jelly bean confectioners glaze
jelly bean confectioners glaze

Confectioners Glaze

Common names: Food-Grade Shellac, Resinous Glaze, Natural Resin Coating, Lac Resin, Shellac Coating (E904).
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KIDSADVISORY SAFETY RATING
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Caution
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Confectioner's glaze, also known as shellac or purified shellac, is a natural resin obtained from the secretions of the lac insect (Kerria lacca). In the food industry, it is utilized as a glazing agent to provide a protective, glossy coating on various confectionery products, enhancing their appearance and extending shelf life. The U.S. Food and Drug Administration (FDA) permits the use of purified shellac in foods, recognizing it as generally safe when used in accordance with good manufacturing practices.[1]
While confectioner's glaze is widely used, some individuals may have concerns regarding its origin, as it is derived from insects, which may not align with certain dietary preferences or ethical considerations. However, regulatory authorities, including the FDA, have evaluated its safety and approved its use in food products. As with any food additive, it is essential for consumers to be informed about its presence in products to make choices that align with their personal values and dietary needs.[1]

Safety Overview

Regulatory Bodies

FDA (US)
The FDA classifies purified shellac (confectioner’s glaze) as “Generally Recognized As Safe” (GRAS) for food use, allowing up to 0.4% of a product’s weight.[2]
Health Canada
Health Canada includes shellac in its List of Permitted Glazing or Polishing Agents, authorizing its use as a glazing agent in unstandardized confectionery and cake decorations, with a maximum level of 4,000 ppm (0.4%).[3]
EFSA (Europe)
The EFSA has evaluated shellac (E904) and considers it safe for use as a glazing agent in food products, establishing an acceptable daily intake (ADI) of 0-5 mg/kg body weight.[4]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assessed shellac and assigned an ADI of 0-5 mg/kg body weight, indicating its safety when used within established limits.[5]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: The Environmental Working Group (EWG) has not identified any specific concerns regarding confectioner's glaze in food products.[6]
  • Level of Caution: While EWG's Food Scores do not highlight particular issues with confectioner's glaze, some sources suggest exercising caution due to limited and outdated safety data on shellac, the primary component of the glaze.[7]
  • Possible Health Risks: Although EWG has not flagged any health risks associated with confectioner's glaze, other sources note that safety data on shellac is limited, and its effects on human health are not well-documented.[6]
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More about Confectioners Glaze

  • Candies: Jelly Beans, Candy Corn, Chocolate-Coated Almonds.
  • Baked Goods: Glazed Donuts, Danish Pastries, Cake Decorations.
  • Pharmaceutical Products: Coated Tablets (e.g., ibuprofen), Vitamin Capsules, Enteric-Coated Medications.

Historical Use
Confectioner's glaze, also known as shellac, is a natural resin secreted by the lac insect (Kerria lacca). Historically, it has been utilized in various applications, including as a wood finish and as a coating for candies and pharmaceuticals to provide a glossy appearance and protective barrier.[8]
Reduction in Use
Today, consumers frequently encounter confectioner's glaze in a variety of products. It is commonly used as a coating for candies, such as jelly beans and chocolate-covered nuts, as well as in pharmaceuticals to provide a shiny finish and moisture protection.[9]

Allergic Reactions
Individuals sensitive to shellac, a primary component of confectioners glaze, may experience allergic reactions such as skin rashes, itching, or respiratory symptoms.[10]
Digestive Discomfort
Some reports suggest potential mild digestive issues, such as nausea or upset stomach, in individuals consuming products with high concentrations of confectioners glaze.[11]
Potential Chemical Residue Concerns
Shellac is dissolved in alcohol or other chemicals during production, and residual solvents may raise concerns about trace ingestion, although regulatory bodies deem these minimal and safe.[12]
Dental Implications
The glaze's role in creating a hard coating may contribute to a sugary layer on teeth, potentially increasing the risk of cavities if oral hygiene is neglected.[13]

Toxicological Studies
Research indicates that shellac, the primary component of confectioners glaze, has a high safety margin, with no observed adverse effects in animal studies at doses up to 2,000 mg/kg body weight.[10] Short-term studies show minimal toxicity when consumed in typical dietary amounts.[12]
Long-Term Safety
Long-term consumption studies in animals revealed no significant toxic effects even at high doses, although some studies suggest monitoring for potential accumulation with chronic exposure.11Regulatory agencies have classified confectioners glaze as safe for human consumption within established daily intake levels.[13]

