Glazing agents are additives used to coat the surface of foods in order to give them a glossy appearance, enhancing consumer appeal, and/or to provide a protective coating that extends shelf life.[1] They can also act as a barrier to moisture transmission or prevent the surface of the product from becoming sticky.[2]
Like other food additives, glazing agents are identified by their name and/or the E-numbering system, where “E” stands for Europe.[3]
They may be of natural or artificial origin, are used on both fresh and processed foods, and are not considered harmful to health.[4]
Contents
Foods they are added to
Glazing agents are applied to both fresh products, such as fruits and vegetables, and processed products, such as chewing gum, fruit candies, licorice, chocolate and other confectionery items, and processed nuts.
In processed foods, they are usually added at the end of the manufacturing process.[2][4]
Examples of glazing agents
Natural glazing agents include beeswax (E901), candelilla wax (E902), carnauba wax (E903), and shellac (E904), while artificial glazing agents include microcrystalline wax (E905), hydrogenated poly-1-decene (E907), montan acid esters (E912), and oxidised polyethylene wax (E914).[5][6]
Below is a summary table.[7]
| E-number | Additive |
|---|---|
| E901 | Beeswax, white and yellow |
| E902 | Candelilla wax |
| E903 | Carnauba wax |
| E904 | Shellac |
| E905 | Microcrystalline wax |
| E907 | Hydrogenated poly-1-decene |
| E912 | Montan acid esters |
| E914 | Oxidised polyethylene wax |
Health effects
The use of glazing agents, as with other food additives, is regulated and authorized by the competent authorities, whose decisions are based on the scientific literature available at the time of assessment.
According to the scientific evidence currently available, glazing agents, when used in accordance with specific guidelines, are not considered harmful to health.[8][9]
References
- ^ Martins F.C.O.L., Sentanin M.A., De Souza D. Chapter 6 – Categories of food additives and analytical techniques for their determination. Editor(s): Galanakis C.M. Innovative Food Analysis. Academic Press. 2021;123-156. doi:10.1016/B978-0-12-819493-5.00006-6
- ^ a b Bhattacharya S. Chapter 11 – Other additives in snacks. Editor(s): Bhattacharya S. Snack Foods. Academic Press. 2023;283-319. doi:10.1016/B978-0-12-819759-2.00010-0
- ^ Food Standards Agency. Approved additives and E Numbers. Last updated: 16 July 2025.
- ^ a b Commission Regulation (EU) 2025/651 of 2 April 2025 amending Regulation (EC) No 1333/2008 as regards the use of mono- and diglycerides of fatty acids (E 471) and carnauba wax (E 903) as glazing agents on certain fresh fruit and cassavas and of lecithins (E 322) and fatty acids (E 570) as carriers in glazing agents on cassavas. http://data.europa.eu/eli/reg/2025/651/oj
- ^ Elsevier. Glazing Agent. In: ScienceDirect Topics. Available at: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/glazing-agent (Accessed: 2 September 2025).
- ^ Blekas G.A. Food Additives: classification, uses and regulation. Editor(s): Caballero B., Finglas P.M., Toldrá F. Encyclopedia of Food and Health. Academic Press. 2016;731-736. doi:10.1016/B978-0-12-384947-2.00304-4
- ^ Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. https://eur-lex.europa.eu/eli/reg/2011/1129/2013-11-21
- ^ EFSA Food additives. Last reviewed date: 18 July 2025.
- ^ EFSA FAF Panel (EFSA Panel on Food Additives and Flavourings), Younes M., Aquilina G., Castle L., et al. Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes. EFSA Journal 2024;22(8):e8897. doi:10.2903/j.efsa.2024.8897