Ingredients

Blue = can be either kosher or unkosher; contact manufacturer of product for further assistance 

Black = kosher              Red = not kosher 

Acetic Acid
Sources: plant juices, milk, oil petroleum and sometimes muscles. It is the final product of aerobic fermentation. When it is from petroleum, it is kosher. Requires kosher supervision.

Agar Agar
Source: seaweed. Use: a substitute for gelatin (cream and in confectionery items). Kosher, Pareve without supervision.

Albumin
Sources: blood (serum albumin), milk (dairy), eggs. Use: coagulant and stiffener in baked goods. Requires supervision.

Alginate
Source: seaweed. Forms: calcium alginate., alginic acid, sodium alginate, propylene glycol aginate. Uses: thickening and stabilizing agent in pastry, jelly, ice cream, cheese, candy, yogurt, canned frosting, whipped cream, and beer. Kosher, Pareve without supervision.

Alginic Acid 
see alginate.

Alpha Amytase 
Source: hog pancreas. Use: in flour to breakdown any starches. Not kosher.

Alum Aluminum Sulfate
Source: earth. Also known as cake alum or patent alum. Use: clarifying oils and fats. Kosher, Pareve without supervision.

Ambergris
Source: whale intestine. Use: flavoring (also used in perfume). Not kosher.

Anise
Source: fruit of an herb (in the parsley family). Use: flavoring foods in beverages. Kosher, Pareve without supervision.

Argot
Source: sediment in wine casks during fermentation and storage. Use: in the manufacture of tartaric
acid and vinegar from malt. See also cream of tartar and tartaric acid.

Ascorbic Acid (vitamin c)
Source: synthetic or com. Use: nutrient Kosher, Pareve without supervision.

Ascorbate Palmitate
Source: synthetic and palm oil. Use: preservative. Kosher, Pareve without supervision.

Benzoic Acid
Source: synthetic. Use: preservative. Kosher, Pareve without supervision.

BHA (Butylated Hydroxanisole)
Source: synthetic. Use: as an antioxidant in beverages, desserts, cereals, glazed fruits, dry mixes for beverages, cereals, stabilizers, shortenings, and potato flakes and granules. Kosher, Pareve without supervision when found in com oil.

Calcium Alginate 
see Alginate.

Calcium Carbonate
Source: limestone. Use: tooth powder and in removing acidity of wine. Kosher, Pareve without supervision.

Calcium Chloride
Source: synthetic. Use: in canned goods and in cottage and cheddar cheeses as a preservative. Kosher, Pareve without supervision.

Calcium Citrate 
see Citric Acid.

Calcium Disodium (EDTA)
Source: synthetic. Use: flavor retention in canned soda and canned white potatoes; as a preservative in dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms, pecan pie filling, and spreads. Kosher, Pareve without supervision.

Calcium Hydroxide
Source: Calcium Oxide and water; also known as Limewater. Kosher, Parve without supervision.

Calcium Propionate
Source: synthetic. Use: preservative. Kosher, supervision preferred.

Calcium Stearate
Source: a compound of calcium and stearic acid. (Important, see Stearic Acid) Use: anticaking ingredient in some spices (especially garlic salt and onion salt) and extensively in tablets. Requires Kosher supervision.

Calcium Sorbate
Source: synthetic. Use: preservative. Kosher, Pareve without supervision.

Calcium Sterol Lactylate
Source: milk or soybeans. Use: instant mashed potatoes. Can be dairy. It is a kosher ingredient. 

Calcium Stearoyl Lactylate
Source: chemical reaction of stearic acid and lactic acid. Use: as a dough conditioner, whipping agent and as a conditioner in dehydrated potatoes. Requires kosher supervision.

Caprylic Acid
Sources: palm oil, coconut oil Use: preservative and flavoring. Kosher, Pareve without supervision.

Carbon Black
Source: synthetic. Use: black coloring in confectionery. Requires Kosher Supervision.

