Here are the key points about food grade microcrystalline wax:

Composition: Refined from petroleum, it is a mixture of straight-chain saturated hydrocarbons primarily in the C30-C50 range.

Properties: Solid at room temperature, melts between 135-145�°F to a clear colorless liquid. Hydrophobic.

Applications: Used as a component in foods like cheeses, meats, desserts where it migrates to the surface to form a moisture/gas barrier. Also in confectionery coatings, chewing gum bases, pharmaceutical tablets.

Regulations: Must meet FDA food additive regulations in 21 CFR 172.886. Limited amounts of PAHs, heavy metals and other contaminants.

Processing: Can be mixed into formulations as a binder and film former. Sets to a glossy, tasteless/odorless protective coating.

Benefits: Provides effective moisture and grease resistance. Insoluble and non-digestible if ingested.

Safety: Generally recognized as safe for indirect food use due to its fatty acid composition and resistance to absorption.

Alternatives: Natural waxes with similar properties but microcrystalline wax is very affordable for its performance.

So in summary, it is a versatile petroleum-derived wax for numerous moisture barrier applications in foods and supplements.