Rice bran wax

Rice bran wax is a natural vegetable wax extracted from rice bran, the outer layer removed during rice milling. It is composed primarily of long-chain fatty acid esters of fatty alcohols (wax esters), similar in structure to other plant waxes. In food it functions as a glazing agent for confectionery, fresh and processed fruit, and hard-coated baked goods, providing a smooth, shiny appearance and a protective surface film that helps reduce moisture loss, extend shelf life, and protect the food surface from physical damage.

JECFA evaluated rice bran wax in 1965 and classified the ADI as "not specified," indicating that the available data provided no basis for concern at levels required for its technical function. It is of plant origin, derived from a food-grade source, and is poorly absorbed from the gastrointestinal tract, consistent with other long-chain wax esters. The absence of a numerical ADI reflects confidence in its safety rather than uncertainty.

Rice bran wax is approved in the EU as E908 and in other markets as a glazing agent for confectionery and fresh produce. Its plant-derived origin makes it acceptable to vegetarians and vegans, distinguishing it from beeswax (E901) and lanolin (E913) in terms of dietary ethics. It is encountered on the surface of shiny candies, confectionery coating, and sometimes in the produce section of supermarkets where citrus and other fresh fruits receive surface treatments to reduce moisture loss during transport and storage. No adverse effects have been identified at typical dietary exposure levels.