User:Ptchew/sandbox

Note: disorganized jumble of various information.

Glazing agents (also known as polishing agents) are protective coatings, often wax based, used to provide a shiny or protective coating. Glazing agents are often also used to extend the shelf life of foods, or as processing aids. Types of common glazing agents include: Mineral hydrocarbon oils are colorless, odorless, and tasteless, and are commonly used to prevent water absorption and to keep food items, such as dried fruits, from sticking together. However, due to some amount of bioaccumulation. it's use is regulated in most countries. It is most commonly used in products such as cheese and chewing gum – bioaccumulation can still occur via chewing gum, however, accounting for part of the reason why swallowing gum is discouraged. For fruit specifically, beeswax is the most common glazing agent. Beeswax has been shown to extend the shelf life of fruits and vegetables, as well as their cold storage longevity. Beesewax is also used in chocolate, ice cream, and slow-release pills. It has only ever caused allergic reaction when used in cosmetics. Paraffin wax is often used to create a shiny coating in confectionery and is non-digestible. White mineral oil – a synthetic hydrocarbon mixture, is often used as a glazing agent (among other things) and protective coating for fresh fruit and vegetables. It has been suspected of being a carcinogenic. Unrefined or lightly treated mineral oils are designated as group 1 carcinogens, where as refined oils are in group 3 – due to the lack of information available on the subject. Food-grade mineral oil has a laxitive effect.
 * hydrocarbon oils
 * stearic acid
 * lanolin
 * shellac
 * colophonium esters
 * petrolatum
 * chitosan-based ﬁlms
 * polyphosphates
 * tea extracts