Fruit waxing

Potentially allergenic proteins (peanut, soy, dairy, wheat) may be combined with shellac.

[1] The primary reasons for waxing are to prevent water loss (after the removal in washing of the natural waxes in fruits that have them, particularly citrus but also, for example, apples[2]) and thus slow shrinkage and spoilage, and to improve appearance.

Aesthetics (consumer preference for shiny fruit) has since become the main reason.

[7] A number of sources list the following as products which may be waxed before shipping to stores:[8][9][10][11] The materials used to wax produce depend to some extent on regulations in the country of production and/or export.

[5] Blended paraffin waxes applied as an oil or paste are often used on vegetables.