Beeswax is a natural wax produced by worker honey bees of the genus Apis, primarily used within the hive to construct the hexagonal cells of the honeycomb. People who enjoy honeycomb or encounter it as a food additive often wonder about the safety and potential benefit of consuming this waxy substance. While beeswax is generally considered edible and safe in small quantities, its complex chemistry dictates how the human body interacts with it.
The Chemical Makeup of Beeswax
Beeswax is a chemically complex substance, comprised of over 280 different compounds, making it one of nature’s most intricate waxes. The majority of its composition, typically around 70 to 71% by weight, consists of long-chain wax esters. These esters are formed by the chemical combination of long-chain fatty acids and high-molecular-weight alcohols. The remaining mass is composed of long-chain hydrocarbons, which contribute approximately 12 to 15% of the total, along with free fatty acids and free fatty alcohols in smaller amounts. This specific molecular structure results in a material that is largely inert and highly stable.
How the Body Processes Beeswax
When consumed, beeswax is classified as a substance with insignificant nutritional value because the human digestive system is unable to break down its primary components. The body lacks the specific enzymes, particularly the lipases, required to hydrolyze the complex, high-molecular-weight wax esters that make up the bulk of beeswax. These compounds pass through the alimentary tract mostly unaltered, functioning essentially as an inert bulk fiber.
The high melting point of beeswax, typically between 62°C and 65°C, also prevents it from dissolving at normal human body temperature, further contributing to its indigestibility. Therefore, consuming beeswax provides no measurable calories, vitamins, or minerals to the body. While some research suggests that trace amounts of certain long-chain fatty alcohols found in beeswax might be associated with cholesterol-lowering effects, these potential benefits are not fully supported by robust scientific evidence.
Beeswax is generally recognized as safe (GRAS) by regulatory bodies for consumption, provided it is food-grade and consumed in small amounts. However, ingesting large quantities may lead to temporary digestive discomfort, such as cramping or diarrhea, due to its non-digestible, bulking nature. For most people, the beeswax consumed is simply excreted from the body without being absorbed.
Common Forms of Beeswax Consumption
Beeswax enters the human diet through two primary pathways: intentional consumption and incidental consumption as a food additive. The most direct form of consumption is through eating comb honey, where the wax cells containing the liquid honey are chewed and swallowed. When eating comb honey, the amount of beeswax ingested is notably larger than from other sources.
The second, more common form is through its use as a food additive, where it functions as a glazing agent or surface coating. It is used to give a shiny finish and protective layer to confectionery, such as candies and chocolates. It is also applied as a thin coating on fresh produce, like apples and citrus fruits, to reduce water loss and extend shelf life.
The amounts of beeswax consumed as a food additive are minute. It is also a component in some chewing gum bases, where its concentration is higher, but the total amount ingested is still small. These uses capitalize on the wax’s physical properties—its stability and water resistance—rather than any nutritional contribution.