Carmine (Cochineal)
Source: insect. A crimson pigment derived from a Mexican species of scale insect (coccus cacti). Use: coloring in red apple sauce, fruit cocktail, confections, baked goods, meats, and species. Not kosher.

Carrageenan
Sources: seaweed and fresh moss. Use: as a substitute for gelatin ( an emulsifier, stabilizer, and food thickener). Kosher, Pareve without supervision.\

Caramel
Source: sugar or glucose. Use: coloring foods, beverages, and confectionery items. Kosher, Pareve without supervision.

Casein
Source: milk, hence dairy. Uses: stabilizer for confectionary, texturizer for ice cream and sherbets, or a replacement for egg albumin. Because it is precipitated by acid or by animal or vegetable enzymes, requires Kosher supervision.

Catalase
Source: cow liver. use: coagulant. Requires Kosher supervision.

Choline Bitartrate
Source: animal tissue. Use: nutrient (B complex vitamin). Requires Kosher supervision.

Citric Acid
Sources: fruits and vegetables, molasses and grain. Use: antioxidant, sugar stabilizing in ice cream and sherbet, fruit juice drinks, and canned and jarred products, including jelly, cheese, candy, carbonated beverages, instant potatoes, wheat, chips, potato sticks, wine. Kosher, Pareve without supervision.

Civet, Absolute
Source: cats. Use: flavoring for beverages, ice cream, ices, candy, baked goods and chewing gum. Not kosher.

Cocoa Butter
Source: cocoa bean. Use: chocolate coatings. Kosher, pareve without supervision.

Coconut Oil
Source: coconut. Use: in the manufacture of edible fats, chocolate, and candies; in baking in place of lard. Requires supervision. (see Fats).

Confectionary glaze
See Resinous Glaze and Shellac 

Corn Starch
Source: corn. Kosher parve without supervision.

Cream of Tarter (Tartaric Acid)
Source: argot the stony sediment of wine casks. Once the liquid residue has been removed from the argols by aging one year and drying. The argots are permissible. Use: in a variety of confections and in the preparation of baked goods.

Cysteine L Form
Source: an amino acid, human and horse, or synthetic (sometimes from deceased women). Use: nutrient in baking products. Requires kosher supervision.

Dextrin
Source: starch. Use: prevents caking of sugar in candy, encapsulates flavor oils in powdered mixes, thickener. Kosher, pareve without supervision. 

Dextrose (corn syrup)
Source: starch. Use: sweetener, coloring agent in beverages, ice cream, candy and baked goods. Kosher, pareve without supervision.

Dilauryl Thiodiproprionate
Source: synthetic. Use: preservative. Kosher, pareve without supervision.

Dough Conditioners 
Source: calcium stearoyl~2 Lactylate, or animal fat. Use: to improve the texture of bread. Often it will contain mono and diglycerides. Requires supervision. 

Emulsifiers 
Source: fats (animal or vegetable, synthetic.) Use: binding oils and water, thickening, a preservative in baked goods, reducing ice crystals and air bubbles in ice cream. Requires kosher supervision. 

Erythrobic Acid 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Eschalots (shallot) 
Source: an onion like plant. Bulbs used like garlic for flavoring. Kosher, Pareve without supervision. 

Ethyl Vanillin 
Source: synthetic, bark of spruce tree, or wine alcohol. Use: as a flavor instead of vanilla or tofortify it. Kosher, requires supervision. 

Fats 
Source: animal or vegetable. Substances that are solid at room temperature are fats; those that are liquid at room temperature are oils. Requires kosher supervision. Fatty Acids Source: animal or vegetable fats. Use: emulsifiers, binder, lubricants. Requires kosher supervision. 

Filberts 
Source: a type of hazelnut; when raw or dry roasted, Kosher, Pareve without supervision 

Glucose 
Source: fruits and other plants such as potatoes and com (see dextrose). Use: sweetener, coloring agent. Kosher, Pareve without supervision. 

