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Asking the Right Question
Submitted by Yankel on Tue, 03/01/2012 - 10:00amKosher Korner: Housekeeping in the kosher industry
Submitted by Mordyh on Mon, 26/12/2011 - 10:00amThe Kashrut Chemist’s Challenges
Submitted by Guest on Thu, 03/03/2011 - 10:00amExamples based on the 3 categories (basic ingredients; preparation; and mixtures)
Non-Kosher processing methods
This may apply to food and ingredients whose manufacture includes heat processing, i.e., spray-dried products, reacted flavours, production of fatty acids, canned foods, etc. If the equipment has been previously used for non-Kosher products, it renders any Kosher product non-Kosher. The Kosher product is viewed as absorbing the non-Kosher material from the walls of the vessels. However, if the equipment undergoes a special cleaning process called “Kosherisation” under supervision of a Rabbi, it can then be used for Kosher products. Such products may be marked with a special batch number or Kosher symbol and so noted in our comments column as a requirement for the product to be considered Kosher.
Kosherisation will typically require the use of steam and/or near boiling water (preferably > 95°C) in the CIP or cleaning. Racks in ovens or on BBQs where non-Kosher product is actually placed on the rack would need to be cleaned by blowtorching.
Non-Kosher additives
This applies to many foods and includes where a “processing aid” is added but is not considered an ingredient. For example, a non-Kosher processing aid may be added to the production of jams to ensure that the jam does not excessively bubble during boiling. This would not be considered by the manufacturer as an ingredient but may make the product non-Kosher even if all other ingredients are Kosher.
Non-Kosher Ingredients
There are a number of categories of ingredients:
- Ingredients that can never be Kosher: e.g. civet from cats (used in beverages and ice creams), castoreum (extracted from beaver glands), cochineal from insects, and ambergris (from whale intenstines used as a flavour), ox bile (used in flour blends). Cochineal is made from crushed insects and is the red colouring added to some products like confectionery, soft drinks and cordials.
- Ingredients that are presently not available in Kosher form: e.g. natural cognac oil.
Given the small number of items in the two preceding categories, the overwhelming majority of basic ingredients may or may not be Kosher, depending on their origin and processing history. Consequently, they require Rabbinic certification to ascertain that their origin is indeed Kosher, and whether they are meat, dairy, or pareve.
Ingredients that require Rabbinic certification if the finished product is to be Kosher certified:
| Products that may be derived from an animal source | Products that have or may have a grape origin | Ingredients that are dairy or may have a dairy origin and will cause a product to be dairy |
|---|---|---|
|
All oils and fats Natural fatty acids and their esters e.g. palmitic, stearic, oleic, and pelargonic acids Polysorbates, sorbitans and all emulsifiers Amino acids Hydrolysed proteins Glycerol & compounds thereof Enzymes & Enzyme modified products Glucosamine Whey Vitamins |
Juice concentrates Wine Enocianine Natural cognac oil Fusel oil Amyl alcohol and esters Ethyl alcohol Natural acetaldehyde Vinegar Cream of Tartar Tartaric acid |
Milk solids Lactose, casein and derivatives Cream and derivatives Starter distillates Whey and derivatives Fatty acids from butter or cheese, e.g. caproic acid |