WHAT IS IT ANY WAY

FOOD

A MUST KNOW.
 Ingredient What It Is Its Use
The protein
component of egg
whites. Albumin
To thicken or add texture to
Albumin is also found in
processed foods.
animal blood,
milk, plants, and
seeds.
Worcestershire sauce, Caesar salad
Small, silvery fish
Anchovies dressing, pizza topping, Greek
of herring family.
salads.
Packaged cookies and crackers,
Animal Butter, suet, lard
refried beans, flour tortillas, ready-
shortening (see lard below).
made pie crusts.
Carmine (carmine, Red coloring Bottled juices, colored pasta, some
cochineal, or made from a candies, frozen pops, "natural"
carminic acid) ground-up insect. cosmetics.
Mineral typically
Garlic salt, vanilla, meat tenderizers,
Calcium stearate derived from
salad-dressing mixes.
cows or hogs
added to ice cream, candy, baked
Capric acid goods, chewing gum, liquor and
Animal fats
(decanoic acid) often not specified on ingredients
lists.
A milk protein. It
coagulates with
An additive in dairy products such as
the addition of
Casein cheese, cream cheese, cottage
rennin (see rennin
(caseinate) cheese, and sour cream. Also used in
below) and is the
adhesives, paints, and plastics.
foundation of
cheese.
Derived from any
Used to filter wine, vinegar, beer, fruit
Clarifying agent number of animal
juice, soft drinks.
sources.
Gelatin Protein from Marshmallows, yogurt, frosted
 bones, cartilage,
tendons, and skin
of animals, Much
cereals, gelatin-containing desserts,
of the commercial
molded salads..
gelatin is a by-
product of pig
skin.
Glucose Fruits or animal Baked goods, soft drinks, candies,
(dextrose) tissues and fluids. frosting.
Processed foods, cosmetics,
Glycerides Glycerol from
perfumes, lotions, inks, glues,
(mono-, di-, and animal fats or
automobile antifreeze. Used as
triglycerides plants.
emulsifier.
Gelatin from air
bladder of Clarify alcoholic beverages and in
Isinglass sturgeon and some jellied desserts. Rarely used
other freshwater now.
fish.
Acid formed by
Cheese, yogurt, pickles, olives,
bacteria acting on
sauerkraut, candy, frozen desserts,
Lactic acid the milk sugar
chewing gum, fruit preserves, dyeing
lactose. Imparts a
and textile printing.
tart flavor.
Culture medium for souring milk and
Lactose
in processed foods such as baby
(saccharum Milk sugar.
formulas, candies and other sweets,
lactin, D-lactose
medicinal diuretics, and laxatives.
Salt of stearic
Lactylic stearate acid (see stearic Dough conditioner.
acid below).
Waxy fat from Chewing gum, ointments, cosmetics,
Lanolin
sheep's wool. waterproof coatings.
Rendered and
clarified pork fat.
Often fat from
Lard abdomens of pigs Baked goods.
or the fat around
the animal's
kidneys.
Lecithin Phospholipids Cereal, candy, chocolate, baked
form animal goods, margarine, vegetable oil
tissues, plants, sprays, cosmetics, and ink.
 lentils, and egg
yolks used to
preserve,
emulsify, and
moisturize food.
Deep yellow
coloring from
Lutein Commercial food coloring.
marigolds or egg
yolks.
Myristic acid
Chocolate, ice cream, candy, jelled
(tetradecanoic Animal fats.
desserts, baked goods.
acid)
Unspecified,
could be from
Natural flavorings Processed and packaged foods.
meat or other
animal products
Synthetic butter, cheese, vegetable
fats and oils, spice flavoring for
Oleic acid (oleinic Animal tallow (see
baked goods, candy, ice cream,
acid) tallow below)
beverages, condiments, soaps,
cosmetics.
Animal or Baked goods, butter and cheese
Palmatic acid
vegetable fats. flavoring.
Pancreatin
(pancreatic Cows or hogs Digestive aids.
extract)
Enzyme from
Pepsin With rennet to make cheese.
pigs' stomachs
Resinous cement Food supplement and ingredient in
Propolis
collected by bees "natural" toothpaste.
A coagulating
enzyme obtained
Rennin is used to curdle milk in
from a young
Rennin (Rennet) foods such as cheese and junket--a
animal's stomach,
soft pudding like dessert.
usually a calf's
stomach
Substance
"Natural foods" and nutrient
Royal jelly produced by
supplements.
glands of bees.
Sodium stearoyl May be derived Used in cake, pudding, or pancake
lactylate from cows, hogs, mixes, baked goods, margarine.
 animal milk, or
vegetable-mineral
sources.
Vanilla flavoring, chewing gum,
Stearic acid Tallow, other baked goods, beverages, candy,
(octadecenoic animal fats and soaps, ointments, candles,
acid) oils cosmetics, suppositories and pill
coatings.
Hard white fat
around kidneys Margarine, mincemeat, pastries, bird
Suet
and loins of feed, tallow.
animals
Solid fat of sheep
and cattle
Waxed paper, margarine, soaps,
Tallow separated from
crayons, candles, rubber, cosmetics.
the membranous
tissues
Vitamin obtained
Vitamin A (A1, from vegetables, Vitamin supplements, fortification of
retinol) egg yolks, or fish foods, "natural" cosmetics.
liver oil.
Vitamin produced
by
microorganisms
and found in all
Vitamin B12 animal products; Supplements or fortified foods.
synthetic form
(cyanocobalamin
or cobalamin on
labels) is vegan
D1 is produced by
humans upon
exposure to
sunlight; D2
(ergocalciferol) is
Vitamin D (D1, D2,
made from plants Supplements or fortified foods.
D3)
or yeast, D3
(cholecalciferol
comes from fish
liver oils or
lanolin
Whey Watery liquid that Crackers, breads, cakes, processed
separates from foods in cheese-making.
 the solids (curds)
of milks in
cheese-making.

