Recently I read an article by Rabbi Yirmiyohu Kaganoff regarding confectioners glaze.
Confectioners glaze is manufactured from shellac, "a glandular secretion of the lac insect, Kerria lacca, a native of India and Thailand, that lives and reproduces on the branches and twigs of its host tree." He explains that most Kashrus agencies in the USA use it based on a responsa by HaRav Moshe Feinstein Zatzal. R' Kaganoff explains that Harav Moshe bases it on four main reasons:
"Any substance that an insect processes that is similar to the processing of honey is kosher."
"Rav Moshe suggests that, according to the Levush, any product that is not usually referred to by an adjective identifying its source will be kosher."
"'Kol hayotzei min hatamei tamei' applies only when the non-kosher animal creates food. However, when the item created is not food, the product created by a non-kosher source is considered kosher. Thus, he concludes that since shellac is tasteless, it is not considered a food, and is permitted, even though it is yotzei min hatamei."
"Since shellac is not food and it is dissolved in a few times its volume of alcohol, it is therefore bateil."
Now I was reading a label of a Kosher candy which has in it "Confectioners glaze - non alcoholic". I was wondering if anyone knows how this glaze is processed, and if it is also from insect-based shellac. Even if it is from the lac insect there are still the other three reasons of Rav Moshe, however perhaps if it is non alcoholic it is manufactured from a totally different source?