Eafus

	Add or Edit a Food Ingredient/Additive
	Danny's Story

	Additives Safety
	Biotechnology
	Product Labeling
	Kosher Certification

INTRODUCTION

This book does not recommend what foods should or should not be eaten. Rather, as a sourcebook, it explains food ingredients, additives and nutrients in terms of what they do, their current safety assessment, how they are used, how they are processed and, unlike currently available consumer reference texts, groups additives by their origin, i.e., milk, animal, vegetable, fish, or chemical. Except as otherwise specifically indicated, food ingredients, additives and nutrients are collectively referenced in this book as "additives".

Currently there are two sets of food labeling requirements that address the nature and origin of food ingredients. One is the previously mentioned FDA food labeling regulations. The other is the standards for kosher food labeling and supervision. This book explains how these two food labeling regulatory systems, when used together, can be enormously useful in helping consumers better understand what they are buying and eating. Finally, this book examines key issues in identifying the nature and origin of food products that arise as a result of modern food processing.

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WHAT ARE "INGREDIENTS ", "ADDITIVES ", AND "NUTRIENTS "?

Ingredients

"Ingredient" is a generic term referring to any substance added to foods. Ingredients such as bleached and unbleached flour, baking powder, and baking soda are not regarded by the FDA as additives but are defined as such in this text because they frequently are added to foods to achieve a desired effect.

Additives

"Additive" is a term with legal implications. It is statutorily defined in the Federal Food, Drug, and Cosmetic Act, 21 U.S.C. § 321 (the "Act") , as "any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food". This definition explicitly encompasses substances used in the processing, transportation, storage and handling of foods. The FDA classifies additives according to more than 30 categories which are defined in Title 21 of the Code of Federal Regulations, Parts 170-179. The FDA is responsible for implementing the requirements of the Act and regulating the use of additives.

Nutrients

"Nutrients" are constituents of food. They are substances that are broken down in the body and used as sources of energy and for growth, maintenance and repair. Nutrients include carbohydrates, fats, minerals, proteins, vitamins and water. Some nutrients are referred to as "essential nutrients", meaning those nutrients that the body itself cannot produce in enough quantity to meet a person's nutritional needs.

Nutrients are not included in this book's food ingredient definitions but rather are treated in a separate section. The reason for including a nutrient section in a book primarily concerned with food additives is to provide information about the significance of nutrients generally as well as to provide specific information about the derivation of individual nutrients.

In their jointly authored book Recommended Dietary Allowances, the National Research Council and The Food Nutrition Board set forth recommended daily dietary allowances, known as "RDA's". RDA's are intended to establish "standards to serve as a goal for good nutrition." RDA's are defined as "the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Nutrition Board to be adequate to meet the known nutrients needs of practically all healthy persons".

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PRODUCT LABELING; DIETARY TOOLS FOR THE CONSUMER:

FOOD PRODUCT LABELING

Two nutrition tools are currently available to the consumer to help in the making of informed food choices. One is the widely read FDA labeling standards, which are legally mandated for the labeling of most packaged foods. The other is the religious-based Kosher food labeling symbols which, although they appear on millions of food labels, are less well recognized by consumers as a tool for identifying the sources of processed and packaged foods. Kosher food labeling derives from "Kashrut supervision", i.e., Rabbinic oversight of the origin and purity of foods and food processing (how it is prepared).

There are three federal regulatory agencies primarily involved in the legal regulation of food and food processing: the Food and Drug Administration (the "FDA"), the Department of Agriculture (the "USDA"), and the Environmental Protection Agency (the "EPA"). Among its other statutory responsibilities, the FDA issues regulations standardizing food labeling requirements, and also publishes guidelines for daily nutrient intake. The USDA has responsibility for inspection and sanitation with respect to the slaughter of animals for food, and for the handling and processing of meat and poultry. The USDA also grades meat, fruits and vegetables. The EPA is responsible for regulating pesticide use on raw foods and also for regulating the use of fluorocarbons in aerosol cans used for foods.

Kashrut supervision stands upon an entirely different footing, with its origins deriving primarily from Jewish dietary laws. In accordance with those laws, Kashrut supervision designates food as dairy, meat, or "parve" (neutral), that is, neither dairy nor meat (i.e., plant, fish, egg, or chemical). Kashrut certification also encompasses a careful review of the preparation and processing of foods and their ingredients. Many manufacturers of food products enter into contractual arrangements with one or more Kosher supervising agencies to permit those manufacturers to represent, through the use of Kashrut symbols on labeling, that their products adhere to the origin, processing and preparation requirements of the Jewish dietary laws.