Glyceride 
Source: see mono and diglycerides. Glycine source: gelatin, animal or vegetable oil, sometimes used in cereals. Also as a flavor enhancer. Requires kosher supervision. 

Glycerol Monostearate
Source: glycerol monostearate may be of animal origin. Requires kosher supervision.

Glycerin 
Source: animal fat, petroleum, or vegetable. Use: as a solvent or humectants (maintains the desired level of moisture). Requires kosher supervision. 

Gum Arabic, Gum Acacia 
Source: trees. Use: thickening agent, emulsifier, stabilizer. Kosher, Pareve without supervision. 

Gum Base 
Source: trees (chicle, natural rubber, etc.) synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerin, glycerol monostearate. Use: in the manufacture of chewing gums. Requires kosher supervision. 

Gum Guaiac 
Source: trees. Use: antioxidants. Kosher, Pareve without supervision. 

Guar Gum
Source: plants. Use: extender for pectin, stabilizer and thickener for spreads, syrups, sauces, salad dressing and licorice. Kosher, pareve without supervision. 

Gum Tragacanth 
Source: shrubs. Use: thickening agent. Herb derived from green leaves or herbaceous part of the plants. Kosher, Pareve without supervision. 

Invert Sugar (inversol nulomoline colorose) 
Source: cane sugar. Use: sweetener. Kosher, Pareve without supervision. 

Invertase (invertin) 
Source: yeast. Use: preparation of invert sugar from sucrose. Kosher, Pareve without supervision. 

Lactic Acid 
Sources: molasses, com starch, glucose, molasses. Use: preservative, flavoring. (Lactic acid can also be produced from whey, in which case it is dairy, but its use is restricted to ice cream and cream cheese). Kosher, Pareve without supervision. 

Lactose (milk sugar) 
Source: whey. Use: sweetener, humectant, and nutrient. Kosher, dairy without supervision. 

Lauric Fats 
Source: coconut, palm oil. Use: with or instead of cocoa butter. Kosher, Pareve without supervision. 

Lecithin 
Source: soybeans, com oil. Use: emulsifier and preservative, especially in chocolate. Kosher, Pareve without supervision. 

Lipids 
Source: animal or vegetable fats. Use: shortening, flavoring, thickener. Requires kosher supervision.

Lactalbumin 
see Albumin. 

Lysine, L and DL Forms 
Sources: casein, fibrin, blood. Usually synthesized. Requires kosher supervision. 

Magnesium Stearate 
Source: stearic acid. From tallow, vegetable oils or synthetic. Use: anti caking agent. Requires kosher supervision. 

Malt Syrup 
Source: malt and barley. Use: emulsifier and starch dissolving. Kosher, Pareve without supervision. 

Mannitol 
Source: fungi. Use: sweetener. Kosher, Pareve without supervision. 

Methylparaben
Source: synthetic. Use: preservative. Kosher, Pareve without supervision 

Methyl P Hydroxy Benzoate 
see Methylparaben. 

Mono and Diglycerides 
Source: animal and vegetable. Use: stabilizer, emulsifier, softener, preservative. Most are animal products. Mono and diglycerides do not necessarily have to be listed in the ingredients. Requires kosher supervision.

Monosodium Ghitamate 
Source: sugar, plants, beets and com. Use: flavor enhancer. Kosher, Pareve without supervision. 

Musk 
Source: deer glands, synthetic. Use: in flavorings, for beverages, ice cream, candy, baked goods, and chewing gum. Now usually it is produced synthetically. 

Natural fruit flavors 
Information: concentrated under vacuum or freeze dried. Concentrated fruit pulp that is used in confectionery usually requires fortification with some synthetic flavor. Can contain grape juice, as well as many other non kosher substances. Requires kosher supervision. 

Oil of Lemon
Source: lemon peel. Kosher, Pareve, without supervision. 

Oil of Rose 
Source: distilled from fresh rose petals. Comes mostly from bulgarian damask rose. Kosher, Pareve without supervision. 

