Learn about E904, also known as shellac, and its uses in food. Discover the benefits and safety considerations of this natural resin in the context of nutrition.
Shellac, also known as E904, is a natural resin secreted by the female lac bug found in Southeast Asia. It has been used for centuries in various applications, including as a food glaze and coating. In the context of nutrition, shellac is commonly used as a food additive to enhance the appearance and preservation of certain products.
Shellac is a natural polymer derived from the excretions of the lac bug. The female lac bug secretes a resinous substance to create a protective cocoon for her eggs. This resin is harvested, processed, and refined to produce shellac.
Shellac is commonly used in the food industry as a glazing agent, providing a glossy finish to confectionery, fruits, and vegetables. It is also used as a coating for pills and capsules to improve their appearance and ease of swallowing.
Shellac offers several benefits when used in food products. It provides a protective barrier, preventing moisture loss and extending the shelf life of certain items. The glossy finish it imparts enhances the visual appeal of confectionery, making them more enticing to consumers.
The use of shellac as a food additive is regulated by food authorities to ensure its safety. It is generally recognized as safe (GRAS) by the United States Food and Drug Administration (FDA) and approved for use in various countries around the world. However, individuals with specific allergies or dietary restrictions may need to avoid products containing shellac.