by Jeanne Yacoubou, MS
\nVRG Research Director<\/p>\n
This is in response to questions readers asked The Vegetarian Resource Group:<\/p>\n
Q: What is shellac?<\/p>\n
A: Shellac is a coating or glaze derived from the hardened, resinous material secreted by the lac insect, much like honey from a bee. Shellac in its raw form, known as “lac resin,” along with lac wax and lac dye, is produced in Southeast Asia. India is the largest producer in the world, yielding 18,000 metric tons of unrefined lac resin annually. Approximately 85% of India\u2019s crop is exported, mostly to European countries, Egypt, and the United States.<\/p>\n
According to an article by Ramesh Singh, Department of Zoology at Udai Pratap Autonomous College in India, 300,000 lac insects are killed for every kilogram (2.2 lbs.) of lac resin produced. Approximately 25% of all unrefined, harvested lac resin is composed of “insect debris” and other impurities according to the Shellac Export Promotion Council. The cost of shellac varies according to climatic effects on harvest. An employee of a shellac company told us that due to 2010\u2019s crop failures, the price of lac resin has doubled to approximately $15\/kg.<\/p>\n
Shellac has GRAS status by the Food and Drug Administration (FDA) which means that it is generally recognized as safe in foods. If used as a fruit or vegetable coating, it may be labeled as lac resin or as shellac. It is also approved for use in products certified as organic by The United States Department of Agriculture (USDA).<\/p>\n
Shellac, in one or more of its various forms, (e.g., bleached, dewaxed, etc.), may be found in a wide variety of products including furniture polish and varnish; aluminum foil coating; paper coating; hairspray, shampoos, perfume, mascara and lipstick; printing inks and paints; pharmaceutical tablets; and agricultural fertilizer (slow-release coating for urea). Readers may note that all forms of shellac, (even \u201corange shellac\u201d or \u201clemon shellac\u201d which may connote non-animal origins), are derived from lac resin.<\/p>\n
Confectioner’s glaze, the name often used for shellac by candy makers, is composed of approximately 35% shellac (purified lac resin). The rest are volatile organic compounds which evaporate off during manufacture.<\/p>\n
In foods, shellac is most commonly used as a coating or glaze on confections, chewing gum, fruit, and coffee beans. Lac dye, red like carmine, (another insect product), may be used as a coloring in foods and beverages.<\/p>\n
Q: Which candies are coated with shellac?<\/p>\n
A: As a general rule, any hard-coated, shiny candy contains a shellac coating or glaze (M&Ms™ is one notable exception.) Shellac may appear on the label under different names. The two most common ones in use today are \u201cresinous glaze\u201d or \u201cconfectioner\u2019s glaze.\u201d In general, all Easter candy (eggs and jelly beans) are coated. Halloween candy (candy corn) is as well.<\/p>\n
The VRG contacted many candy manufacturers about shellac. There are many who use it, even on candies that you may not suspect to be coated with it. Below is a partial list. Subscribe to our free email newsletter<\/a> updates on shellac and other food ingredients. Coming soon: shellac alternatives.<\/p>\n