Oil of Caraway 
Source: seeds of Caram Carui. Grown in Holland and Central to Southern Europe. Flavoring for chocolate and coatings. Kosher, Pareve without supervision. 

Oil of Cardamon (grains of paradise) 
Source: Alleppy Cardamon, trees from India. Use: enhance the flavor of ground coffee, butter, chocolate, liquor, spice and vanilla flavoring. Kosher, Pareve without supervision. 

Oil of Cassia (Cassia Bark) 
Source: leaves and twigs of the Chinese cinnamon. Use: for cocoa flavor in biscuits, cakes, ice cream and beverages. Kosher, Pareve without supervision. 

Oil of Celery 
Source: celery plant. It comes primarily from France. Use: usually as flavoring for cocoa, chocolate, and other confections. Kosher, Pareve without supervision. 

Oil of Cinnamon 
Source: under the bark of the Cinnamonum Zeylanicum tree. Found in Seychelles and Ceylon. Use: to enhance fruit flavorings. Kosher, Parve without supervision. 

Oil of Peppermint 
Source: dried plant leaves. Use: flavoring. Kosher, Pareve without supervision. 

Oleic Acid 
Source: fats and oils (animal or vegetable). Use: defoaming, flavoring. Requires Kosher supervision. 

Oxysterins 
Source: Glycerides, stearic acid. Use: prevents oil from clouding. Requires Kosher supervision. 

Ox Bile 
Source: ox bile. Use: preservative and emulsifier in dried egg whites. Requires Kosher supervision. 

Ox Gall
see Ox Bile.

Pepper Cream
Source: herb. Use: spice. Requires diglycerides or other emulsifiers to mix. Kosher, Pareve, requires kosher supervision. 

Pepsin ft
Source: enzyme, usually extracted from hog stomachs, but can be synthetic. Use: coagulant in cheese. Can be produced from kosher animals. Requires Kosher supervision. 

Poryglycerol Esters of Fatty Acids 
Source: fats and oils, animal or vegetable. Requires Kosher supervision. 

Polysorbate60,65,80 
Source: stearic acid (also called Tween). Use: emulsifiers, especially in "non-dairy" products. Requires Kosher supervision. 

Potassium Bisulfite 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Potassium Caseinate
Source: milk. Use: stabilizer and texturizer. Requires Kosher supervision. 

Potassium Metabisulfite 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Potassium Sorbate 
Source: berries or synthetic. Use: preservative. Kosher, Pareve without supervision. 

Propionic Acid
Source: synthetic or may be made from cheese. Use: mold inhibitor, preservative. Requires kosher supervision.

Propyl Gallate 
Source: synthetic or from nuts produced by insects. Use: preservative. 

Proplyene Glycol (Alginate) 
Source: synthetic. Use: emulsifier, stabilizer, solvent. Kosher, Pareve without supervision. 

Propylparaben 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Release Agents 
Source: oils, mineral oil, mono glycerides or synthetic. Use: keeps heated foods from sticking to equipment, utensils, and packaging. These need not be listed in the ingredients. Requires Kosher supervision. 

Resinous Glaze 
Source: insect secretion. Use: coating candies and pills. While there are authorities who permit these glazes on the grounds that they are non edible, there are other authorities who forbid them. 

Rennet 
Source: animal enzymes. Derived from the lining membranes of the stomach of suckling calves. Use: coagulant and curdling agent especially in cheese and other dairy products. A vegetable enzyme similar to rennet is available as a substitute, but even if it is used, supervision is required. Hard cheese made by gentiles without constant supervision, even if made with completely kosher ingredients, is not kosher. Requires Kosher supervision.

Serum Albumin 
Source: blood. See Albumin. Not kosher. Rennin see Rennet. 

Shellac 
Source: insect secretion. Use: in glaze for confectionery products and in chocolate panning.
While there are authorities who permit these glazes on the grounds that they are non edible, there are other authorities who forbid them. See Resinous Glazes. 

