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 1, 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, commonly known as confectioner’s glaze, as “Generally Recognized As Safe” (GRAS) for use in food products. It is permitted as a glazing agent in various confections, provided it does not exceed 0.4% of the final 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]

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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]

Current Exposure

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.^[4]

Dental Implications

While shellac itself is not a sugar, the candies it coats are typically high in sugars, which can adhere to teeth and contribute to the formation of a sugary layer. If oral hygiene is neglected, this can increase the risk of cavities.^[12]

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.^[4] Regulatory agencies have classified confectioners glaze as safe for human consumption within established daily intake levels.^[11]

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.^[4] Similarly, individuals with gastrointestinal disorders may be more prone to adverse digestive effects from additives in processed foods.^[4]

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.^[4]

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.^[4]^[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.^[13]

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.^[14]

References

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 ↩︎
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 ↩︎
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 ↩︎
European Food Safety Authority (EFSA), 2024. 'Re-evaluation 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 ↩︎
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 ↩︎
Environmental Working Group (EWG), 2024. 'EWG Food Scores | Ingredient: Confectioners Glaze.' Available at: https://www.ewg.org/foodscores/ingredients/7677/ ↩︎
Is It Clean, 2024. 'Confectioners Glaze.' Available at: https://isitclean.org/ingredient/confectioners-glaze/ ↩︎
cRc Kosher. 'Shellac.' Available at: https://consumer.crckosher.org/publications/shellac/ ↩︎
Taste For Life. 'What To Know About Confectioners Glaze.' Available at: https://tasteforlife.com/living-well/baby-kids/what-to-know-about-confectioners-glaze ↩︎
World Health Organization (WHO), 2017. 'Sugars and dental caries.' Available at: https://www.who.int/news-room/fact-sheets/detail/sugars-and-dental-caries ↩︎
World Health Organization (WHO), 2010. 'Evaluation of Certain Food Additives and Contaminants: Shellac.' Technical Report Series, No. 960. Available at: https://iris.who.int/bitstream/handle/10665/44515/WHO_TRS_960_eng.pdf ↩︎
World Health Organization (WHO). (2017). 'Sugars and dental caries.' Available at: https://www.who.int/news-room/fact-sheets/detail/sugars-and-dental-caries ↩︎
Menendez Parron, R., Gonzalez Perez, R., 2023. 'Shellac: A Retrospective Analysis of Our 5-Year Experience With This Allergen.' Actas Dermo-Sifiliograficas, 114(2), pp.78-91. Available at: https://www.actasdermo.org/en-translated-article-shellac-a-retrospective-articulo-S000173102200936X ↩︎
Mercader-Garcia, 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-Sifiliograficas. Available at: https://www.actasdermo.org/en-contact-allergy-shellac-retrospective-cross-sectional-articulo-S0001731023001539 ↩︎

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