What's in that anyway?

All of the following ingredients are made from or contain pork and should be
noted when reading labels:

LECITHIN - Any group of phospholipids found in egg yolks and the plasma
membrane of plant and animal cells used as emulsifiers in a wide range of
commercial products, including foods, cosmetics, paints and plastics.

GELATIN - a colorless or slightly yellow, transparent, brittle protein formed by

boiling the prepared skin, bones and connective tissue of animals.

GLYCEROL/GLYCERIN - a syrupy, sweet, colorless or yellowish liquid obtained

from pig fats and oils.

GLYCERYL - used as a solvent, in antifreeze, soaps, plasticizer and a sweetner,

used in the manufacture of dynamite, cosmetics, liquid inks and lubricants.

MONO DI-GLYCERIDES - an ester of one or two fatty acids and glycerol.

COLLAGEN - the fibrous protein constituent of bone, cartilage, tendon and other
connective tissue, it is converted to gelatin by boiling.

POLYSORBATE - any of a class of emulsifiers used in food preparation and in

some pharmaceuticals.

Other ingredients to look for are: ANIMAL FAT, ANIMAL SHORTENING,

HYDROLIZED ANIMAL PROTEIN/PROTEIN, ENZYMES, TALLOW,
EMULSIFIERS, STABILIZERS (MONO and DI-GLYCERIDES), TWEEN,
SWINE PEPSIN, CALCIUM STEARATE, POLY-SORBATES,
MONOSTEARATES, LARD and FATTY ACIDS.

Getting into the Thick of Things - Gelatin

Rabbi Avrohom Mushell, Star-K Kashrus Administrator

Have you ever had a slice of Petcha, gala reta that spicy globby stuff Bubby
used to cook up. How did she manage to make it so thick?

Better yet, open a can of gefilte fish. Look at the stiff jell that comes as its
broth. Why When you cook your own gefilte fish, do you not get that solid
jelly from your broth?

Did you ever wonder why theirs is so thick and yours is not?

COLLAGEN is the answer to this thickening question.

Collagen is a fibrous insoluble protein that makes up a major portion of bone,

skin and connective tissue. By cooking animal bones or adding fish bones to the
broth of your gefilte fish, you will extract some of the collagen from the bones.
This gives you the wobbly jelly in Petcha or the gefilte fish that comes in a can.

The most common form that collagen is marketed to us is in its partially

hydrolyzed state known commonly as gelatin. The word gelatin comes from the
Latin word gelatus, meaning stiff or frozen. Gelatin stiffness is measured in units
called Bloom. This refers to a measuring device developed by a man named
Oscar T. Bloom. High bloom refers to a higher molecular weight of the gelatin
giving a stiffer consistency. Different applications will require different bloom
levels.

