Shellac
A natural resin scraped from the lac insect, used to give sweets, chocolates and fresh fruit a shiny protective coating.
Shellac is produced by insects, so products containing it are not suitable for vegans or vegetarians. Chemically bleached shellac contains organochlorine impurities whose identity and health effects EFSA could not fully confirm in its 2024 review.
What is it?
Shellac is a natural resin secreted by the female lac insect (Laccifer lacca, also called Kerria lacca), which feeds on host trees in South and Southeast Asia. The raw resin is harvested, processed and refined into flakes or pellets. In food use it appears as wax-free shellac, either physically decoloured (bleached by filtration) or chemically bleached using chlorine compounds. It is one of the few food additives of insect origin.
What does it do?
Shellac forms a thin, hard, moisture-resistant film when dissolved in ethanol and applied to a surface. As a glazing agent it seals in moisture, slows oxidation and gives a high-gloss finish. On fresh produce it slows dehydration and mould growth and extends shelf life. On confectionery it prevents stickiness and gives the characteristic shine of coated sweets.
Where you will see it
Hard-coated sweets and dragees, chocolate-covered nuts and raisins, sugar-coated chocolate confectionery such as Jelly Belly beans and similar products, fresh citrus fruit (oranges, lemons, limes), apples and pears sold through supermarkets, and hard-coated pharmaceutical tablet coatings. On a UK ingredient label it appears as 'E904', 'shellac' or 'glazing agent: shellac'.
What the science says
Organochlorine impurities in bleached shellac
Chemical bleaching of shellac uses chlorine compounds, and EFSA's 2024 re-evaluation found eight organochlorine compounds in bleached shellac samples. The structural identities and levels of these impurities were not available to the Panel, so their toxicological significance could not be confirmed. EFSA set a temporary ADI for chemically bleached shellac, pending new data from manufacturers.
Eight chlorinated compounds were detected in chemically bleached shellac (E 904), but their structural identity and levels in the food-grade material were not available, preventing confirmation of the absence of health concerns for these impurities.
The ADI of 4 mg/kg body weight per day was designated temporary for wax-free shellac produced by chemical bleaching, pending generation of new identity and safety data on organochlorine impurities.
ADI and exposure estimates
EFSA derived an ADI of 4 mg/kg body weight per day for physically decoloured shellac, based on a no-observed-adverse-effect level of 400 mg/kg per day from animal studies and a 100-fold uncertainty factor. At the 95th percentile of consumption, several age groups exceeded this ADI in worst-case exposure scenarios. EFSA concluded the exceedances were small and the exposure estimates conservative, so it did not identify a safety concern at typical food use levels.
An ADI of 4 mg/kg body weight per day was established for wax-free shellac produced by physical decolouring, derived from a NOAEL of 400 mg/kg bw per day with a 100-fold uncertainty factor.
At the 95th percentile exposure in non-brand-loyal and maximum level scenarios, the ADI was exceeded in several age groups; EFSA considered the exceedance not to indicate a safety concern given the conservative nature of both the exposure and toxicological estimates.
Skin sensitisation in occupational and patch-test data
Shellac has a documented history as a contact allergen in occupational settings and in patch-test clinical populations. A retrospective patch-test study found around 3-4% of patients tested showed a positive reaction to shellac. Food-route sensitisation is considered far less likely than skin contact, and no declarable food allergen status has been assigned under UK or EU food law.
A retrospective patch-test study involving 980 patients found approximately 3.77% exhibited positive contact reactions to shellac, establishing it as an occupational and cosmetic contact allergen.
Insect origin and dietary status
Shellac is derived from the secretion of the lac insect and is therefore not vegan or vegetarian. This is a dietary and ethical concern rather than a toxicological one, but it is the most widespread reason people specifically seek to avoid E904.
Shellac is produced from the resinous secretion of the lac insect (Laccifer lacca) and is classified as an animal-derived product, making it unsuitable for vegan and vegetarian diets.
Where it stands with the regulators
Who should be careful
Vegans and vegetarians should avoid it because it is made from insect secretions. People following kosher diets should check with a kosher authority, as shellac's status varies by ruling. People with known shellac contact allergy (usually from occupational or cosmetic exposure) may wish to avoid it. Look for 'E904', 'shellac' or 'glazing agent: shellac' on the label.
The honest read
For most people, shellac at the quantities used in coated sweets and fruit wax is a long-established food coating with a documented regulatory history and a formal ADI now set by EFSA. The live question is not about typical food exposure but about the chemically bleached form: EFSA's 2024 review found eight organochlorine compounds that it could not fully characterise, leaving the ADI for that form temporary. Whether those impurities matter at real food doses is unknown until manufacturers supply the identity and level data EFSA requested. The other practical issue is non-toxicological: shellac is insect-derived and therefore excluded by many vegetarian and vegan diets. The science on the bleaching impurities is unresolved.
Related additives
Common questions
Is E904 banned in the UK?
No. Shellac is on the UK FSA approved-additives list and remains permitted under UK retained food law. It was re-evaluated by EFSA in 2024 and remains authorised in the EU as well.
Does the chemically bleached form of shellac raise any concerns?
EFSA's 2024 re-evaluation found eight organochlorine compounds in chemically bleached shellac whose identity and levels the Panel could not confirm. It set the ADI as temporary for that form, pending new data from manufacturers. Until that data is provided, there is an unresolved data gap.
What foods contain E904?
Hard-coated sweets, dragees, chocolate-covered nuts and raisins, sugar-coated chocolate confectionery, and fresh citrus fruit and apples treated to extend shelf life. It also appears in some tablet coatings for dietary foods for special medical purposes. Check labels for 'E904', 'shellac' or 'glazing agent: shellac'.
Is E904 vegan?
No. Shellac is produced from the resinous secretion of the lac insect and is an animal-derived ingredient. It is not suitable for vegans or vegetarians.
Sources
- UK FSA Approved Additives and E Numbers
- EFSA Panel on Food Additives and Flavourings: Re-evaluation of shellac (E 904) as a food additive and new application for dietary foods for special medical purposes, EFSA Journal 2024
- PubMed / PMC: EFSA 2024 shellac E904 re-evaluation (PMC11292212)
- EU Commission authorisation of shellac for foods for special medical purposes (Food Compliance International summary)
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