One reason a Kosher certification on a food label is a valuable tool is that it reflects whether a product is dairy, meat, or parve (neutral, chemical, fish or egg). For example, the friend of mine whom we met at the beginning of the book today has the knowledge to look for a Kosher symbol on any package to determine if there are any dairy derivatives in the product. When she sees a KD symbol, she knows it contains a dairy product. She also has learned that the federal government has approved the use of a dairy protein in a food to be identified as non-dairy provided that the additive is listed in parentheses on the back of the package as dairy. Kosher food labeling requirements make it somewhat easier to determine the origin of a product because Kashrut supervising agencies require their symbols to be listed on the front label of a package.

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FOOD LABELS

CATEGORIES OF INGREDIENTS, NUTRIENTS, AND FOOD ADDITIVES

There are thousands of Ingredients, Nutrients and Additives found in foods today. To include all, or even most of them, in this book would make it a library reference tome rather than a guide that is practical for everyday home use. There were two criteria applied in the selection of the hundreds of food Ingredients, nutrients and additives that are described in this book. The first was the frequency with which each ingredient, nutrient and additive is listed or discussed in the most recent available literature about ingredients, nutrient and food additives. In this connection, three reference databases proved particularly useful. "EAFUS" (Everything Added to Foods in the United States) is a book published by the Center for Food Safety and Applied Nutrition of the Division of Toxicological Evaluation, U.S. Food and Drug Administration. It contains a listing of 2,922 total food additives. Out of the 2,922 food additives, 1,755 of them are regulated by the Food and Drug Administration which include direct food additives, secondary direct (may be used in the manufacture of paper goods for food use), color, flavorings and Generally Recognized as Safe (GRAS) additives. This book has focused on the 1755 regulated food additives that are listed in the U.S. Code of Federal Regulations. The other l,l67 unregulated food additives that are listed in the EAFUS book are not ignored but for the most part have chemical or administrative regulated counterparts. The other is Flavor-Base, a database published by Leffingwell & Associates, Canton, Georgia. This database contains an exhaustive analysis of food flavoring additives currently in use in the United States and in Europe.

The second criterion applied in the selection of the additives described in this book was on the basis of those additives ingredients and nutrients that present particular difficulty with respect to identification of their origin or composition — e.g. dairy, animal, vegetable, or chemical derivation. Included are commonly used, natural or synthetic chemicals, flavoring substances and coloring agents that current law does not require be listed on food labels.

There are four general categories of food ingredients, nutrients, and additives. Some of these fit into more than one category. For ease of convenience the word additive includes ingredients and nutrients.

1. ADDITIVES USED TO MAINTAIN OR IMPROVE NUTRITIONAL VALUE

Some foods, such as cereals and breads, often lose nutrients during processing. When they are replaced, the product is considered enriched. Sometimes nutrients are added to certain foods as a dietary supplement, providing vitamins and minerals that were not previously contained in the foods. Such foods are considered fortified. In practice, the terms “enriched” and “fortified” are often used interchangeably.

2. ADDITIVES USED TO PREVENT SPOILAGE AND MAINTAIN FRESHNESS

Preservatives prolong the shelf life of foods, protecting them from harmful microbial spoilage.

Antioxidants prevent undesirable color and flavor changes that occur when certain foods are exposed to the air.

3. ADDITIVES THAT AID IN PROCESSING OR PREPARATION

Processing Aids serve to help insure the safety of an ingredient or product against the potential growth of molds and other microorganisms. Some aids, like sanitizing agents (i.e., gelatin) that remove trace elements such as copper or zinc are not identified on food labels because they are used in processing, or in connection with processing equipment. It is important to note that there are many processing aids that are not required to be listed on food labels.

Anti-caking agents are substances that help to maintain the free flowing quality of a food. An example would be ammonium citrate used to keep table salt free flowing. Anti-caking agents work by absorbing moisture so that powders like baking powder don't become lumpy.

Adjuvants substances that aid, modifiy, or helps another ingredientsuch as glucose Pentaacetate. It is a synthetic flavoring ingredient that enhances "bitter flavoring" in beverages and baked goods.

