The concept of Halal law in Muslim Religion has very specific motives;

To preserve the purity of Muslim Religion

* To safeguard the Islamic mentality

* To preserve life

* To safeguard property

* To safeguard future generations

* To maintain self-respect and integrity.

Choletsorol: type of fat always of animal origin. If extracted from Zabiha animal, it is Halal.

Diglyceride: Emulsifier. If of animal origin it should be suspected till the source is known.

Gelatin (Jello Gelatin): Usually of animal origin, mostly from pig. If extracted from a dhabiha animal, then it is halal/

Glycerol (Glycerine): It could be of animal, plant or Glyceryl-Stearate synthetic origin. If animal source is used, it is suspected.

Hormones: Usually animal hormones are used for human consumption. One has to find out the source before passing a judgement.

Lard: Fat from swine particulaly found in the abdominal cavity. Totally Haram for us.

Magnesium Stearate (stearic acid): Used as an active ingredient in medicine tablets. Haram when derived from animal source.

Mono Glycerides: When derived from animal source. (Halal when the source is plant).

Pepsin: A digestive enzyme mostly from pig stomach.

Rennin (Rennet): A protein Enzyme. Usually not labeled. (In most cheeses).

Shortening: Fats and oils of animal origin. Animal/Lard

Vanilla: Extracted using alcohol.

Vitamins: Haram when from animal source. Mostly the source is synthetic or plant and are Halal.

Whey: Used in ice creams and yogurt. Haram when from animal source.

Bacon: A side of pig meat (pork).

Collagen (Pork)

Haram

Acetic Acid

Halal

Alcohol/Liquor

Haram

Ammonium Sulfate

Halal

Animal Fat

Haram

Ammonium Chloride

Halal

Animal Shortening

Haram

Ascorbic Acid

Halal

Bacon (Pork)

Haram

Aspartame

Halal

Gelatin / Kosher Gelatin

Haram

Benzoate/Benzoic Acid

Halal

Lard

Haram

BHA/BHT

Halal

Pork

Haram

Citric Acid

Halal

Tallow

Haram

Dicalcium Phosphate

Halal

Fatty Acids

Mushbooh

Diglyceride (plant)

Halal

Bacon/Bacon bits

Haram

Vinegar

Halal

Whey

Mushbooh

Yeast

Mushbooh

Cholesterol Diglyceride

Mushbooh

Sucrose Saccharine

Mushbooh

Glycogen / Glycerol / Glycerin

Mushbooh

Glycerol Stearate Enzyme

Mushbooh

Glyceride

Mushbooh

Phospholipid

Mushbooh

Shortening-if of animal Pepsin

Mushbooh

Renin / Rennet Monoglycerides

Mushbooh

Ethoxylated Mono-/Di Glyceride

Mushbooh

Hydrolyzed Animal Protein

Mushbooh

Haram / Avoid at all time

Animal Shortening

Bacon

Bacon bits

Gelatin

Ham

Hydrolyzed animal protein

Hydrolyzed porcine collagen

Lard

Pork

Shortening

Beer

Gin

Malt liquor

Rum

Scotch

Vodka

Whiskey

Wine

Wine coolers

Investigate Further

>Artificial & natural colorings

Artificial & natural flavorings

Calcium stearoyl lactylate

Enzymes

Fatty acids

Glycerin

Glycerol stearate

Gum base

Hydrolyzed bovine collagen

Lactylated fatty acid esters

Magnesium stearate Mono & Di-glycerides

Phospholipids

Polysorbates

Potassium stearate

Propylene glycol monostearate

Sodium lauryl sulfate

Sodium stearate

Sorbitan monostearate

Stearic acid

Stearoyl lactylate

Tallow

Whey

E-304

E-322

E-422

E-431

E-432

E-433

E-434

E-435

E-436

E-442E-445

E-470a, b

E-471

E-472a, b,

c, d, e, f

E-473

E-474

E-475

E-476

E-477E-479

E-481

E-482

E-483

E-491

E-492

E-493

E-494

E-495

E-570

(1) Gelatin

(2) Kosher Gelatin

(3) L-Cysteine made from human hair

(4) Wine

(5) Liquor

(6) Beer batter

(7) Rum flavor

(8) Ethyl Alcohol as a main ingredient appears on the ingredient list

(9) Cochineal or Carmine, a red color from insects

(10) Naturally Brewed Soy Sauce

(11) Yeast Extract or Autolyzed Yeast made from brewer?s yeast, a by product of beer making

