Carnauba wax

Carnauba wax is derived from the leaves of the carnauba palm (Copernicia prunifera) native to northeast Brazil, where the tree is known locally as the tree of life. The leaves are harvested, dried, and beaten to release the wax powder deposited on their surface as a defence against desiccation. As a food additive (E903), it is one of the most widely used glazing agents in food, applied to chocolate confectionery, jelly beans, and dragées to impart a brilliant shine, reduce stickiness, and prevent moisture loss.

JECFA evaluated carnauba wax in 1970 and did not establish a numerical ADI, classifying it as not specified. It is chemically inert, not absorbed from the gastrointestinal tract at quantities used in food, and has no known metabolic activity in humans.

Carnauba wax is approved globally — EU (E903), United States (GRAS), Japan, Korea, and beyond. It is suitable for vegans and vegetarians as an entirely plant-derived product. Consumers will encounter it most often as the source of the glossy shine on premium chocolate products, coated tablets, and polished confectionery. It is among the most universally studied and accepted glazing agents in the food industry, with no known adverse effects for any population group.