Beeswax

Beeswax is a natural wax secreted by worker honey bees of the genus Apis to construct the cells of the honeycomb. As a food additive (E901), it is used as a glazing agent on confectionery — including chocolate truffles, jelly beans, and sugar-panned sweets — and is applied to fresh produce such as citrus fruits and apples to reduce moisture loss and extend shelf life. Its use as a surface coating and protective agent predates recorded history.

JECFA evaluated beeswax in 1965 and did not establish a numerical ADI, classifying it as not specified. Beeswax is chemically inert, is not meaningfully absorbed from the gastrointestinal tract, and passes through the body without metabolic transformation at the trace quantities applied as a surface coating.

Beeswax is approved globally — EU (E901), United States (GRAS), Japan, Korea, and elsewhere. Two consumer considerations are relevant: it is an animal-derived product and is not suitable for vegans; and some religious dietary codes may take a position on insect-derived ingredients. For all other consumers, beeswax presents no health concern whatsoever. The coating is present as an extremely thin, invisible layer on treated products.