Shellac for Fruit Coating — Gloss for Citrus & Apples

What shellac does on fruit

After harvest, citrus and apples are washed, which strips part of their natural wax. Packhouses then apply a thin coating to restore gloss and slow weight loss in storage and transport. Shellac is one of the main resins in these coatings because it dries hard and gives a high, even shine. It is usually applied as a water-based solution, with the resin dissolved in dilute ammonia, sometimes blended with other permitted waxes such as carnauba.

Citrus (oranges, mandarins, lemons)	High retail gloss and reduced weight loss · shellac or shellac–wax blends
Apples and pears	Restores shine lost in washing · shellac or carnauba-based coatings · apple coating guide
Other authorised fruit	Surface treatment only, within each market's permitted list

Who buys the resin

Most packhouses buy a finished coating, not raw shellac. The shellac buyer is usually the coating formulator: the company that makes and sells fruit coatings to packhouses. Formulators buy dry resin in 25 kg bags, dissolve it to their own recipe, and supply the coating with application advice. Large citrus-exporting regions such as Spain, South Africa and the Mediterranean are the main markets.

The right grade

For food use, formulators specify wax-free bleached shellac, wax ≤ 0.2%. In the EU, since Regulation (EU) 2026/189, this is the only form that meets the E904 specification. Wax-free resin also gives a clearer film with less haze on the fruit. Orange and waxed technical grades are not food grades.

Key points on a purchase specification are wax, acid value, rosin (absent), heavy metals and loss on drying, all on a batch certificate of analysis. Ask for fresh lots: shellac slowly loses solubility as it ages, especially in heat, and old resin can leave undissolved residue in the coating tank.

Coating issues formulators watch

• Off-flavour in citrus — a heavy shellac film restricts gas exchange through the peel. Formulators control film thickness and blend ratio for this.
• Whitening or blush — a coating that gets wet again, for example from condensation in cold storage, can turn cloudy.
• Poor dissolving — usually heat-aged or badly stored resin. See why shellac blocks in storage.

Rules by market

European Union: E904 shellac is authorised for the surface treatment of certain fresh fruit only, under Regulation (EC) No 1333/2008. Labels or shelf signs must show that the fruit is coated. Details in our E904 buyer's guide and Spain market guide.

United States and other markets: shellac-based fruit coatings are used under national food-additive rules, and some markets require a "coated with shellac" or similar statement. Confirm the exact regulation with your coating formulator for each destination.

How we supply fruit-coating formulators

We supply E904 food-grade shellac (wax-free bleached) as dry resin, in 25 kg packs, with a batch COA from a NABL-accredited laboratory. For apples we also supply a ready-to-use E904 shellac solution in food-grade ethanol. Send your specification, annual volume and destination when you request a quote, and ask for a sample to run in your own formulation.

Quick answers

Do you supply ready-to-use fruit coating? For apples, yes: a ready-to-use E904 shellac solution in food-grade ethanol, price on request. For other coatings we supply the dry resin, and formulators prepare their own water-based or alcohol-based coating from it.

Which grade is used for fruit coating? Food-grade, wax-free bleached shellac (wax ≤ 0.2%) is the usual choice, because the EU E904 specification now covers only that form. Your formulator's own specification decides the final grade.

Is shellac allowed on all fruit? No. Shellac is permitted only on the surface of certain fresh fruit, and the list differs by market. Check the current rules for each destination before use.

This guide summarises publicly available regulations and industry practice as of October 2026. Verify the current rules for your market and your own quality agreement before ordering. It is not legal advice.