Red Flag Ingredients

May 5, 2004

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