what is in it any way

8/9/2019 WHAT IS IN IT ANY WAY

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WHAT IS IT ANY WAY

FOOD

A MUST KNOW.


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Ingredient What It Is Its Use

Albumin

The proteincomponent of eggwhites. Albuminis also found inanimal blood,milk, plants, andseeds.

To thicken or add texture toprocessed foods.

AnchoviesSmall, silvery fishof herring family.

Worcestershire sauce, Caesar saladdressing, pizza topping, Greeksalads.

Animalshortening

Butter, suet, lard(see lard below).

Packaged cookies and crackers,refried beans, flour tortillas, ready-made pie crusts.

Carmine (carmine,cochineal, orcarminic acid)

Red coloringmade from aground-up insect.

Bottled juices, colored pasta, somecandies, frozen pops, "natural"cosmetics.

Calcium stearate

Mineral typically

derived fromcows orhogs

Garlic salt, vanilla, meat tenderizers,salad-dressing mixes.

Capric acid(decanoic acid)

Animal fats

added to ice cream, candy, bakedgoods, chewing gum, liquor andoften not specified on ingredientslists.

Casein(caseinate)

A milk protein. Itcoagulates withthe addition ofrennin (see rennin

below) and is thefoundation ofcheese.

An additive in dairy products such ascheese, cream cheese, cottagecheese, and sour cream. Also used in

adhesives, paints, and plastics.

Clarifying agentDerived from anynumber of animalsources.

Used to filter wine, vinegar, beer, fruitjuice, soft drinks.

Gelatin Protein from Marshmallows, yogurt, frosted


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bones, cartilage,tendons, and skinof animals, Muchof the commercialgelatin is a by-

product ofpigskin.

cereals, gelatin-containing desserts,molded salads..

Glucose(dextrose)

Fruits or animaltissues and fluids.

Baked goods, soft drinks, candies,frosting.

Glycerides(mono-, di-, andtriglycerides

Glycerol fromanimal fats orplants.

Processed foods, cosmetics,perfumes, lotions, inks, glues,automobile antifreeze. Used asemulsifier.

Isinglass

Gelatin from airbladder of

sturgeon andother freshwaterfish.

Clarify alcoholic beverages and in

some jellied desserts. Rarely usednow.

Lactic acid

Acid formed bybacteria acting onthe milk sugarlactose. Imparts atart flavor.

Cheese, yogurt, pickles, olives,sauerkraut, candy, frozen desserts,chewing gum, fruit preserves, dyeingand textile printing.

Lactose(saccharumlactin, D-lactose

Milk sugar.

Culture medium for souring milk andin processed foods such as baby

formulas, candies and other sweets,medicinal diuretics, and laxatives.

Lactylic stearateSalt of stearicacid (see stearicacid below).

Dough conditioner.

LanolinWaxy fat fromsheep's wool.

Chewing gum, ointments, cosmetics,waterproof coatings.

Lard

Rendered andclarified pork fat.Often fat from

abdomens of pigsor the fat aroundthe animal'skidneys.

Baked goods.

Lecithin Phospholipidsform animaltissues, plants,

Cereal, candy, chocolate, bakedgoods, margarine, vegetable oilsprays, cosmetics, and ink.


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lentils, and eggyolks used topreserve,emulsify, andmoisturize food.

Lutein

Deep yellowcoloring frommarigolds or eggyolks.

Commercial food coloring.

Myristic acid(tetradecanoicacid)

Animal fats.Chocolate, ice cream, candy, jelleddesserts, baked goods.

Natural flavorings

Unspecified,could be frommeat or other

animal products

Processed and packaged foods.

Oleic acid (oleinicacid)

Animal tallow (seetallow below)

Synthetic butter, cheese, vegetablefats and oils, spice flavoring forbaked goods, candy, ice cream,beverages, condiments, soaps,cosmetics.

Palmatic acidAnimal orvegetable fats.

Baked goods, butter and cheeseflavoring.

