Confectioner's Glaze

Confectioner's glaze is a coating applied to foods to give them a shiny finish and protect them. It is made from shellac, a resin secreted by the female lac bug (Laccifer lacca) found in forests in India and Thailand. The resin is collected, processed, and dissolved in alcohol to create the glaze.

Manufacturers add confectioner's glaze to products to provide a glossy appearance, prevent moisture loss, and keep items from sticking together. It is commonly found on candies, chocolates, coffee beans, and some baked goods. It also helps extend the shelf life of these products.

In the United States, confectioner's glaze (shellac) is permitted by the FDA for use in food. It is generally considered safe for consumption. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated shellac and determined that a numeric acceptable daily intake (ADI) is not specified, indicating very low toxicity. EFSA (the European Food Safety Authority) has also evaluated shellac and concluded it is safe for use as a food additive.