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Ambergris
(Spermaceti)
Source: Sperm Whale or
Dolphins: Used as a flavoring for food and beverages, also margarine.
(Unclean)
Source: May
be animal derived.
(Possibly UNCLEAN depending upon the
animal)
Blood
Source: Slaughtered animals:
Used in cheese making and in some medicines.
(UNCLEAN)
Calcium
Stearate
Source: Calcium and Stearic Acid (See
Stearic Acid): It is an emulsifier and coloring agent.
(Possibly
UNCLEAN depending upon the animal)
Calcium Stearoyl
Lactylate
Source: See Stearic Acid: Used as a dough
conditioner in bakery products and as a whipping agent.
(Possibly
UNCLEAN depending upon the animal)
Canthaxanthin
Source:
Edible Mushrooms, crustaceans, trout, salmon and tropical birds.
Used as a color additive.
(UNCLEAN)
Source:
Scale insect: A crimson pigment
derived from a Mexican species of scale insect. Used as a coloring in red
applesauce, confections, baked goods, meats, red/pink grapefruit juices, and
spices.
(UNCLEAN)
Casein
Source:
Milk: Used as a stabilizer for
confectionery, texturizer for ice cream and sherbets, or as a replacement for
egg albumin.
(Because it is precipitated by acid or by animal or
vegetable enzymes it is Possibly UNCLEAN depending upon the animal).
Castoreum
Source:
Derived from beaver anal glands:
Used to enhance the flavor in berry flavored drinks, drink
mixes and sodas. Also strawberry and raspberry candy & sweets, ice creams
and natural flavors.
(UNCLEAN)
Cholic
Acid
Source:
Animal bile: Used as an emulsifier in dried egg whites.
(Possibly UNCLEAN depending upon the animal)
Choline
Bitartrate
Source:
Animal tissue: It is a dietary
supplement included in the B-complex vitamins.
(Possibly UNCLEAN
depending upon the animal)
Source:
Cats. Used in raspberry, butter, caramel, grape and rum flavorings for
beverages, ice cream, ices, candy, baked goods, gelatin desserts, and chewing
gum.
(UNCLEAN)
Confectionery
Glaze
See Resinous
Glaze and Shellac
Cysteine. L
form
Source:
An Amino Acid from human hair (sometimes from deceased women) or
horsehair. Used as a nutrient
in bakery products (Pizza dough, Pie doughs, etc).
(UNCLEAN)
Cystine
Source:
An Amino Acid from urine or horsehair.
Used as a nutritional supplement.
(UNCLEAN)
DATEM
Source: Animal
or vegetable: Used as a dough
conditioner. See Dough Conditioners.
(Possibly UNCLEAN depending upon
the animal)
Dough
Conditioners
Source:
calcium stearoyl~2-Lactylate, or animal fat. Used to improve the texture of
bread. Often it will contain Mono and Di-glycerides.
(Possibly UNCLEAN depending upon the source of the
animal fat)
Duodenum
Substances
Source:
Digestive tracts of cows or pigs. Used in some vitamins and
medicines.
(Possibly UNCLEAN depending upon the animal)
Emulsifiers
Source:
Fats (animal, vegetable or synthetic.) Used for binding oils and water, a
thickener, a preservative in baked goods, and to reduce ice crystals and air
bubbles in ice cream.
(Possibly UNCLEAN depending upon
the animal)
Enzymes
Source: Animal, vegetable, plant or synthetic
proteins. Used to catalyze a
broad spectrum of biochemical reactions in bakery products, cheese making,
flavorings and many other food processing purposes.
(Possibly
UNCLEAN depending upon the source)
Fats
Source:
Animal or vegetable. Used in
MANY food products.
(Possibly UNCLEAN depending upon
the source of the animal fat)
Fatty
Acids
Source:
Animal or vegetable fats. Used as emulsifiers, binders, lubricants and
defoamer components in the processing of beet sugar and yeast.
(Possibly
UNCLEAN depending upon the animal)
Gelatin
Source: Cows, pigs or fruit skin.
It is obtained by boiling skin, tendons, ligaments, or bones with
water. Used as a food thickener
and stabilizer and a base for fruit gelatins and
puddings.
(Possibly UNCLEAN depending upon the
animal)
Glyceride
See
Mono and di-glycerides
Glycerol
Monostearate
Source:
May be of animal origin. Used as
an emulsifier in oleomargarines, shortenings, and other food products
including noodles.
(Possibly
UNCLEAN depending upon the animal)
Glycine
Source:
An amino acid from gelatin, animal or vegetable oil.
Used as a dietary supplement and as a gastric antacid, also as a
flavor enhancer.
(Possibly UNCLEAN depending upon
the source of the gelatin and the animal oil)
Gum
Base
Source:
Trees, synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerin,
glycerol monostearate. Used in the manufacture of chewing
gum.
(Possibly UNCLEAN depending upon the animal)
Lactalbumin and
Albumin(Albumen)
Source: It is usually derived from egg whites
but may also be from blood.
Used as an emulsifier in foods.
(Possibly
UNCLEAN depending upon the source)
Lard
Source:
Pork fat and oils.
It is the internal fat from the abdomen of the hog.
Used in food products, packaging, and in chewing gum bases.
(UNCLEAN)
Lipids
Source:
Animal or vegetable fats. Used as shortening, flavoring, and
thickener.
(Possibly UNCLEAN depending upon the animal)
Lysine, L and DL Forms
Sources:
Casein, fibrin, blood. Usually synthesized. Used for food enrichment of
wheat-based foods, breads and cereals.
