L. L. Hoffman

Bio: L. L. Hoffman is an academic researcher from National Research Council. The author has contributed to research in topics: Wax & Saponification. The author has an hindex of 2, co-authored 2 publications receiving 91 citations.

Canadian beeswax: Analytical values and composition of hydrocarbons, free acids and long chain esters

Abstract: Physical and chemical properties of 80 samples of Canadian yellow unrefined beeswax have been determined. Mean values were: melting point, 64.3 C; acid value, 18.7; ester value, 72.6; ratio number 3.89; saponification cloud point 62.5 C; and hydrocarbon content, 15.3%. There was no significant variation due to geography or climate. Values were very similar to those of U.S. beeswax and were within the specifications of National Formulary XIII, except that 21 samples had ester values in the range 70–72. A more accurate specification for ester value would be 70–77 instead of 72–77. Hydrocarbons, free fatty acids and long chain esters were analyzed by gas liquid chromatography, and the limiting values found make possible improved detection and estimation of adulterants. The upper limits for C16 and C18 acids were 5.8 and 3.3%, respectively, of the total free acids.

Composition of wax from seed flax straw

Abstract: Wax from leaves and stems of ripe seed flax contains hydrocarbons (14%), esters (35%), aldehydes, (12%), free acids (2%), free alcohols (17%), and unidentified material (20%). The chain length range of the hydrocarbons is C25-C33 (major component C29); of the esters is C40-C52 (major component C46); of the combined acids is C14-C30 (major component C18); and of the combined and free alcohols, the aldehydes, and the free acids is C22-C32 (major component C28).

Encapsulation of food ingredients

Abstract: Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spray-drying, freeze-drying, fluidized bed-coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated food ingredients are also presented.

Cutin, suberin, and waxes

Abstract: Publisher Summary The polymers are embedded in or associated with a complex mixture of relatively nonpolar lipids that are collectively called wax because of the similarity of their physical properties to those of the honeycomb material. In most plants, wax can be found on the surface and the crystalline structure of this wax is a rather unique characteristic of each species. The most widespread site of occurrence of wax is the cuticle, and the abundance of production of cuticular waxes by some aerial parts of plants allows easy removal of the most familiar and widely utilized plant waxes such as carnauba wax. Internal organs usually contain little wax, except in rare plants such as jojoba in which large amounts of wax esters are stored as the major energy reserve. This chapter presents a methodology that is useful for examining waxes and polymerized lipids. It discusses the types of compounds found in plant waxes and in lipid-derived polymers and explains their biosynthesis, degradation, and possible functions.

Chemical alteration and use of beeswax through time: accelerated ageing tests and analysis of archaeological samples from various environmental contexts

Abstract: In order better to interpret the chemical composition of ancient organic residues and artefacts containing beeswax, the degradation of this raw material was accelerated in the laboratory by controlled heating. During the course of degradation, deposits were condensed above the beeswax. Both degraded beeswax and these deposits were analysed. These experiments definitively proved that n-alkane depletion is due to a sublimation process that depends on the molecular weight of these hydrocarbons. The formation of benzoic and cinnamic derivatives due to the degradation of flavonoid precursors initially present in beeswax has also been highlighted for the first time. The analysis of samples from Neolithic and Roman periods led to the identification of beeswax characterized by different degradation patterns linked to their environmental context.