May 11 – “Isinglass” — Wine Word of the Day Podcast: Play in new window | Download (Duration: 36:05 — 33.2MB) Hello everybody and today is May 11. How many surrealists does it take to screw in a light bulb? Fish! I’m reminded of that riddle because do you know whose birthday it is? That’s right, Salvadore Dali’s. And that brings us to today’s Wine Word of the Day: Isinglass Okay, this may get a little surreal for you but, Isinglass is (and I’m quoting Wikipeadia again so you don’t think I’m a freak, like Dali), “is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification of wine and beer.” Lovely, huh? We’ve never used isinglass in Moonstone Cellar’s wine, mind you, but many wineries do in order to make their white wines sparkle. And before you get too grossed out, the isinglass is left behind in the wine making process so it rarely finds its way into a bottle of wine.

However, that still doesn’t sit too well with vegans who don’t appreciate animals being used in their food and beverages. So, I guess they won’t be pairing their clarified white wine with chicken or FISH then, eh? For transcripts, links and more podcasts please go to moonstonecellars.com/wwd. If you have any suggestions for more words, historical facts, or tips on how to keep my stopwatch from melting, please send emails to wwd@moonstonecellars.com And until next time, Hellooooo Dali. TASTING ROOMORS (Happenings in the Tasting Room) MOONSTONE CELLARS CLUB ANNIVERSARIES Gail Ortenberger 6 years–off to Africa Kim & Rob Maston 6 years–opening a new steakhouse Rick & Amy Auricchio 6 years Christine Bellwood 6 years Wine Additives: The Good, The Bad & The Ugly | Wine Folly Articles , Intermediate Did you know that there are a lot of wine additives used in producing wine? Most wine additives are safe, however, there have been a few notoriously famous cases of unsafe wine additives in the past. Let’s get into the nitty gritty truth about wine additives and dispel some common myths.

“penetrate into the very womb of impervious nature herself.” Worst Case Scenario: A Wine Scandal! In 1985, German wine quality control scientists discovered the presence of a commercial solvent, diethylene glycol, in some of their low-end wines. Diethylene glycol is a sweet-tasting toxic chemical sometimes used in anti-freeze. After the scientists discovered the chemical, they soon realized that the German producers were illegally blending Austrian wines with theirs. While there were no reported casualties and the wines were pulled from the market, the media scare caused a long-term fear in consumers over wine additives. Don’t worry, wine additives are now more closely regulated and the national electronic archives maintains a list of chemicals that are legally allowed for use in wine. Common Wine Additives Food products such as beer, juice and wine are unstable. Because of their volatile nature, processes have been developed to stabilize food products such as homogenizing juice. In the wine world there are many different wine additives, some of which have been used for hundreds of years with no ill effects. The intention of these additives is not to adulterate the wine, but to stabilize it. Wines have the potential to last longer when they are stable.

Many of these aren’t really additives at all, instead they glom (with molecular attraction) onto unwanted particles and are removed from the finished wine. Myth: Sulfites Are Bad Sulfite sensitivity affects about 1% of the population. Wine usually has about 150 ppm of sulfur added whereas dried fruit has 1000 ppm. 1. Sulfur Sulfites are used to kill unwanted bacteria and yeasts in the winemaking process. Since 1987, American producers have been required to mention the presence of sulfur if it exceeds 10 parts per million (ppm) in the finished wine. The EU recently passed a similar labeling law in 2005. These laws are designed to help protect the small percentage of people who are sensitive to sulfur and should not be confused with the myth that sulfites in wine can give you a ‘read wine headache’ . 2. Yeast Yeast is a eukaryotic microorganism that turns sugar into alcohol. Different kinds of yeast greatly affect the flavor of the resulting wine. Some winemakers prefer ambient yeast that is present on their winery equipment while other winemakers create a custom cocktail of cultured yeasts.

Each method has unique benefits depending on the wine variety. Vitamins! Yeast benefits from vitamins, minerals or any chemical compound that helps keep the yeast alive in grape juice during fermentation. For instance, Thiamine Hydrochloride is a B Vitamin which helps keep yeast happy in high alcohol wines over 14% ABV. oak chips in wine by sb 3. Tannin Tannin is one of the 4 traits that makes wines age-worthy . Wine grapes are full of seeds which are very tannic. The seeds are crushed with the grapes to add structure to wine. Oak aging also adds small amounts of tannin as the wine is exposed to the oak wood. Oak Chips Are More Sustainable It’s widely accepted in Europe to use oak chips and tannin powder in wine. While oak chips are not as romantic as a room full of oak barrels, they are better for forests and are cheaper to transport. 4. Sugar Chaptalization is the process of adding sugar to grape juice in order to increase the final alcohol level in the finished wine. Adding sugar doesn’t make a wine sweeter because the sugar is consumed by the yeast when it is fermented into alcohol.

Chaptalization can add up to 3% ABV to a wine. It is legal in areas where grapes struggle with ripeness, such as Bordeaux, France and Oregon. Illegal in Some Areas! Adding cane sugar is not legal in California, Argentina, Australia, Southern France and South Africa. Producers can add sugar rich grape concentrate to simulate the same results, as the use of grape concentrate is not considered chaptalization. 5. Fining & Clarification After a wine has been freshly fermented it goes through a period of stabilization. The chemicals added during this process are designed to pull unwanted characteristics out of the wine. For instance, copper sulfate is added to remove free sulfur in a wine. The copper has the same effect as putting a penny in wine to remove undesirable smells. Afterwards the copper sulfate is removed from the wine. Why Are There Non-Vegetarian Wine Additives? For many hundreds of years in Italy and France, winemakers would add an egg white or two to a large barrel of wine. The proteins in the egg white would bind to free proteins suspended in the wine. After a short wait, the egg white and free proteins would precipitate out of the wine and drop to the bottom of the barrel.

Winemakers would strain the clear wine off the top and leave the sludge. This process is called Fining and Racking. Nowadays, there are more advanced ways of achieving the same results including numerous microbial products (read: totally vegetarian!) that perform the same function. Non-vegetarian wine additives are still widely used. Here are the most common: Do you like Wine Folly? Albumen (egg white): Fining agent for wine Milk products (pasteurized whole, skim, or half-and-half): Fining agent for grape wine or sherry. To remove off flavors in wine Isinglass: Dried swim bladders of fish. To clarify wine Gelatin (food grade): To clarify juice or wine Protease (Trypsin): Derived from porcine or bovine pancreas. To reduce or to remove heat labile proteins Protease (Pepsin): Derived from porcine or bovine stomachs. To reduce or to remove heat labile proteins Casein, potassium salt of casein: To clarify wine A low pH means high acidity! 6. Acid Control The pH of wine is crucial to how it tastes and how long a wine will last .

