The purpose of this study was to examine the physical and mechanical properties of five newly developed bite-registration waxes compared to commercial waxes. Three commercial waxes; ALUWAX (USA), ALMINAX (UK), and ALUT (THAILAND) were tested. Part 1 aimed to evaluate the penetration using a penetrometer at 37 ℃. Two-way ANOVA was used for statistical analysis. Multiple comparison was done using Tamhane’s T2 and Tukey HSD (P<0.05). The results showed that adding carnauba waxes in the primary formula resulted in a significant decrease in penetration. The objective of part 2 was to evaluate surface hardness by the shore A hardness test at different temperatures. Two-way ANOVA was used for statistical analysis. Multiple comparison was done using Tamhane’s T2 (P<0.05). The results showed that adding carnauba waxes in the primary formula significantly increased surface hardness and increases in temperature reduced surface hardness. In part 3, the linear dimensional change of the waxes was evaluated at different times using a microscope. Two-way ANOVA was used for statistical analysis. Multiple comparison was done using Tamhane’s T2 (P<0.05). The results showed that adding carnauba waxes in the primary formula significantly decreased the linear dimensional change. We conclude that C10 is the best formula, with less linear dimensional change and higher surface hardness than primary formula, C05 and commercial waxes.