E-numbers / Other additives / E913
also: wool wax · wool grease · wool fat · lanoline
A waxy grease from sheep wool, used to coat fresh fruit and confectionery to add gloss and slow moisture loss.
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Lanolin is a documented allergen.
Why it’s worth knowing. Lanolin is a documented allergen. People with a known lanolin sensitivity may react to it in food coatings. It is derived from sheep, so it is not vegan and not suitable for those who avoid animal by-products. It is not on the UK list of approved food additives, so you will not normally see this E number on a UK label.
Lanolin is a natural wax secreted by the sebaceous glands of sheep and deposited on their wool fibres. It is collected during wool scouring and refined for use in food, cosmetics and pharmaceuticals. Chemically it is a complex mixture of long-chain wax esters, fatty acids, alcohols and sterols.
As a glazing agent it forms a thin, water-resistant film on the surface of food. This slows moisture loss, prevents drying out, gives a shiny appearance, and provides a physical barrier against surface contamination. In chewing gum bases it contributes softness and a smooth texture.
Used on fresh citrus fruit and other fruit surfaces to extend shelf life and improve appearance; in some chewing gum bases; occasionally in confectionery coatings. On a UK ingredient label it appears as 'E913' or 'lanolin'.
Lanolin is a well-established contact allergen in cosmetic and pharmaceutical use. The allergenic components are mainly oxidised free lanolin alcohols. Sensitisation typically occurs via skin, but sensitised individuals may theoretically react to oral exposure through glazed food surfaces, though documented cases of food-route lanolin allergy are rare and food-dose exposure is very low.
Lanolin alcohols are among the recognised contact allergens in patch-test standard series, with prevalence of sensitisation in dermatitis patients estimated at around 1 to 3 percent in patch-test populations.
The allergenic fractions in lanolin are primarily oxidised lanolin alcohols and certain fatty acid esters, not lanolin as a whole. Highly purified 'hypoallergenic' lanolin reduces but does not eliminate this risk.
Lanolin is obtained from sheep wool and is therefore an animal by-product. It is not suitable for vegans. Its status for vegetarians depends on individual ethics, as no animals are slaughtered in the process, but it is still an animal secretion. The Vegan Society does not permit lanolin in certified vegan products.
Lanolin is classified as an animal by-product under UK and EU regulations, derived from the wool of living sheep. It is not plant-derived and is excluded from vegan-certified products.
The UK FSA's approved-additives list does not appear to include E913 as a standalone approved food additive. Its E-number designation exists within EU classification frameworks and it may be permitted under the retained EU Regulation 1333/2008 for specific narrow uses such as fresh citrus fruit surface treatment. The practical position in Great Britain post-Brexit requires checking the current GB Food Additives Register.
E913 does not appear in the FSA's published summary of approved additives and E-numbers as of mid-2026. Any permitted use would derive from assimilated EU Regulation 1333/2008 retained in GB law.
People with a confirmed lanolin allergy or sensitivity should check labels for 'E913' or 'lanolin' on glazed fresh fruit and chewing gum. Vegans should avoid it as it is derived from sheep. Those following certain religious dietary rules should verify acceptability with their certifying body.
Lanolin's primary real-world concern is allergenicity, not toxicity. Most people never encounter it in food at all, and when they do the quantity is tiny. However, lanolin allergy is a clinically recognised condition with documented cases from cosmetics, and sensitised individuals can react to even small amounts. The food-use evidence base is thin: there are no large studies specifically on oral lanolin exposure and adverse reactions, because food use is so uncommon. The regulatory picture in the UK is genuinely unclear, with the FSA approved list not prominently listing it.
E913 is not prominently listed on the UK FSA's approved-additives summary. Any current permissions would flow from assimilated EU Regulation 1333/2008 retained in UK law. Its practical food use in the UK is very limited. Check the GB Food Additives Register for the definitive current position.
Lanolin is a known allergen, primarily from skin exposure in cosmetics. Reactions from the very small amounts used in food glazing are theoretically possible in sensitised individuals but are rarely reported. If you have a diagnosed lanolin allergy, look for 'E913' or 'lanolin' on ingredient lists of glazed fruits or chewing gum.
It is most likely to appear as a surface coating on fresh citrus fruit (to give shine and slow drying) and in some chewing gum bases. It is not a common ingredient in everyday packaged UK food.
No. Lanolin is a grease collected from sheep wool. It is an animal by-product and is excluded from vegan-certified products. It is also unsuitable for people who avoid all animal-derived ingredients on ethical grounds, though no sheep are slaughtered to obtain it.
Last reviewed: 20 June 2026
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