Confectioner’s glaze, also known as shellac, is a natural resinous substance derived from the excretions of the female lac beetle. It is commonly used as a food glaze and coating for confectionery items such as candies, pills, and other pharmaceutical products. To produce the confectioner’s glaze, the raw resin is harvested from the lac beetles and then processed to remove impurities and other non-resinous materials. The refined shellac is then dissolved in ethanol or another suitable solvent, and the resulting solution is filtered and purified to obtain a clear, glossy glaze. This glaze is then applied to food items to provide a protective and attractive coating, enhancing their appearance and extending their shelf life.