Gelatin Uses
Gel Desserts
Ice Creams
Gummy Bears
Throat Lozenges
Low Fat Items
Sugar Glazes
Emulsifiers
Marshmallows
Toffees
Vitamins
Frostings
Capsules
Yogurts
Protein Supplements

With the commercialization of food processing, this versatile ingredient has

shown its usefulness in a variety of foods. We may be well aware of its use in
making jellylike confections from Jell-O to Gummy Bears. But the usefulness of
gelatin goes beyond that. Gelatin is fat free, yet it leaves a smooth feeling in your
mouth similar to that of fat. This effect is very useful as an additive to foods that
are marketed as low fat. Gelatin also acts as an emulsifier helping to distribute fat
and add stability to confections. This is helpful in toffees or in spreadable
frostings, creams, yogurts and ice creams. Adding gelatin can make a candy last
longer as gelatin does not break down as quickly as sugars do. This makes the
addition of gelatin ideal for throat lozenges. Similarly hard sugar glazes will stay
white and not run when gelatin is added. Gelatin can hold shape when aerated to
create light and fluffy marshmallows. In vitamins and medicines gelatin can be
used as a coating to cover a bitter taste or as a capsule to contain the powders.
Some use plain gelatin as a protein supplement to their diet. All in all, gelatin is
remarkably versatile and ideal for the manufacture of many processed foods and
confections. The only question to the kosher consumer is, can one use foods
containing gelatin?

The answer, in short, is it depends on the source. As mentioned before, gelatin is

made by extracting the collagen from the bones and skins of animals and fish.
Most commonly, the gelatin made from animal products is not being
manufactured from kosher or Kosher-slaughtered animals. There are several
questions that must be addressed to understand the Halachic status of gelatin.
For starters the Torah prohibits eating the meat of those animals or fish
designated as tameh (unclean/non-kosher). Examples are, pig, horse, catfish,
and shark. Meat of an animal that is tahor (clean/kosher) and is not properly
slaughtered is prohibited by the Torah as nevelah. Do these prohibitions also
apply to the bones and skin of the animal as well? If the prohibitions of nevelah
and tameh were to apply to the skins and bones, can this status be altered
through the processing used in the manufacture of gelatin? Lastly, if the animal
source for the gelatin is kosher, does it retain the properties inherent to it's
source? Is such gelatin considered meat and therefore cannot be cooked or
eaten with dairy products? If the source is fish, can it be used together with
meat? The Shulchan Aruch (Yore Deah 116:2) states that one may not eat fish
with meat as it is considered unhealthy. This is based on the Gemora which
teaches that meat cooked with fish causes disease. Does gelatin extracted from
fish carry this restriction?

With reference to the question, does processing alter the status of meat, we
may cite a similar question discussed in Yore Deah (87:10). It used to be the
practice to make cheese curd by adding the skin of a calf's stomach to milk, or by
letting the milk sit in a calf's stomach. The Rema states that where the stomach
has been salted and dried to the extent that is like a piece of wood, if milk is
added to it, it is permitted to use the resulting cheese. The Shach notes that
although one may use the milk products, it is not proper to do this intentionally.
The Pri Megadim notes that the Rema's leniency applies specifically to the
stomach of an animal which has less meat flavor and not to regular meat. The Pri
Megadim adds that the Rema allowed this only where the stomach was removed
from the milk after a short time and not heated with the milk. If the stomach stays
for a period of over 24 hours or is heated with the milk, it will absorb meat flavor
and be prohibited.

These statements were made in reference to dried kosher meat parts. Although
they were meat, they were kosher and did not carry a prohibition. The fact that
they were dried, serves to prevent them from attaining a prohibition when mixed
with milk. This may not be the case where the source is not kosher. There is a
rule that states; "that which comes out of an unclean (non-kosher) source
remains unclean (non-kosher)". If so, we should say that the by-products of a
non-kosher animal retain their non-kosher status.

As to the question, are hides considered meat, Horav Moshe Feinstein zt"l
addressed this issue in Igros Moshe (vol:1 #37). There he writes that hides are
not considered meat (to prohibit its mixture with milk) by Torah Law. They are
prohibited with milk by Rabbinic law. If they are dried and processed, the gelatin
that comes out is not included in this Rabbinic prohibition. Therefore, gelatin
produced from kosher slaughtered animal hides may be intentionally used with
milk, provided that the hides are cleaned to remove any meat residue. There are
opinions that disagree with Horav Feinstein's conclusion. Notably, Horav Aharon
Kotler zt"l concludes that gelatin produced from kosher hides is considered meat.
However, there is room for leniency when dealing with gelatin derived from
kosher hides as the gelatin has little or no taste. Therefore it can be nullified in
pareve ingredients resulting in a pareve product (this does not contradict the rule
ein mvatlin issur lechatchila, as it is heter.). However, gelatin from non-kosher
hides retains its prohibited status.

