Rice bran wax

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Rice bran wax is the vegetable wax extracted from the bran oil of rice (Oryza sativa).

Chemical Composition

The main components of rice bran wax are aliphatic acids (wax acids) and higher alcohol esters. The aliphatic acids consist of palmitic acid (C16), behenic acid (C22), lignoceric acid (C24), other wax acids, (C26) etc. The higher alcohol esters consist of ceryl alcohol (C26), melissyl alcohol (C30), etc. Rice bran wax also contains unsaponifiable constituents such as free fatty acids (palmitic acid), squalene and phospholipids.

Uses

Rice bran wax is used in paper coating, textiles, explosives, fruit & vegetable coatings, pharmaceuticals, candles, moulded novelties, electric insulation, textile and leather sizing, waterproofing, carbon paper, typewriter ribbons, printing inks, lubricants, crayons, adhesives, chewing gum and cosmetics.

In cosmetics, rice bran wax is used as an emollient, and is the basis material for some exfoliation particles. It may also serve as a substitute for Carnauba wax.

Physical Properties

Melting point = 77 - 86 ºC

Saponification value = 75 -120

Iodine number = 10

Color: Off-white to moderate orange/brown

Odor: typical fatty, crayola-ish

Rice bran wax bleaches and deodorizes readily

INCI name: Oryza Sativa (Rice) Bran Wax.

v • d • e
E numbers

Colours (E100–199) • Preservatives (E200–299) • Antioxidants & Acidity regulators (E300–399) • Thickeners, stabilisers & emulsifiers (E400–499) • pH regulators & anti-caking agents (E500–599) • Flavour enhancers (E600–699) • Miscellaneous (E900–999) • Additional chemicals (E1100–1599)

Waxes (E900–909) • Synthetic glazes (E910–919) • Improving agents (E920–929) • Packaging gases (E930–949) • Sweeteners (E950–969) • Foaming agents (E990–999)

Dimethyl polysiloxane (E900) • Beeswax (E901) • Candelilla wax (E902) • Carnauba wax (E903) • Shellac (E904) • Paraffins (E905) • Mineral oil (E905a) • Vaseline (E905b) • Microcrystalline wax (E905c) • Gum benzoic (E906) • Crystalline wax (E907) • Rice bran wax (E908)

Wikipedia content modification information:

  • This page was last modified on 12 May 2008, at 18:24.

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