Pancreatin(pancreatic

extract)

Cows orhogs Digestive aids.

PepsinEnzyme frompigs' stomachs

With rennet to make cheese.

PropolisResinous cementcollected by bees

Food supplement and ingredient in"natural" toothpaste.

Rennin (Rennet)

A coagulatingenzyme obtainedfrom a younganimal's stomach,usually a calf'sstomach

Rennin is used to curdle milk infoods such as cheese and junket--asoft pudding like dessert.

Royal jellySubstanceproduced byglands of bees.

"Natural foods" and nutrientsupplements.

Sodium stearoyllactylate

May be derivedfrom cows, hogs,

Used in cake, pudding, or pancakemixes, baked goods, margarine.


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animal milk, orvegetable-mineralsources.

Stearic acid(octadecenoicacid)

Tallow, otheranimal fats andoils

Vanilla flavoring, chewing gum,baked goods, beverages, candy,soaps, ointments, candles,cosmetics, suppositories and pillcoatings.

Suet

Hard white fataround kidneysand loins ofanimals

Margarine, mincemeat, pastries, birdfeed, tallow.

Tallow

Solid fat of sheepand cattleseparated from

the membranoustissues

Waxed paper, margarine, soaps,

crayons, candles, rubber, cosmetics.

Vitamin A (A1,retinol)

Vitamin obtainedfrom vegetables,egg yolks, or fishliver oil.

Vitamin supplements, fortification offoods, "natural" cosmetics.

Vitamin B12

Vitamin producedbymicroorganismsand found in all

animal products;synthetic form(cyanocobalaminor cobalamin onlabels) is vegan

Supplements or fortified foods.

Vitamin D (D1, D2,

D3)

D1 is produced byhumans uponexposure tosunlight; D2(ergocalciferol) ismade from plants

or yeast, D3(cholecalciferolcomes from fishliver oils orlanolin

Supplements or fortified foods.

Whey Watery liquid thatseparates from

Crackers, breads, cakes, processedfoods in cheese-making.


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the solids (curds)of milks incheese-making.

What's in that anyway?

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

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

GELATIN - a colorless or slightly yellow, transparent, brittle protein formed byboiling 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 otherconnective tissue, it is converted to gelatin by boiling.

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


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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 - GelatinRabbi Avrohom Mushell, Star-K Kashrus Administrator

Have you ever had a slice of Petcha, gala reta that spicy globby stuff Bubbyused 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 itsbroth. Why When you cook your own gefilte fish, do you not get that solidjelly 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 thebroth 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 partiallyhydrolyzed state known commonly as gelatin. The word gelatin comes from theLatin word gelatus, meaning stiff or frozen. Gelatin stiffness is measured in unitscalled Bloom. This refers to a measuring device developed by a man namedOscar T. Bloom. High bloom refers to a higher molecular weight of the gelatingiving a stiffer consistency. Different applications will require different bloomlevels.

Gelatin UsesGel DessertsIce CreamsGummy BearsThroat LozengesLow Fat ItemsSugar GlazesEmulsifiersMarshmallows


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ToffeesVitaminsFrostingsCapsulesYogurts

Protein Supplements

With the commercialization of food processing, this versatile ingredient hasshown its usefulness in a variety of foods. We may be well aware of its use inmaking jellylike confections from Jell-O to Gummy Bears. But the usefulness ofgelatin goes beyond that. Gelatin is fat free, yet it leaves a smooth feeling in yourmouth similar to that of fat. This effect is very useful as an additive to foods thatare marketed as low fat. Gelatin also acts as an emulsifier helping to distribute fatand add stability to confections. This is helpful in toffees or in spreadablefrostings, creams, yogurts and ice creams. Adding gelatin can make a candy lastlonger 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 staywhite and not run when gelatin is added. Gelatin can hold shape when aerated tocreate light and fluffy marshmallows. In vitamins and medicines gelatin can beused 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 isremarkably versatile and ideal for the manufacture of many processed foods andconfections. The only question to the kosher consumer is, can one use foodscontaining gelatin?

