Shellac is derived from the resin secreted by the female lac beetle and is primarily employed in the food industry as a glazing agent. Its purpose is to enhance visual appeal and establish a protective moisture barrier, resulting in several advantages such as: Providing a glossy finish Extending the shelf life of products and retarding fruit ripening Forming a resilient coating Offering barrier protection against variable environmental conditions Commonly known as 'confectioner’s glaze' or 'confectioner’s resin,' shellac finds frequent use in confectionery, chocolate products, chewing gum, coffee beans, and fruits. Moreover, it is extensively utilized in the pharmaceutical sector to create coatings for capsules and tablets.

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