The modern story of Kosher gelatin production in the United States begins about 40 years ago when a famous chocolate company in the United States wanted to produce Kosher marshmallows.
However, as in many matters of Kashrus, things are not always as simple as they may seem. All of these sources are clearly non-Kosher, and it should therefore have been simple matter to assume that gelatin from these sources is similarly not acceptable.
#Pork gelatin kosher skin#
Until recently, all conventional gelatins in North America were made from the skin and bones of pigs (Min Tameh) or non-Kosher beef (Neveila). Indeed, many of these properties are unique to gelatin, and for this reason there has been much interest in dealing with its Kashrus status. The word gelatin comes from the Latin word "gelatus" meaning stiff or frozen, and this material has a number of very useful properties that are useful in a variety of food and pharmaceutical applications. Gelatin is collagen that has been extracted from animal tissue using strong acid or base to partially hydrolyze it.
A European delicacy called Ptscha is made from the broth of cooked veal bones, relying on the same collagen to form the gelled finished product. Homemade gefilte fish usually involves cooking the bones and skin together with the ground fish, and when the broth cools it gels due to the collagen that has been dissolved in the broth.
You can see this property in several common foods. By cooking bones or other parts of animals or fish, some of the collagen is extracted from the meat and dissolves in the broth, and when such broth cools it tends to gel. Gelatin is an animal protein made from collagen, the connective tissue found in tendons, bones, and skins. The first part of our discussion is to define what gelatin is and from what it is derived. It is therefore important for the Kosher consumer to understand the issues involved in "Kosher" gelatin, and thereby be able to ensure that he chooses the truly Kosher version implicit in the above Midrash. Its Kosher status has been the subject of debate over much of the past century, and perhaps no other food ingredient has enjoyed as copious - and passionate - a treatment in contemporary Halachic writings as this simple protein. It forms the basis of marshmallows and gelatin desserts, finds its way into yogurt and ice cream, and even invades the world of children's candies. Gelatin is derived from the bones and other tissue from animals or fish, and is used in a myriad of applications. Perhaps the modern application of this Midrash - the duality of interchangeable Kosher and non-Kosher foods - can be best found in the ingredient called gelatin. The Midrash continues with many such examples, and concludes that the prohibited items themselves are a designed to be a means for the Jews to merit the reward to keeping the Mitzvos. For example, the Midrash notes that although pork is prohibited, there exists a certain Kosher fish called Shibuta that has the same taste. Rather, for every item that was proscribed, an equivalent, permissible item is available from which to partake. The Midrash Tanchuma (Parshas Shemini) teaches us that one should not be misled into thinking that Hashem has prohibited the joys of life. © 2001 Rabbi Blech Reprinted with permission from the MK Vaad News and Views, Volume II, Issue 4 #9 Teves- Shevat 5761 / January/February 2001 By using, you consent to the practices described in our Privacy Policy.
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