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Date: | Mon, 2 Sep 1996 14:11:28 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
At 05:52 PM 9/2/96 GMT, Michael Jones <[log in to unmask]> wrote:
>Mono- and diglycerides are lipids which are better known as fats and the
>discussion on this List in previous posts infers that they are often
>derived from petroleum based products and should be gluten free.
I found this page today: INGREDIENTS AND THEIR USES. It explains over 50
most used chemicals in food manufacturing.
http://www.kashrus.org/kosher/chem.html
It happens to list mono- and diglycerides on it:
Glyceride
Source: see mono and diglycerides. Glycine source: gelatin, animal or
vegetable oil, sometimes used in cereals. Also as a flavor enhancer.
Requires kosher supervision.
Mono and Diglycerides
Source: animal and vegetable. Use: stabilizer, emulsifier, softener,
preservative. Most are animal products. Mono and diglycerides do not
necessarily have to be listed in the ingredients. Requires kosher supervision.
===========
It also has one of our favorite nebulous ones:
Caramel
Source: sugar or glucose. Use: coloring foods, beverages, and confectionery
items. Kosher, Pareve without supervision.
I wrote to the fellow that is maintaining the page, included an excerpt from
the standard of identity, and pointed out that it could also be from wheat,
barley or *lactose*. It would then fall into the dairy category and under
kosher law would have restrictions as to when and with what it could be
eaten. I haven't heard back yet.
Don Wiss.
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