(12) Torula Yeast grown on alcohol

(13) Nucleotides (building block of nucleic acid) are obtained from yeast cells grown on alcohol, used in Infant Milk formulas to help babies build a good immune, digestive system and decreased incident of diarrhea

(14) Vanilla Extract

(15) Wine Vinegar

(16) Ethyl alcohol is used as a solvent in natural and artificial flavors.

i. Gelatin (Jell -o Gelatin products)

ii. Kosher Gelatin (from cow not slaughtered according Jewish slaughtering methods such as kosher gelatin in Dannon yogurts)

iii. Kosher Gelatin (from cows slaughtered according to Jewish method of slaughtered in which they pronounce name of Allah on the first cow and last cow, no pronouncement of Allah’s name between first and last cows.

iv. Wine

v. Alcohol

vi. Alcohol in Flavor ( Some Islamic scholars accept it as Halal and some do not, please consult your Islamic scholar)

vii. L-Cysteine from human Hair
Cochineal (Insect red color, all insect except grass hopper are Haram according to Hanafifiqha)

viii. Naturally Brewed Soya Sauce (Soya sauce made with wheat and soy is Haram because the production of alcohol in its production and retention of 1-2% alcohol in soya sauce, Soya sau
ce made with water, Salt, Hydrolyzed vegetable Protein, Corn Syrup and Sodium Benzoate is Halal, it is also called All purpose Soya sauce)

ix. Brewer’s Yeast Extract ( some Islamic scholars accept it as Halal and some considered it mushbooh because it is by-product of beer making, please consult with your Islamic scholar)

x. Beta Carotene (made with gelatin, if fish gelatin or vegetable oil is used then it is Halal)

Vanilla is the most world prized flavor. It is obtained from the beans of a tropical vine of genus vanilla.

The beans at harvest do not have the characteristic vanilla fragrance but requires curing processes to obtain the vanilla fragrance.

All curing methods involve four basic phases:

1. Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.

2. Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymaticand non-enzymatic reaction.

3. Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.

4. Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).

Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).

The labeling of Ice Cream is dependent on the type of flavoring used.

* Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.

* Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.

* Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

VANILLA PRODUCTS:

1. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredientscan be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).

2. Vanilla extract (extracted with alcohol).

3. Vanilla flavoring (extracted with alcohol)

4. Concentrated vanilla flavoring (extracted with alcohol)

5. Vanilla powder (no alcohol is used)

6. Vanilla-Vanillin extract (extracted with alcohol)

7. Vanilla-Vanillin flavoring (extracted with alcohol)

8. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

The more significant statement in the standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contai
ns no less than one unit of vanilla bean per gallon. There is no animal derived ingredients are used in the above products.

VANILLA WITHOUT ALCOHOL:

1. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages Halal manufacturers.

2. Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both Halal food manufacturers for processed foods and common consumers for home bake products.

3. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.

4. Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haramingredient because of alcohol.

5. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halalonly if added vanillin is obtained from vanilla bean without alcohol.

Vanillin a Halal or Haram Product

Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.

LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)

C8H8O3 Molecular weight: 152.16

HALAL STATUS OF VANILLIN:

Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher offiicially recognised certified. It is a Halal ingredient.

Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:

There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a Halal frozen food product.

Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.

Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.

This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.

Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then eat Halal.

If alcohol is used as a solvent, then do not consume the product.

ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:

Some Ice Cream Halal manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list.

ISLAMIC SCHOLARS’ VIEW ON THIS TOPIC:

Some Islamic Scholars considered a non Halal food product if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic

Nature milk from buffalo, camel, cow and goat is Halal by itself however in some countries vitamins A and D must be fortified by law

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).

Vitamin D3 is produced from sheep’s wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:

A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk.

This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat ( Haram ). It has to be from plant fat such as soy bean.

c. This vitamins mixture must be Halal officially recognised certified as Halal because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA and most of countries is using Halal officially recognised certified vitamin mix, so the milk in USA, Canada and most of the countries is Halal. ( Please do double check on ingredient )

e. Composition of Vitamin mix for milk fortification:

Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative.

These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients

Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains coloring and flavoring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid , minor constituents.

It is made by two successive microbial processes,

* first being an alcoholic fermentation effected by yeasts and the
* second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4 g of acetic acid in 100 ml of vinegar.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Vinegar is made by two process;

1. The packed generator; and
2. Submerged fermentation system.

Air is used in both process.

Fermentation :

The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow:

C6H12O6 ——-> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide)

The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

2C2H5OH + 2O2 ———> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred inUSA andCanada.

