{"id":1404,"date":"2013-11-26T18:22:29","date_gmt":"2013-11-26T18:22:29","guid":{"rendered":"https:\/\/www.star-k.org\/articles\/?p=1404"},"modified":"2016-05-12T15:01:14","modified_gmt":"2016-05-12T15:01:14","slug":"getting-into-continued-on-page-4-the-thick-of-things-gelatin","status":"publish","type":"post","link":"https:\/\/www.star-k.org\/articles\/kashrus-kurrents\/1404\/getting-into-continued-on-page-4-the-thick-of-things-gelatin\/","title":{"rendered":"Getting Into the Thick of Things: GELATIN"},"content":{"rendered":"

Published Spring 2013<\/em><\/p>\n

Have you ever had a slice of p\u2019tcha galarita \u2013 that\u00a0spicy, globby stuff Bubby used to cook up? How did she\u00a0manage to make it so thick?<\/p>\n

Better yet, open a can of gefilte fish. Look at the stiff\u00a0jell that comes as its broth. Why is it that when you\u00a0cook your own gefilte fish, you do not get that solid jelly\u00a0from your broth?\u00a0Did you ever wonder why theirs is so thick and yours\u00a0is not?<\/p>\n

COLLAGEN may be the answer to this thickening\u00a0question.<\/p>\n

Collagen is a fibrous, insoluble protein that makes\u00a0up a major portion of bone, skin and connective tissue.\u00a0By cooking animal bones or adding fish bones to the\u00a0broth of your gefilte fish, you will extract some of the\u00a0collagen from the bones. This gives you the wobbly\u00a0jelly in p\u2019tcha or in the gefilte fish that comes in a can.<\/p>\n

The most common form in which collagen is\u00a0marketed is partially hydrolyzed state known commonly\u00a0as gelatin. The word gelatin comes from the Latin\u00a0word gelatus, meaning stiff or frozen. Gelatin stiffness is measured in units called Bloom. This refers to a\u00a0 measuring device developed by a man named Oscar T.\u00a0Bloom. High bloom refers to a higher molecular weight\u00a0of the gelatin, which provides a stiffer consistency.\u00a0Different applications will require different bloom\u00a0levels.<\/p>\n

With the commercialization of food processing,\u00a0this versatile ingredient has shown its usefulness in a\u00a0variety of foods. We may well be aware of its use in\u00a0producing jelly-like confections from Jell-O to Gummy Bears.\u00a0However, the usefulness of gelatin goes beyond that. Gelatin is\u00a0fat-free, yet it leaves a smooth feeling in your mouth, similar to\u00a0that of fat. This effect is very useful as an additive to foods that\u00a0are marketed as low fat. Gelatin also acts as an emulsifier, helping\u00a0to distribute fat and add stability to confections. This is beneficial\u00a0in toffees or spreadable frosting’s, creams, yogurts and ice creams. Adding gelatin can make a candy last longer, since gelatin does\u00a0not break down as quickly as sugar. This makes the addition of\u00a0gelatin ideal for throat lozenges. Similarly, hard sugar glazes will\u00a0stay white and not run when gelatin is added. Gelatin can hold\u00a0shape when aerated to create light and fluffy marshmallows. In\u00a0vitamins and medicines, gelatin can be\u00a0used as a coating to mask a bitter taste\u00a0or as a capsule to contain the powders.\u00a0Some use plain gelatin as a protein\u00a0supplement to their diet. All in all,\u00a0for the manufacture of many processed\u00a0foods and confections. The only question\u00a0to the kosher consumer is, \u201cCan one use\u00a0foods containing gelatin?\u201d<\/p>\n

