What is it?

Protective edible coatings and waxes are applied to fruits and vegetables as part of the post harvest treatment of fresh fruits and vegetables as a method of preservation. Protective coatings have been in use since the 12th Century in China. However it was not until 1922 that the waxing of produce was invented and the first commercial application of edible coatings were applied to product. 

Fresh fruits and vegetables that may be coated with protective coatings include:

Why is it Important?

Protective edible coatings help to slow dehydration and decay while retaining moisture and increasing shelf life, while offering an attractive sheen and may even provide some protection from bruising.

As fruits and vegetables grow they develop a natural coating called a cuticle which is like a waxy layer. Once produce is harvested, it is sent to a packing house where it is often washed, a process which removes the cuticle. To replace this cuticle a protective coating is applied to the produce.

What You Need to Know

In Canada there are a number of protective coatings such as mineral oil, petrolatum and paraffin that are regulated as food additives under the Food & Drug Act and Regulations. These Regulations set the limits for the quantity of protective coatings that can be used. In addition, there are other protective coatings that are not currently regulated as food additives, but have traditional food ingredients uses, e.g. vegetable oil. Other substances such as shellac, beeswax, candelilla wax and carnauba wax are considered aids to processing in some instances, but other uses of these substances e.g. confectionery glazes, are regulated as food additives.

In the U.S there may be some wax and coating products that are generally recognized as safe for use on food, however these products must comply with Canadian regulations and be acceptable for use in Canada.

Waxes are indigestible and will pass through the body without breaking down or being absorbed. If you choose not to eat a protective coating, even though it is safe to do so, buy un-waxed produce at farmers markets or peel the fruit or vegetable.  Wax is not water-soluble and does not wash off. Waxes may turn white on the surface of produce if they have been subjected to excessive heat and/or moisture. This affects only the appearance of the produce; it does not affect the quality or food safety.

Priority allergens are a consideration when using protective coatings. In a letter to Canadian Food Distributors, Packers, Importers and  Wholesalers the CFIA reminds the industry to be aware of the most common food allergens, and that these items and any proteins derived from them should not be used as components in protective edible coatings as there are no labelling requirements for protective coatings on fresh produce. However under the Food and Drugs Act and Regulations, coatings manufacturers and producers have an obligation to ensure their products will not pose health hazards to consumers. Information on the composition of these products may be submitted voluntarily to Health Canada for review.

There are numerous types of protective coatings that can be used on fresh fruits and vegetables.

These coatings are mixed with water and wetting agents to provide a thin continuous coating. Protective coatings can also be used to assist in inhibiting mold growth and protect from disease, through the addition of other ingredients like fungicides.

Other Resources

A Tool for Managing Allergen Risk in Food Products
http://www.inspection.gc.ca/english/fssa/invenq/inform/toualle.shtml

Undeclared Allergens and Acceptability of Post Harvest Protective Coating Treatments
http://www.inspection.gc.ca/english/fssa/frefra/safsal/nonallergene.shtml

Food Allergies
http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/allerg-eng.php