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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use confectionery shellac as a glazing agent to provide a shiny, protective coating …
What it is
Confectionery shellac is a refined form of shellac, a natural resin secreted by the lac bug (Kerria lacca). The resin is collected, cleaned, and processed to remove impurities, then often dissolved in alcohol to create a food-grade coating.
Why it's used
Manufacturers use confectionery shellac as a glazing agent to provide a shiny, protective coating on candies, nuts, and baked goods. This coating helps to prevent sticking, improve appearance, and extend shelf life by reducing moisture loss or gain.
Health notes
In the US, shellac is generally recognized as safe (GRAS) by the FDA for use as a food additive. International bodies like JECFA and EFSA have also evaluated shellac and established acceptable daily intake levels. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Shellac is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.