Coating agents, coating materials, and release agents – functional solutions for processing and product quality
Coating agents and release agents are food additives that are used in a wide range of applications in food processing. Together, they improve appearance, shelf life, and processability, thereby supporting consistent product quality. In addition, there are coating materials. These are used for edible or technical coatings with food contact. Although the categories fulfil different functions, they show a very similar product range. We therefore list them together.
Our range is diverse and available in requirement-based packaging units for production, development, or trade.
What is a coating agent?
Coating agents (also referred to as surface treatment agents or glazing agents) are food additives that form a thin, protective layer on the surface of foods. They preserve flavour, aroma, and moisture, give foods a glossy appearance, and can extend shelf life. Coating agents often also function as surface treatment agents, release agents, or have a preserving effect. Typical applications include fresh fruit, confectionery, food supplements, certain baked goods, and coffee beans. Waxes or resins are commonly used as coating agents; these are applied thinly to the surface by spraying or dipping and form a protective coating after cooling.
Examples of coating agents:
- Shellac (E 904): Used in sweets, dragees, and fruit gums to create a hard, glossy surface and to protect against moisture loss.
- Carnauba wax (E 903): Plant-based and vegan; suitable for fresh fruit or nuts to provide gloss and protect against drying out.
- Gum Arabic (E 414): Protects flavours and vitamins from oxidation and improves the stability of sensitive ingredients.
- Beeswax (E 901): Traditionally used for chewing gum or candied products.
Is beeswax a coating agent?
Yes, beeswax is one of the traditional natural coating agents used in food processing. However, it should be noted that it is an animal-derived product. Products containing beeswax are therefore not considered vegan. Beeswax may be used up to “quantum satis”. This means that the manufacturer may use the additive in the amount necessary to achieve the desired effect. However, this regulation applies only to certain foods. The permitted areas of use are defined in Regulation (EC) No 1333/2008 on food additives.
In which confectionery products is shellac used?
Shellac is used, for example, in sweets, fruit gum dragees, or chocolate lentils – wherever a hard, glossy surface is required.
What are release agents?
Release agents ensure that powders, granulates, or processed foods do not clump during storage or processing. They improve flowability, facilitate dosing, and prevent adhesion to machinery or packaging. A distinction is made between anti-caking agents (e.g. in table salt) and mould release agents (e.g. in baking).
- Anti-caking agents: In sugar cubes, table salt, and baking powder, anti-caking agents are used as release agents to improve flowability. In instant soups and other powdered dry foods, they prevent clumping and support machine dosing. A proven anti-caking agent from our range is calcium carbonate – versatile in use, odour-neutral, and approved for defined applications in the food sector.
- Mould release agents: Used in food production to prevent products from sticking to moulds, trays, or other surfaces during processing or packaging. They facilitate demoulding and prevent sticking together – for example in baking, in the production of sliced cheese, or in meat processing. Classic examples include butter, oil, or margarine for greasing baking tins, as well as flour to prevent bread dough from sticking. In addition to these conventional agents, beeswax, candelilla wax, and shellac blond dewaxed are also used – particularly where a fine and effective release layer with high temperature resistance is required.
What is a coating material?
Coating materials are not classified as a separate category of additives under food law. In practice, however, they are often used in production or packaging contexts when edible or technical coatings with food contact are required. An example from the food sector is the wax-like non-stick coating of greaseproof paper.
In addition, coating materials are also used in pharmaceuticals and food supplements – for example for enteric-coated capsules or to mask undesirable flavours.
Examples from our range:
- Carnauba wax: Often combined with proteins such as soy protein to give paper packaging a water-repellent surface that acts as a barrier to water vapour and extends shelf life.
- Beeswax: Used in sustainable paper and cardboard coatings to create moisture barriers; it is biodegradable and can inhibit microbial growth in certain applications.
- Paraffin wax: Used as a protective layer in cans or as a wax coating on films and paper for high-fat foods such as butter or chocolate; this layer reduces the transmission of moisture and oxygen and can provide non-stick properties.
- Multiwax W-445 (microcrystalline wax): Suitable as a surface coating for packaging to provide gloss, repel moisture, and improve release properties; particularly suitable for applications requiring a closed but flexible protective layer.
- Polyethylene wax (PE wax): Used as a coating for paper, cardboard, and films to increase resistance to moisture, grease, and mechanical stress; it also improves surface quality and printability.
Buy from us – flexible & reliable
We offer a carefully selected range of functional additives – from classic beeswax to innovative, plant-based alternatives such as organic carnauba wax T1 or gum arabic. We supply our products reliably in requirement-based units for development, trade, and production.