On a perfect vintage , the wines will be more naturally in balance. So what to do when it’s not perfect? De-acidifiers Adding Calcium Carbonate (aka chalk) to wine will reduce high acid levels and increase the pH. This practice is common in areas that have cooler weather and ripening is challenging. Acidifiers What if there’s not enough acidity? Tartaric Acid, Malic Acid and Citric Acid or any blend thereof could help balance the wine. Many people claim they can taste simulated acids in a wine. Adding acid is common with lower acidity grapes in warmer regions. 7. Stabilizers Besides sulfur, there are a few other common wine stabilizers. Acetaldehyde For color stabilization of juice prior to concentration: The amount used must not exceed 300 ppm, and the finished concentrate must have no detectable level of the material. This is something that happens naturally in grapes although some people claim it causes severe headaches . Dimethyl Dicarbonate (DMDC) Used to sterilize and to stabilize wine as well as dealcoholized wine. It is approved for use in the U.S., the EU, and Australia.

While DMDC is poisonous within the hour it’s added (usually at bottling), it hydrolyzes in about a half-hour. DMDC (aka Velcorin ) is also used in fresh orange juice, flavored ice tea, and Gatorade. Sources Isinglass – Brew Monkeys Tweet Isinglass Fining Agent Isinglass a substance obtained from the dried swim bladders of fish . It is a form of collagen used mainly for the clarification of wine and beer . It can also be cooked into a paste for specialized gluing purposes. Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer. They are used particularly in the production of cask-conditioned beers, known as real ale , although there are a few cask ales available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; however, the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation.

Beer Backstory Archives - Beer Street Journal Beer Street Journal Availability: Draft only, as of 4/19/12 5.8% ABV by reidramsay March 17, 2010 It’s St. Patrick’s Day! In honor of this alcoholic holiday, I thought I would feature what is probably the most well known beer on a day like this – Guinness. Craft or no craft, this is one beer that’s hard to ignore. Guinness was started by Arthur Guinness in 1759, in Dublin, Ireland. Fun fact- the St. James’s Gate Brewery is actually under a 9,000 year lease at £45 per year. By 1838, St Jame’s Gate was the largest brewery in Ireland, and almost 100 years later in 1914, the largest in the world. In 2010, it has lost the title of largest brewery, but St Jame’s still lays claim to the largest stout brewer on the planet. Guinness Brewery is large not only in volume but also in size.

At various times in its history, it’s owned almost 70 acres of land, buildings that housed employees, and streets. Guinness has even produced its own power at one point. The Irish Dry Stout that we have come to know, is based on English Style Porters that originated in 18th Century England. Roasted barley gives it the toasted flavor. The creamy mouthfeel comes from nitrogen, which is infused into the beer under much higher pressures than regular beers, and separated out at the pour. Guinness is made with water, barley, hops, and yeast. Something that you might not know is that this stout is also treated with Isinglass finings, a substance that is obtained from dried bladders of fish. It is used to clarify the beer. (Removing the suspended materials.) Lots of craft beers these days are unpasterized, unfiltered, and even bottle conditioned, Guinness however, is pasteurized and filtered Ever opened a can or bottle of Guinness and heard a hissing bubbling noise? That’s the nitrogen “widget” blowing the gas through the beer, fluffing it up, creating the creamy head. There is a lot of history surrounding Guinness and St. Jame’s Gate Brewery.

I could go on for another page, but hey – it’s St. Paddy’s Day. Drink up! Slainte! Guinness is 4.2% ABV, and just turned 250 years old! by reidramsay by reidramsay March 5, 2010 Here is a brew that challenges your accepted notion of beer. For most, beer is served cold in a glass or even out of the bottle. Acceptable for most beers all things considered. Just pouring Unibroue’s Quelque Chose into a glass is just one of the options for this beer. Quelque Chose travels to Atlanta from Chambly, Quebec and was first brewed in 1996. The name translates literally into “Something” perhaps because this beer really IS something. It’s versatile, and can be served as a normal chilled pour, hot (160 F) or over ice as an aperitif (short drink served as an appetizer.) Quelque Chose is officially classified as a fruit/vegetable beer and uses a top fermenting ale yeast. Lots of wild dark cherries are added to this beer.

They are soaked in a slightly bitter beer base prior to being blended into the final batch. Roasted dark malts round out Quelque to give you a roastly, sweet and sour cherry experience. However, this beer is a fun one to experiment with. The flavors you note will change with each way you drink it. So be sure to try it out and see how the favors change. (On ice, cold pour, hot.) To heat I suggest a saucepan. You get more aroma as your warm it. Quelque Chose was developed as a warm drink for cold winters. Quelque Chose is back for its limited engagement in 750 ml corked bottles, around $10 dollars a piece. Highly doubtful that this beer will find its way to tap handles, but if it does trust me I’ll let you know. 8% ABV by reidramsay February 23, 2010 Grupo Modelo, founded in 1925, is the largest beer producer in Mexico, and as of 2008 was the 6 largest worldwide. Grupo Modelo owns 7 breweries throughout Mexico.

You have seen Grupo’s brands — Corona, Victoria, Pacifico, Negra Modelo, Modelo especial, Modelo Light, Estrella, and Leon. For the first time in the US, Negra Modelo and Modelo especial will be hitting tap handles. Negra Modelo was first introduced in 1926 solely on draft in Mexico. Brewed by Austrian immigrants, Negra is a Munich Dunkel Lager at 5.4 % ABV. Dunkel lagers originated in Bavaria, and are brewed with a generous portion of Munich malts. They are light brown or ruby in color, and are easy drinking without being overwhelming. You’ve seen Negra Modelo in short bottles with gold labels. Modelo especial was first introduced in bottles in 1925. This lager is stylistically classified with other popular lagers, such as Budweiser, Coors, and Red Stripe. As of the end of 2008, Modelo especial was the #3 imported beer in the US. As of today, both these beers will be available on draft. Cesar Martinez Guzman, brewmaster of Grupo Modelo was on hand last night at Taco Mac’s “The Fred” all the way from Mexico to celebrate the launch.

Negra Modelo, and Modelo especial will be available year round from now on. Just in time for Cinco de Mayo… by reidramsay June 9, 2009 Lagunitas Undercover Investigation Shut-Down Ale If you walk into a bar and drink a new beer, and leave with just the knowledge of the taste — I guess that’s acceptable. However if you want my honest opinion — there is a lot that goes into that glass that you may never know about. It has enjoyment to each sip. I don’t want to sound biased, but when you grab a can of a “factory beer” there’s not a whole lot to tell. Its mass produced, sold in bulk, and stays the same. Every time. I’d like to think these few paragraphs help make you a better beer drinker. You will look for something new next time, and know why you want it. There are a few bars/restaurants in Atlanta that add new selections weekly. For most, it’s another beer. But as I said before, there is a story behind each glass, and it needs to be told. So let this post be the first of a series that gives you the background to new additions to the selection in Atlanta.

