Quick Search
Paraffine alimentaire is a combustible substance and insoluble in water but soluble in petroleum solvents and stable under normal conditions of use.
Paraffine alimentaire has been identified as an excellent electrical insulator.
Paraffine alimentaire is also used in the manufacturing of paraffin papers, candles, food packaging materials, varnishes, floor polishes, to extract perfumes from flowers, in lubricants, and cosmetics.
CAS Number: 8002-74-2
Molecular Formula: C21H27NO3
Molecular Weight: 341.44398
EINECS Number: 232-315-6
Synonyms:Paraffin, 8002-74-2, Hard Paraffin, PARAFFIN IN PASTILLE FORM 51-53 PH EUR,B, PARAFFIN IN PASTILLE FORM 52-54 PH EUR,B, PARAFFIN IN BLOCK FORM 42-44 25 KG, PARAFFIN IN BLOCK FORM 46-48 1 KG, PARAFFIN IN PASTILLE FORM 56-58 PH EUR,B, PARAFFIN IN PASTILLE FORM 57-60 PH EUR,B, PARAFFIN IN BLOCK FORM 46-48 25 KG, PARAFFIN IN BLOCK FORM 42-44 1 KG
Paraffine alimentaire is mostly found as a white, odorless, tasteless, waxy solid, with a typical melting point between about 46 and 68°C (115 and 154°F) and a density of approximately 900, is insoluble in water, but soluble in ether, benzene, and certain esters.
Paraffine alimentaire is often classed as a stable chemical since it is unaffected by most common chemical reagents but burns readily.
Paraffine alimentaire is the common name for the mixture of solid higher alkanes, the molecular formula is CnH2n+2, where n=20-40.
The excess oil residue in the wax is removed through the process of petroleum refining.
Paraffine alimentaire is then deoiled and separated by vacuum distillation.
The main component of refined paraffin is saturated normal alkanes with carbon number of about 20-40, containing a small amount of isomers and alkanes.
Paraffine alimentaire is a hydrocarbon mixture extracted from certain distillates of petroleum, shale oil or other bituminous mineral oils.
The main component is solid alkanes, which is odorless and tasteless, and is a white or light yellow translucent solid.
Paraffine alimentaire has many uses, mainly used in the manufacture of matches, fiberboard, tarpaulin and so on.
Paraffine alimentaire, also known as food-grade paraffin or edible paraffin, is a highly refined mixture of saturated hydrocarbons derived from petroleum, specifically selected to meet purity standards suitable for direct or indirect contact with food, where its chemical composition typically consists of long-chain alkanes that are odorless, tasteless, and chemically inert, making it safe for applications in the food industry, pharmaceutical formulations, and cosmetic products.
Paraffine alimentaire, also commonly called ‘paraffin’, is a colourless or white, tasteless, odourless, translucent waxy solid. Paraffin wax has a typical melting point between about 46°C and 68°C.
Paraffine alimentaire is also used in water-proofing wood, and cork.
Paraffine alimentaire is colorless or white with an odorless mass.
Paraffine alimentaire consists of a mixture of solid aliphatic hydrocarbons.
Paraffine alimentaire is used in the manufacture of paraffin papers, candles, food packaging materials, varnishes, floor polishes, to extract perfumes from flowers, in lubricants, and cosmetics.
Paraffine alimentaire is also used in waterproofing wood and cork.
Paraffine alimentaire is a soft colorless solid derived from petroleum, coal, or oil shale that consists of a mixture of hydrocarbon molecules containing between 20 and 40 carbon atoms.
Paraffine alimentaire is solid at room temperature and begins to melt above approximately 37 °C (99 °F), and its boiling point is above 370 °C (698 °F).
Common applications for paraffin wax include lubrication, electrical insulation, and candles; dyed paraffin wax can be made into crayons.
Un-dyed, unscented Paraffine alimentaire candles are odorless and bluish-white. Paraffin wax was first created by Carl Reichenbach in Germany in 1830 and marked a major advancement in candlemaking technology, as it burned more cleanly and reliably than tallow candles and was cheaper to produce.