The answer, in short, is that it depends\u00a0upon the source of the gelatin. As\u00a0previously mentioned, gelatin is made by\u00a0extracting collagen from the bones and\u00a0skins of animals, and skins or scales of fish. Most commonly,\u00a0the gelatin made from animal products is not manufactured from\u00a0kosher or kosher-slaughtered animals. There are several questions\u00a0that must be addressed in order to understand the halachic status\u00a0of gelatin. To begin with, the Torah prohibits eating the meat of\u00a0those animals or fish designated as tamei (unclean\/non-kosher).\u00a0Examples are pigs, horses, catfish, and shark. Meat of an animal\u00a0that is tahor (clean\/kosher) and not properly slaughtered is\u00a0prohibited by the Torah as nevela. Do these prohibitions also apply\u00a0to the bones and skin of the animal? If the prohibitions of\u00a0nevela and tamei were to apply to the skins and bones,can this status be altered through the process used\u00a0in manufacturing gelatin? Lastly, if the animal\u00a0source for the gelatin is kosher, does it retain\u00a0the properties inherent to its source? Is\u00a0such gelatin considered a meat product, rendering it forbidden to be cooked or\u00a0is fish, can it be used together with meat?\u00a0The Shulchan Aruch (Yoreh Deah 116:2)\u00a0states that one may not eat fish together\u00a0with meat, as it is considered unhealthy.\u00a0This is based on the Gemora, which\u00a0teaches that meat which is cooked with fish\u00a0causes disease. Does gelatin extracted from\u00a0fish carry this restriction? In reference to the question as to whetheror not the processing alters the status of the meat,\u00a0we may cite a similar question discussed in Yoreh\u00a0Deah (87:10). It used to be the common practice to make\u00a0cheese curd by adding the skin of a calf\u2019s stomach to milk, or\u00a0by letting the milk sit in a calf\u2019s stomach. The Rema states that\u00a0where the stomach has been salted and dried to the extent that is\u00a0like a piece of wood, and milk is subsequently added, one would\u00a0be permitted to use the resulting cheese. The Shach notes that\u00a0although one may use such milk products, it is not proper to do\u00a0this intentionally. The Pri Megadim notes that the Rema\u2019s leniency\u00a0applies specifically to the stomach of an animal which contains\u00a0less meat flavor, and not to regular meat. The Pri Megadim adds\u00a0that the Rema allowed this only where the stomach was removed\u00a0from the milk after a short time, and was not heated together with\u00a0the milk. If the stomach stays for a period of over 24 hours, or if\u00a0it is heated with the milk, it would absorb the meat flavor which\u00a0would render it forbidden for use.<\/p>\n

These statements were made in reference to dried kosher meat\u00a0parts, which were kosher and did not carry a prohibition. The fact that they were dried prevents them from attaining a prohibited\u00a0status when mixed with milk. This may not be the case when\u00a0the source is not kosher. There is a rule that states, \u201cThat which\u00a0comes out of an unclean (non-kosher)\u00a0source remains unclean (non-kosher).\u201d\u00a0If so, we should say that the by-products of a non-kosher animal retain their non-kosher\u00a0status.<\/p>\n

As to the question regarding whether\u00a0hides are considered to be meat, Horav\u00a0Moshe Feinstein zt\u201dl addressed this issue\u00a0in Igros Moshe (Yoreh Deah Vol 1 #37). He\u00a0writes that animal hides are not considered\u00a0to be meat (prohibiting its mixture with\u00a0milk) by Torah law; they are, however,\u00a0prohibited with milk by rabbinic law. If\u00a0they are dried and processed, the resulting\u00a0gelatin is not included in this rabbinic prohibition. Therefore, gelatin\u00a0produced from kosher slaughtered animal hides may be intentionally\u00a0used with milk, provided that the hides are cleaned in order to remove\u00a0any meat residue. Some opinions disagree with Horav Feinstein\u2019s\u00a0conclusion, most notably Horav Aharon Kotler zt\u201dl, who concludes\u00a0that gelatin produced from kosher hides is considered to be a meat\u00a0product. However, there is room for leniency when dealing with\u00a0gelatin that is derived from kosher hides, as the gelatin has little or no\u00a0taste. Therefore, it can be nullified in pareve ingredients which\u00a0would result in a pareve product. (This does not\u00a0contradict the rule ein m\u2019vatlin issur lechatchila, as\u00a0it is heter.) However, gelatin from non-kosher\u00a0hides retains its forbidden status.It must be noted that we have not\u00a0addressed the question of blood in or\u00a0on the hides. We know that blood\u00a0is prohibited for consumption by\u00a0Torah law. This is why we salt our\u00a0meats prior to cooking. There is\u00a0and whether or not we assume\u00a0there is blood absorbed in them\u00a0which must be removed. To satisfy\u00a0all opinions, one would be required\u00a0to salt the hides prior to processing. The question of whether or not the\u00a0bones of a non-kosher animal carry the\u00a0same prohibition as the meat is discussed in\u00a0Yoreh Deah (99). The Shulchan Aruch maintains\u00a0that the bones of a prohibited animal are kosher and\u00a0would, in fact, count as part of the permitted food, in constituting\u00a0a majority of sixty kosher parts. The Rema maintains that although\u00a0the bones themselves are not prohibited, they do not count as part\u00a0of the kosher percentage when mixed with other kosher food. The\u00a0Shach quotes the strict view that the moisture in the bones of nonkosher\u00a0animals is not kosher; only dry bones are viewed as kosher.\u00a0Some rabbinic authorities interpret the collagen as being part of\u00a0the natural liquid of the bone, which was prohibited by the Shach. It should be noted that even the Shulchan Aruch was only\u00a0talking about the actual bone itself, not the marrow of the bone,\u00a0which is treated as meat and is prohibited. Furthermore, if the\u00a0bone was already cooked with non-kosher meat or bone-marrow, it is rendered unkosher.<\/p>\n