Recently, Brickstore Pub and some Taco Mac locations added Lagunitas Undercover Investigation Shutdown Ale. Funny name right? Well, it’s not just a witty name to try to get you to buy. A few years ago Lagunitas Brewery used to have party every week featuring their beers, a band or two, and food. From the sounds of it, a quite good party. Well, the state of California brought out the beverage control board to investigate these parties over the course of 8 weeks. Rumor has it the “undercover officers” enjoyed the party as much as the others in attendance. In the end, the California Alcohol Control Board (ABC) sited Lagunitas Brewery for running a “Disorderly House,” an antiquated post prohibition law to crack down on bars being the front for prostitution /drug rings. I have also found reports that an individual was caught smoking marijuana on the premises. (He brought it from the outside according to reports.) So, on St. Patrick’s Day 2005, ABC came through with its threats.

Under California law, the brewery could have been seized but received a 30 day shutdown order (later reduced to 20 days.) Apparently Lagunitas was going to be shutting down temporarily to installing new equipment, so it really didn’t affect operations. Undercover Shutdown is a strong ale, coming in at 9.0% ABV. It has a taste of a double IPA, but it honestly it doesn’t have the strong taste you expect. It’s a little hoppy, but not to an extreme that an average beer drinker would be turned off from. Shutdown Ale pours light brown/gold, and is slightly bitter at first. It has a mild hop flavor with a hint of grapefruit at the end. I have seen quite a few people try it, and the response has been quite positive. So here is a little background on Lagunitas Undercover Investigation Shut-down Ale. Sometimes the story gives you a better appreciation for what you’re drinking. And maybe, just maybe — try something new. by reidramsay isinglass : definition of isinglass and synonyms of isinglass (English) For other uses, see Isinglass (disambiguation) .

Swim bladder of a Rudd fish (Scardinius erythrophthalmus) Isinglass ( / ˈ aɪ z ɪ ŋ ɡ l æ s / or / ˈ aɪ z ɪ ŋ ɡ l ɑː s / ) is a substance obtained from the dried swim bladders of fish . It is a form of collagen used mainly for the clarification of wine and beer . It can also be cooked into a paste for specialized gluing purposes. Isinglass was originally made exclusively from sturgeon , especially Beluga sturgeon , until the 1795 invention by William Murdoch of a cheap substitute using cod . This was extensively used in Britain in place of Russian isinglass. The bladders, once removed from the fish, processed and dried, are formed into various shapes for use. Contents See also: Finings Prior to the inexpensive production of gelatin and other competitive products, isinglass was used in confectionery and desserts such as fruit jelly and blancmange . Isinglass finings are widely used as a processing aid in the British brewing industry to accelerate the fining, or clarification, of beer.

They are used particularly in the production of cask-conditioned beers, known as real ale , although there are a few cask ales available which are not fined using isinglass. The finings flocculate the live yeast in the beer into a jelly-like mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; however, the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation. Non-cask beers that are destined for kegs , cans or bottles are often pasteurized and filtered . The yeast in these beers tends to settle to the bottom of the storage tank naturally, so the sediment from these beers can often be filtered without using isinglass.[ citation needed ] However, some breweries still use isinglass finings for non-cask beers, especially when attempting to repair bad batches. Although very little isinglass remains in the beer when it is drunk, many vegetarians [1] consider beers that are processed with these finings (such as Guinness and most stouts [2] ) to be unsuitable for vegetarian diets (although acceptable for pescetarians ).

[3] A beer-fining agent that is suitable for vegetarians is Irish moss , a type of red alga also known as carrageenan . [4] However, carrageenan-based products (used in both the boiling process and post- fermentation ) primarily reduce hazes caused by proteins , but isinglass is used at the end of the brewing process, after fermentation, to remove yeast . Since the two fining agents act differently (on different haze-forming particles), they are not interchangeable, and some beers make use of both. Isinglass finings are also used in the production of kosher wines , although for reasons of kashrut they are not derived from the Beluga sturgeon , as this fish is not kosher. [5] Whether the use of a non-kosher isinglass renders a beverage non-kosher is a matter of debate in Jewish law. Rabbi Yehezkel Landau , in Noda B'Yehuda, first edition, Jore Deah 26, for example, permits such beverages. [5] This is the position followed by many kashrut-observant Jews today.[ citation needed ] Parchment conservation Isinglass is also used to help repair parchment .

Pieces of the best Russian isinglass are soaked overnight to soften and swell the dried material. Next, it is cooked slowly in a bain-marie at 45 °C while being stirred. A small amount of gum tragacanth , dissolved in water, is added to the strained isinglass solution to act as an emulsifier . When repairing paint that is flaking from parchment, isinglass can be applied directly to that area which has been pre-wet with a small amount of ethanol . It is typically applied as a very tiny drop that is then guided, with the help of a binocular microscope , under the edges of flaking paint. It can also be used to coat tissue or goldbeater's skin . Here isinglass is similar to parchment size and other forms of gelatin but it is unique in that as a dried film the adhesive can be reactivated with moisture. For this use the isinglass is cooked with a few drops of glycerin or honey . This adhesive is advantageous in situations where minimal use of water is desired for the parchment as the isinglass can be reactivated with an ethanol-water mixture. It also has a greater adhesive strength than many other adhesives used for parchment repair.

(Quandt, 1996) See also Ingredients Ingredients I have tried to be as accurate as possible while creating this list of ingredients. If you notice any mistakes or if what you are looking for is missing from this list, then please contact me . Please note that: Some substances in this list (even those marked as vegan) might have been tested on animals. Some substances in this list (even those marked as vegan) can be undesirable for use because of associated health problems. Ingredients that companies define as "synthetic" can have animal ingredients as their starting raw material. One example is vitamin D3, which can be derived from animal ingredients like lanolin, even though the company has defined it as "synthetic". (A) = Animal ingredient (V) = Vegan ingredient (synthetic, vegetable or plant/mineral-derived) (B) = Ingredient exists in both animal and vegan versions Actinidin (V): enzyme derived from kiwi fruit used in the food industry.

Adrenaline (B): comes from the adrenal glands of hogs, cattle and sheep Agar-agar (agar) (V): extracted from seaweeds Albumen/Albumin (B): a group of simple proteins composed of nitrogen, carbon, hydrogen, oxygen, and sulfur that are soluble in water. Albumen is usually derived from eggwhites (ovalbumin), but can also be found in plasma (serum albumin), milk (lactalbumin) and vegetables and fruits. Allantoin (B): can be extracted from urea (from the urine of most animals, including humans) or from herbs such as comfrey or uva ursi Aloe Vera (V): A compound expressed from the leaf of the aloe plant. Alpha hydroxy acids (B): naturally-occurring chemicals derived from fruit or milk Aluminum Hydroxide (V): manufactured by dissolving bauxite in sodium hydroxide . Aluminum Sulfate (V): used in the purification of drinking water and in the paper manufacturing industry. Produced by adding aluminum hydroxide to sulfuric acid .

