Morpholine FattyAcid Salt Fruit Wax

Morpholine FattyAcid Salt Fruit Wax or Fruit Wax or Fruit Coating Agent is used to maintain fruit shape, prevent corrosion, and brighten up , keeping fresh.

Morpholine FattyAcid Salt Fruit Wax or Fruit Wax or Fruit Coating Agent is produced by advanced production equipmentand technology, which has the characteristics of high brightness, gooddurability, fast drying and strong anti whitening ability. This FRUITCOATING AGENT is suitable for: Mandarin Orange, Tangerine, Orange, Grape-Fruit, Lemon and so on.

Overview: 

Standard: GB2760-1996 

Natural/Synthetic: Synthetic ,

Level: Food grade 

Field: Fruit preservation 

Physical and chemical properties: Brown translucent emulsion, solublein water, pH 7-8, Stable at -5-42 ℃ 

Packaging: 200KG plastic drum (one 20 GP can load 80 drums , 16tons .)

Quality guarantee period : 3 years when sealed well.

Ingredients: Using morpholine fatty acid salts as emulsifiers, madefrom natural animal and plant waxes and water .

Roughly content include ：（water , nature Shellac ,rosin , morpholinefatty acid salts,glycerol and so on .）

Performance: 

Form a semi permeable film on the surface of fruits, thereby inhibiting fruit respiration, preventing water evaporationandbacterial invasion, and achieving the goal of improving appearanceandextending shelf life. This product is only for coating and is not intended for direct eating. According to the hygiene standard for the use of food additives inChina (GB2760-1996), it can be used for fruit preservation, andthedosage can be added in moderation according 

Usage:

Before use, the fruit cleaned by the surface shouldbecompletely dried or air dried, and then waxed. After waxing, thewaxlayer will not dry completely. Do not dilute the wax solution. It is GLOABAL OVERSEAS GROUP LIMITEDsuggested that 1 liter of wax solution be used to treat 1 ton of fruit . Method 1: Mechanical use. Apply evenly with a waxer. Method 2: Manual application. Apply evenly with towel or spongewetwith wax solution.

Compare with carnauba wax , advantage and disadvantage : 

Advantage : 

1. Higher viscosity than Brazilian palm wax, Good adhesion. Much better effect for Maintaining fruit shape and preventingcorrosion 2. Longer time to keep fresh 3. Much better effect on fruit brighten up . 

Disadvantage : Due to its high viscosity, the drying time is slightly longer thanthat of Brazilian palm wax