Oxidised polyethylene wax

Oxidised polyethylene wax is a synthetic wax produced by partial oxidation of polyethylene — the same polymer used in many plastic packaging materials — under controlled conditions to introduce carboxylic acid and ester functional groups. In the food context it is approved exclusively for use as a surface treatment on fresh citrus fruit, where it forms a thin protective film that reduces moisture loss, delays shrivelling, and maintains the appearance and quality of oranges, lemons, and similar fruits during distribution and extended storage.

No specific JECFA numerical ADI has been established for oxidised polyethylene wax. Its food use is restricted to surface application on intact citrus peel, and the edible flesh of peeled fruit retains only trace levels if any. The polymer backbone is not absorbed from the gastrointestinal tract, and the quantities potentially ingested through normal citrus consumption are considered negligible.

Oxidised polyethylene wax is approved in the EU as E914 for the specific surface treatment of fresh citrus fruit. Consumers who wash citrus fruit before peeling or consume the peel in cooking should note its presence as a surface treatment option alongside other approved citrus waxes (E903, E904, E907, E912, E913). Its synthetic origin distinguishes it from plant-derived and animal-derived alternatives. All citrus surface treatments share a common regulatory framework with defined maximum residue levels and pre-clearance requirements, so the presence of E914 on or in a product indicates compliance with those standards. No significant health concerns have been identified at levels resulting from treated fruit.