Ambergris (A): morbid concretion obtained from the intestine of the sperm whale Amino acids (B): 'building blocks' of proteins Amniotic fluid (A): fluid surrounding the fetus within the placenta Amylase (B): enzyme derived from either animal (usually porcine pancreas), fungal, bacterial or plant source (barley malt). Anchovy (A): small fish of the herring family Angora (A): fiber obtained from angora rabbits Annatto (V): a vegetable dye from a tropical tree Anthocyanins (V): water-soluble plant pigments Arachidonic acid (A):liquid unsaturated fatty acid that can be found in the liver, brain, glands, and fat of animals Artificial (B): product is made by humans from natural ingredients. Like synthetic products, it would not exist without human intervention. Ascorbic Acid (V): a water-soluble vitamin found in vegetables and fruits or made synthetically Aspartame (V): an artificial sweetener known as NutraSweet prepared from aspartic acid and phenylalanine (vegan according to the NutraSweet Company) Aspartic Acid (B): Aminosuccinate acid.

An amino acid occurring in animals and plants. Usually synthesized from glutamate for commercial purposes. Aspic (A): savory jelly derived from meat and fish Astrakhan (A): skin of still born or very young lambs from a breed originating in Astrakhan, Russia Baker's Yeast (V): the common name for yeast used as a leavening agent in bakery products. Bauxite (V): an aluminum ore, which is the main commercial source of aluminum. Bee pollen (A): microsporic grains in seed plants gathered by bees then collected from the legs of bees Beeswax (B): wax usually obtained from melting honeycomb with boiling water, straining it, and cooling it. Can be manufactured synthetically Beet Sugar (V): sugar derived from sugar beets Benzoic Acid (V): produced by the oxidation of toluene with an oxygen-containing gas in the presence of a heavy metal oxidation catalyst. Beta Carotene (V): the carotene that's important in the diet as a precursor of vitamin A. It is used as a food coloring.

Note: some manufacturers use gelatin as a stabilizer for beta carotene, to help it disperse in liquids.The gelatin won't necessarily be listed in the ingredient list of the product. Betatene (V): trade name for a naturally occurring blend of carotenes, including beta carotene . It is derived from the sea algae Dunaliella salina. Bone/Bonemeal (A): animal bone Bone char(coal)/ Boneblack (A): animal bone ash. Black residue from bones calcined in closed vessels. Used especially as a pigment or as a decolorizing absorbent in sugar manufacturing. Bone phosphate (A): manufactured from animal bones Bonito (A):smaller relative of the tuna fish. It's used as an ingredient in Japanese cuisine. See katsuobushi . Brawn (A): boiled meat, ears and tongue of pig Brewer's Yeast (V): live yeast used in beer brewing or deactivated yeast obtained as a by-product of beer brewing and used as a nutritional yeast product.

Brilliant Blue FCF (B): FD&C Blue 1 Bristle (A): stiff animal hair, usually from pigs Bromelain (V): enzyme derived from the fruit, stem and leaves of the pineapple plant. Butane (V): a gaseous component of natural gas. It's extracted during the production of petroleum products like gasoline or produced from crude oil. Calcium Lactate (B): the calcium salt of Lactic Acid Calcium Phosphate (B): (Monobasic, Dibasic and Tribasic) a mineral salt found in rocks and bones. Used as an anti-caking agent in cosmetics and food, mineral supplement, abrasive in toothpaste and jelling agent. Also known as calcium rock. Calcium Stearate (B): mineral calcium with stearic acid . Calcium stearoyl-2-lactylate (B): the calcium salt of the stearic acid ester of lactyl lactate. Candelilla wax (V): a vegetable wax obtained from candelilla plants. Cane Sugar (B): sugar obtained from sugarcane. In some countries (like the U.S.), cane sugar is often processed through boneblack .

Capiz (A): shell Caramel (B): used as a coloring. It is manufactured by heating carbohydrates with or without acids or alkalis. Possible carbohydrates used are corn, beet sugar, cane sugar, wheat or potatoes. The great majority of caramel is derived from corn and will be vegan. However, some caramel is derived from cane sugar and not necessarily vegan. Carbon Black (B): Vegetable Carbon Carbonic Acid (V): a weak acid formed when carbon dioxide combines with water. Carmine/Carminic acid (A): Cochineal Carnauba wax (V): wax obtained from the leaves of the carnauba palm Carotene (V): red-orange pigment found in plants and fruits, consisting of alpha carotene, beta carotene and gamma-carotene It can be produced synthetically, derived from carrots or sea algae. Carrageenan (V): extracted from various red algae and especially Irish Moss Casein (A): milk protein Cashmere (A): fine wool from the cashmere goat and wild goat of Tibet Castor/Castoreum (A): Obtained from the anal scent gland of the beaver Castor oil (V): A vegetable oil expressed from the castor bean.

Catalase (B): enzyme that decomposes hydrogen peroxide into water and oxygen. It is derived from cattle liver or fungus and used in the food industry Catgut (A): dried and twisted intestines of the sheep or horse Caviar(e) (A): roe of the sturgeon and other fish Cellulose (V): the principal component of the fiber of plants. Cellulose is usually obtained from wood pulp or cotton (which contains about 90% cellulose) Cetyl alcohol (B): found in Spermaceti or synthetic Cetyl palmitate (B): Spermaceti , can be synthetic Charcoal (B): charred bone or wood Chitin (A): organic base of the hard parts of insects and crustacea e.g. shrimps, crabs Chamois (A): soft leather from the skin of the chamois antelope, sheep, goats, deer etc. Cholecalciferol (A): Vitamin D3 Cholesterol (A): a steroid alcohol occurring in all animal fats and oils, nervous tissue, egg yolk and blood. Chondroitin (B): used in products designed to help alleviate the effects of osteoarthritis.

Produced synthetically or derived from the cartilage of cows, pigs, sharks, fish or birds Chymosin (B): R ennin Chymotrypsin (A): enzyme primarily derived from ox pancreas. Cinnamic Acid (V): obtained from cinnamon leaves, coca leaves, balsams like storax or isolated from a wood-rotting fungus. Can be made synthetically. Citric Acid (V): derived from citrus fruits and since the 1920s commercially produced by fermenting sugar solutions with the microorganism Aspergillus niger. The main raw materials used in the production are corn-derived sucrose and molasses.

