Lac
Shellac (E904) derived from lac is approved for limited surface-treatment use in confectionery and on fruits. EFSA reaffirmed safety with a tolerable upper level for confectionery glazing.
What it is
Resinous secretion of the lac insect (Kerria lacca); the source of shellac (E904), used as a glazing agent.
Glazing/coating agent on confectionery, chocolate, and fresh citrus fruits to provide shine and moisture barrier.
Why it's flagged
- not vegan
- rare allergic reactions reported
What regulators actually say
"Resinous and polymeric coatings... shellac, refined or bleached, with or without rosin, may be safely formulated for use as the food-contact surface."
"The Panel concluded that there were no safety concerns at the reported uses and use levels for shellac (E 904)."
Regulatory status
United States — FDA
Permitted as indirect/direct food additive under 21 CFR 175.300 (resinous coatings) and as glazing agent on confectionery (21 CFR 73.1).
European Union — EFSA
Approved as E904 (shellac) under Regulation 1333/2008 with specified maximum levels.
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