Shortenings 
Source: oil. Use: to make baked goods light and flaky. Factories often make bom animal and vegetable shortenings on the same equipment Requires Kosher supervision. 

Sodium Alginate 
Source: seaweed or kelp. Use: as a stabilizer. Kosher, Pareve without supervision. 

Sodium Ascorbate 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Sodium Benzoate 
Source: synthetic origin. Use: preservative. Kosher, Pareve without supervision. 

Sodium Bisulfite
Source: synthetic. Use: preservative. Kosher, Pareve without supervision.

Sodium Casinate 
Source: milk and cheese. Use: texturizer in "non dairy" creamers and instant mashed potatoes. Kosher, dairy. Requires Kosher supervision. 

Sodium Citrate 
Source: synthetic. Use: emulsifier and buffer in processed produce. Kosher, Pareve without supervision. 

Sodium Lauryl Sulfate
Source: synthetic. Use: detergent, whipping agent, an emulsifier (in egg products) and surfactant (in beverages). Kosher, Pareve without supervision.

Sodium Meta Bisulfate 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Sodium Propionate 
Source: synthetic origin or rarely it is made from cheese. Use: mold preventative. Kosher supervision preferred.

Sodium Nitrate 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Sodium Sorbate 
Source: synthetic or from com. Use: preservative. Kosher, Pareve without supervision. 

Sodium Sulfite 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Softeners 
Source: animal or vegetable. Use: in chewing gum. Requires Kosher supervision.

Sorbic Acid 
Source: berries, com or synthetic. Use: mold inhibitor. Kosher, Pareve without supervision. 

Sorbitan Monostearate 
Source: Stearic acid. Use: emulsifier, defoamer, flavor disperser. Requires Kosher supervision. 

Span 
see Polysorbate. 

Spearmint Oil 
Source: the herb mentha viriais. Use: primarily as flavoring in chewing gum. Kosher, Pareve without supervision.

Sperm Oil 
Source: whale. Use: release agent and lubricant in baking pans. Not kosher. 

Spices 
Source: dried vegetable product derived from any part of the plant, whether rot, stem, bark, fruit, bud or seed. Kosher, without supervision. 

Starmous Chloride 
Source: synthetic. Use: preservative. Kosher, Pareve without supervision. 

Stearic Acid 
Source: animal or vegetable oil. Use: in butter and vanilla flavoring, softener in chewing gum. Requires Kosher supervision. 

Stearyl Lactylic Acid 
Source: fats and oils. Use: emulsifier. Requires Kosher supervision. (Kosher forms are often dairy.) 

Sulfur Dioxide 
Source: synthetic gas. Use: preservative. Kosher, Pareve without supervision. 

Tartaric Acid 
see Cream of Tartar. 

Tween and Span
see Polysorbate. 

Thiodipropionic Acid 
Source: synthetic. Use: preservative, or from cheese. Requires Kosher supervision. 

Tocopherols 
Source: synthetic, or soybeans. Use: preservative, nutrient (vitamin E). Kosher, Pareve without supervision. 

Tricalcium Phosphate 
Source: synthetic. Use: anti caking agent, bleaching agent. Kosher, Pareve without supervision. 

Turmeric
Source: herb. Use: spice. As a powder: (Often used in its oleo resin form for use in pickling brine and mustard with glycearides added.) Kosher, requires supervision.

Vanilla
Source: bean. Use: flavoring, it may be processed with glycerin. Requires kosher supervision.

Vanillin 
Source: bark of spruce tree. Use: flavoring. Kosher, Pareve without supervision. 

Vegetable Shortening
see Shortening. 

Vegetable Oil 
see Oil. 

Vegetable Gums 
Use: substitute for gelatin in desserts and candies. Kosher, Pareve without supervision. Also see gum. 

Whey 
Source: milk, hence dairy. Use: binder and flavoring agent. Since it is obtained in the manufacture of cheese. Requires supervision.


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