In chemistry, paraffin is used synonymously with alkane, indicating hydrocarbons with the general formula CnH2n+2.
The name is derived from Latin parum ("very little") + affinis, meaning "lacking affinity" or "lacking reactivity", referring to paraffin's unreactive nature.
Chemically, food-grade paraffin is nonpolar, hydrophobic, and highly stable, resistant to oxidation, heat, and chemical reactions under normal storage and usage conditions, which allows it to be used as a protective coating, moisture barrier, or texturizing agent in foods, as well as a lubricant or release agent in food processing equipment.
In the food industry, Paraffine alimentaire is widely applied to coatings for fruits, vegetables, candies, and baked goods to extend shelf life, preserve freshness, and prevent moisture loss or spoilage, and it is also used in cheese waxes, chocolate glazes, and confections to provide a smooth, glossy surface while preventing oxidation and microbial growth, where its inert nature ensures that it does not react with food components or alter taste.
In pharmaceutical and nutraceutical applications, food-grade paraffin serves as an ingredient in laxatives, capsules, and tablet coatings, where it functions as a lubricant to facilitate manufacturing processes, improve consistency, and support controlled release of active ingredients, while remaining chemically stable and safe for ingestion when used within regulated limits.
Paraffine alimentaire is mostly found as a white, odorless, flavourless, waxy solid, with a typical melting point between about 46 and 68 °C (115 and 154 °F), and a density of around 900 kg/m3.
Paraffine alimentaire is insoluble in water, but soluble in ether, benzene, and certain esters.
Paraffine alimentaire is unaffected by most common chemical reagents but burns readily.
Paraffine alimentaire is heat of combustion is 42 MJ/kg.
The hydrocarbon C31H64 is a typical component of paraffin wax.
Paraffine alimentaire is an excellent electrical insulator, with a resistivity of between 1013 and 1017 ohm-metre.
This is better than nearly all other materials except some plastics (notably PTFE).
It is an effective neutron moderator and was used in James Chadwick's 1932 experiments to identify the neutron.
Paraffine alimentaire is an excellent material for storing heat, with a specific heat capacity of 2.14–2.9 J⋅g−1⋅K−1 (joules per gram per kelvin) and a heat of fusion of 200–220 J⋅g−1.
Paraffine alimentaire phase-change cooling coupled with retractable radiators was used to cool the electronics of the Lunar Roving Vehicle during the crewed missions to the Moon in the early 1970s.
Wax expands considerably when it melts and so is used in wax element thermostats for industrial, domestic and, particularly, automobile purposes.
If pure paraffin wax melted to the approximate flash point in a half open glass vessel which is then suddenly cooled down, then its vapors may autoignite as result of reaching boiling liquid pressure.
Melting point: 58–62 °C (ASTM D 87)
Boiling point: 322 °C
Density: 0.82 g/mL (20 °C)
Vapor pressure: <0.1 hPa (20 °C)
Refractive index: n²⁰/D 1.45
FEMA: 3216 (Paraffin wax)
Flash point: 113 °C
Storage temperature: Store below +30 °C
Solubility: Soluble in chloroform, ether, volatile oils, and most warm fixed oils; slightly soluble in ethanol; practically insoluble in acetone, ethanol (95%), and water; miscible with most waxes when melted and cooled
Form: Extra-low viscosity oil
Color: White
Odor: Odorless
pH: 7
Viscosity: ~5000 mPa·s (20 °C)
Odor type: Odorless
Explosive limit: 0.6–6.5 % (V)
Dielectric constant: 2.1–2.5 (0 °C)
Paraffine alimentaire, also known as crystalline wax, is usually a white, odorless waxy solid.
Paraffine alimentaire melts at 47°C-64°C and has a density of about 0.9g/cm3.
Paraffine alimentaire is soluble in gasoline, carbon disulfide, xylene, ether, benzene, chloroform, and tetrachloride.
Non-polar solvents such as carbon, naphtha, etc., are insoluble in polar solvents such as water and methanol.
Paraffine alimentaire is a good insulator, its resistivity is 1013-1017 ohm·m, which is higher than most materials except some plastics (especially Teflon).
