SYNTHETIC WAX FOR FOOD APPLICATIONS

摘要

PCT No. PCT/EP95/04194 Sec. 371 Date Aug. 1, 1997 Sec. 102(e) Date Aug. 1, 1997 PCT Filed Oct. 24, 1995 PCT Pub. No. WO96/12778 PCT Pub. Date May 2, 1996The present invention relates to the use of wax for food applications, which wax has a congealing point of more than 65 DEG C. and a Saybolt color of more than +25, which wax is obtainable by subjecting a wax prepared in a Fischer-Tropsch synthesis process to a hydrogenation treatment to prepare a hydrogenated wax containing less than 1.5% by weight of oxygenates, fractionating the hydrogenated wax to obtain a hydrogenated wax fraction having a desired congealing point, and subjecting the hydrogenated wax fraction to a hydrofinishing treatment. The present invention further relates a process for the preparation of a wax which comprises subjecting a wax prepared in a Fischer-Tropsch synthesis process to a hydrogenation treatment to prepare a hydrogenated wax containing less than 1.5% by weight of oxygenates, fractionating the hydrogenated wax to obtain a hydrogenated wax fraction having a desired congealing point, and subjecting the hydrogenated wax fraction to a hydrofinishing treatment. Moreover, the present invention relates to a wax suitable for use in food applications.