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Alcohol:
Alcohol is a colorless liquid, produced
by the fermentation of sugar or starch, that is the Intoxicating agent in fermented drinks
and is used as a solvent. Also called ethanol and Ethyl
alcohol.
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Animal shortening:
Shortening is type of fat such as lard
that is solid at room temperature, and is used for making pastry.
Animal Fat:
Meat from the back and sides of hog that
has been salted, dried, and often smoked.
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Bacon
A liquid
made by cooking vegetables, meat, seafood, or poultry in water for a long
time, used for soups and
sauces.
Broth (from animal)
A
liquid made by cooking vegetables, meat, seafood, or poultry in water for a
long time, used as a base for soups
and sauces.
Enzymes
Microbial Enzymes are okay. A protein
substance produced in living cells, that influences a chemical reaction
within a plant or animal without being
changed itself; an organic catalyst. Enzymes help break down food so that it
can be digested. Pepsin is an enzyme.
Ethanol
Ethanol alcohol is a colorless liquid,
produced by the fermentation of sugar or starch that is the intoxicating
agent is fermented drinks and is used as a solvent. it
is also called ethyl alcohol.
Ethyl alcohol
Ethyl alcohol is a colorless liquid,
produced by the fermentation of sugar or starch that is the intoxicating agent is fermented drinks and is used as a
solvent. It is also called ethanol
Gelatin
Gelatin is an odorless, tasteless protein
substance like glue or jelly. It is obtained by boiling the bones, hoofs,
and other waste parts of animals. It dissolves easily in hot water and is
used in making jellied salads
and desserts, camera films and glue.
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Gin
A strong colorless alcoholic drink
distilled from grain and flavored with juniper berries
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Ham
Meat cut from the thigh of the hind leg
of hog after curing by salting or smoking.
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L-cyteine (if from human hair)
This is extracted from human hair should
be avoided.
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Lard
The fat of pigs or hogs melted down and
made clear. Lard is made especially of the internal fat of the abdomen and
is used in cooking.
Lipase
Only animal lipase should be avoided an
enzyme produced by the liver, pancreas, or stomach, or by plant seeds,
that breaks down fats.
Pepsin
An enzyme in the gastric juice of the
stomach, that helps to digest meat, eggs, cheese and other proteins.
Rennet
All forms should be avoided except for
plant/microbial/synthetic. Substance containing rennin, Obtained from the
stomach of a calf or other ruminant, used for curdling milk in making cheese
and junket.
Rum
Alcoholic liquor made from sugar cane or
molasses. It can be clear but is usually colored brownish-red by
storage in oak casks or by the addition of caramel.
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Stock (from animal)
A liquid made by simmering meat, fish,
bones, or vegetables with herbs in water, used in soups, stews, and sauces.
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Wine
I.
Alcoholic fermented from grapes. An alcoholic drink made of fermenting
the juice of grapes.
II.
Alcoholic fermented from other fruit: an alcoholic drink made by
fermenting the juice of fruit other than grapes, or the juice of other plants
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Tallow
A hard fatty substance extracted from the
fat of hip and cattle.
Vanilla Extractor/Flavor
A flavoring extract made from vanilla
bean and used in candy, ice cream, and perfumes. The flavor extracted from
vanilla beams is most commonly dissolved in alcohol. Documentation from distributor of vanilla
extract showed that the ingredient contained 50% alcohol.
Whey
This should be avoided unless the rennet
used in its production is plant/microbial/synthetic. The watery part of milk that separates from
the curd when milk sours and becomes coagulated, or when cheese is made.
Rennet is used to curd the milk. Whey should be avoided because the rennet used to curd the milk could be
from a Haram or non-Zabiah animals
Look out
for these ingredients when you shop. Always remember to read the ingredients
before you buy any food product.
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