Paraffin wax
Paraffin wax is a solid mixture of hydrocarbons that cheesemakers melt and dip cheese in to slow moisture loss and keep surface mould off. Modern cheese waxes are usually blends.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All additives21
Brewing and wine additives8
Food acids5
Chemical leaveners2
Enzyme ingredients2
Sulphites2
Flavour additives1Wrapping leaves and covers1
Brewing and wine additives8Food acids5Chemical leaveners2Enzyme ingredients2Sulphites2Flavour additives1Wrapping leaves and covers1Wrapping leaves and covers