
Permitted in the EU and US for specific fruit-coating and candy-coating applications.
Educational information only. Not medical or dietary advice.