Oxidized polyethylene wax
Score impact
0.00
points/product
Description
The food additive E914, known as oxidized polyethylene wax, is a synthetic wax derived from polyethylene, an ethylene polymer. It is obtained by controlled oxidation of low-density polyethylene, introducing carboxyl, hydroxyl, and ester groups into the polymer chain, improving its polarity and emulsifying capacity.
Industrially, the process involves melting polyethylene with oxygen or air at elevated temperatures (150-200 °C) in the presence of catalysts, followed by purification and grinding to obtain a fine powder or flakes. Its physicochemical properties include a melting point between 80-120 °C, insolubility in water, but solubility in hot organic solvents. It primarily functions as a coating, glazing, and mold release agent, forming a protective film on fruits and vegetables to reduce moisture loss and enhance shine. It is also used in chewing gum manufacturing as a plasticizer.
Historically, oxidized polyethylene wax was approved as a food additive in the European Union in the 1990s, following evaluations by EFSA and JECFA (WHO). EFSA, in its 2016 opinion, established that a numerical acceptable daily intake (ADI) is not necessary, as dietary exposure is low and does not pose a health risk at authorized use levels. WHO/JECFA also classified it as safe without a specific ADI.
Regarding food safety, it is considered a low-risk additive, although its use within established limits is recommended. In EU labeling, it must appear as 'oxidized polyethylene wax' or with the number E914. No significant adverse effects in humans have been reported, and toxicological studies show no genotoxicity or carcinogenicity. However, some consumer organizations have expressed concern about the use of synthetic waxes in food, although scientific evidence supports its safety.
E914 is mainly used as a coating and glazing agent on fresh fruits and vegetables (citrus fruits, apples, pears, cucumbers, peppers), as well as on the surface of chewing gum and some confectionery products.
In the Spanish market, it is common to find citrus fruits coated with oxidized polyethylene wax to improve their shine and extend shelf life. It is also used in chewing gum manufacturing as a plasticizer. According to Regulation EC 1333/2008, its use is authorized in fresh fruits and vegetables (except those with edible peel such as grapes or strawberries) in quantum satis amounts (no specific numerical limit, but limited by good manufacturing practices). In chewing gum, the maximum limit is 2000 mg/kg.
Compared to the US FDA, oxidized polyethylene wax is permitted as an indirect additive in packaging, but not as a direct food additive; in Japan, its use is restricted to certain applications. EFSA has assessed that dietary exposure is low and does not exceed safety levels.
No significant adverse effects in humans have been documented associated with the consumption of E914 at authorized levels. Toxicological studies conducted by EFSA and JECFA have shown no acute, subchronic, or chronic toxicity. No genotoxicity has been observed in in vitro and in vivo assays, nor carcinogenicity in animal studies.
The biological mechanism is based on its low intestinal absorption due to its high molecular weight and inert nature; most is excreted unchanged in feces. No specific sensitive populations have been identified, although people with allergies to petroleum derivatives could theoretically react, but no documented cases exist. No interactions with medications are known.
EFSA concluded that it is not necessary to establish an ADI, as exposure is low and does not pose a health risk. WHO/JECFA also considers it safe under current conditions of use. However, some consumers may prefer to avoid synthetic additives, although there is no evidence of harm.
- Oxidized polyethylene wax
- Polyethylene wax, oxidized
- Modified polyethylene wax
- Oxidized polyethylene wax (E914)
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