Civet (B): substance painfully scraped from glands in the anal pouch of the civet cat Coal tar (V): thick liquid or semisolid tar obtained from bituminous coal (= soft coal) Cochineal (Carmine, Carminic acid, Natural Red 4)(A): red pigment extracted from the crushed carcasses of the female cochineal insect, a cactus-feeding scale insect Cod liver oil (A): oil extracted from the liver of cod and related fish ColFlo 67 (V): modified food starch derived from waxy maize . Used in frozen foods and canned products. Often labeled as 'Food Starch - Modified' Collagen (A): a protein found in most connective tissues, including bone, cartilage and skin. It is usually derived from cows or chickens Collagen hydrolysate (A): a purified protein derived from animal sources. It's produced by breaking down gelatin to smaller protein fragments Colors/Dyes (B): Can be from plant, animal and synthetic sources. Most FD&C and D&C colors are derived from coal tar . Coal tar in itself is considered a vegan product. However, coal tar derivatives cause frequent allergic reactions, like skin rashes and hives.

It has also shown to cause cancer in animals. For this reason, colors and dyes are continuously tested on animals. That's why FD&C and D&C colors and dyes can generally not be considered vegan and I will mark them as (B) on this page. Confectioner's Glaze (A): Resinous Glaze Coral (A): hard calcareous substance consisting of the continuous skeleton secreted by coelenterate polyps for their support and habitation Cornstarch/Corn starch (V): starch derived from dried corn kernels Corn Syrup (V): a form of glucose made from corn starch . It is used as a sweetener Corticosteroid/Cortisone (B): steroid hormones secreted by the adrenal cortex and their synthetic analogs. Cottonseed oil (V): fixed oil derived from the seeds of the cultivated varieties of the cotton plant Curcumin (V): Colorant derived from turmeric Cysteine, L-Form (B): amino acid that oxidizes to form cystine Cystine (B): amino acid found in the hair protein keratin D Dashi (fish broth) (A): stock made from fish and seaweed. Used in Japanese cuisine.

D&C Colors (B): colors that have been certified safe for use in drugs and cosmetics, but not in food by the FDA (the Food and Drug Administration of the U.S.). See Colors/Dyes . Dextrin (V): prepared by heating dry starch or starch treated with acids. Can be produced from the starch of corn, potatoes or rice DiCalcium Phosphate (B): (Dibasic calcium phosphate, Dicalcium orthophosphate) the Dibasic form of calcium phosphate . Dihydroxyacetone (B): an emulsifier, humectant and fungicide which is obtained by the action of certain bacteria on glycerol Direct Reduced Iron (DRI) (V): Reduced Iron . Disodium inosinate (B): flavor enhancer often derived from meat or fish (sardines). Can also be from vegetable or fungal source Down (A): the undercoating of waterfowl (especially ducks and geese). See Feathers . Duodenum substances (A): from the digestive tracts of cows and pigs. Can be found in vitamin tablets. Elastin (A): protein uniting muscle fibers in meat.

Emu oil (A): oil derived from the rendered fat of the emu, a large Australian flightless bird. Enzymes (B): protein molecules produced by living cells. They act as catalysts in living organisms, regulating the rate of chemical reactions without being changed in the process. Enzymes can be derived from animals, plants, bacteria, fungi and yeast. Most industrial enzymes consist of a mixture of enzymes. Enzymes include actinidin , amylase , bromelain , catalase , chymotrypsin , ficin , glucose isomerase , lactase , lipase , lipoxygenase , papain , rennet and trypsin . Ergocalciferol (B): Vitamin D2 Erythorbic Acid (V) : a food additive used as an antioxidant in processed foods. It's produced from sucrose . Estrogen/Estradiol (A): from cow ovaries and pregnant mares' urine. FD&C Yellow 6 (B): Monoazo . Derived from coal tar . See Colors/Dyes . Feathers (B): epidermal appendage of a bird.

Most feathers are removed from birds, especially geese, ducks or chickens, during slaughter as a by-product of the poultry industry. They can also be plucked from live birds, especially ducks and geese, who are bred for either meat, foie gras or egg laying and breeding. Felt (B): cloth made of wool, or of wool and fur or hair. Ferrous Lactate (B): derived from the direct action of lactic acid on iron fillings or from the interaction of calcium lactate with ferrous sulfate. Ferrous Sulfate (V): an astringent iron salt obtained in green crystalline form. Used as an antiseptic in cosmetics and in treating anemia in medicine. Ficin (V): enzyme derived from the latex of the fig tree. Folic Acid (V): a synthetic form of Vitamin B9 . Fructose (Syrup) (V): fructose is a sugar that is found in many fruits, vegetables and honey. Commercial fructose and fructose-rich syrups are generally produced from starch (almost always corn starch). It is sometimes produced from inulin containing plants like chicory roots and Jerusalem artichoke tubers.

Gluconolactone (B): glucono delta-lactone Glucose (B): a simple sugar usually produced by hydrolysis of a starch with mineral acids. Starches used include corn, rice, wheat, potato and arrowroot. It can also be produced synthetically or by adding crystallized cane sugar to a mixture of alcohol and acid. In some countries (like the U.S.) glucose is run through bone-char filters Glucose isomerate (V): enzyme derived from the bacteria Streptomyces rubiginosus. It is used in the production of fructose syrups (including high fructose corn syrup) by changing glucose into fructose Glucosamine (B): a dietary supplement used to aid in the relief of joint problems. Usually extracted from the tissues of shellfish. It can also be derived from corn or produced synthetically Glycerin (e)/ glycerol (B): a clear, colorless liquid which is a by-product of the soap-making process obtained by adding alkalies (solutions with a pH greater than 7) to fats and fixed oils. It may be derived from animal fats, synthesized from propylene or from fermentation of sugars.

Vegetable glycerin is derived from vegetable fats. Glycine (B): an amino acid, obtainable by hydrolysis of proteins Guanine/Pearl Essence (A): obtained from scales of fish Guar Gum (V): Gum made from ground guar seeds. Gum Arabic/Gum Acacia (V): a natural gum produced by the acacia tree to heal its bark if damaged. It is used in cosmetics, candy, syrups and as glue. H Hide (A): animal skin (raw or tanned) High Fructose Corn Syrup (HFCS) (V): produced by processing corn starch to yield glucose. This glucose is then treated with enzymes to increase the fructose content to make it sweeter. HFCS contains nearly equal amounts of fructose and glucose. It is almost always produced from genetically modified corn. Honey (A): food made by bees to feed themselves Hydrochloric Acid (V): formed by heating hydrogen and chlorine gas to form hydrogen chloride gas, which is then absorbed in water. Hydroxypropyl cellulose (V): a derivative of cellulose .

It is used as a thickener in food and for the coating of film and tablets Hydroxypropyl methylcelluose (HPMC) (V): derived from alkali treated cellulose that is reacted with methyl chloride and propylene oxide . It can be used as an alternative to gelatin in hard capsules Inositol (B): a sugar-like dietary supplement of the vitamin B complex. Unofficially referred to as vitamin B8. It is present in almost all plant and animal tissues. Commercially, it can be obtained from both animal and plant sources (especially corn). Insulin (B): pancreas of cattle, sheep or pigs Inulin (V): a naturally occuring carbohydrate found in the roots and tubers of many plants. It is usually extracted from chicory root. Isinglass (A): very pure form of gelatin obtained from the air bladders of some freshwater fishes, especially the sturgeon K Katsuobushi (okaka) (A): essential ingredient in Japanese cuisine. It's made by drying either skipjack tuna or bonito fish into hard blocks and then creating flakes by using a shaving tool. It's used as a topping or filling in many Japanese dishes. It's the main ingredient of dashi .