High-Risk Groups
Individuals with shellac allergies, particularly those with prior sensitization to insect-derived products, may experience heightened allergic responses when consuming confectioners glaze.[10] Similarly, individuals with gastrointestinal disorders may be more prone to adverse digestive effects from additives in processed foods.[11]
Health Impacts
For vulnerable populations such as children and individuals with chronic illnesses, long-term exposure to confectioners glaze additives may raise concerns about cumulative effects, including potential chemical residue bioaccumulation, although current evidence indicates safety within established consumption limits.[12]

Recommended Intake
The Acceptable Daily Intake (ADI) for shellac, the primary component of confectioners glaze, has been established by regulatory bodies such as the World Health Organization (WHO) and the European Food Safety Authority (EFSA) at 0-2.5 mg/kg body weight per day.[2][11]

General Safety Level
Confectioner's glaze, also known as shellac, is a natural resin derived from the female lac bug (Kerria lacca). It is widely used in the food, pharmaceutical, and cosmetic industries, and is generally considered safe for the majority of the population.[14]
Sensitive Individuals
Despite its widespread use, there have been documented cases of allergic contact dermatitis associated with shellac. A retrospective study involving 980 patients found that 3.77% exhibited positive reactions to shellac, indicating that certain individuals may be sensitive to this substance.[15]

FAQ

Is confectioners glaze vegan?

No, confectioners glaze is not vegan as it is made from shellac, which comes from lac beetles.

What is confectioners glaze?

Confectioners glaze is a food-grade coating made from shellac used to give candies, pills, and baked goods a shiny finish.

Is confectioners glaze gluten-free?

Yes, confectioners glaze is naturally gluten-free as it does not contain wheat, barley, or rye.

How to make confectioners glaze?

Confectioners glaze is made by dissolving shellac in alcohol to create a food-safe glossy coating.

How to make glaze with confectioners sugar?

Mix confectioners sugar with a small amount of milk, water, or lemon juice until smooth to create a simple glaze.

References

  1. U.S. Food and Drug Administration (FDA). 'Substances Added to Food (formerly EAFUS).' Available at: https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?id=SHELLACPURIFIED&set=FoodSubstances ↩︎
  2. U.S. Food and Drug Administration (FDA), 2023. 'CPG Sec 515.100 Confectionery -Use of Non-Nutritive Substances or Ingredients.' Available at: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-515100-confectionery-use-non-nutritive-substances-ingredients ↩︎
  3. Health Canada, 2024. 'List of Permitted Glazing or Polishing Agents.' Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/7-glazing-polishing-agents.html ↩︎
  4. European Food Safety Authority (EFSA), 2024. 'Reu2010evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes' EFSA Journal, 22(8). Available at: https://www.efsa.europa.eu/en/efsajournal/pub/8897 ↩︎
  5. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2006. 'Evaluation of certain food additives.' WHO Technical Report Series, No. 934. Available at: https://iris.who.int/bitstream/handle/10665/43408/WHO_TRS_934_eng.pdf ↩︎
  6. Environmental Working Group (EWG), 2024. 'EWG's Food Scores | Ingredient: Confectioners Glaze.' Available at: https://www.ewg.org/foodscores/ingredients/7677/ ↩︎
  7. Is It Clean, 2024. 'Confectioners Glaze.' Available at: https://isitclean.org/ingredient/confectioners-glaze/ ↩︎
  8. Taste For Life. 'What To Know About Confectioner's Glaze.' Available at: https://tasteforlife.com/living-well/baby-kids/what-to-know-about-confectioners-glaze ↩︎
  9. Menu00e9ndez Parru00f3n, R., Gonzu00e1lez Pu00e9rez, R., 2023. 'Shellac: A Retrospective Analysis of Our 5-Year Experience With This Allergen.' Actas Dermo-Sifiliogru00e1ficas, 114(2), pp.78-91. Available at: https://www.actasdermo.org/en-translated-article-shellac-a-retrospective-articulo-S000173102200936X ↩︎
  10. Mercader-Garcu00eda, P., Ruiz-Gonzalez, I., Gonzalez-Perez, R., Sanz-Sanchez, T., 2023. 'Contact Allergy to Shellac. Retrospective Cross-Sectional Study With Data From the Spanish Registry of Research in Contact Dermatitis and Cutaneous Allergy (REIDAC).' Actas Dermo-Sifiliogru00e1ficas. Available at: https://www.actasdermo.org/en-contact-allergy-shellac-retrospective-cross-sectional-articulo-S0001731023001539 ↩︎

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