21. Natural Waxes - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    Natural Waxes

    Natural waxes, a mix of esters, alcohols and fatty acids are stronger, less fatty than oils and fats, but resist oxidation and are less affected by moisture and microbes. Its emollient and protective qualities are utilized in congealing formulations, in boosting viscosity and consistency and in imparting stability to cosmetics.

    Natural waxes may be of Animal / Insect origin – Bee, Lanolin, Shellac or of Vegetable origin- Candelilla Wax, Carnauba Wax, Castor Wax or even of Mineral or Petroleum origin – Petroleum, Ceresin. In India, Food Regulator, FSSAI permits use of Beeswax, Candelilla Wax and Carnauba Wax for food applications.

    EFRAC‘s tests’ for purity and quality of natural waxes for food and cosmetic manufacturers enable them to conform to requirements laid down by the USDA NOP (National Organic Program) for “Organic Label” Claims. At EFRAC the dedicated analytical team is equipped with the necessity state-of-the-art facilities and technical expertise to ensure complete safety of the testing samples.

    PARAMETERS

    WET CHEMISTRY:

    • Acid Value / Acid Number • Appearance • Colour • Insoluble Impurities • Iodine Value / Iodine Number • Melting Point • Melting Range • Peroxide Value/ Peroxide Number • Refractive Index • Cloud Point • Saponification Value / Saponification Number • Specific Gravity • Unsaponifiable Matter  • Viscosity • Volatile Matter (including Moisture)

    OTHER PARAMETERS:

    • Benzene Solubility • Congealing Point • Drop Point • Ester Value • Ester Number • Flash Point  • Needle Penetration • Oil Content •Paraffinic Hydrocarbons • Ratio Number • Resinous Matter • Saponification

    METHOD OF ANALYSIS

    • FSSAI Laboratory Manual • ISO • ASTM • AOAC • BP • USP

    INSTRUMENTS

    • HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA