In today's fast paced world, we don't have time to stop and think regarding what we are eating and drinking. Most of the packaged foods in the market contain ingredients, which are against our religious faith and beliefs. This matter is sensitive especially in the Indian sub-continent since there is a diversity of castes and religions. A food product which may be suitable for one community may not be suitable for the other. The culprits are most of the national and multinational companies. The ingredients which are broadly classified as "Emulsifiers" may be derived from plant or animal sources. Food products such as bakery products, chocolates, cosmetics, etc. contain products such as Gelatin, Enzymes, Emulsifiers, Binders, Flavouring, Skimming, Colouring, Glazing, Thickening, Flour Treatment agents, etc.
Due to the big brand names in the market, consumers don't bother to check whether the products offered by companies conform to their religion ethics. There fore we request the people to be alert and check the food, cosmetic products which are available and make the right decision.
We have tried to gather information on this sensitive matter and have presented the same here for the benefit of the people, especially for them who value their religion more than their life. The following table gives details regarding the products which may contain emulsifiers extracted from animal sources:
Food Additives that maybe derived from Animal Products
(listed by numbers) |
| Code |
Additive |
Description |
| 153 |
Carbon Black |
. |
| 160a |
Alpha, Beta, Gamma Carotene |
May be held in gelatine matrix. |
| 161g |
Canthaxanthin |
. |
| 252 |
Potassium Nitrate |
. |
| 270 |
Lactic Acid |
Lactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk or sugar). It is used to impart a tart flavour, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese (used in coagulation) and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut. |
| 322 |
Lecithin |
An emulsifier (which allows water & oils to mix); is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is declared as 'egg yolk' and not as '322'. |
| 325 |
Sodium Lactate |
A derivative of lactic acid. |
| 326 |
Potassium Lactate |
A derivative of lactic acid. |
| 327 |
Calcium Lactate |
A derivative of lactic acid. |
| 328 |
Ammonium Lactate |
A derivative of lactic acid. |
| 329 |
Magnesium Lactate |
A derivative of lactic acid. |
| 422 |
Glycerol / Glycerin |
May be produced from animal fats, synthesised from propylene or from fermentation of sugars. |
| 430 |
Polyoxyethylene (8) Stearate |
. |
| 431 |
Polyoxyethylene (40) Stearate |
. |
| 432 |
Polyoxyethylene (20) Sorbitan Monolaurate or Polysorbate 20 |
. |
| 433 |
Polyoxyethylene (20) Sorbitan Mono-Oleate or Polysorbate 80 |
. |
| 434 |
Polyoxyethylene (20) Sorbitan Monopalmitate |
. |
| 435 |
Polyoxyethylene (20) Sorbitan Monostearate or Polysorbate 60 |
. |
| 436 |
Polyoxyethylene (20) Sorbitan Tristearate or Polysorbate 65 |
. |
| 442 |
Ammonium Phosphatides |
. |
| 470a |
Sodium, Potassium and Calcium Salts of Fatty Acids |
. |
| 470b |
Magnesium Stearate |
. |
| 471 |
Mono- and Di-Glycerides of Fatty Acids |
. |
| 472a |
Acetic & Fatty Esters of Glycerol |
. |
| 472b |
Lactic & Fatty Acid Esters of Glycerol |
. |
| 472c |
Citric & Fatty Acid Esters of Glycerol |
. |
| 472d |
Tartaric & Fatty Acid Esters of Glycerol |
. |
| 472e |
Di-Acetyl Tartaric & Fatty Acid Esters of Glycerol |
. |
| 472f |
Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids |
. |
| 473 |
Sucrose Esters of Fatty Acids |
. |
| 474 |
Sucroglycerides |
. |
| 475 |
Polyglycerol Esters of Fatty Acids |
. |
| 476 |
Polyglycerol Esters of Interesterified Ricinoleic Acid |
. |
| 477 |
Propylene Glycol Mono and Di-Esters |
. |
| 478 |
Lactylated Fatty Acid Esters of Glycerol and Propane-1,2 Diol |
. |
| 479b |
Thermally Oxidised Soya Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids |
. |
| 481 |
Sodium Oleyl or Stearoyl Lactylate |
. |
| 482 |
Calcium Oleyl or Stearoyl Lactylate |
. |
| 483 |
Stearyl Tartrate |
. |
| 491 |
Sorbitan Monostearate |
. |
| 492 |
Sorbitan Tristearate |
. |
| 493 |
Sorbitan Monolaurate |
. |
| 494 |
Sorbitan Mono-Oleate |
. |
| 495 |
Sorbitan Monopalmitate |
. |
| 570 |
Stearic Acid |
. |
| 572 |
Magnesium Stearate |
. |
| 585 |
Ferrous Lactate |
. |
| 627 |
Disodium 5'-Guanylate |
A flavour enhancer, isolated from sardines or yeast extract. |
| 630 |
Inosinic Acid |
. |
| 631 |
Disodium Inosinate |
A flavour enhancer, often prepared from meat extract and dried sardines. It can also be a synthetic product made via a microbial synthesis process that begins with a vegetable source. |
| 635 |
Sodium 5'-Ribonucleotides |
Flavour enhancer. |
| 640 |
Glycine and its Sodium Salt |
. |
| 910 |
L-Cysteine |
A flour treatment agent that can be extracted from duck and chicken feathers. |
| 920 |
L-Cysteine Monohydrochloride |
L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers. |
| 921 |
L-Cysteine Hydrochloride Monohydrate |
L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers. |
| 966 |
Lactitol |
. |
| 1518 |
Glycerol Mono, Di and Tri Acetate or Tracetin |
. |
