PROCESSED FOOD (The Hidden Ingredients)

In the 21st Century, Kashrut has had to contend with a whole new challenge, processed foods. Thanks to the efforts of the London Beth Din Kashrut Division, thousands of products on the shelves have been cleared for use by Jewish consumers. Increasingly, more products carry a kosher label like the kosher London Beth Din logo (see below) introduced a few years ago.

Each ingredient and food additive of a kosher certified product has to be individually checked to ensure it does not derive from a non-kosher source. Many seemingly innocent products, such as yoghurt, may contain gelatine, spices may contain stearic acid salts, and even breakfast cereal may contain glycerine of animal origin.

Even where the ingredients are fine, the product may still be non-kosher because of other unlisted processing aids used in its manufacture such as release agents used to grease the production lines. Thousands of products listed in the Really Jewish Food Guide have been approved after rigorous investigation of the ingredients and the manufacturing procedures used.

Emulsifiers & Stabilisers

Most modern processed foods contain one, and sometimes both, of these substances. Powdered foods especially require emulsifiers in order that the powder mixes easily with liquids. Unfortunately, they are usually non-kosher. In “E” numbers, these are in the 400 series (See list at end of this chapter).

Mono & Di-Glycerides (Emulsifiers): (The 470 series of “E” numbers)

These are widely used in the preparation of baked goods and other food products. Other related emulsifiers that you must look out for are Polysorbates (E430s) and Monostearates (F490s). They may not be kosher.

Glycerides, are processed from fatty acids, both animal and vegetable, and unless kosher-supervised and certified, they must be considered as non-kosher.

Lecithin, another type of emulsifier used in chocolate products, is derived from soybean or maize and is kosher.

Anti-caking Agents: Calcium Stearate — Magnesium Stearate (E572):

This powdery substance is produced from fatty acids (usually animal tallow) and is used as an anti-caking agent in garlic and onion salt and numerous spice powders and blends. These products, therefore, should not be used unless Kashrut endorsed.

Gelatine: This glutinous material is obtained from beef, pork and calf and is usually non-kosher. Because of its congealing qualities it is used in a wide range of foods so you therefore be careful to check the ingredients.

In a limited number of kosher products a specially produced kosher gelatine is used, derived from kosher prepared skins and meat of ritually slaughtered animals.

There are a variety of products which present no Kashrut problems and are used as substitutes for animal gelatine. These include Agar (E406), Carrageenan (E407), Vegetable gums (E410 to E416).

NOTE: that whenever the labels list “gelatine” as an ingredient it is definitely of animal origin.

Glycerin / Glycerol: Consumers are often puzzled when they find glycerin listedas an ingredient on kosher products. Originally, glycerin was produced commercially as a by-product in the manufacture of soap from animal tallow. Today’s technological advances in the food industry have made it possible to produce glycerine from mineral and vegetable sources. However, most glycerine is still produced from animal fat and all glycerin must, therefore, be Kashrut endorsed.

Vitamins: Vitamin preparations in tablet or capsule form often contain stearates, gelatine binders and coatings of non-kosher origin. In other preparations, vitamins from natural sources, such as non-kosher liver, bone meal and fish oils are used. Glycerin is used extensively as a base in liquid vitamin preparations. Check the Really Jewish Food Guide which has over 600 vitamins and tonics listed.

Shortenings & Oils: In the UK “pure vegetable oils” can usually be relied upon to be just that, with no additives at all. Shortenings or margarine, however, require Kashrut endorsement.

Lactic Acid (E270)

LACTIC ACID IS NOT TO BE CONFUSED WITH LACTOSE, WHICH IS OF MILK DERIVATION

Although it is possible to produce lactic acid from milk, commercial and industrial producers derive it from the fermentation of maize, molasses, or synthetically, and it is therefore kosher and parve.

The E Numbers

EEC numbers representing non-kosher or dubious ingredients:

• Consumer
• Factories
• More Info
• Tourism
• Passover