(Possibly UNCLEAN depending upon the source)
Magnesium
Stearate
Source:
Stearic acid from tallow, vegetable oils or synthetic. Used as an anti-caking
agent.
(Possibly UNCLEAN depending upon the source)
Mono and
Di-glycerides
Source:
Animal or vegetable. Used as a stabilizer, emulsifier, softener, and
preservative in foods.
(Possibly UNCLEAN depending upon the animal)
Myristic
Acid
Source: Animal or vegetable fats.
Used as a food flavoring.
(Possibly UNCLEAN
depending upon the animal)
Natural
Flavorings
Source: Anything in nature (animal, vegetable, plant,
etc.) This is possibly where
manufacturers hide ingredients that they don't want the consumer to know
about.
(Possibly UNCLEAN
depending upon the animal)
Oleic
Acid
Source:
Fats and oils (animal or vegetable). Used as a defoaming agent, as a synthetic
butter, cheese, and spice, and as a flavoring agent for beverages, ice
creams, ices, candy, and baked goods and condiments and as a binder and
lubricant in various foods.
(Possibly UNCLEAN depending upon the
animal)
Oxysterins
Source:
Glycerides, stearic acid. Used to prevent oil from clouding.
(Possibly
UNCLEAN depending upon the source)
Pepsin
Source:
Enzyme, usually extracted from hog stomachs, but can be synthetic. Use:
coagulant in cheese and some vitamins.
(Possibly UNCLEAN depending upon the source)
Polyglycerol
Esters of Fatty Acids
Source:
Fats and oils (animal or vegetable). Used as an emulsifier.
(Possibly
UNCLEAN depending upon the animal)
Polysorbate
60, 65, 80
Source:
See Stearic Acid (also called Tween). Used as emulsifiers, especially in
'non-dairy' products.
(Possibly UNCLEAN depending upon the animal)
Propionic
Acid
Source:
Synthetic or may be made from cheese. Used as a mold inhibitor, and
preservative.
(Possibly
UNCLEAN since the cheese used may contain pork enzymes)
Release
Agents
Source:
Oils, mineral oil, mono-glycerides or synthetic. Used to keep heated foods
from sticking to equipment, utensils, and packaging.
(Possibly UNCLEAN depending upon the
animal)
Rennet
(Rennin)
Source:
Animal or vegetable enzymes. Used as a coagulant and curdling agent especially
in cheese and other dairy products.
(Possibly UNCLEAN depending upon
the animal)
Resinous
Glaze
Source:
Insect secretions. Used as a coating for candies and pills.
(Possibly
UNCLEAN depending upon the source)
Serum
Albumin
Source:
Blood plasma protein derived from bovines. Used as a moisturizing
ingredient.
(UNCLEAN)
Shellac
Source:
Insect secretions. Used in glaze for confectionery products and in chocolate
panning.
(Possibly UNCLEAN
depending upon the source)
Shortenings
Source: Animal
fats or vegetable oils. Used to make baked goods (pastry, bread, etc.) light
and flaky.
(Possibly UNCLEAN depending upon the
animal)
Sodium
Caseinate
Source:
Milk and cheese. (See Casein)
Used as a texturizer in ice cream, frozen custard, ice milk, sherbet,
imitation sausage, soups, stews, 'non-dairy' creamers and instant
mashed potatoes.
(Possibly
UNCLEAN depending upon the source of the enzymes used in the cheese)
Sodium
Propionate
Source:
Synthetic origin or made from cheese. Used as a mold
preventative.
(Possibly UNCLEAN depending upon the source of the enzymes
used in the cheese)
Softeners
Source:
Animal or vegetable. Used in chewing gum.
(Possibly UNCLEAN depending
upon the animal)
Sorbitan
Monostearate
Source:
see Stearic acid. Used as an
emulsifier, defoamer, and flavor disperser.
(Possibly UNCLEAN depending upon
the animal)
Sperm
Oil
Source:
Whale. Used as a release agent and lubricant in baking
pans.
(UNCLEAN)
Stearic
Acid
Source:
Animal or vegetable oil. Used in butter and vanilla flavoring for beverages,
baked goods and candy, also a softener in chewing gum base.
(Possibly
UNCLEAN depending upon the animal)
Stearyl Lactate
Source:
Animal or vegetable oils. Used to emulsify shortening in non-yeast leavened
bakery products and pancake mixes. Also used to emulsify cakes, icings, and
fillings.
(Possibly UNCLEAN depending upon the animal)
Tween and Span
See Polysorbate
Uric Acid
(Urea)
Source: Human Urine.
Used in yeast food and wine production.
It is also used to 'brown' baked goods such as pretzels, and in
chewing gum.
(UNCLEAN)
Vitamin
D3
Source: Animal or synthetic.
Used in Milk and milk products.
(Possibly
UNCLEAN depending upon the animal)
Waxes
Source: Insects, animals, petroleum and plants. They are used to wax fruits and
vegetables; also as a coating for candy.
(Possibly UNCLEAN
depending upon the source)
Whey
Source: Milk (It is obtained in the
manufacture of cheese). Used as
a binder and flavoring agent.
(Possibly UNCLEAN since the
cheese used may contain pork enzymes)
References:
 |
The King James Version of the HOLY BIBLE |
|
A Consumer's Dictionary of Food Additives, Fifth Edition by Ruth Winter, M.S. |
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