Types of Vinegar:

There are six type vinegar is used throughout the world.

1. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
2. Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
3. Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
4. Corn (Maize) Sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
5. Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
6. Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma T
here is possibility of left over wine in this vinegar.

Halal Status of vinegar:

There is a different of opinion among Hanafi and Shafi fiqa schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.

Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the Halal food market.

* Baker’s Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker’s Yeast is a Halal yeast.

* Brewer’s Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.

* Wine Yeast:
This yeast is used in making wine.

* Alcohol Yeast :
Yeast is used in production of alcohol.

* Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for American Muslims ( Haram ).

If it is grown on sugar cane then it is considered Halal.

* Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker’s Yeast or Brewer’s Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

Halal Chips

Brewer’s yeast extracts are used in soups, meat products, gravies, snacks, crackers, part of some of the culture media in cheese making. It is used in flavors and also vitamins. Baker’s yeast extracts are used in non flavoring foods.

The Islamic Scholars have different opinions regarding the brewer’s yeast extracts. Some considered it Halal, some say, it is Mukrooh and some advise not to consume foods containing brewer’s yeast extract. Some Islamic scholar considered it Halal if the alcohol penetrated inside the yeast cell and changed to new thing. There is no literature available to indicate that alcohol inside yeast react and changed to a new thing. This is the reason we do not consider yeast extract from beer making as a Halal ingredient.

The use of microbial Lipase enzyme is the requirement for lipolyzed butterfat to be considered Halal. Lipolyzed butterfat is made by use of Lipase enzyme to break butter fat to provide flavor.

L-Cysteine is a non essential amino acid used in bakery products as dough conditioner. It helps keep the dough from shrinking in case of pizza crust and pita breads. It is also used in bagels. It also reduced mixing time. L-Cysteine is made from either

* Human hair ( Haram )

* Chicken feathers and Duck feather

* Synthetic material

Generally safe substances derived from mineral or petroleum sources are Halal except those which might become intoxicating or those which pose a health hazard.

Example of natural Halal mineral that is Salt.

Extraction of mineral from nearby a pig farm maybe Haram

SOME INGREDIENTS: THEIR SOURCES AND USES

The following are some of the major ingredients.

These could be Halal if the origin of them is not animal or animal are not
Islamic slaughtered or alcohol ( Haram ).

Acetic Acid – Source: plant juices, milk, oil petroleum and sometimes muscles.
It is the final product of many aerobic fermentations.

Agar Agar – Sources: seaweed. Use: a substitute for gelatin (cream and in confectionery items).

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

Alginates – Source: seaweed. Forms: calcium alginate, alginic acid, sodium alginate, propylene glycol alginate. Uses: thickening and stabilizing agent in pastry, jelly, ice cream, cheese, candy, yogurt, canned frosting, whipped cream, and beer.

Alpha Amylase – Source: hog pancreas. Use: in flour to break down any starches.

Ambergris – Source: whale intestines. Use: flavoring (also used in perfume).

Anise – Source: fruit of an herb (in the parsley family). Use: flavoring foods and beverages.

Ascorbic Acid (Vitamin C) – Source: synthetic or corn. Use: nutrient.

Ascorbyl Palmitate – Source: synthetic and palm oil. Use: preservative.

Benzoic Acid – Source: synthetic. Use: preservative.

BHA (Butylated hydroxanisole) – Source: synthetic. Use: as an antioxidant in beverages, desserts, cereals, glazed fruits, dry mixes for beverages, and potato flakes and granules.

Calcium Carbonate – Source: limestone. Use: tooth powder and in removing acidity of wine.

Calcium Chloride – Source: synthetic. Use: in canned goods and in cottage and cheddar cheeses as a preservative.

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.

Calcium Propionate – Source: synthetic. Use: preservative.

Calcium Stearate – Source: a compound of calcium and stearic acid. Use: anti-caking ingredient in some spices (especially garlic salt and onion salt) and extensively in tablets.

Calcium Sorbate – Source: synthetic. Use: preservative.

Calcium Stearol Lactylate – Source: chemical reaction of stearic acid and lactic acid. Use: as a dough conditioner, whipping agent and as a conditioner in dehydrated potatoes.

Caprylic Acid – Source: palm oil, coconut oil. Use: preservative and flavoring.

Carbon Black – Source: synthetic. Use: black coloring in confectionery.

Carmine (Cochineal) – Source: insect. A crimson pigment derived from a Mexican species of scale insert (coccus cacti). Use: coloring in red apple sauce, confections, baked goods, meats and spices.