Keratin (A): protein found in hair, hoofs, horns and feathers Lactose (A): milk sugar. A type of sugar only found in milk. Lanolin (e) (A): fat extracted from sheep's wool. Lard (A): fat surrounding the stomach and kidneys of the pig, sheep and cattle. Laurel (V): the fresh berries and leaf extract of the laurel tree. Lauric Acid (V): constituent of vegetable fats, especially coconut oil and laurel oil. Derivatives are used as a base in the manufacture of soaps, detergents and lauryl alcohol . Lauryl Alcohol (V): compound usually produced from coconut oil (which is naturally high in lauric acid) or from a petroleum based version of lauric acid Leather (A): tanned hide (mostly from cattle but also sheep, pigs and goats etc) Lecithin (B): fatty substance found in nerve tissues, egg yolk, blood and other tissues. Mainly obtained commercially from soya bean, peanut and corn Limestone (V): porous rock formed over thousands of years from the compression of shells and bones of marine animals.

Lipase (B): enzyme from the stomachs, tongue glands of calves, kids and lambs. Can also be from derived from plants, fungus or yeast. It breaks down fat to glycerol and fatty acids. Lipoxygenase (V): enzyme derived from soybeans. It catalyzes the oxidation reaction. It is used in the baking industry to make bread appear more white. Lutein (B): substance of deep yellow color found in egg yolk. Obtained commercially from marigold. Magnesium stearate (B): ester of magnesium & stearic acid Malic Acid (V): the natural acid present in fruits and vegetables. It's produced synthetically for use in food products, pharmaceuticals, paints, soaps and more. Maltodextrin (V):sugar obtained by hydrolysis of starch Methanol (V): also known as methyl alcohol or wood alcohol. It used to be produced as a byproduct of the destructive distillation of wood. Currently it is usually produced synthetically.

Methyl alcohol (V): Methanol Mannitol (Mannite) (V): obtained from the dried sap of the flowering ash or from seaweed Methyl cellulose (methylcellulose) (V): synthetically produced by heating cellulose with a solution of sodium hydroxide and treating it with methyl chloride . It is used as a thickener in sauces and dressings Mentha (mint) (V): derived from the flowering plants in the mint family. Metafolin¨ (V): the brand name for a synthetically produced form of folate , which is chemically identical to the active form of folate found in food. It was created by the company Merck's. Methyl chloride (chloromethane) ( (V): a colorless, poisonous gas or liquid mostly of natural origin. It is released into the environment from the oceans and is used as a spray for pesticides in food storage and processing Milk Sugar (A): Lactose Mink oil (A): from minks Modified (food) starch (V): starch which has been treated physically or chemically to modify one or more of its key physical or chemical properties.

Physical modification can include drum-drying, extrusion, spray drying or heat/moisture treatment. Chemicals used to modify starch include propylene oxide , succinic anhydride, 1-octenyl succinic anhydride, aluminum sulfate or sodium hydroxide Mohair (A): cloth or yarn made from the hair of the angora goat Monoazo (Sunset Yellow FCF, Orange Yellow S) (B): FD&C Yellow 6 Monocalcium Phosphate (B): (Monobasic calcium phosphate, Monocalcium orthophosphate) The Monobasic form of calcium phosphate . Mono-Diglycerides (B): Emulsifying agents in puddings, ice cream, peanut butter, bread etc.

Can be derived from plants (oils from corn, peanuts or soybeans) or animals (cows and hogs) Monosodium glutamate (MSG) (V): produced from seaweed or by a bacterial fermentation process with molasses or starch and ammonium salts Musk (B): substance secreted in a gland or sac by the male musk deer N Natural (B): ingredients are not synthetic or artificial , but extracted directly from either plants or animal products Natural flavor (B): flavor derived from spices, fruits, fruit juices, vegetables, vegetable juices, plant materials, meat, seafood, poultry, eggs, dairy products or their fermentation products. The significant function of a natural flavor is not nutritional but flavoring Natural Red 4 (A): Cochineal Octinoxate (V): also known as octyl methoxycinnamate. Ester of m ethyl cinnamate Octyl Methoxycinnamate (V): Octinoxate Oestrogen (B): female sex hormone from cow ovaries or pregnant mares' urine Oleic acid (B): fatty acid occurring in animal and vegetable fats Oleic alcohol (B): oleyl alcohol. A fatty alcohol derived from natural fats and oils, including beef fat and fish oil.

It can also be manufactured from esters of oleic acid . Oleoic oil (A): liquid obtained from pressed tallow Oleostearin (A): solid obtained from pressed tallow Oleth-2 through 50 (B): polyethylene glycol ethers of oleic alcohol Orange Yellow S (B): FD&C Yellow 6 Oxybenzone (V): derived from isopropanol, which is prepared from propylene, obtained in the cracking of petroleum Palmitate (B): salt or ester of palmitic acid Palmitic acid (B): fatty acid that occurs in palm oil and most other fats and oils Panthenol/Dexpanthenol/Vitamin B Complex Factor (B): can come from animal, plant or synthetic sources Papain (V): enzyme derived from the unripe fruit of the papaya plant. It is used for clearing beverages, added to farina to reduce cooking time and used medically to prevent adhesions Paracasein (A): the chemical product of the action of rennin or pepsin on casein .

To make hard cheese, paracasein is combined with soluble calcium salts to form calcium paracaseinate (cheese curd) Paraffin (V): waxy substance obtained from distillates of wood, coal, petroleum, or shale oil Parchment (B): skin of the sheep or goat, dressed and prepared for writing etc Pearl (A): concretion of layers of pain-dulling nacre formed around a foreign particle within the shell of various bivalve molluscs, principally the oyster Pectin (V): a substance that is found in the primary cell walls and the non-woody parts of plants. Pectin is used as a gelling agent, thickener and stabilizer in food. Commercially, pectin is obtained mostly from dried citrus peels and apples as a by-product of juice production. PEG (B): PEG is the abbreviation of polyethylene glycol or polyoxyethylene glycol. They are polymeric forms of ethylene oxide. They can be either synthetic or derived from animal or vegetable sources. Pepsin (A): enzyme usually derived from the stomach of grown calves or sometimes pigs.

