Additives can be safe even though they sound distasteful. Shellac, for example, the resinous secretion of the female Indian "lac" bug, is often referred to in the trade as "confectioner's glaze." It can be used to give a protective, glossy coating to candies, jelly beans, and ice cream cones. Since it is insoluble in water, it can prevent the food product from drying out by forming a moisture impermeable layer. That's the reason citrus fruits and avocados are sometimes treated with shellac. This substance has long been used as a food additive without any problem, and animal tests have shown no adverse reactions.Substances such as sodium stearyl fumarate, an additive to improve the texture and handling properties of baked goods and dioctyl sodium sulfosuccinate, and emulsifier and flavor enhancer, although harmless, make those of us without a degree in chemistry understandably wary.
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