Question about Kosher gelatin...?

Question

I live a mostly vegetarian lifestyle (by mostly I mean that I DO eat dairy, eggs, honey, fish--but NO beef, pork, chicken or other meats). I noticed that Yoplait yogurt contains "Kosher" gelatin. I have heard that Kosher gelatin comes from fish rather than from cows or pigs like regular gelatin. Is this true?

Answer 1

It may or may not be vegan according to the site below. To be on the safe side, you can call Yoplait and ask which kind of gelatine they use. If they don't give you a straight answer, just try another brand. There's TONS of yogurt w/o gelatine, my favourite is kefir, a yogurt drink that's so tasty and has all the good bacteria in it.

Answer 2

The term Kosher is a lil complex.

Basically what it means is that it has the approval of a rabbai in keeping with the Jewish faith. Now the cool thing about that IS...it's not filled with junk! Kosher kitchens have to pass strict regulations as far as cleanliness. How things are prepared. Just about anything is under scrutiny.

As far as WHERE the gelatin comes from, it will not have anything to do with pork.....so it could be from fish or cows.

Answer 3

Kosher gelatin can be made from fish bones, beef, Japanese insinglass, agar agar, carrageenan, and Irish moss. According to the September/October 1989 issue of Viewpoint, a magazine from the National Council of Young Israel, "a tiny minority of rabbis permit pork gelatin as a kosher product!" Contrary to assumptions, it is also considered kosher to use animal-derived gelatin with dairy products. Unless it is specified as being derived from a non-animal source, such as agar agar and carrageenan, it is very possible that kosher gelatin is animal-derived.

So, basically you'll have to call Yoplait and ask them.

Answer 4

Kosher gelatin comes from animals. So it's best to have yogurt without gelatin. Stonyfield Farms and La Yogurt naturally have no gelatin, and Frusion smoothies have none either. You can get these at most supermarkets nationwide. Remember- things from fish are still not vegetarian!

Answer 5

Gelatin is made from the horses hoof and is therefore, not considered kosher.

RE: the answer that someone gave:

"Contrary to assumptions, it is also considered kosher to use animal-derived gelatin with dairy products."

Not true. It is not kosher to ever mix any animal product with dairy. The two are always kept separate.

Some ingredients that are used to thicken:

Carrageenan is a thickening agent. It's the vegetarian
equivalent of casein, the same protein that is isolated
from milk and used to thicken foods.

Commercial use of starch in foods grew with the packaged food industry. At the end of the 1930s, fluidities, or acid hydrolyzed starch, were used to allow more starch and higher gel strengths in jelly gum candies. The quality attainable with food starch thickeners improved dramatically in the 1940s with the introduction of cross-linked starches and waxy maize. Cross-linking is the addition of chemical bonds between starch polymers, which allow the starch granule to swell but not disintegrate during processing. Cross-linking began with the observation that oxidizing tapioca high in protein changed the pasting properties of the starch. Upon cooking in water, these starches produced high viscosity, short, salve-like gels. Such starches, first made by accident, provided a greater shelf life in fruit pies than was possible with the wheat flour or corn starch then in use. The latter thickeners produced fillings, which became opaque, set to a gel and separated several hours after baking. National's cross-linked PURITYTM FL starch was offered in 1944 and produced pies which kept their clarity and texture overnight.


Emulsion stabilizing dextrins came into use in the mid-1960s for encapsulation and corresponding modified food starch came into use in the mid-1970s for use in beverage emulsions. In the early 50s, we saw that granular starch can be reacted with substituted hydrophobic alkenyl succinic anhydrides to produce starch monoesters of substituted succinates. These modified starches offered a new functionality such as interfacial properties for use in stabilizing water in oil emulsions. Dextrins like National's NADEXTM specialty dextrin, came into use in the 60s for encapsulation of flavors. Dextrins had been recommended for use in encapsulation but did not catch on until the 1970s when Gum Arabic supplies were limited.

Locust bean gum (European Union additive number E410) is a galactomannan vegetable gum extracted from the seeds of the Carob tree. It forms a food reserve for the seeds and helps to retain water under arid conditions. It is used as a thickener and gelling agent in food technology. It is also called Carob Gum or Carubin.

Answer 6

Yes Kosher means no MEAT(Beef Poek, Sheep, Goat etc.) so it is made from Fish.
Kosher rules do not mix Meat with Dairy.

Answer 7

I wouldnt trust it to be suitable for veggies. Making homemade yogurt is SUPER easy. I buy raw, fresh milk, and make my own butter, yogurt and cheese. Google for recipes. Also, try to get raw dairy if you can. It doesnt have all the toxic stuff that commercial milk has, like steroids, growth hormones etc. Making yogurt at home requires no added ingredients, and you can flavor it any way you like, fresh fruit, etc.

Answer 8

i am not sure bit kosher food is usually better to eat

Answer 9

Hope this helps:

http://www.ivu.org/faq/gelatine.html