We have years of experience in the dairyindustry, especially the cheeseindustry. Our supplier offer great solutions for the cheeseindustry when it comes to coating. Sonneborn cheese waxes are proven blends of paraffin and microcrystalline waxes, especially developed to provide the optimum ease of use and effective and attractive protective coating for cheese.

Cheese wax KW 530

Description:
Chese wax KW 530 is a bright coloured blue cheese wax with high flexibility and a high speed of crystallization, recommended for Edam, Gouda and rectangular cheeses.
Physical properties:
Colour Light blue
Congealing point °C ASTM D 938 60-65
Needle penetration at 25°C, 1/10 mm ASTM D 1321 45-60
Viscosity at 100°C, mPa.s 6-8
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 ≥40
Density at 100°C, kg/dm³ ± 0,77
Enthalpy at 100°C, kcal/kg ± 95
Enthalpy at 120°C, kcal/kg ± 105
Functional properties:
Hardening time in sec. TM 3.06 12-15
Break resistance at 5°C excellent
Applied pigments:
Indigotine Blue C.I. number (1956) 73015
Carbomedicinalis Vegetalis E 153
Legislation:
Cheese wax KW 530 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 659

Description:
Cheese wax KW 659 is a transparent wax, incorporating a very high degree of flexibility. Due to its quick and complete crystallization, this wax can be applied when processing heavy cheeses. The relatively low viscosity allows an application in both thin and thick layers. This wax also allows some gas formation in the cheese after coating, such as in Maasdam cheese. The wax can also be applied successfully for Gouda type or rectangular formed cheese.
Physical properties:
Colour ASTM D 1500 L 0,5
Congealingpoint, °C ASTM D 938 55
Needle penetration at 25°C, 1/10 mm ASTM D 1321 41
Viscosity at 100°C, mPa.s ASTM D 2196 4,5
Functional properties:
Break resistance at 5°C TM 3.03 excellent
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 >200
Legislation:
Cheese wax KW 659 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 646

Description:
Cheese wax KW 646 is a low viscous natural cheese wax with very high plasticity for applying thin layers of wax during various dippings. The wax is permeable to gasses allowing the cheese to breathe during the ripening process.
Physical properties:
Congealing °C ASTM D 938 52-59
Needle penetration at 25°C ASTM D 1321 60-75
Viscosity at 100°C mPa.s ASTM D 2196 5-7
Hardening time in secr TM 3.06 <12
Break resistance at 5°C TM 3.03 Good
Colour ASTM D 1500 Max 1.0
Legislation:
Cheese wax KW 646 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 597

Description:
Ostvax 597 is a yellow cheese wax for Edam, incorporating a high degree of flexibility and a high speed of crystallization. Except for Edam cheese, this wax also can be applied successfully for Gouda type or rectangular formed cheese.
Physcial properties:
Congealing point °C ASTM D 938 54-59
Needle penetration at 25°C ASTM D 1321 40-55
Viscosity in mPa.s at 100°C 5,5-7,5
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 ≥100
Density at 100°C, kg/dm³ ±0.77
Functional properties:
Hardening time in sec TM 3.06 14-17
Break resistance at 5°C excellent
Applied pigments:
Tartrazine, C.I. number (1956) 19140
Legislation:
Cheese wax KW 597 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 515

Description:
Cheese wax 515 is a red coloured cheese wax with a high flexibility and a high speed of crystallization, recommended for Edam, Gouda and rectangular cheeses.
Physical properties:
Congealing point °C ASTM D 938 70-75
Needle penetration 25°C ASTM D 1321 40-55
Viscosity mPa.s at 100°C 20-25
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 >30
Density at 100°C, kg/dm³ ± 0,77
Enthalpy at 100°C, kcal/kg ± 95
Enthalpy at 120°C, kcal/kg ± 105
Functional properties:
Hardening time in sec 13
Break resistance at 5°C excellent
Applied pigments:
Tartrazine C.I. number (1956) 19140
Litholrubine C.I. number (1956) 15850
Legislation:
Cheese wax 515 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 511

Description:
Cheese wax 511 is a bright coloured blue cheese wax with a high flexibility and a high speed of crystallization, recommended for Edam, Gouda and rectangular cheeses.
Physical properties:
Congealing point °C ASTM D 938 70-75
Needle penetration 25°C ASTM D 1321 40-55
Viscosity mPa.s at 100°C 20-25
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 >30
Density at 100°C, kg/dm³ ± 0,77
Enthalpy at 100°C, kcal/kg ± 95
Enthalpy at 120°C, kcal/kg ± 105
Functional properties:
Hardening time in sec TM 3.06 10,5-13,5
Break resistance at 5°C excellent
Applied pigments:
Indigotine blue C.I. number (1956) 73015
Carbomedicinalis Vegetalis E 153
Legislation:
Cheese wax KW 511 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 495

