Understanding the Composition of Envelope Adhesive
To grasp why licking an envelope involves consuming a trace amount of calories, one must first understand what the glue is made of. The adhesive, often referred to as 'envelope gum,' is not the same as household glue. Traditionally, and still commonly today, it's made from food-safe ingredients.
The primary components of water-activated envelope glue are natural starches and gums. Historically, gum arabic—a natural substance from the hardened sap of acacia trees—was a standard ingredient. This ingredient is also used as a stabilizer in food products like marshmallows and gumdrops. In modern manufacturing, especially in the United States, cornstarch or potato starch is also widely used, often in combination with synthetic resins. The Envelope Manufacturers Association (EMA) has stated that adhesive made from cornstarch is gluten-free.
The Negligible Caloric Count
The caloric value of envelope adhesive comes from these carbohydrate-based ingredients. For instance, gum arabic has approximately 1.7 calories per gram. However, the actual amount of glue on a single envelope flap is extremely small. The trace amount transferred to your tongue during a single lick contains less than 0.1 calories, a quantity so insignificant it's not even worth considering in any dietary context. The energy required to raise your tongue to the envelope is likely greater than the calories you would consume.
Comparison of Envelope Sealing Methods and Caloric Content
| Feature | Water-Activated (Gummed) | Self-Adhesive (Peel & Seal) |
|---|---|---|
| Adhesive Base | Gum Arabic, dextrin, cornstarch, potato starch | Latex or synthetic resin |
| Caloric Content | Yes, but negligible (less than 0.1 calories per lick) | None (no consumption involved) |
| Application | Requires moistening with tongue or a damp sponge | Simply peel off a strip and press to seal |
| Health Safety | Non-toxic, overseen by the FDA | Non-toxic, no risk of ingestion |
| Taste | Can be unpleasant or have a chemical taste | No taste |
| Common Use | Traditional envelopes, machine-insertable envelopes | Modern office and mail-order envelopes |
Are there any risks to licking envelopes?
For the most part, licking a new, clean envelope is safe. The ingredients are non-toxic and regulated by bodies like the FDA for consumer contact. The risk of getting sick from a clean envelope is minimal. However, there are a few reasons why people might choose to use an alternative to licking:
- Unpleasant Taste: Some people find the taste of the adhesive unappealing.
- Germs and Contaminants: While a low risk, envelopes can carry germs from manufacturing, shipping, or handling.
- Paper Cuts: An occasional tongue paper cut is an unpleasant, if minor, risk.
- Allergies: In very rare cases, an individual might have a minor sensitivity or allergic reaction to one of the ingredients, though this is not common.
As an alternative, a moist sponge or an envelope moistening tool can be used to activate the adhesive without using your tongue. This is especially useful when sealing a large volume of mail, such as wedding invitations, where the cumulative effect of the taste might become an issue.
The Verdict on Envelope Calories
The idea that licking an envelope could add a significant number of calories to your diet is a popular myth that holds no weight. While it technically does have a caloric value, it is so infinitesimally small that it is utterly irrelevant to any dietary or weight management plan. The caloric content is derived from simple, food-safe ingredients like cornstarch or gum arabic, which are present in tiny quantities. For all practical purposes, the calories from licking an envelope can be considered zero. This curiosity is more a testament to the fact that almost everything we consume, no matter how small, contains some form of energy, but not all of it is meaningful. If you are ever concerned about licking envelopes, the simplest solution is to use one of the many alternatives available, such as a moist sponge or peel-and-seal envelopes. Ultimately, you can put this particular nutritional concern out of your mind for good. For more information on the safety of envelope adhesives, you can consult official sources like the Envelope Manufacturers Association.
What is the history behind envelope glue?
Lickable glue on envelopes and stamps has been around for over 150 years. The use of potato starch-based glue was patented for envelopes in the 1840s. The formulation evolved over time, with gum arabic becoming a common ingredient. While the technology has progressed to include peel-and-seal options, the water-activated adhesive remains a fixture, relying on these time-tested, food-safe ingredients.
Conclusion
In summary, the notion of envelope calories is an interesting but practically insignificant detail. The trace amounts of calories from the food-safe starches or gums used in the adhesive are not enough to affect your diet in any measurable way. The occasional lick is safe for the average person, although alternatives are available for those with concerns about taste, hygiene, or sensitivities. This popular topic serves as a fun conversation starter rather than a serious dietary consideration.
