Candelilla wax is a vegan hard wax classified among simple lipids. It is extracted from the leaves and stalks of the Euphorbia antisyphilitica shrub, native to northern Mexico and Texas. Produced by boiling the plant material in acidified water and skimming the exudate, candelilla wax is widely recognized as the food additive E902. Its high gloss and flexibility distinguish it from carnauba wax, which is more rigid, and beeswax, which is comparatively more plastic.
Chemical Composition
Candelilla wax is characterized by a complex mixture of high-molecular-weight constituents. It contains approximately 50% hydrocarbons, mainly odd-numbered n-alkanes ranging from C29 to C33. The dominant component is hentriacontane (C31H64), representing nearly 46% of the total fraction, while nonacosane and tritriacontane each contribute around 2.5%.
In addition, the wax includes 20–29% esters and lactones, 7–9% free fatty acids (C20–C32, saturated and unsaturated), and 12–14% alcohols and sterols such as myricyl alcohol, sitosterol, and β-amyrin acetate (5–6%). Resins and triterpenoids may account for up to 40%, contributing to the wax’s characteristic stickiness. The saponifiable fraction represents 23–29%, while unsaponifiable matter reaches 71–77%.
Physical Properties
Candelilla wax is a yellow-brown solid, with refined grades (T1) being the clearest. It has a density of approximately 0.99 g/cm³ and a melting range of 68.5–72.5°C. Typical analytical values include an iodine value of ~37, an acid value of 12–22, and a saponification value of ~43–65.
The wax is insoluble in water but soluble in organic solvents such as acetone, chloroform, benzene, and turpentine. Its crystalline structure consists mainly of orthorhombic n-alkane crystals, producing a brittle texture and a high enthalpy of melting (ΔHm ~200 J/g). The elevated hydrocarbon content strongly differentiates it from carnauba wax, which contains only 3–6% hydrocarbons.
