What is shellac and where does it come from?
Shellac is a natural resin secreted by the female lac bug (Kerria lacca), an insect native to the forests of India and Thailand. These insects feed on tree sap and excrete the resin to form a protective tunnel-like cocoon on tree branches. This raw, sticky material, known as 'sticklac,' is then harvested and processed for various industrial uses, including food production.
To become the food-grade product, the raw resin is crushed, cleaned, and dried into flakes. These flakes are then dissolved in a food-safe alcohol, such as grain alcohol, to create a liquid glaze. The alcohol evaporates after application, leaving behind the hard, glossy coating on the candy.
The processing and application of confectioner's glaze
The process of creating food-grade shellac involves several steps to ensure a pure and safe product. The raw resin, which can contain impurities like bark and dead insects, is carefully filtered and refined. The resulting pure shellac is then mixed into a liquid solution.
- Harvesting: Workers scrape the resin-covered branches of host trees.
- Purification: The raw material is heated to liquefy the resin, allowing it to be strained to remove impurities.
- Dissolution: The purified resin flakes are dissolved in food-grade alcohol.
- Application: The liquid glaze is sprayed or coated onto sweets and other food items.
- Drying: The alcohol evaporates quickly, leaving behind the hard, transparent, and water-insoluble shellac film.
Shellac safety: Is it truly edible?
Yes, food-grade shellac is considered safe for consumption and has been for decades. This safety status is based on its long history of use and extensive testing. It's important to distinguish between food-grade and industrial-grade shellac, as the latter can contain toxic solvents and is not safe for eating.
Key points on safety:
- FDA and EFSA Approval: The U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have both approved shellac (E904) as a food additive.
- GRAS Status: The FDA classifies food-grade shellac as "Generally Recognized As Safe" (GRAS), a designation given to substances with a long history of safe consumption.
- Non-Toxic Nature: The finished food coating is non-toxic and inert, meaning it doesn't react with the body or get absorbed. The alcohol solvent used to create the liquid glaze evaporates completely during the manufacturing process.
- Allergen Concerns: Allergic reactions to shellac are possible but extremely rare and typically associated with topical applications rather than ingestion.
Shellac versus other glazes: A comparison
| Feature | Shellac (Confectioner's Glaze) | Carnauba Wax | Zein (Corn Protein) |
|---|---|---|---|
| Source | Secretion from the female lac bug | Wax from the leaves of the carnauba palm | Protein derived from corn |
| Vegan Status | Not vegan (animal origin) | Vegan (plant origin) | Vegan (plant origin) |
| Finish | Very high gloss, hard and durable | Provides a glossy, smooth surface | Gives a glossy finish but can be less durable |
| Primary Function | Moisture protection, gloss, and shelf-life extension | Coating agent for moisture and anti-caking | Alternative coating for tablets and confectionery |
| Common Use | Hard candies, chocolate-covered items, jelly beans | Gummy candies, chewable sweets, and fruits | Delayed-release pills and food coatings |
Why is shellac used in candy?
Manufacturers use food-grade shellac for several practical reasons. The coating is primarily functional, not just for aesthetics.
Benefits of shellac in confectionery
- Glossy Appearance: It provides a signature hard, high-gloss finish that makes candies visually appealing, like the shine on jelly beans or candy corn.
- Protection: The water-insoluble nature of shellac protects the product from moisture, preventing it from drying out or becoming sticky. This preserves the product's quality and texture.
- Extended Shelf Life: By creating a protective barrier against moisture, it helps extend the shelf life of the candy.
- Masking Odors: In pharmaceuticals, and sometimes in food, it is used to mask unpleasant flavors or odors.
Ethical and dietary considerations
While the food safety of shellac is well-established, some people choose to avoid it for ethical or religious reasons. The primary concern is its source: the lac bug.
- Vegan Diet: As a substance derived from an insect, shellac is not considered vegan. The harvesting process can harm or kill the insects.
- Halal Diet: Some interpretations of Islamic dietary law (Halal) consider shellac to be forbidden (Haram), as insects are not permitted for consumption. This stance can vary among different religious authorities.
- Kashrut (Kosher): The status of shellac in kosher food is debated, but some kosher certification agencies permit its use when properly purified, as it's not a food source itself but a secretion.
- Personal Preference: For many, the idea of consuming a product from an insect simply does not appeal to their personal tastes.
Are there alternatives to shellac?
Yes, for consumers who want to avoid shellac, alternative glazes are available. Carnauba wax, a plant-derived alternative, provides a similar glossy finish and is suitable for vegan diets. Other options include zein, a corn protein, used for similar coating purposes. If avoiding shellac is important, look for product labels that specifically state 'vegan' or list alternatives like carnauba wax.
Conclusion
In summary, consuming sweets with food-grade shellac is safe from a health and safety perspective, as affirmed by regulatory bodies like the FDA. The compound, also known as confectioner's glaze, has been used for centuries to provide a hard, protective, and shiny coating to many candies and other products. However, its origin from an insect secretion means it is not vegan, and some religious and personal dietary preferences lead people to avoid it. Consumers concerned about shellac should look for vegan alternatives or check ingredient labels for alternative glazing agents like carnauba wax.