Stabilizers , thickeners and texturizers help maintain desired consistency in foods. They provide uniform texture by absorbing water. They also are used to limit the evaporation of flavor oils.

Emulsifiers prevent the separation of oil and water in foods. They are also called “surface-active agents” or “surfactants”.

Humectants are substances that help to cause moisture retention in food such as in coconut, or marshmallows.

Maturing and bleaching agents hasten the bleaching process of flour, which is yellowish in color after being milled. Unless treated, flour becomes white naturally only after a considerable period. Maturing and bleaching agents are used not only to hasten the bleaching process, but also to inhibit the growth of microbial activity and to prevent rancidity. These agents do not remove anything from the flour and leave little residue.

Leavening agents stimulate the release of carbon dioxide, resulting in an increase in the volume of breads, cakes and other bakery goods. They also can serve to enhance flavor.

pH control agents are used to change or maintain the acidity or the alkalinity of foods. Both acids and alkalizers are used as control agents. They can alter taste and texture and help to insure the safety of foods. Acids help to give foods such as soda and sherberts their tart tastes. Alkalizers are added to neutralize acids during the processing and fermentation of foods.

4. ADDITIVES T HAT MAKE FOODS MORE APPEALING

Food colorings make foods look more appealing but generally do not add to their nutrition, taste or safety. A "color" refers to a pigment or dye. As required by the l938 Federal Food and Cosmetic Act, with certain exceptions, each color additive must be approved by the Food and Drug Administration as safe, and is assigned a number. Current law permits color additives of both natural and artificial derivation and requires only that they be safe. For commercial purposes, synthetic color additives are used more frequently than natural color additives because they are stronger. Synthetic food colors which formerly were derived principally from coal tar dyes today are generally obtained from petroleum. Food product labels need disclose only whether the product contains FDA-certified color additives known as FD&C COLORS. Certification refers to a batch of color which has been approved by the FDA. Synthetic colors are usually those which the FDA requires to be certified. When a color additive is prepared to be mixed with oil base ingredients it is called a lake. For example, FD&C Blue No. 1 is a standard water-soluble dye, meaning it mixes with water-based ingredients. It also can be prepared in lake form to disperse with oil-based ingredients. All lakes with the exception of Red 40 are "provisionally" listed by the FDA in the Code of Federal Regulations. This is done so that pending further investigation a given Lake can studied for possible toxicity and or given permanent and or continued provisional status.

Current regulations do not require all food coloring ingredients to be certified. With respect to color additives that do not require FD&C COLOR certification, food product labels need disclose only that the product contains "natural or artificial colors", as the case may be. An example of a synthetic color such as the carotenoid which occur naturally but are commercially produced from petrochemicals to be identical to the substance found in nature do not require FD&C COLOR and hence need not be listed on the label.

Natural Colors are generally obtained from plant sources but can also be obtained from insect sources. A common plant source for a natural color is beet, taken from red beets and give a deep reddish purple color. Carmine (carminic acid, cochineal) is extracted from the dried bodies of the female insect coccus cacti found in South America and the Canary islands is used as a pink and red dye in foods. The desire by consumers for natural products increases the demand for production of natural colors and hence manufacturers may prefer to use a color such as carmine instead of a color derived from coal tar sources. Natural colors, especially spice oils and extracts such as paprika are frequently added to dressings, fish and meat products. Glycerides and polysorbates ( can be produced from animal and vegetable sources) are often added to these spices to increase their ability to mix with other ingredients. When glycerides and polysorbates are added to these spices and extracts they are not required to be listed on the package label. Likewise, all natural and color additives that do not require FD&C COLORS need not be listed on the product label except for the term "Natural and Artificial colors"

Flavorings or flavors probably account for the single largest increase in the number of food additives over the last decade. In the United States, the Flavor Extract Manufacturing Association has been responsible for self-certifying flavors as GRAS. The purpose of flavorings or flavors is to enhance the natural flavor of foods or to restore flavors that are lost during food processing. Flavors are created in a variety of ways; they can be extracted from original plant sources, and they can be created through "biotechnology", a somewhat over-fancy term for the fermented byproducts of the metabolic processes of microbes. Microbes can be engineered to produce a desired flavor in a commercially viable concentration through genetic manipulation (the modern and faster method) or through alteration by chemical means or radiation. There are more than 3,000 natural and synthetic ingredients used to flavor foods. There commonly are many ingredients comprising a single flavor formulation. The FDA does not require individual ingredients of a flavor formula to appear on a food product label. Flavors are generally identified as natural or as artificial “flavors or spices”. If an additive, whether from a natural source or a synthetic source, is added for the purpose of helping to flavor a product, its label must bear the words "artificially flavored".

Flavor enhancers and adjuvants are used to supplement, magnify or modify the used to supplement, magnify or modify the original taste or aroma of food. They do not necessarily impart a flavor of their own.

Sweeteners are used to enhance flavor and, in some cases, are used to add texture to foods such as carbonated beverages and baked goods. Sweeteners are classed as nutritive and non-nutritive. Nutritive sugars are used by the body to produce energy and are of two kinds: natural sugars, i.e., glucose, sucrose or fructose, and sugar alcohols, i.e., sorbitol and mannitol which are chemically produced. Non-nutritive sweeteners include acesulfame K, aspartame, cyclamates (currently prohibited in foods in the U.S.A.) and saccharine.

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KOSHER LABELING , KOSHER CERTIFICATION

About Kosher: OR What is Kashrut?

Kashrut refers to a body of dietary regulations based upon Jewish law. In its earliest form, it dates from biblical times. While some laws were recorded in the Old testament, others were orally transmitted through the centuries, interpreted and later recorded by Scribes (writers) and Rabbis.

"Kosher" comes from the Hebrew word "kasher", (meaning "fit, or proper to be used"). In Leviticus Chapter 11, the laws of kashrut (i.e., foods selected and prepared in compliance with Jewish dietary laws) are set forth

"The supreme motive of the Dietary Laws is Holiness, not as an abstract idea, but as a regulating principle in the everyday lives of Jewish men, women, and children".

Intentionally or otherwise, the laws of Kashrut also served a public health function by assuring the purity of certain foods and by requiring total avoidance of certain other foods. For example, it has been known for centuries that shellfish is a common cause of certain human illnesses. Similarly, modern research has verified that certain animals, such as pigs, harbor parasites that are both disease-creating and disease-spreading." However, were health concerns the only major rationale for the centuries-old institution of Kashrut, it clearly would not have stood the test of time.

The "Kosher" certification of a food product means that the observance of Jewish dietary law with respect to both its content and origin, and its processing have been certified by an individual Rabbi or a larger supervising Rabbinic organization. For the general consumer, Kosher labeling of a food product is a very useful tool in identifying the origin and derivation of specific ingredients and in determining whether the processing of the product includes any dairy, meat, or plant ingredients.

In the United States, Kosher certification of a product represents a contractual relationship. It is a "fee for service" relationship.

The demand for Kosher-labeled food products has greatly expanded over the past decade. One of the chief reasons for this is the perceived need for more detail and greater certainty in labeling with respect to the origin and processing of foods. When a product is labeled "parve", for example, a consumer can have a high level of confidence that the product contains no dairy or meat ingredients.

What follows is a brief explanation of the basic guidelines of Kashrut:

For purposes of Kashrut, foods are classified one of three ways:

1. Naturally Kosher foods include: common plant foods such as fruits and vegetables, all distilled essential oils, whole spices and ground spices without additives, all inorganic compounds, FD&C colors in powder form, all ingredients of proven petrochemical origin, all turpentine derivatives, grains, eggs, all fish having fins and scales at the same time, and beverages such as "natural" coffee and tea. These foods are regarded as neutral, i.e., "parve" or "pareve".

2. Foods thatcan become Kosher if properly processed and supervised. These include:

- Processed foods (packaged and preserved foods),
- Meat (most cuts of the meat on all animals whose hooves are wholly cloven and that chew their own cud. There are about 10 herbivores, both wild and domestic. (i.e., cattle, ox, antelope, mountain sheep and domestic sheep). Camel is not permitted because it does not have a split hoof and a pig is not kosher because it does not chew its cud.
-Fowl (domestic) such as capon, chicken, goose, pigeon, turkey and squab.
-Products that can be derived from an animal source: gelatin, oil, fats and their derivatives, oenanthic ether, glycerol and its esters, fatty acids and esters, triacetin, tributyrin, fatty alcohols, aldedehydes and ketones, lactones, polysorbates and sorbitans, amine acids, hydrolyzed proteins, enzymes, enzymes modified products, and vitamins.
-Ingredients that can be derived from grapes the production of which are supervised, including substances that contain wine vinegar, enocianina, fusel oil, isoamyl alcohol and esters, natural isovaleric acid, natural isobutanol 2-methyl butanol, natural ethanol and esters, natural acetaldehyde. This category includes distillates, absolutes, extracts and tinctures.
-Ingredients that are of dairy origin such as whey and all fermentation chemicals using whey as a fermentation nutrient including fatty acids, butyric, caproic, propionic, and myristic, rennet casein, enzyme-modified cheeses, butter oils, lactic acid.
-Fermentation and other biotechnology products, including all ingredients produced by microorganisms. The issue with respect to Kosher status concerns the origin of the nutrients used in the fermentation process. Nutrients that can be made Kosher include: enzymes and enzyme-modified chemicals, starter distillates, amino acids and vitamins, xanthum gum, natural flavor chemicals, propionic acid, butyric acid, gamma decalactone, and methyl and amyl ketone.
-Ingredients that are heat processed: This includes spray dried ingredients, and reaction products such as Maillard (browning reaction) reactions.

3. Foods that cannot be made Kosher include pork, amphibian creatures i.e. snakes and eels, insects except for certain species of locusts, birds of prey, shellfish, and fish that lack fins and scales at the same time.

As noted above, most cuts of the meat on all animals that have split hooves and that chew their own cuds, and also fowl, can be made kosher. The preparation of such meat or fowl, from the slaughtering of the animals to the delivery of the meat and fowl at retail outlets, must be supervised by a Rabbi or other qualified religious representative. The animals must be slaughtered and deveined by an individual specially trained in the rituals of Jewish Law, a "shochet". Included in the "koshering" process is the removal of the blood by soaking the carcass in cold water, salting it, allowing the blood to drain, and then washing the meat again to remove the salt.

Separating meat (including poultry) from dairy foods, and not serving meat and dairy products at the same meal, also are dictates of the laws of Kashrut. The biblical reference most often cited for the derivation of these laws is Exodus 23:19: "Thou shall not seethe a kid in it's mothers milk". Dairy foods, excluding hard cheeses, can be eaten before meat. However, after meat has been consumed, it is customary to wait a period of time before dairy foods again can be eaten. This period varies, by custom, from 72 minutes to six hours.

The Festival of Passover occurring in the spring has a full and unique set of dietary laws pertaining to the holiday that are beyond the scope of this text.

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Who Supervises Kashrut?

There are many individual Rabbis and organizations who and which assume responsibility for Kashrut supervision and certification. Each individual and organization has developed his or its own particular symbol used to denote Kashrut authority. Not all certifications are universally accepted.

The "Kosher" or "Kashrut" certification of a food product represents that the observance of Jewish dietary law in its content and its processing has been met. For the general consumer, Kosher labeling of a food product can be used as a tool to determine the origin or derivation of a product.

Kosher labeling of processed foods denotes food origin or derivation - meat, dairy, egg, or "parve" meaning that the product is neither meat nor milk but is of plant, fish, or chemical origin. (Fish according to kashrut standards is neutral). A product that contains meat or dairy ingredients may also contain pareve ingredients.

The absence of a Kosher symbol on a food package may mean one of two things: either the company has not requested or received Kosher certification, or that it has certification but chooses not to have it marked on the food package.

What follows is a list of commonly accepted Kashrut symbols. As there are more than l00 Kosher supervising agencies in the United States, only a comparatively few can be named. The ones included below are listed primarily because they represent the more commonly recognized symbols or because they represent a geographic distribution.

Doug I need to send you this list but it has little implication for your purposes.

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SYMBOLS USED IN THIS BOOK

The additives in this book are taken from the computerized files of the FDA. There are basically two food assessment databases. One is a subset of the other. The Priority-based Assessment of Food Additives (PAFA) is an informational database containing administrative, chemical and toxicological information on l907 regulated food additives including direct, secondary direct, color and Generally Recognized As Safe (GRAS) additives. In addition the database contains administrative and chemical information on l043 additional such substances. The total 2950 additives together comprise Everything Addled to Food in the United States (EAFUS). This book defines the regulated food additives including direct, secondary direct color and generally recognized as safe (GRAS) additives. The additives in this book are defined alphabetically in terms of: what the additive is, from what the additive is derived and what kind of toxicological information is available on each additive. The toxicological information is provided in part by use of the following labels which are used in the FDA "PAFA" database.