Petroleum (V): an oily, flammable liquid composed of a complex mixture of hydrocarbons occurring in many places in the upper strata of the earth. A fossil fuel believed to have originated from both plant and animal sources millions of years ago. Phenol (V): obtained from coal tar Phosphoric Acid (V): an inorganic acid produced by reacting ground phosphate rock with sulfuric acid . Placenta (A): organ by which the fetus is attached to the umbilical cord Polyethylene (V): a product of petroleum gas or dehydration of alcohol Red 40 (B): FD&C Red 40 Resinous Glaze (A): also known as pharmaceutical glaze, confectioner's glaze, pure food glaze and natural glaze. It's made from various types of food grade shellac . It is also known as beetle juice, even though the lac insect it's derived from is a scale insect and not a beetle.

Reticulin (A): one of the structural elements (together with elastin and collagen) of skeletal muscle Riboflavin-5-Phosphate (B): A more soluble form of riboflavin Roe (A): eggs obtained from the abdomen of slaughtered female fish Royal jelly (A): food on which bee larvae are fed and which causes them to develop into queen bees S Sable (A): fur from the sable marten, a small carnivorous mammal Salicylic Acid (V): derived from the leaves of wintergreen, meadowsweet, willow bark or other plants. It can also be produced synthetically by heating phenol with carbon dioxide Shellac (A): insect secretion Silk (A): cloth made from the fiber produced by the larvae ('silk worm') of certain bombycine moths, the harvesting of which entails the destruction of the insect Sodium Alginate (V): the sodium salt of alginic acid extracted from brown seaweed. Sodium Aluminum Sulfate (V): white solid used as an acidity regulator in foods. It is mainly used in the manufacturing of baking powder. Produced by combining sodium sulfate and aluminum sulfate .

Sodium Benzoate (V): the sodium salt of benzoic acid . Produced by reacting sodium hydroxide with benzoic acid . Used as a food preservative. Sodium Bicarbonate/Baking Soda (V): bicarbonate of Soda Sodium Lactate (B): the sodium salt of lactic acid Sodium Laureth Sulfate (SLES) (V): the sodium salt of sulfated ethoxylated lauryl alcohol Sodium Lauryl Sulfate (SLS) (V): prepared by sulfation of lauryl alcohol followed by neutralization with sodium carbonate Sodium Metabisulfite (V): an inorganic salt. White to yellowish powder with sulfur dioxide odor. Used as a disinfectant, antioxidant and preservative. Sodium Phosphate (mono-, di-, and tri-) (V): synthetic material generally prepared by the partial or total neutralization of phosphoric acid using sodium carbonate or sodium hydroxide . Sodium Sulfate (V):the sodium salt of sulfuric acid . Sorbic acid (V): white powder obtained from fruit or produced synthetically Sorbitan monolaurate (V): derived from raw materials of vegetable origin.

Commercially known as Span 20 Sorbitan monostearate (B): manufactured by reacting stearic acid with sorbitol to yield a mixture of esters. Commercially known as Span 60 Sorbitan monooleate (B): derived from animal or vegetable sources. Commercially know as Span 80. The vegetable derived version is know as Span 80V Sorbitan monopalmitate (V): derived from raw materials of vegetable origin. Commercially know as Span 40 Sorbitan tristearate (B): derived from animal or vegetable sources. Commercially known as Span 65. The vegetable derived version is know as Span 65V Sorbitan Trioleate (B): derived from animal or vegetable sources. Commercially know as Span 85. The vegetable derived version is known as Span 85V Sorbitol (V): a sugar alcohol derived from fruit like cherries, plums, pears, apples or from corn, seaweed and algae Sourdough starter (B): also known as "starter culture", "sourdough culture" or "sour culture".

It is usually made with a mixture of flour and water inhabited by yeast and lactobacteria containing no animal ingredients. Sometimes yogurt is used in the starter. Bread made from a sourdough culture is called sourdough bread Sperm oil (A): oil found in the head of the various species of whales Spermaceti (A): fatty substance derived as a wax from the head of the sperm whale Sponge (B): aquatic animal or colony of animals of a 'low order', characterized by a tough elastic skeleton of interlaced fibers Sponge Iron (V): Reduced Iron . Squalene/squalane (B): found in the liver of the shark (and rats) Starch (V): a complex carbohydrate found in seeds, fruits, tubers, roots and stem pith of plants such as corn, potatoes, wheat, beans and rice. Stearate (B): salt of stearic acid Stearic acid (B): fat from cows, pigs, sheep, dogs or cats. Can be obtained from vegetable sources Stearin(e) (B): general name for the three glycerids (monostearin, distearin, tristearin).

Formed by the combination of stearic acid and glycerin , chiefly applied to tristearin, which is the main constituent of tallow or suet Stearyl alcohol (B): prepared from sperm whale oil or vegetable sources Stearyl tartrate (Stearyl palmityl tartrate)(B): made from stearyl alcohol and tartaric acid Sucroglycerides (B): obtained by reacting sucrose with an edible fat or oil with or without the presence of a solvent Sucralose (B): known under the brand name Splenda. It's produced from cane sugar . Some but not all Splenda producers have confirmed that they don't use bone char as a filter. Sucralose is tested on animals. Suede (B): kid-, pig- or calf-skin tanned Suet (B): solid fat prepared from the kidneys of cattle and sheep Sugar (B): a sweet crystallizable material that consists wholly or essentially of sucrose . It is obtained commercially from sugarcane or sugar beet. Beet sugar is vegan, but some cane sugars are processed through boneblack . Sulfur Dioxide (V): a toxic colorless gas formed primarily by the combustion of sulfur-containing material, like fossil fuels.

Sulfuric Acid (V): oil of vitriol. A highly corrosive acid usually produced from sulfur dioxide . Sunset Yellow FCF (B): FD&C Yellow 6 Synthetic (V): ingredient is produced by chemical synthesis, which means that parts or elements are combined to form a whole. Unlike artificial products, synthetic products are made from ingredients that do not occur (independently) in nature. TBHQ (Tertiary Butylhydroquinone) (V): a synthetic food preservative used in oils, margarines, crackers, fast foods and many other food products. It's produced from phenol and butane . Tertiary Butylhydroquinone (V): TBHQ . Testosterone (B): male hormone Thiamine Mononitrate (V): synthetic form of vitamin B1 . It's synthesized by removing a chloride ion from thiamine hydrochloride and by mixing it with nitric acid. Thiamine Hydrocholide (V): synthetic form of vitamin B1 . Produced from coal tar , ammonia, acetone and hydrochloric acid . Toluene (V): a colorless liquid hydrocarbon, derived from petroleum processing.

