Candelilla Cera

Catalog Number

ACM8006448-1

CAS

8006-44-8

Synonyms

Candelilla wax

Active Content

95%

Physical State

Solid

Typical Applications

Use as lubricant.
Use as dispersing agent, emulsion stabilizer.
Use as brightening agent.

MSDS

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COA

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Spec Sheet

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Case Study

Candelilla Wax Is Used for the Preparation of Hydrophobic Adsorbents for Marine Oil Spill Remediation

Candelilla Wax Is Used for the Preparation of Hydrophobic Adsorbents for Marine Oil Spill Remediation Sun, Juan, et al. Chemosphere 330 (2023): 138619.

Candelilla wax (CW), a natural and biodegradable wax, has been innovatively employed for the hydrophobic surface modification of coal fly ash cenospheres (FACs), transforming this industrial waste into a highly efficient oil adsorbent. In this study, CW was physically coated onto FACs through ethanol-assisted deposition at elevated temperatures, with 0.05 g of CW per 3 g of FACs identified as the optimal ratio. The resulting CW-FACs exhibited enhanced surface hydrophobicity and demonstrated rapid oil adsorption, achieving 80.6% efficiency within just 10 seconds.
Adsorption followed the Langmuir isotherm model, indicating monolayer adsorption with a maximum capacity of 649.38 mg/g. Notably, the oil-laden CW-FACs aggregated into buoyant clusters, facilitating easy removal from water surfaces. Temperature had an inverse effect on adsorption efficiency, with performance decreasing from 10 to 40 °C. Additionally, CW-FACs maintained structural stability and adsorption efficacy in acidic, alkaline, and saline environments, highlighting their versatility.
Reusability studies showed that after six adsorption-desorption cycles, CW-FACs retained 93.2% of their initial adsorption capacity, underscoring excellent durability. These findings position **candelilla wax-modified FACs as a promising, sustainable solution for marine oil spill remediation**, while simultaneously offering a value-added application for coal combustion byproducts. This dual-function approach aligns with circular economy principles and advances eco-friendly materials engineering for environmental cleanup.

Candelilla Wax Used for the Preparation of Antifungal Nanostructured Lipid Carriers for Tomato Preservation

Candelilla Wax Used for the Preparation of Antifungal Nanostructured Lipid Carriers for Tomato Preservation Wang, Xin, et al. Food Hydrocolloids 145 (2023): 109101.

Candelilla wax (CW), a plant-derived organo-gelator, has been effectively used in the preparation of nanostructured lipid carriers (NLCs) for encapsulating d-limonene (DL), an antifungal agent, aiming at active food preservation applications. In this study, CW was combined with DL to form the lipid phase, while pea protein isolate (PPI) nanoparticles served as the emulsifier. The optimal NLC formulation was determined based on particle size, polydispersity index (PDI), and zeta potential.
Compared to nanoemulsions lacking CW, the inclusion of CW significantly enhanced the stability, dispersion uniformity, and structural integrity of the NLCs. CW facilitated the formation of well-dispersed lipid nanodroplets and suppressed DL release, resulting in superior storage stability. Structural characterization revealed that CW-induced lipid crystallinity disorder due to DL encapsulation, contributing to controlled release.
In vitro and in vivo studies demonstrated that DL-loaded CW-based NLCs exhibited potent antifungal activity, effectively inhibiting spoilage organisms on tomato surfaces. This indicates CW's role not only as a stabilizing matrix but also as a critical component for functional performance in food preservation systems.
Overall, this work highlights the potential of candelilla wax in the preparation of antifungal NLCs as an innovative and sustainable approach for postharvest fruit protection, offering a promising alternative to synthetic preservatives in the food industry.

Candelilla Wax Used for the Preparation of Quercetin-Loaded Oleogels to Enhance Sausage Shelf Life and Reduce Saturated Fat

Candelilla Wax Used for the Preparation of Quercetin-Loaded Oleogels to Enhance Sausage Shelf Life and Reduce Saturated Fat Lee, Hyun Ju, et al. Food Chemistry 479 (2025): 143847.

Candelilla wax (CW) has been effectively used in the preparation of sunflower oil-based oleogels to replace animal fat in meat products, addressing the growing demand for healthier formulations. In this study, CW served as the oleogelator due to its superior crystallization properties, forming stable gels at room temperature. The oleogels were loaded with quercetin, a lipophilic antioxidant, at varying concentrations (0.02-0.06% w/w) to combat the oxidative instability of vegetable oil.
The CW/sunflower oil/quercetin oleogels demonstrated enhanced oil-binding capacity and improved rheological properties without compromising gel structure. Notably, the formulation with 0.06% quercetin exhibited the highest oxidative stability under accelerated storage conditions. When incorporated into sausage formulations, the quercetin-loaded oleogels significantly reduced lipid oxidation and protein degradation, while maintaining desirable texture, structure, and sensory attributes.
Compared to synthetic antioxidants like BHT, CW-based oleogels containing quercetin provided a natural, clean-label alternative for fat replacement and shelf-life extension in processed meats. The optimal formulation consisted of 10% CW and 90% sunflower oil, mimicking the consistency of traditional lard. This approach not only supports nutritional improvement by lowering saturated fat content but also contributes to oxidative stability during storage.
In conclusion, candelilla wax is effectively used for the preparation of quercetin-loaded oleogels, offering a novel fat substitute for healthier and longer-lasting meat products.

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