Confectioner's glaze

Confectioner's glaze, also known as shellac or pharmaceutical glaze, is a thin, shiny coating used to give candies, vitamins, and supplements a glossy finish and protective layer. It is primarily made from a resin secreted by the lac beetle, mixed with a food-grade alcohol solvent like ethanol. Originating from Southeast Asia, it has been used for centuries in both food and non-food applications.

🍽️ Nutrition at a glance

Confectioner's glaze is nutritionally negligible, as it is used in extremely small, non-nutritive amounts to coat the surface of products. It provides no significant calories, carbohydrates, fat, or protein, and its primary function is purely aesthetic and protective.

Nutrition breakdown

Calories	0 kcal
Protein	0 g
Carbs	0 g
Fat	0 g
Fiber	0 g
Sugar	0 g
Sodium	0 mg

Per Typical use: 1-2 milligrams coating per candy or tablet (negligible mass) · estimated, varies by recipe

💡 What's interesting

What makes confectioner's glaze unique is that its key ingredient, shellac, is a natural resin produced by the female lac bug, making it one of the few food-grade insect-derived ingredients still widely used today. It is also approved as a glazing agent (E904) in many countries, though it is not considered vegan.