Lanolin

Lanolin is a natural wax secreted by the sebaceous glands of wool-bearing animals, extracted from raw wool during processing. It is a complex mixture of sterol esters, fatty acids, and alcohols. In food applications it is approved in the EU specifically as a surface treatment for fresh citrus fruit, where it acts as a glazing agent to reduce moisture loss and maintain appearance during distribution and storage. The citrus peel application means that consumer exposure is primarily confined to the outermost surface of the fruit.

No specific JECFA numerical ADI has been assigned to lanolin in the food additive context. Its use is restricted to surface treatment of intact citrus peel, where residual levels on the edible flesh after peeling are minimal. Lanolin has an extensive history of safe use in cosmetics and pharmaceutical skin preparations, where it is applied topically at much higher concentrations than those encountered through food surface treatment.

Lanolin is approved in the EU as E913 for surface treatment of fresh citrus. The key consumer consideration is its animal origin: lanolin is derived from sheep wool and is therefore not suitable for consumers following vegan diets or for those avoiding animal-derived products. Consumers who use citrus zest extensively in cooking or who eat citrus peel directly should be aware that surface treatment residues may include lanolin if the fruit is EU-marketed with that treatment. Washing the fruit under water before zesting or consuming the peel can reduce but will not entirely eliminate residual wax coating. No adverse health effects have been identified at the trace exposure levels resulting from treated fruit.