Wax esters are a class of lipids formed by the esterification of long-chain fatty acids (typically C16-C36) with long-chain fatty alcohols. They occur naturally in beeswax, plant cuticles, jojoba oil, and animal sebum, serving protective roles against water loss and environmental stress. In food science, they contribute to texture in certain waxes used for coatings on fruits and cheeses. Chemically stable, non-polar, and hydrophobic, they exhibit high melting points and low volatility. Used in cosmetics, pharmaceuticals, and food-grade polishes due to emollient properties. Their composition varies by source, with typical examples including myricyl palmitate in beeswax. They are biodegradable and generally exhibit low reactivity under normal conditions.