Tricalcium Phosphate (B): (Calcium phosphate, tribasic) The tribasic form of calcium phosphate . Also known as calcium orthophosphate. Consists of a mixture of calcium phosphates. Vegetable Carbon (B):derived from either burnt vegetable matter, incomplete combustion of natural gas, activated charcoal, bones, blood, meat or various fats oils and resins Vegetable Glycerin (V): Glycerin derived from vegetable fats. Vellum (B): fine parchment prepared from the skins of calves, lambs or kids. Velvet (B): fabric made usually of silk but also rayon or nylon. Vitamin A (retinol) (B): an aliphatic alcohol. Some possible sources are fish liver oil, egg yolks, butter, lemongrass, carrots or synthetics. Vitamin B1 (Thiamine, Thiamin) (B): used to fortify foods or as a supplement. Two of the synthetic forms are known as thiamine mononitrate and thiamine hydrocholide . Vitamin B2 (Riboflavin, Lactoflavin) (B): used as a food coloring, to fortify foods or as a supplement.

Produced synthetically or by a fermentation process with genetically modified Bacillus subtilis. It's usually vegan, but in rare cases it can be produced from animal sources like beef, especially when it's marked as being "natural". Vitamin B3 (Niacin, Nicotinic Acid) (B): used as a cholesterol treatment, to fortify foods or as a supplement. The largest commercial use is to fortify animal feed. It's usually produced synthetically. In rare cases it can be derived from animal sources. Vitamin B9 (Folic Acid, Folate) (B): used to fortify foods or as a supplement, especially for pregnant women. It's usually produced synthetically. Folate is the general term for Vitamin B9, whereas folic acid refers to the synthetic compound used in supplements and food fortification. Vitamin C (V): Ascorbic acid Vitamin D2 (Ergocalciferol) (B): vitamin usually derived from plant sterols or yeast. Can also be derived from animal fats. Vitamin D3 (Cholecalciferol) (B): vitamin usually derived from animal sources like lanolin, milk, egg yolk and fish liver oil.

Can also be derived from microbial or synthetic sources. Please note that synthetic vitamin D3 can have an animal ingredient as their starting raw material. Vitamin E (V): natural-source vitamin E (d-alpha-tocopherol) is obtained by distillation of vegetable oils (primarily from soya beans, rapeseed and sunflower); synthetic chemically manufactured vitamin E (dl-alpha-tocopherol)is a mixture of eight diastereoisomers in equal proportions. Volaise (A): ostrich meat W Waxy maze (V): Corn starch. The sticky material from the inside of the corn kernel. Waxed Paper (B): is often coated with paraffin or tallow . Waxed paper from the companies If You Care (100% soybean wax) and Natural Value (100% paraffin) are vegan. Whey (A): residue from milk after the removal of the casein and most of the fat. By-product of cheese making. White Mineral Oil (V): obtained from petroleum and used in baked goods.

Wool (A): hair forming the fleecy coat of the domesticated sheep (and similar animals) E110 (B): Sunset Yellow FCF, Orange Yellow S, FD&C Yellow 6, Monoazo E120 (A): Carminic acid, Carmine, Natural Red 4, Cochineal E133 (B): Brilliant Blue FCF, FD&C Blue 1 E150a (B): plain caramel . It is manufactured by heating carbohydrates with or without acids or alkalis E150b (B): caustic caramel . It is produced like E150a, but in the presence of sulfite compounds E150c (B): ammonia caramel . It is produced like E150a, but in the presence of ammonium compounds E150d (B): sulfite ammonia caramel . It is produced like E150a, but with both sulfite and ammonium compounds E153 (B): Carbon Black, Vegetable Carbon E160a (V): Carotene . Note: gelatin may be used as a stabilizer. See beta carotene .

E160b (V): Annatto , bixin, norbixin E160c (V): Capsanthin, capsorubin, Paprika extract. Extracted from the fruit pod and seeds of the red pepper E162 (V): Beetroot Red, Betanin.

Natural extract from beetroot E432 (B): Polyoxyethylene (20) sorbitan monolaurate, Polysorbate 20 E433 (B): Polyoxyethylene (20) sorbitan monooleate, Polysorbate 80 E434 (B): Polyoxyethylene (20) sorbitan monopalmitate, Polysorbate 40 E435 (B): Polyoxyethylene (20) sorbitan monostearate, Polysorbate 60 E436 (B): Polyoxyethylene (20) sorbitan tristearate, Polysorbate 65 E470(a)(B): Sodium, potassium and calcium salts of fatty acids E470(b) (B): Magnesium salts of fatty acids E471 (B): Mono- and diglycerides of fatty acids , Glyceryl monostearate, Glyceryl distearate E472(a) (B): Acetic acid esters of mono- and diglycerides of fatty acids E472(b) (B): Lactic acid esters of

 mono- and diglycerides of fatty acids E472(c) (B): Citric acid esters of mono- and diglycerides of fatty acids E472(d) (B): Tartaric acid esters of mono- and diglycerides of fatty acids E472(e) (B): Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids E472(f) (B): Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Vegan Food and Beer Fest hits Portland Saturday Vegan Food and Beer Fest hits Portland Saturday Event held at Zidell Yards KOIN 6 News Staff Published: June 9, 2016, 7:33 am Updated: Click to share on Pinterest (Opens in new window) Drinks offered at the Vegan Beer and Food Fest.

(KOIN) PORTLAND, Ore. (KOIN) — The Vegan Beer and Food Fest will be held on Saturday at the Zidell Yards. A vegan big mac. (Instagram/ Vegan Beer and Food Fest) The event kicks off at 1 p.m. Tickets are being sold online and give patrons access for over 40 vegan restaurants, a pop up marketplace and live music. The general admission ticket gives you a 4oz tasting glass, 40 vouchers redeemable for 1 pour of beer or wine each and bottomless pours of kombucha, craft soda and cold brew. What’s the difference between vegan beer and regular beer? Here is a list of the most common animal products that are used in brewing: Isinglass– Clarifier that is very common in brewing. Comes from the dried swim bladders of fish. Almost all cask conditioned ale uses isinglass as a clarifier, although it is more common in England than the U.S. Gelatin– Clarifier obtained from the skin, connective tissue, and bones of animals. Typically taken from cattle and frozen pigskin. Casein/Potassium Caseinate– Protein found in cow milk used as a clarifier.

Charcoal– Used for filtering. A portion is usually produced from animal bones. Diatomaceous earth– Used in filtering. Comes from fossils or sea shells. Insects– Made into dyes and used for coloring. Glyceryl monostearate– Animal derived substance used to control foam. Pepsin– Also used to control foam; it is sometimes derived from pork. White sugar– Flavor additive often whitened using bone charcoal. Albium– Refers to any protein that is water soluble. Most common type in brewing is serum albumin, which is taken from animal blood. Lactose– Beers labeled as sweet, milk, or cream stouts may or may not contain lactose. Sometimes the description refers to the texture and not the ingredient. It’s best to double check these to be sure. Milk chocolate is common in certain styles, but some so-called “chocolate” porters or stouts actually contain no real chocolate at all. Some malted barley is called “chocolate malt” simply to describe the flavor the roasting imparts.

Question: What is the name of the substance obtained from the dried bladders of fish, used in brewing and wine-making ?
Answer: ISINGLASS