Fully refined Paraffine alimentaires are a hard, white crystalline material derived from petroleum.
Paraffine alimentaires are predominately composed of normal, straight-chain hydrocarbons.
The water-repellent and thermoplastic properties of paraffin waxes make them ideal for many applications.
Typical end uses include cereal, delicatessen, and household wrap, corrugated containers, candles, cheese and vegetable coatings, and hot melt adhesives.
Paraffine alimentaire is a mixture of solid higher alkanes, the molecular formula of the main component is CnH2n+2, where n=17～35.
The main components are straight-chain alkanes, a small amount of alkane with individual branches and monocyclic cycloalkanes with long side chains; straight-chain alkanes are mainly n-docosane (C22H46) and n-octadecane (C28H58).
Paraffine alimentaire was first created in 1830 by German chemist Karl von Reichenbach when he attempted to develop a method to efficiently separate and refine waxy substances naturally occurring in petroleum.
Paraffine alimentaire represented a major advance in the candle-making industry because it burned cleanly and was cheaper to manufacture than other candle fuels such as beeswax and tallow.
Paraffine alimentaire initially suffered from a low melting point.
This was remedied by adding stearic acid.
The production of paraffin wax enjoyed a boom in the early 20th century due to the growth of the oil and meatpacking industries, which created paraffin and stearic acid as byproducts.
Paraffine alimentaire is a solid crystalline mixture of straightchain (normal) hydrocarbons ranging from 20 to 30 carbon atoms per molecule, and even higher.
Paraffine alimentaire is a solid crystalline mixture of straightchain (normal) hydrocarbons ranging from C20 to C30 and possibly higher, that is, CH3(CH2)nCH3 , where n≥18.
Paraffine alimentaire is distinguished by its solid state at ordinary temperatures (25°C, 77°F) and low viscosity (35–45 SUS at 99°C, 210°F) when melted.
However, in contrast to petroleum wax, petrolatum (petroleum jelly), although solid at ordinary temperatures, does in fact contain both solid and liquid hydrocarbons.
Paraffine alimentaire is essentially a low-melting, ductile, microcrystalline wax.
Microcrystalline waxes form approximately 1–2% w/w of crude oil and are valuable products having numerous applications.
Paraffine alimentaires are usually obtained from heavy lube distillates by solvent dewaxing and from tank bottom sludge by acid clay treatment.
However, these crude wax products usually contain appreciable quantity (10–20% w/w) of residual oil and, as such, are not suitable for many applications such as paper coating, electrical insulation, textile printing, and polishes.
Paraffine alimentaires are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process.
In contrast to the more familiar paraffin wax, which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of iso-paraffin (branched) and naphthene hydrocarbons.
Paraffine alimentaire is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax.
Paraffine alimentaire consists of high-molecular-weight saturated aliphatic hydrocarbons.
It is generally darker, more viscous, denser, tackier, and more elastic than paraffin waxes, and has a higher molecular weight and melting point.
The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straightchain components that they contain.
Typical Paraffine alimentaire crystal structure is small and thin, making them more flexible than paraffin wax.
Paraffine alimentaires when produced by wax refiners are typically produced to meet a number of ASTM specifications, which include congealing point (ASTM D938), needle penetration (D1321), color (ASTM D6045), and viscosity (ASTM D445).
Paraffine alimentaire is also a key component in the manufacture of petrolatum.
The branched structure of the carbon chain backbone allows oil molecules to be incorporated into the crystal lattice structure.
The desired properties of the petrolatum can be modified by using microcrystalline wax bases of different congeal points (ASTM D938) and needle penetration (ASTM D1321).
Paraffine alimentaireis manufactured by the distillation of crude petroleum or shale oil, followed by purification by acid treatment and filtration.
Paraffine alimentaire with different properties may be produced by controlling the distillation and subsequent congealing conditions.
Paraffine alimentaire, may be incompatible with strong oxidizing agents.
Charring may occur followed by ignition of unreacted portion and other nearby combustibles.
In other settings, mostly unreactive.
Not affected by aqueous solutions of acids, alkalis, most oxidizing agents, and most reducing agents.