As you may have deduced from the above information, in\u00a0order to produce gelatin from a non-kosher animal bone, it may\u00a0only be done with cleaned and dried bone, without any marrow or\u00a0soft tissue. Rabbinic authorities note that one cannot assume that\u00a0the manufacturer\u2019s process alone will be pure enough to produce\u00a0gelatin in a kosher manner. We should also take into account the\u00a0opinions that the collagen in the bone is prohibited as part of the\u00a0animal\u2019s liquids. All things considered, one should refrain from consuming gelatin from a non-kosher animal. Indeed, this is the\u00a0practice of most reputable kosher certifying organizations. Where\u00a0the source of the gelatin is a kosher animal, there are still\u00a0logistical problems to overcome. Aside from the\u00a0prohibitions of tamei and nevela, as previously\u00a0noted, we must also be concerned with\u00a0the prohibition of treifa. This refers\u00a0to the Torah\u2019s prohibition against the\u00a0consumption of animals that possess\u00a0certain injuries or disorders. Since most of the inspections conducted\u00a0to determine if the animal is treifa\u00a0are done after the slaughter and\u00a0skinning of the animal, the hides\u00a0must be tracked to be sure that treifa\u00a0hides are not mixed with kosher\u00a0hides. For this reason, meticulous supervision is needed to oversee\u00a0production. As with any kosher\u00a0food, it must be produced on kosher\u00a0equipment. If the processing is to be done\u00a0in a non-kosher plant (as is usually the case),\u00a0the equipment must be cleaned and kosherized\u00a0before kosher production.Similarly, fish gelatin must be produced from a kosher species\u00a0of fish if it is to be considered kosher. The use of fish gelatin with\u00a0meat foods poses an interesting question. As previously noted,\u00a0the Shulchan Aruch (Yoreh Deah 116) prohibits the cooking of\u00a0meat and fish together due to health concerns. We tend to be\u00a0more stringent when dealing with possible health issues than with\u00a0concerns of Issur (prohibited substances). Therefore, there is a\u00a0question among the commentaries as to whether or not the rule of\u00a0one in sixty nullification applies to unhealthy substances just as\u00a0it does with prohibited substances. The custom is that unhealthy\u00a0substances become nullified at a ratio of 1 to 60 (see Nekudas\u00a0Hakesef, Yoreh Deah 116 & Pische Teshuvah). There are many reasons for leniency in the use of fish gelatin\u00a0together with meat. Many rabbinic authorities are of the opinion\u00a0that the nature of some foods has changed, thus rendering\u00a0the mixture of meat and fish no longer unhealthy (see Magen\u00a0Avrohom Orach Chaim 173:1, Teshuvos Chasam Sofer vol:1 #101).\u00a0Furthermore, there is a rationalization that not all fish would be\u00a0considered a dangerous mixture with meat. It may be that only\u00a0the type mentioned in the Gemora (Binita) is unhealthy (see Pische\u00a0Tshuvah, Yoreh Deah 116:3). It may also be maintained that the\u00a0unhealthy aspects of fish cooked with meat are found in the flesh\u00a0gelatin is made). Since gelatin may not have fish flavor, it may not\u00a0harbor the harmful effects that fish may carry (see Pische Tshuva,\u00a0Tshuvos Sride Eish vol:2 #67 re: cooking beef in fish oil). With\u00a0this same reasoning, we can say that gelatin can be batel (nullified)\u00a0with a majority of other food ingredients and can be eaten with\u00a0meat (according to R\u2019 Aharon Kotler, zt\u201dl regarding animal gelatin\u00a0and milk). For these reasons, it may be acceptable to use products\u00a0containing fish gelatin with meat, or use the same reasoning to\u00a0allow products containing animal gelatin with fish.<\/p>\n