Description:
Cheese wax KW 495 is a yellow cheese wax for Edam, incorporating a high degree of flexibility and a high speed of crystallization.
Physical properties:
Congealing point °C ASTM D 938 50-55
Needle penetration 25°C ASTM D 1321 40-50
Viscosity mPa.s at 100°C 4-5
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 ≥100
Density at 100°C, kg/dm³ ±0,77
Functional properties:
Hardening time in sec TM 3.06 14-17
Break resistance at 5°C excellent
Applied pigments:
Beta-Carotene C.I. number (1956) 75130
Legislation:
Cheese wax KW 495 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 494

Description:
Cheese wax KW 494 is a yellow cheese wax for Edam, incorporating a high degree of flexibility and a high speed of crystallization. Except for Edam cheese, this wax also can be applied successfully for Gouda type or rectangular formed cheese.
Physical properties:
Congealing point °C ASTM D 938 52-57
Needle penetration 25°C ASTM D 1321 40-50
Viscosity mPa.s at 100°C 4-5
Flexibility at 5°C TM 3.05 excellent
Plasticity at 30°C TM 3.08 ≥100
Density at 100°C, kg/dm³ ±0,77
Functional properties:
Hardening time in sec TM 3,06 14-17
Break resistance at 5°C excellent
Applied pigments:
Tartrazine C.I. number (1956) 19140
Legislation:
Cheese wax KW 494 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 475

Description:
Quick crystallizing, extremely flexible and pressure resistant black coloured cheese wax for all kind of cheeses. The wax is easy to apply at different types of waxing machines such as dipping and spraying systems.
Physical properties:
Congealing point °C ASTM D 938 58-65
Needle penetration 25°C ASTM D 1321 50-65
Viscosity mPa.s at 100°C 6-8
Flexibility at 5°C TM 3,05 Good
Plasticity at 30°C TM 3,08 ≥40
Density at 100°C, kg/dm³ ±0,77
Functional properties:
Hardening time in sec TM 3,06 13-16
Break resistance at 5°C TM 3,03 excellent
Applied pigments:
Carbomedicinalis vegetalis E 153
Legislation:
Cheese wax KW 475 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 439

Description:
Cheese wax 439 is a low viscous, yellow cheese wax with very high plasticity for applying thin layers of wax during various dippings. The wax is permeable to gasses allowing the cheese to breathe during the ripening process.
Physical properties:
Congealing point °C ASTM D 938 52-59
Needle penetration 25°C ASTM D 1321 60-75
Viscosity mPa.s at 100°C 5-7
Flexibility at 5°C TM 3,05 excellent
Plasticity at 30°C TM 3,08 ≥50
Tensile strength at 20 C, grs TM 3.04 >500
Functional properties:
Hardening time in sec TM 3,06 <12
Break resistance at 5°C TM 3,03 good
Applied pigments:
Beta-Carotene C.I. number (1956) 75130
Legislation:
Cheese wax KW 439 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

UP>>

Cheese wax KW 438

Description:
Cheese wax KW 438 is a quick crystallizing, extremely flexible and pressure resistant red coloured cheese wax for all kind of cheeses. The wax is easy to apply at different types of waxing machines suck as dipping and spraying systems.
Physical properties:
Congealing point °C ASTM D 938 65-70
Needle penetration 25°C ASTM D 1321 40-55
Viscosity mPa.s at 100°C 12-17
Flexibility at 5°C TM 3,05 excellent
Plasticity at 30°C TM 3,08 > 30
Entalphy at 100 °C, kcal / kg ± 95
Entalphy at 120 °C, kcal / kg ± 105
Density at 100°C, kg/ dm³ ± 0,77
Functional properties:
Hardening time in sec TM 3,06 10,5-13,5
Break resistance at 5°C TM 3,03 excellent
Applied pigments:
Beta-Carotene C.I. number (1956) 15850
Legislation:
Cheese wax KW 438 is in accordance with: Käseverordung 1977, U.K. Food Regulations no 1927, FDA, par. 172.5, Dutch Kaasbesluit 1981, Decreto Ministeriale July 1, 1972.

Back to the top