It must be noted that we have not addressed the question of blood in or on the
hides. We know that blood is prohibited for consumption by Torah Law. This is
why we salt our meats prior to cooking. There is a question regarding animal
hides as to whether we assume there is blood absorbed in them which must be
removed. To satisfy all opinions, one would have to salt hides prior to processing.

The question, do bones of a non-kosher animal carry the same prohibition

as the meat, is discussed in Yoreh Deah (99). The Shulchan Aruch maintains
that bones of a prohibited animal are kosher and would in fact count as part of
the permitted food to constitute a majority of sixty kosher parts. The Rema
maintains that although the bones themselves are not prohibited they do not
count as part of the kosher percentage when mixed with other kosher food. The
Shach quotes the strict view that the moisture in bones of non-kosher animals is
not kosher. Only dry bones are viewed as kosher. Some rabbinic authorities
interpret the collagen as being part of the natural liquid of the bone which the
Shach prohibited.

It should be noted that even the Shulchan Aruch was only talking about the
actual bone itself not the marrow of the bone, which is treated as meat and is
prohibited. Furthermore, if the bone was already cooked with non-kosher meat or
bone-marrow, it becomes unkosher.

As you may have deduced from the above information, if we were to produce
gelatin from a non-kosher animal bone, this may only be done with cleaned and
dried bone without any marrow or soft tissue. Rabbinic authorities note that one
cannot assume that the manufacturers process alone will be pure enough to
produce gelatin in a kosher manner. We should also take into account the
opinions that the collagen in the bone is prohibited as part of the animals liquids.
All things considered, one should refrain from consuming gelatin from a non-
kosher animal. This indeed is the practice of most reputable kosher certifying
organizations. Where the source of the gelatin is a kosher animal, there are still
logistical problems to overcome. Aside from the prohibitions of tameh and nevela
discussed above, we must also be concerned with the prohibition of treifa. This
refers to the Torah's prohibition against consumption of animals that have certain
injuries or disorders. Since most of the inspections to determine if the animal is
treifa are done after the slaughter and skinning of the animal, the hides must be
tracked to be sure that treifa hides do not get mixed up with kosher hides. For
this reason meticulous supervision is needed to oversee production. As with any
kosher food, the production must also be done on kosher equipment. If the
processing is to be done in a non-kosher plant (as is usually the case), the
equipment must be cleaned and kosherized before kosher production.

Similarly fish gelatin in order to be considered kosher must be produced from

kosher species of fish. The use of fish gelatin with meat foods poses an
interesting question. As we have mentioned the Shulchan Aruch (Yore
Deah:116) prohibits cooking meat and fish together because of health concerns.
When dealing with possible health concerns we are more stringent than with
possible Issur (prohibited substances). For this reason there is a question among
the commentaries if the nullification in sixty rule applies to unhealthy substances
as it does with prohibited substances. The custom is that one can nullify
unhealthy substances in sixty (see Nekudas Hakesef, Yoreh Deah:116 & Pische'
Tshuvah).

Today there are many reasons for leniency in the use of fish gelatin together with
meat. Many rabbinic authorities are of the opinion that the nature of some foods
have changed, making the mixture of meat and fish no longer unhealthy (see
Magen Avrohom Orach Chaim 173:1, Tshuvos Chasm Sofer vol:1 #101) In
addition there is reason to say that not all fish are dangerous with meat. It may
be that only the type mentioned in the Gemora (Binita) is unhealthy (see Pische'
Tshuvah, Yoreh Deah 116:3). There is also good reason to say that the
unhealthy aspects of fish cooked with meat are found in the flesh of the fish, not
in their skin and bone (from which gelatin is made). Gelatin does not have fish
flavor. As such it may not harbor the harmful effects that fish carry (see Pische
Tshuva ,Tshuvos Sride Eish vol:2 #67 re. cooking beef in fish oil). With this same
reasoning we can say that gelatin can be batel (nullified) with a majority of other
food ingredients and can be mixed with meat. (As stated according to R' Aharon
Kotler, zt"l regarding animal gelatin & milk) As a result of these reasons it is
acceptable to use fish gelatin with meat. We may use much the same reasoning
in the reverse case, to allow animal gelatin with fish.