When heated sufficiently or when ignited in the presence of air, oxygen or strong oxidizing agents, they burn exothermically.
Paraffine alimentaire is stable, although repeated melting and congealing may alter its physical properties.
Paraffine alimentaire should be stored at a temperature not exceeding 40°C in a well-closed container.
Paraffine alimentaire is valued for its versatility, chemical inertness, and safety profile, as it provides protective, barrier, and lubricating functions in both edible and medicinal products without imparting flavor, odor, or toxicity, making it a widely accepted material in food processing, packaging, and pharmaceutical formulation industries.
Uses:
Paraffine alimentaire is used in the production of candles, crayons, wax paper, rubber, wires, cables, plates, waterproof materials, electrical insulation, food packaging, precision casting, general telecommunications equipment, textiles, printing, metal rust prevention, and other chemicals required by various industrial sectors raw material.
Paraffine alimentaire can also be used for oxidation to generate synthetic fatty acids.
Paraffine alimentaire can also be made into detergents, emulsifiers, dispersants, plasticizers, greases, etc.
As a kind of latent heat storage material, paraffin wax has the advantages of large latent heat of phase change, small volume change during solid-liquid phase change, good thermal stability, no supercooling phenomenon, and low price.
Paraffine alimentaire is used in aviation, aerospace, microelectronics, etc. Various fields such as scientific and technological systems and house energy saving have been widely used.
Paraffine alimentaire, or hard wax, is a mixture of solid hydrocarbons, mainly alkanes. Paraffinwaxcan beadded to medicinal agents.
Petroleumwax and petrolatum are the only hydrocarbons permitted for use in food products.
Paraffine alimentaire is used as a household wax and extensively as a coating for food containers and wrappers.
Paraffine alimentaire can be used as a phase changing material in a wide range of applications which include solar based water heaters, microcapsules and thermal energy devices (TEDs).
Paraffine alimentaire is used to embed tissues to be used in research.
Paraffine alimentaire can be made into flake or needle crystals obtained by solvent dewaxing or freezing crystallization of wax, pressing dewaxing to obtain wax paste, and then solvent deoiling and refining.
Paraffine alimentaire is used to make higher fatty acids, higher alcohols, matches, candles, waterproofing agents, ointments, electrical insulating materials, etc.
Paraffine alimentaire is divided into food grade (food grade and packaging grade, the former is excellent) and industrial grade.
Food grade is non-toxic and industrial grade is not edible.
Because of its high oil content, crude Paraffine alimentaire is mainly used to make matches, fiberboards, tarpaulins, etc.
After adding polyolefin additives to Paraffine alimentaire, its melting point increases, adhesion and flexibility increase, and it is widely used in moisture-proof and waterproof packaging paper, cardboard, surface coating of certain textiles and candle production.
After immersing the paper in Paraffine alimentaire, various wax papers with good waterproof performance can be prepared, which can be used in food, medicine and other packaging, metal rust prevention and printing industries; after paraffin wax is added to cotton yarn, the textiles can be soft, smooth and smooth.
Paraffine alimentaire is elastic; paraffin wax can also be used to make detergents, emulsifiers, dispersants, plasticizers, greases, etc.
Fully refined Paraffine alimentaire and semi-refined paraffin have a wide range of uses.
They are mainly used as components and packaging materials for food, oral medicines and certain commodities (such as wax paper, crayons, candles, carbon paper), coating materials for baking containers, and Fruit preservation, insulation of electrical components, improvement of rubber aging resistance and flexibility, etc.
Paraffine alimentaire is mainly used in topical pharmaceutical formulations as a component of creams and ointments.
In ointments, it may be used to increase the melting point of a formulation or to add stiffness.
Paraffine alimentaire is additionally used as a coating agent for capsules and tablets, and is used in some food applications.
Paraffine alimentaire coatings can also be used to affect the release of drug from ion-exchange resin beads.
In industrial applications, it is often useful to modify the crystal properties of the Paraffine alimentaire, typically by adding branching to the existing carbon backbone chain.
The modification is usually done with additives, such as EVA copolymers, microcrystalline wax, or forms of polyethylene.