In summary, gelatin produced from tahor species that are properly\u00a0processed (slaughtered, internally checked, and salted in the case of\u00a0animal source) and produced on kosher equipment is acceptable.In today\u2019s market, there are reliably kosher gelatins\u00a0available from both animal and fish sources.\u00a0There are other gelatin substitutes that are not\u00a0animal or fish based, which have properties\u00a0similar to gelatin and can serve in its\u00a0stead. Common among them are Agar\u00a0Agar and Carrageenan, made from\u00a0sea vegetation. Agar Agar or Katen\u00a0is derived from a red algae known\u00a0as gelidium comeum. Agar Agar has\u00a0strong setting properties similar to\u00a0gelatin. In fact, unlike gelatin which\u00a0needs refrigeration to set, Agar Agar\u00a0will gel at room temperature. Gels\u00a0made from Agar Agar are affected by\u00a0acidity more than gelatin. Thus, one\u00a0may find that fruity deserts made with\u00a0Agar Agar are more likely to turn watery.\u00a0Carrageenan, also known as Irish Moss, is a\u00a0reddish purple seaweed. Its gel is not as stiff\u00a0as gelatin or Agar Agar, but it is quite useful as an\u00a0emulsifier as well as a gelling or thickening additive. There\u00a0are other vegetable derivatives that can serve to replace gelatin\u00a0as stabilizers, emulsifiers, or thickeners. Pectin, used in jams and\u00a0jellies, is a complex carbohydrate extracted from apple pulp and\u00a0citrus rinds. There are many other vegetable gums that can be\u00a0used, as well. Amongst them are the gums of Guar, Carob, Gum\u00a0Arabic, Tragacanth, and Karaya. Guar is a legume commonly\u00a0found in Pakistan and India. Gum Arabic is derived from the\u00a0sap of acacia trees found in the Sudan and West Africa. Locust\u00a0bean gum extracted from carob beans (Buxser) is common in the\u00a0Middle-East and the Mediterranean. Tragacanth gum is gathered\u00a0from the sap of the astragalus shrub common to Asia. Karaya or\u00a0sterculia gum is from the sterculia tree found in India. Xantham\u00a0Gum, often seen as an ingredient in kosher salad dressings and\u00a0the like, is not of plant origin. It is produced by the microbial\u00a0fermentation of a carbohydrate with the xanthomonas campestris\u00a0organism. Gelatin substitutes are also making headway in the\u00a0field of vitamin and medicinal capsules.So, when you want to get into the thick of it, or if you want you\u00a0dessert to gel, there are alternatives that do not compromise good\u00a0kashrus standards.<\/p>\n

Gelatin Substitutes : Agar Agar, Carrageenan
\nGums & Thickeners : Gum Arabic, Carob, Guar, Karaya, Pectin,
\nTragacanth, Xanthan<\/p>\n","protected":false},"excerpt":{"rendered":"

Published Spring 2013<\/p>\n

Have you ever had a slice of p\u2019tcha galarita \u2013 that\u00a0spicy, globby stuff Bubby used to cook up? How did she\u00a0manage to make it so thick?<\/p>\n

Better yet, open a can of gefilte fish. Look at the stiff\u00a0jell that comes as its broth. Why is it that when you\u00a0cook your own gefilte fish, you do not get that solid jelly\u00a0from your broth?\u00a0Did you ever wonder why theirs is so thick and yours\u00a0is not?<\/p>\n

COLLAGEN may be the answer to this thickening\u00a0question.<\/p>\n

Collagen is a fibrous, insoluble protein that makes\u00a0up a major portion of bone, skin and connective tissue.\u00a0By cooking animal bones or adding fish bones to the\u00a0broth of your gefilte fish, you will extract some of the\u00a0collagen from the bones. This gives you the wobbly\u00a0jelly in p\u2019tcha or in the gefilte fish that comes in a can.<\/p>\n

The most common form in which collagen is\u00a0marketed is partially hydrolyzed state known commonly\u00a0as gelatin. […]<\/p>\n","protected":false},"author":21,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39,27,41],"tags":[],"class_list":["post-1404","post","type-post","status-publish","format-standard","hentry","category-kashurs-kurrents-2013","category-kashrus-kurrents","category-spring-kashrus-kurrents-2013"],"yoast_head":"\nGetting Into the Thick of Things: GELATIN | STAR-K Kosher Certification<\/title>\n<meta name=\"description\" content=\"Published Spring 2013 Have you ever had a slice of p\u2019tcha galarita \u2013 that\u00a0spicy, globby stuff Bubby used to cook up? 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