In summary, gelatin produced from tahor species that is properly processed

(slaughter, internally checked and salted in the case of animal source) and made
on kosher equipment is acceptable.

Gelatin Substitutes
Agar Agar
Carrageenan

Gums & Thickeners

Gum Arabic
Carob
Guar
Karaya
Pectin
Tragacanth
Xanthan

In today's market there are reliably kosher gelatins available from both animal
and fish sources. There are other gelatin substitutes that are not animal or fish
based which have similar properties to gelatin and can serve in its stead.
Common among them are Agar Agar, and Carrageenan made from sea
vegetation. Agar Agar or Katen, is derived from a red algae known as gelidium
comeum. Agar Agar has strong setting properties like gelatin. In fact unlike
gelatin which needs refrigeration to set, Agar Agar will gel at room temperature.
Gels made from Agar Agar are affected by acidity more than gelatin. Thus one
may find fruity deserts made with Agar Agar likely to turn watery. Carrageenan
also known as Irish Moss is a reddish purple seaweed. Its jell is not as stiff as
gelatin or Agar Agar but it is quite useful as an emulsifier or as a gelling or
thickening additive. There are other vegetable derivatives that can serve as
gelatin replacements as stabilizers, emulsifiers or thickeners. Pectin, used in
jams and jellies, is a complex carbohydrate extracted from apple pulp and citrus
rinds. There are many other vegetable gums that can be used. Amongst them
are the gums of Guar, Carob, Gum Arabic, Tragacanth, and Karaya. Guar is a
legume commonly found in Pakistan and India. Gum Arabic is derived from
Acacia trees found in Sudan and West Africa, and Locust Bean Gums extracted
from Carob beans (boxer) common to the Middle-East and the Mediterranean.
Tragacanth gum is gathered from the breaks in the bark of the Astragalus shrub
common to Asia. Karaya or Sterculia gum is from the Sterculia tree found in
India. Xantham Gum, often seen as an ingredient in kosher salad dressings and
the like, is not of plant origin. It is produced by the microbial fermentation of a
carbohydrate with the xanthomonas campestris organism. Gelatin substitutes are
also making headway in the field of vitamin and medicinal capsules.

Vegicaps, the vegetable based capsules, are now gaining popularity and are
being used as a kosher alternative in the vitamin and nutritional industry.
Regarding the taking of medicines and supplements that have non-kosher gel
coatings and capsules, see the Winter 2005 Kashrus Kurrents article, A Kashrus
Guide to Medications, Vitamins, and Nutritional Supplements, by Rabbi Dovid
Heber.

So when you want to get into the thick of it or if you want your dessert to gel,
there are alternatives that do not compromise good kashruth standards.

Pork products are sometimes used to make snack foods such as puddings, jello,
chips, crackers, cookies, donuts and marshmallows including marshmallow bits
in cereal and hot cocoa. Pork products are also found in some brands of cake
frosting, cheese spreads, yogurt, margarine, and ice cream. Look for words like
lard, animal fats, animal glyceride, hydrolyzed animal protein, enzymes,
emulsifiers, monostearates, mono and di-glyceride and gelatin on the label when
you buy these products. Dairy products such as whipped cream, sour cream and
cheese may also contain gelatin or rennet. Rennet is an enzyme which turns milk
solids into cheese. Animal rennet is most often used. Look for mono and di-
glyceride (forms of glycerine), or enzymes on the label. They may not all be
made with pork but the only way to know for sure is to contact the company or
look for the Kosher marking (K or U) on the label. Pork in the form of glycerine,
keratin, collagen and tallow are used in cosmetics and toiletries. Some common
ones that contain pork or pork by-products are lipstick, shaving cream,
toothpaste, had lotion, bath soap and shampoos. Pork is also hidden in
detergents, cleansers, dish liquids, and soaps.

Some medications may also contain pork products; the most common is the
gelatin coated tablet of the gelatin capsule (gelcaps). The Physicians Desk
Reference is a reliable source that we can refer to for the names, ingredients,
indications, reactions and brands of every prescription and non-prescription drug
or medication on the market.