The answer, in short, is it depends on the source. As mentioned before, gelatin ismade by extracting the collagen from the bones and skins of animals and fish.

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

With reference to the question, does processing alter the status of meat, we


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may cite a similar question discussed in Yore Deah (87:10). It used to be thepractice to make cheese curd by adding the skin of a calf's stomach to milk, or byletting the milk sit in a calf's stomach. The Rema states that where the stomachhas been salted and dried to the extent that is like a piece of wood, if milk isadded 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 thestomach of an animal which has less meat flavor and not to regular meat. The PriMegadim adds that the Rema allowed this only where the stomach was removedfrom the milk after a short time and not heated with the milk. If the stomach staysfor a period of over 24 hours or is heated with the milk, it will absorb meat flavorand be prohibited.

These statements were made in reference to dried kosher meat parts. Althoughthey were meat, they were kosher and did not carry a prohibition. The fact thatthey 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 arule that states; "that which comes out of an unclean (non-kosher) sourceremains unclean (non-kosher)". If so, we should say that the by-products of anon-kosher animal retain their non-kosher status.

As to the question, are hides considered meat, Horav Moshe Feinstein zt"laddressed this issue in Igros Moshe (vol:1 #37). There he writes that hides arenot considered meat (to prohibit its mixture with milk) by Torah Law. They areprohibited with milk by Rabbinic law. If they are dried and processed, the gelatinthat comes out is not included in this Rabbinic prohibition. Therefore, gelatinproduced from kosher slaughtered animal hides may be intentionally used with

milk, provided that the hides are cleaned to remove any meat residue. There areopinions that disagree with Horav Feinstein's conclusion. Notably, Horav AharonKotler zt"l concludes that gelatin produced from kosher hides is considered meat.However, there is room for leniency when dealing with gelatin derived fromkosher hides as the gelatin has little or no taste. Therefore it can be nullified inpareve ingredients resulting in a pareve product (this does not contradict the ruleein mvatlin issur lechatchila, as it is heter.). However, gelatin from non-kosherhides retains its prohibited status.

It must be noted that we have not addressed the question of blood in or on thehides. We know that blood is prohibited for consumption by Torah Law. This iswhy we salt our meats prior to cooking. There is a question regarding animalhides as to whether we assume there is blood absorbed in them which must beremoved. 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 prohibitionas the meat, is discussed in Yoreh Deah (99). The Shulchan Aruch maintainsthat bones of a prohibited animal are kosher and would in fact count as part of


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the permitted food to constitute a majority of sixty kosher parts. The Remamaintains that although the bones themselves are not prohibited they do notcount as part of the kosher percentage when mixed with other kosher food. TheShach quotes the strict view that the moisture in bones of non-kosher animals isnot 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 theShach prohibited.

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

As you may have deduced from the above information, if we were to producegelatin from a non-kosher animal bone, this may only be done with cleaned anddried bone without any marrow or soft tissue. Rabbinic authorities note that one

cannot assume that the manufacturers process alone will be pure enough toproduce gelatin in a kosher manner. We should also take into account theopinions 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 certifyingorganizations. Where the source of the gelatin is a kosher animal, there are stilllogistical problems to overcome. Aside from the prohibitions of tameh and neveladiscussed above, we must also be concerned with the prohibition of treifa. Thisrefers to the Torah's prohibition against consumption of animals that have certaininjuries or disorders. Since most of the inspections to determine if the animal istreifa 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. Forthis reason meticulous supervision is needed to oversee production. As with anykosher food, the production must also be done on kosher equipment. If theprocessing is to be done in a non-kosher plant (as is usually the case), theequipment must be cleaned and kosherized before kosher production.

