Post by JJ Judkins on Jun 14, 2011 13:54:51 GMT -6
WAX COATINGS
Why are wax coatings used on some fruits and vegetables? Are they safe?
Many fruits and vegetables make their own natural waxy coating to help retain moisture because most produce is 80 to 95 percent water. After harvest, but before the produce is packed and sent to the supermarket, it is repeatedly washed to clean off dirt and soil. Such extensive washing also removes the natural wax. Therefore, waxes are applied to some produce items at the packing shed to replace the natural ones that are lost
. Waxes are applied in order to: help retain moisture in fruits and vegetables during shipping and marketing; help inhibit mold growth; protect fruits and vegetables from bruising; prevent other physical damage and disease; enhance appearance.
By protecting against moisture loss and contamination, wax coatings help fresh fruits and vegetables maintain wholesomeness and freshness. Waxing does not improve the quality of any inferior fruit or vegetables; rather, waxing — along with proper handling — contributes to maintaining a healthful
product.
Waxes by themselves do not control decay; rather, they may be combined with some chemicals to prevent the growth of mold. The Food and Drug Administration and the Environmental Protection Agency strictly regulate the safety and use of these
substances. Waxes are also used on candies, pastries and gum and come from natural sources. Wax sources generally are plants, food-grade petroleum products or insects (similar to honey from
bees).
Some waxes can be made from dairy or animal sources, but we are not aware of any such coatings being used on fruits and vegetables in this country. This is particularly important for
people following Kosher or vegetarian diets and who don’t
want any animal-based wax on their produce. Any commodities that do have this type of coating must be labeled "Coated with
animal-based wax."
Waxes are used only in tiny amounts. In fact, each piece of
waxed fruit only has a drop or two of wax. Waxes may be mixed with water or other wetting agents to ensure they are
applied thinly and evenly.
The government regulates wax coatings to ensure their safety.
Coatings used on fruits and vegetables must meet the food
additive regulations of the U.S. Food and Drug Administration.
Extensive research by governmental and scientific authorities
has shown that approved waxes are safe to eat. Waxes are
indigestible, which means they go through the body without
breaking down or being absorbed.
Produce shippers and supermarkets are required by federal law to label produce items that have been waxed so you will know
whether the fruits and vegetables you buy are coated.
Consumers will see signs in produce departments that say "Coated with food-grade vegetable-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness." None
of these coatings are animal-based, and they all come from natural sources. Any consumers who have questions about wax coatings should talk to their grocers.
Waxes may turn white on the surface of fruits or vegetables if they have been subjected to excessive heat and/or moisture. This whitening is safe and is similar to that of a candy bar that
has been in the freezer. Consumers do have choices. Waxes generally cannot be removed by regular washing. If consumers prefer not to consume waxes — even though the waxes are safe — they can buy unwaxed commodities or can peel the fruit or vegetable, thereby removing any coating.
Commodities that may have coatings applied include apples,
avocados, bell peppers, cantaloupes, cucumbers, eggplants,
grapefruits, lemons, limes, melons, oranges, parsnips, passion
fruit, peaches, pineapples, pumpkins, rutabagas, squash sweet potatoes, tomatoes, turnips and yucca. However, they are not
always waxed.
Why are wax coatings used on some fruits and vegetables? Are they safe?
Many fruits and vegetables make their own natural waxy coating to help retain moisture because most produce is 80 to 95 percent water. After harvest, but before the produce is packed and sent to the supermarket, it is repeatedly washed to clean off dirt and soil. Such extensive washing also removes the natural wax. Therefore, waxes are applied to some produce items at the packing shed to replace the natural ones that are lost
. Waxes are applied in order to: help retain moisture in fruits and vegetables during shipping and marketing; help inhibit mold growth; protect fruits and vegetables from bruising; prevent other physical damage and disease; enhance appearance.
By protecting against moisture loss and contamination, wax coatings help fresh fruits and vegetables maintain wholesomeness and freshness. Waxing does not improve the quality of any inferior fruit or vegetables; rather, waxing — along with proper handling — contributes to maintaining a healthful
product.
Waxes by themselves do not control decay; rather, they may be combined with some chemicals to prevent the growth of mold. The Food and Drug Administration and the Environmental Protection Agency strictly regulate the safety and use of these
substances. Waxes are also used on candies, pastries and gum and come from natural sources. Wax sources generally are plants, food-grade petroleum products or insects (similar to honey from
bees).
Some waxes can be made from dairy or animal sources, but we are not aware of any such coatings being used on fruits and vegetables in this country. This is particularly important for
people following Kosher or vegetarian diets and who don’t
want any animal-based wax on their produce. Any commodities that do have this type of coating must be labeled "Coated with
animal-based wax."
Waxes are used only in tiny amounts. In fact, each piece of
waxed fruit only has a drop or two of wax. Waxes may be mixed with water or other wetting agents to ensure they are
applied thinly and evenly.
The government regulates wax coatings to ensure their safety.
Coatings used on fruits and vegetables must meet the food
additive regulations of the U.S. Food and Drug Administration.
Extensive research by governmental and scientific authorities
has shown that approved waxes are safe to eat. Waxes are
indigestible, which means they go through the body without
breaking down or being absorbed.
Produce shippers and supermarkets are required by federal law to label produce items that have been waxed so you will know
whether the fruits and vegetables you buy are coated.
Consumers will see signs in produce departments that say "Coated with food-grade vegetable-, petroleum-, beeswax-, and/or shellac-based wax or resin, to maintain freshness." None
of these coatings are animal-based, and they all come from natural sources. Any consumers who have questions about wax coatings should talk to their grocers.
Waxes may turn white on the surface of fruits or vegetables if they have been subjected to excessive heat and/or moisture. This whitening is safe and is similar to that of a candy bar that
has been in the freezer. Consumers do have choices. Waxes generally cannot be removed by regular washing. If consumers prefer not to consume waxes — even though the waxes are safe — they can buy unwaxed commodities or can peel the fruit or vegetable, thereby removing any coating.
Commodities that may have coatings applied include apples,
avocados, bell peppers, cantaloupes, cucumbers, eggplants,
grapefruits, lemons, limes, melons, oranges, parsnips, passion
fruit, peaches, pineapples, pumpkins, rutabagas, squash sweet potatoes, tomatoes, turnips and yucca. However, they are not
always waxed.