The branched properties result in a modified Paraffine alimentaire with a higher viscosity, smaller crystalline structure, and modified functional properties.
Paraffine alimentaire is rarely used for carving original models for casting metal and other materials in the lost wax process, as it is relatively brittle at room temperature and presents the risks of chipping and breakage when worked.
Soft and pliable waxes, like beeswax, may be preferred for such sculpture, but "investment casting waxes," often paraffin-based, are expressly formulated for the purpose.
In a histology or pathology laboratory, Paraffine alimentaire is used to impregnate tissue prior to sectioning thin samples.
Water is removed from the tissue through ascending strengths of alcohol (75% to absolute), and then the alcohol is cleared in an organic solvent such as xylene.
The tissue is then placed in paraffin wax for several hours, then set in a mold with wax to cool and solidify. Sections are then cut on a microtome.
Paraffine alimentaire is extensively used in the food industry as a coating agent for fruits, vegetables, candies, chocolates, and baked goods, where its hydrophobic and chemically inert properties create a protective barrier that helps prevent moisture loss, reduce spoilage, maintain freshness, and extend shelf life, all while preserving the natural flavor, color, and texture of the food, making it particularly valuable for exported or long-storage products.
Paraffine alimentaire is also employed in cheese waxes and confections, where it functions as a gloss-enhancing, moisture-sealing, and oxidation-preventing layer, providing an aesthetically appealing surface and protection against microbial contamination, and it is sometimes added to chewing gums and candy coatings to improve mouthfeel, texture, and handling during manufacturing.
In pharmaceutical and nutraceutical applications, food-grade paraffin is used as a lubricant, excipient, or coating agent in tablet and capsule production, where it facilitates the manufacturing process, prevents sticking of powders to machinery, and supports controlled-release formulations without chemically interacting with the active ingredients, ensuring product consistency, stability, and safety for human consumption.
Additionally, Paraffine alimentaire is applied in industrial or food processing equipment as a non-toxic lubricant, anti-foaming agent, or mold-release agent, where it enhances efficiency, prevents adhesion of food materials to surfaces, and reduces waste during production, while still adhering to strict food safety regulations.
Health Hazard:
Exposures to Paraffine alimentaire for a prolonged period cause several types of skin disorders, The adverse health effects to skin include chronic dermatitis, wax boils, folliculitis, comedones, papules, melanoderma, and hyperkeratoses.
Studies of Hendricks et al. indicated the development of carcinoma of the scrotum in workers exposed to crude petroleum wax.
Carcinoma of the scrotum in occupational workers began with a normal hyperkeratotic nevus-like lesion, which subsequently resulted in a squamous cell carcinoma.
Safety Profile:
A skin and eye irritant questionable carcinogen with experimental tumorigenic data by implant route.
Many Paraffine alimentaire contain carcinogens fumes cause lung damage.
Paraffine alimentaire is generally regarded as an essentially nontoxic and nonirritant material when used in topical ointments and as a coating agent for tablets and capsules.
However, granulomatous reactions (paraffinomas) may occur following injection of paraffin into tissue for cosmetic purposes or to relieve pain.
Long-term inhalation of aerosolized paraffin may lead to interstitial pulmonary disease.
Ingestion of a substantial amount of white soft paraffin has led to intestinal obstruction in one instance.
Food-grade Paraffine alimentaire is generally considered safe for human consumption and use in food applications when applied within regulatory-approved limits, but, like all hydrocarbon-based substances, it can pose certain health and safety risks if misused, ingested in large quantities, or handled improperly in powdered or heated forms, where accidental ingestion of excessive amounts may lead to mild gastrointestinal disturbances, including diarrhea, abdominal discomfort, or laxative effects, especially in sensitive individuals or children.
Inhalation of fine Paraffine alimentaire powders or vapors generated during heating or industrial processing can cause respiratory irritation, coughing, or transient throat discomfort, and prolonged exposure in poorly ventilated environments could potentially contribute to more serious respiratory effects over time, highlighting the importance of adequate ventilation, dust control, and personal protective equipment such as masks or respirators during industrial use.