PRIVATE ASP	There is fully up-to-date information available on this additive.
EAF	A toxicology literature search has not yet been done by the Federal Government.
NEW	A toxicology literature search is in progress on this additive
NIL	There is no current reported use of the chemical and therefore it is not being updated.
NUL	There is no recorded use of the chemical and there is no toxicology information available in PAFA;
BAN	The chemical was formerly approved as a food additive but now is banned; there may be toxicology data available.
	A blank on the left column indicates that there is either no toxicological status given to the additive or it may mean that it is a definition of a specific food term.
*	There are other toxicological research studies indicating that the additive may cause allergic reactions, pose health concerns to pregnant or nursing mothers or raise other health concerns.

Other labels to help the consumer to determine the source of an additive is indicated beside the additives

Kashrut status is shown by use of the following symbols:

PRIVATE The ingredient is of dairy origin.	Dairy
The food is “parve”, i.e., neither meat nor dairy, but rather is of fish, vegetable, or chemical origin. Egg or ingredients of egg may be present.	Parve
The ingredient requires Rabbinic supervision to be authorized as Kosher.	*NS
The ingredient is not Kosher because it is derived from a non-Kosher animal or an insect source.	*NK

Rabbi Yaakov Luban, Senior Rabbinic coordinator, OU Kashrut Division, "Playing with Fire". The Daf Hakashrus Vol. Gimmel - No. 6:Special Supplement. l994.

One of the earliest fragments of the old testament known containing the ten commandments and the Shema ,Deut. 6:4-5) was found in Egypt and may be dated about l00 B.C.E. This is noted in F. Albright, JBL (l937), 145-76 from The Biblical Archaeologist Reader. 1. Doubleday & C, New York. l961. pp.25.

Albright W.F. The Biblical Period From Abraham to Ezra. l963,. Harper Torchbooks, New York. pp. 20.

The Talmud, which contains, among many other things, laws and interpretations governing Kashrut, is a compilation of two works, the Mishna and the Gemara, completed about the beginning of the 6th century.

Samuel H. Dresner, The Jewish Dietary Laws. New York. United Synagogue Commission on Jewish Education Pg. 13. The reason for the long list of laws pertaining to which animals are permitted and which are forbidden in Leviticus is cited in numerous passages in different parts of the Bible and they all deal with the concept of making eating a holy experience. One example given is in Deuteronomy (14:21) "Ye shall not eat anything that diet of itself...; for thou art a holy people unto the Lord thy G-d. Thou shall not eat any flesh that is torn of the beasts of the field: And ye shall cast it to the dogs." "The purpose and the goal of the kosher laws is not health but holiness".

Ed. Dr. J.H. Hertz, C. H., The Pentateuch and Haftorahs, 2nd ed. Dr. A. Cohen, Commentary, ch. XI. pp. 449. Soncino Press. London. 5722-1962.

Ed. by Dr. J. H. Hertz, C. H., The Pentateuch and Haftorah, 2nd edition. Dr. A Cohen. Commentary ch. XI pp.48. Soncino Press, London. 5722-1962.

The Jewish Chronicle, "Kosher products become big business". Debra Nussbaum Cohen. (New York JTA) v. 67, no. 15. Worcester, MA. l993.

Janean Huber, Erika Kotitie & Karen Sulkis. "What's Happening?". Entrepreneur. pp.89. December l994. Bill Kent, "Big Bird". Inside. pp.100. l995.

This book offers a general overview of the keys principles underlying the laws of kashrut. Anyone desiring more detailed information or requiring a specific ruling upon the categorization of a particular food or any other aspect of the laws of kashrut should contact a trained Rabbi.

"Natural" is used here to mean that no cereal sources or additives have been used.

Judith Leff, Ph.D., A Brief Summary of Kosher Dietary Laws for the Flavor Industry". written for the Orthodox Union. l994.

There are more than sixty additives that winemakers may use in the production of wine. Among them are sulfites, sugar, corn syrup, nutrients, stabilizers, clarifiers, smoothing agents, acidifiers, acid reducers, enzymes and alcohol to improve the quality of the wine. Each step of the wine-making process demands special handling and kashruth control. Rabbi Yacov Lipschutz,. Kashruth. Mesorah Publications. pp.76. Brooklyn, New York. l988.

Judith Leff Ph.D., A Brief summary of Kosher dietary Laws for the Flavor Industry. written for the Orthodox Union. l994.

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