Carrageenan – Source: seaweed and irish moss. Use: as a substitute for gelatin (an emulsifier, stabilizer and food thickener).

Caramel – Source: sugar or glucose. Use: coloring foods, beverages and confectionery items.

Casein – Source: milk. Use: stabilizer for confectionery, texturizer for ice cream and sherbets, or as a replacement for egg albumin. It is precipitated by acid or by animal or vegetable enzymes. < /p>

Catalase – Source: cow liver. Use: coagulant.

Cholic Acid – Source: animal bile. Use: emulsifier in dried egg whites.

Choline Bitartrate – Source: animal tissue. Use: nutrient (B- complex vitamin).

Citric Acid – Source: fruits and vegetables, molasses and grain. Use: antioxidant, sugar solubilizing 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 and wine.

Civet, Absolute – Source: cats. Use: flavoring for beverages, ice cream, ices, candy, baked goods and chewing gum.

Cocoa Butter – Source: cocoa bean. Use: chocolate coatings.

Coconut Oil – Source: coconut. Use: in the manufacture of edible fats, chocolate, and candies, in baking in place of lard.

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

Cysteine.L form – Source: an amino acid, human or horse, or (sometimes from deceased women). Use: nutrient in bakery products.

Dextrin – Source: starch. Use: prevents caking of sugar in candy, encapsulates flavor oils in powdered mixes, thickener.

Dextrose (corn syrup) – Source: starch. Use: sweetener, coloring agent in beverages, ice cream, candy and baked goods.

Halal Donut

Dough Conditioners – Sources: calcium stearoyl-2-lactylate, or animal fat. Use: to improve the texture of bread. Often it will contain mono and diglycerides.

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

Erythrobic Acid – Source: synthetic. Use: preservative.

Ethyl Vanillin – Source: synthetic, bark of spruce tree, or wine alcohol. Use: as a flavor instead of vanilla or to fortify it.

Fats – Source: animal or vegetable. Substances that are solid at room temperature are fats, those that are liquids at room temperature are oils.

Fatty Acids – Source: animal or vegetable fats. Use: emulsifiers, binders and lubricants.

Glucose – Source: fruits and other plants such as potatoes and corn. Use: sweetener and coloring agent.

Glycine – Source: gelatin, animal or vegetable oil. Use: in cereals. Also as flavor enhancer.

Glycerol Monostearate – Glycerol monostearate may be of animal origin.

Glycerine – Source: beef fat, petroleum, or vegetable. Use: as a solvent or a humectant (maintains the desired level of moisture).

Gum Arabic, Gum Acacia – Source: trees. Use: thickening agent, emulsifier, stabilizer.

Gum Base – Source: trees (chicle, natural rubber, etc.), synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerol monostearate. Use: in the manufacture of chewing gum.

Gum Guaiac – Source: trees. Use: antioxidant.

Guar Gum – Source: plants. Use: extender for pectin, stabilizer and thickener for spreads, syrup, sauces, salad dressing and licorice.

Gum Tragacanth – Source: shrubs. Use: thickening agent. Herb derived from green leaves or herbaceous part of the plant.

Invert Sugar (Inversol nulomoline colorose) – Source: cane sugar. Use: sweetener.

Invertase (Invertin) – Source: molasses, corn starch, glucose. Use: preservative, flavoring. (Lactic acid can also be produced from whey, but its use is restricted to ice cream and cream cheese).

Lactose (Milk sugar) – Source: whey. Use: sweetener, humectant and nutrient.

Lauric Fats – Source: coconut, palm oil. Use: with or instead of cocoa butter.

Lecithin – Source: soybeans, corn oil. Use: emulsifier and preservative, especially in chocolate.

Lipids – Source: animal or vegetable fat. Use: shortening, flavoring, thickener.

Lysine, L and DL Forms – Source: casien, fibrin, blood. Usually synthesized.

Magnesium Stearate – Source: stearic acid. From tallow, vegetable oils or synthetic. Use: anti-caking agent.

Malt Syrup – Source: malt and barley. Use: emulsifier and starch dissolving.

Mannitol – Source: fungi. Use: sweetener.

Methylparaben – Source: synthetic. Use: preservative.

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.

Monosodium Glutamate – Source: sugar, plants, beets and corn. Use: flavor enhancer.

Natural Fruit Flavors – Concentrated under vacuum or freeze dried. Concentrated fruit pulp that is used in confectionery usually requires fortification with some synthetic flavor.

Oleic Acid – Source: fats and oils (animals or vegetable). Use: defoaming, flavoring.

