The following is a current partial listing of common “Red Flag Ingredients” which one may come across in the flavor industry as well as other industries.
General Flavor Categories:
The following general categories almost always require Kosher certification:
- Absolutes (e.g. Cassie Absolute, Jasmine Absolute etc.)
- Aldehydes
- Aromas
- Butter Esters
- Decalactones
- Distillates
- Emulsifiers
- Enzymes
- Extracts
- Flavors
- Hydrolized Plant Proteins (HPP)
- Hydrolized Vegetables Proteins (HVP)
- Lipases
- Oleoresins (e.g. Oleoresin Turmeric, Oleoresin Paprika, etc.)
- Polysorbates
- Seasonings
- Spice Blends
- Tweens
- Vegetable Oils (e.g. Peanut Oil, Soybean Oil, etc.)
- WONF’s (With Other Natural Flavors)
- Yeast Extracts and Pastes
Specific Ingredients:
The following ingredients are produced both in Kosher and non-Kosher forms. (Some examples of compounds containing these ingredients are in parenthesis)
- Capric Acid
- Caproic Acid (Ethyl Caproate etc.)
- Caprylic Acid (Ethyl Caprylate etc.)
- Decanoic Acid (= Caprylic Acid)
- Ethyl Alcohol
- Fusel Oil
- Glycerine (and other Glyceryls)
- Hexanoic Acid (= Capric Acid)
- L-Glutamic Acid
- Lauric Acid (Lauric Aldehyde etc.)
- Myristic Acid (Ethyl Myristate etc.)
- Nonanoic Acid (Nonyl Alcohol etc.)
- Octanoic Acid ( = Caproic Acid)
- Oenanthic Ether and Ethyl Oenanthate
- Oleic Acid
- Palmitic Acid (Ethyl Palmitate etc.)
- Pelargonic Acid (Ethyl Pelargonate etc.)
- Rum Ether
- Soy Sauce
- Stearic Acid (Butyl Stearate etc.)
- Tri-Acetin
- Vinegar
- Whey Powder
In–Plant Supervision:
The following “delicate” ingredients are available in both Kosher and Non-Kosher grades.
Products using these ingredients in Kosher formulas generally require in-plant supervision.
- Cheese
- Gelatin
- Grape Juice Conc.
- Meat
- Wine
Non-Kosher:
The following Ingredients are non-Kosher:
- Castoreum
- Civet
- Oil of Cognac