Similarly fish gelatin in order to be considered kosher must be produced fromkosher species of fish. The use of fish gelatin with meat foods poses aninteresting question. As we have mentioned the Shulchan Aruch (YoreDeah:116) prohibits cooking meat and fish together because of health concerns.When dealing with possible health concerns we are more stringent than withpossible Issur (prohibited substances). For this reason there is a question amongthe commentaries if the nullification in sixty rule applies to unhealthy substancesas it does with prohibited substances. The custom is that one can nullifyunhealthy 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 withmeat. Many rabbinic authorities are of the opinion that the nature of some foods


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have changed, making the mixture of meat and fish no longer unhealthy (seeMagen Avrohom Orach Chaim 173:1, Tshuvos Chasm Sofer vol:1 #101) Inaddition there is reason to say that not all fish are dangerous with meat. It maybe 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, notin their skin and bone (from which gelatin is made). Gelatin does not have fishflavor. As such it may not harbor the harmful effects that fish carry (see PischeTshuva ,Tshuvos Sride Eish vol:2 #67 re. cooking beef in fish oil). With this samereasoning we can say that gelatin can be batel (nullified) with a majority of otherfood ingredients and can be mixed with meat. (As stated according to R' AharonKotler, zt"l regarding animal gelatin & milk) As a result of these reasons it isacceptable to use fish gelatin with meat. We may use much the same reasoningin 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 madeon kosher equipment is acceptable.

Gelatin SubstitutesAgar AgarCarrageenan

Gums & ThickenersGum ArabicCarobGuarKarayaPectinTragacanth

Xanthan

In today's market there are reliably kosher gelatins available from both animaland fish sources. There are other gelatin substitutes that are not animal or fishbased which have similar properties to gelatin and can serve in its stead.Common among them are Agar Agar, and Carrageenan made from seavegetation. Agar Agar or Katen, is derived from a red algae known as gelidiumcomeum. Agar Agar has strong setting properties like gelatin. In fact unlikegelatin 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 onemay find fruity deserts made with Agar Agar likely to turn watery. Carrageenanalso known as Irish Moss is a reddish purple seaweed. Its jell is not as stiff asgelatin or Agar Agar but it is quite useful as an emulsifier or as a gelling orthickening additive. There are other vegetable derivatives that can serve asgelatin replacements as stabilizers, emulsifiers or thickeners. Pectin, used in

jams and jellies, is a complex carbohydrate extracted from apple pulp and citrus


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rinds. There are many other vegetable gums that can be used. Amongst themare the gums of Guar, Carob, Gum Arabic, Tragacanth, and Karaya. Guar is alegume commonly found in Pakistan and India. Gum Arabic is derived fromAcacia trees found in Sudan and West Africa, and Locust Bean Gums extractedfrom Carob beans (boxer) common to the Middle-East and the Mediterranean.

Tragacanth gum is gathered from the breaks in the bark of the Astragalus shrubcommon to Asia. Karaya or Sterculia gum is from the Sterculia tree found inIndia. Xantham Gum, often seen as an ingredient in kosher salad dressings andthe like, is not of plant origin. It is produced by the microbial fermentation of acarbohydrate with the xanthomonas campestris organism. Gelatin substitutes arealso making headway in the field of vitamin and medicinal capsules.

Vegicaps, the vegetable based capsules, are now gaining popularity and arebeing used as a kosher alternative in the vitamin and nutritional industry.Regarding the taking of medicines and supplements that have non-kosher gelcoatings and capsules, see the Winter 2005 Kashrus Kurrents article, A Kashrus

Guide to Medications, Vitamins, and Nutritional Supplements, by Rabbi DovidHeber.

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 thegelatin coated tablet of the gelatin capsule (gelcaps). The Physicians DeskReference is a reliable source that we can refer to for the names, ingredients,
http://www.star-k.com/kashrus/kk-medi-guide.htmhttp://www.star-k.com/kashrus/kk-medi-guide.htmhttp://www.star-k.com/kashrus/kk-medi-guide.htmhttp://www.star-k.com/kashrus/kk-medi-guide.htm


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indications, reactions and brands of every prescription and non-prescription drugor medication on the market.

what is in it any way

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