As a food science expert with extensive knowledge in the additives and preservatives used in the industry, I can provide you with a detailed explanation of shellac and its use in the food products.

Shellac is a natural resin secreted by the lac bug, *Kerria lacca*, found mainly in Southeast Asia. It has been used for centuries as a protective coating for wood and as a gloss agent in various industries, including the food industry. In the context of food products, shellac is primarily used as a glazing agent. It is often used to give a shiny appearance to candies, confectionery, and some tablets or pills. The shellac used in the food industry is refined and de-waxed to meet food safety standards.

It's important to note that shellac is not soluble in water but is soluble in alcohol, which is why it's often used in conjunction with alcohol-based solutions in the application process. Additionally, shellac is categorized as E904 in the European Union's list of additives, which means it is approved for use in the food industry within the EU.

However, it's worth mentioning that some individuals may have an allergic reaction to shellac, and it is also not suitable for vegetarians or vegans due to its animal origin. For these reasons, its use in the food industry is regulated and must be clearly labeled on the packaging of products that contain it.

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Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes (pictured) and dissolved in ethanol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish.read more >>