Natural and sustainable raw materials such as carnauba wax, beeswax, gum arabic and shellac can be used to enhance the appearance and shelf life of confectionery products.
Carnauba wax - A natural wax from the heart of Brazil
Carnauba wax (Cera carnauba) is extracted from the leaves of the carnauba tree, which grows in Brazil. The hardest known natural wax, carnauba wax is ideal as a coating and release agent, and as a glazing agent in manufacturing sugar-coated products and gums.
Beeswax – Shine from the hive
Beeswax (Cera flava or "yellow wax") is a natural wax with a yellowish tinge that is secreted by bees as they build their hives. Beeswax has a relatively low melting point, giving it a high degree of versatility as a raw material in the food industry.
We mainly use beeswax as a glaze or release agent in manufacturing gum-type products based on jelly or pectin, and for sugar-coated and sugar-free hard-coated confectionery.
Gum arabic - Gold from the African acacia
Gum arabic is based on a plant extract from African acacias, preferably Acacia senegal and Acacia seyal. The high level of sucrose in gum arabic gives it excellent qualities in applications such as giving chocolate confectionery a brilliant shine.
Shellac - A valuable substance from the Kerria lacca insect
Shellac is a natural raw material with regenerative and biodegradable properties. Female insects of the Kerria lacca species secrete a resinous substance that is refined into shellac in a gentle extraction process. Shellac is especially suitable as a sealing agent for hard and soft-coated confectionery as well as chocolate-coated confectionery.
For more information about our range of confectionery coatings and release agents, just click on the particular application on the right of this page.