Oil of Caraway – Source: seeds of carum carui. Grown inHollandand Central andSouthern Europe. Flavoring for chocolate and coatings.

Oil
of Cardamon (grains of paradise) – Source: alleppy cardamon, trees fromIndia. Use: enhance the flavor of ground coffee, butter, chocolate, liquor, spice and vanilla flavoring.

Oil of Cassia (Cassia Bark) – Source: leaves and twigs of the chinese cinnamon. Use: for cocoa flavor in biscuits, cakes, ice cream and beverages.

Oil of Celery – Source: celery plant. It comes primarily fromFrance. Use: usually as flavoring for cocoa, chocolate and other confections.

Oxysterins – Source: glycerides, stearic acid. Use: prevents oil from clouding.

Ox Bile – Source: ox bile. Use: preservative and emulsifier in dried egg whites.

Pectin – Source: roots, stems and fruits of plants. Use: to thicken jellies.

Pepper Cream – Source: herb. Use: spice. Requires di-glycerides or other emulsifiers to mix.

Pepsin – Source: enzymes, usually extracted from hog stomachs, but can be synthetic. Use: coagulant in cheese.

Polyglycerol Esters of Fatty Acids – Source: fats and oils, animal or vegetable.

Polysorbate 60, 65, 80 – Source: stearic acid (also called tween). Use: emulsifiers, especially in “non-diary” products.

Potassium Bi Sulfite – Source: synthetic. Use: preservative.

Potassium Caseinate – Source: milk. Use: stabilizer and texturizer.

Potassium Metabisulfite – Source: synthetic. Use: preservative.

Potassium Sorbate – Source: berries or synthetic. Use: preservative.

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

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

Propylene Glycol (Aliginate) – Source: synthetic. Use: emulsifier, stabilizer, solvent.

Propylparaben – Source: synthetic. Use: preservative.

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

Resinous Glaze – Source: insect secretion. Use: coating candies and pills.

Rennet – Source: animal enzymes. Derived from the lining membrane 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.

Shellac – Source: insect secretion. Use: in glaze for confectionery products and in chocolate panning.

Shortenings – Source: oil. Use: to make baked goods light and flaky. Factories make both animal and vegetable shortenings.

Sodium Alginate – Source: seaweed or kelp. Use: as a stabilizer.

Sodium Ascorbate – Source: synthetic. Use: preservative.

Sodium Benzoate – Source: synthetic origin. Use: preservative.

Sodium Caseinate – Source: milk and cheese. Use: texturizer in ” non-diary” creamers and instant mashed potatoes.

Sodium Citrate – Source: synthetic. Use: emulsifier and buffer in processed produce.

Sodium Lauryl Sulfate – Source: synthetic. Use: detergent, whipping agent, an emulsifier (in egg products) and surfactant (in beverages).

Sodium Propionate – Source: synthetic origin or rarely it is made from cheese. Use: mold preservative.

Sodium Sorbate – Source: synthetic or from corn. Use: preservative.

Sodium Sulfite – Source: synthetic. Use: preservative.

Softeners – Source: animal or vegetable. Use: in chewing gum.

Sorbic Acid – Source: berries, corn or synthetic. Use: mold inhibitor.

Sorbitan Monostearate – Source: stearic acid. Use: emulsifier, defoamer and flavor disperser.

Spearmint Oil – Source: the herb mentha viriais. Use: primarily as flavoring in chewing gum.

Sperm Oil – Source: whale. Use: release agent and lubricant in baking pans.

Spices – Source: dried vegetable product derived from any part of the plant, whether root, stem, bark, fruit, bud or seed.

Stannous Chloride – Source: synthetic. Use: preservative.

Stearic Acid – Source: animal or vegetable oil. Use: in butter and vanilla flavoring. Softener in chewing gum.

Stearyl Lactylic Acid – Source: fats and oils. Use: emulsifier.

Sulfur Dioxide – Source: synthetic. Use: preservative.

Thiodipropionic Acid – Source: synthetic. Use: preservative, or from cheese.

Tocopherols – Source: synthetic, or soybeans. Use: preservative, nutrient (Vitamin E).

Turmeric – Source: herb. Use: spice as a powder: (often used in its oleo resin form for use in pickling brine and mustard with glycerides added).

Vanilla – Source: bean. Use: flavoring, it may be processed with glycerine.

Vanillin – Source: bark of spruce tree. Use: flavoring.

Vegetable Gums – Use: substitute for gelatin in desserts and candies.

Whey – Source: milk. Use: binder and flavoring agent.