2/16/2023 0 Comments Kosher gelatin![]() ![]() This is the basis for Botul B’shishim, nullification by the ratio of one sixtieth. The halachic rule regarding an accidental mixture of kosher and non-kosher substances is that if the non-kosher substance cannot influence the mixture it will be nullified and the mixture keeps its kosher status. Although the OK, and most other kosher agencies, require gelatin to have a reliable kosher certification, there is a minority that will consider it kosher and pareve even from non-kosher sources. Its kosher status has been debated by halachic authorities for the past couple of centuries. Almost half of the world production of gelatin is from porcine hide (pig), while the rest is mainly from bovine hide (cow) and bones from cattle. Gelatin production has been around prior to its first patent in the UK in 1754. Its various applications as a stabilizer and gelling and thickening agent make it a hot commodity in a range of industries, including the food industry. It is capable of forming strong gels and flexible films that are tasteless, transparent, soluble in hot water, and easily digested. Gelatin is as substance derived from collagen, which is a natural protein mostly present in skin, bone and connective tissues. If you have eaten gummy bears, yogurt, marshmallows, popped some pills, used film photography (remember that?), had a vaccination, have worked in forensic ballistics or you’re a synchronized swimmer then you have definitely come across gelatin (or its alternatives).
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