Kosher Food

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The Experts below are selected from a list of 240 Experts worldwide ranked by ideXlab platform

Zushe Yosef Blech - One of the best experts on this subject based on the ideXlab platform.

Mian N Riaz - One of the best experts on this subject based on the ideXlab platform.

  • the issue of undeclared ingredients in halal and Kosher Food production a focus on processing aids
    Comprehensive Reviews in Food Science and Food Safety, 2013
    Co-Authors: Hani M Almazeedi, Joe M Regenstein, Mian N Riaz
    Abstract:

    Since the early 1900s the Food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed Foods. These boxed, canned, and frozen Foods achieve their convenience by using a number of Food ingredients and processing aids. The original sources and the details of their processing prior to inclusion in the final Food product are not provided to consumers but will determine their acceptability for both halal and Kosher Food production. While additives are generally declared on a product label, processing aids are not shown on the ingredient statement and thus the consumer is not even aware of their presence. Some additives can be legally grouped into generic categories (such as spices) that also make it difficult for consumers to determine what exactly is in the products they buy and how these products have been processed. Thus, consumers need to put more pressure on the Kosher and halal marketing system to use trademarked symbols that represent an organization that the consumer can hold accountable and which provides both the companies and the consumer with confidence in the Kosher and/or halal status of the products being offered in the marketplace.

Joe M Regenstein - One of the best experts on this subject based on the ideXlab platform.

  • safety of Food and beverages Kosher Food requirements
    Reference Module in Food Science#R##N#Encyclopedia of Food Safety, 2014
    Co-Authors: Joe M Regenstein, C E Regenstein
    Abstract:

    The Kosher dietary laws provide spiritual health to those of the Jewish faith, who observe these Biblical mandates. The major aspects of these laws are the allowed animals for Food, the prohibition of blood, the avoidance of mixing of milk and meat, and the special laws for the holiday of Passover. These rules limit the Foods that can be eaten and also what can be eaten with what at a particular time. Some of the special preparation of meat and poultry may have public health significance, especially the salting and soaking of meat.

  • the issue of undeclared ingredients in halal and Kosher Food production a focus on processing aids
    Comprehensive Reviews in Food Science and Food Safety, 2013
    Co-Authors: Hani M Almazeedi, Joe M Regenstein, Mian N Riaz
    Abstract:

    Since the early 1900s the Food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed Foods. These boxed, canned, and frozen Foods achieve their convenience by using a number of Food ingredients and processing aids. The original sources and the details of their processing prior to inclusion in the final Food product are not provided to consumers but will determine their acceptability for both halal and Kosher Food production. While additives are generally declared on a product label, processing aids are not shown on the ingredient statement and thus the consumer is not even aware of their presence. Some additives can be legally grouped into generic categories (such as spices) that also make it difficult for consumers to determine what exactly is in the products they buy and how these products have been processed. Thus, consumers need to put more pressure on the Kosher and halal marketing system to use trademarked symbols that represent an organization that the consumer can hold accountable and which provides both the companies and the consumer with confidence in the Kosher and/or halal status of the products being offered in the marketplace.

  • Current issues in Kosher Foods
    Trends in Food Science and Technology, 1991
    Co-Authors: Joe M Regenstein, Carrie E. Regenstein
    Abstract:

    Abstract There is growing market for Kosher Foods and for similarly certified products that are compatible with the dietary laws of specific religious faiths. For Food companies, this offers opportunities for the expansion of markets for existing products and scope for the development of new products for particular market niches. Modern scientific methods appear to be playing an increasingly important role in Kosher certification. However, some aspects of modern technology (e.g. biotechnology raise new contents for the Kosher Food manufacturer. a

Gerald F Masoudi - One of the best experts on this subject based on the ideXlab platform.

  • Kosher Food regulation and the religion clauses of the first amendment
    University of Chicago Law Review, 1993
    Co-Authors: Gerald F Masoudi
    Abstract:

    The Jewish dietary laws dictate what Foods are Kosher, or fit for consumption. These laws are mainly spiritual. As one commentator has explained, the "concept [of Kosher] is in all truth a hard one to pin down. 'Kosher' is a late Hebrew word that does not occur in the books of Moses. Perhaps the nearest English word is 'fit' in the sense of proper or suitable. But the fitness, it must be clear, is mostly ceremonial."' An estimated ten percent of the nation's six million Jews regularly follow Kosher requirements.2 Kosher Food comprises an almost $2 billion-a-year industry, that grew more than twelve percent in 1991.3 In 1991, approximately 6,200 firms nationwide produced Kosher-certified products.4 Despite the spiritual nature of the Jewish dietary laws, many states regulate Kosher Food to protect consumers against fraud. Kosher Food laws generally prohibit the advertisement or sale of any Food product labeled "Kosher" unless it conforms to state-defined Food preparation and handling requirements. A number of purveyors of Kosher Food prosecuted under Kosher Food laws have challenged the laws under the Religion Clauses of the First Amendment.6 Such challenges have met mixed success. This Comment analyzes the limitations imposed by the First Amendment on Kosher Food laws now in force, and proposes a solution for regulating the Kosher Food industry within those limitations. Section I describes the background of the Jewish dietary

N. A. M. Yanty - One of the best experts on this subject based on the ideXlab platform.

  • Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute
    Journal of Advanced Agricultural Technologies, 2020
    Co-Authors: N. A. M. Yanty, Sarafhana Dollah, Jalaldeen Mn Marikkar, Mat S Miskandar, Mohd Nm Desa, Bangun Nusantoro
    Abstract:

    Fat extracted from pork is prohibited under halal and Kosher Food regulations. A study was carried out on Madhuca longifolia seed fat and palm oil to compare their physicochemical, solidification and melting characteristics to formulate halal alternative lipid substitutes. Various blends of Madhuca longifolia (ML) and palm oil (PO) was formulated in order to become similar to lard (LD). A total of three binary blends were prepared: ML:PO (97:3; w/w), ML:PO (95:5), ML:PO (93:7), and identified by the mass ratio of ML to PO. The fat blends were compared with LD in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, respectively. In addition, the fat blends also being studied for thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between LD and the fat blends with regard to fatty acid and triacylglycerol compositions, some similarities were seen regarding to thermal properties and solid fat content profiles. The blend of ML:PO (97:3) displayed closer similarity to LD with respect to melting transition at -3.59°C and its solid fat content profile showed the least difference to that of LD throughout the temperature range measured.

  • Seed fat from Madhuca longifolia as raw material for Halal alternative fats
    2012
    Co-Authors: Mohammed Nazrim Marikkar, N. A. M. Yanty
    Abstract:

    Fat extracted from pork is prohibited under halal and Kosher Food regulations. A study was carried out on Madhuca longifolia seed fat and oil to compare their solidification and melting characteristics to formulate halal alternative lipid substitutes. Initially, a direct comparison of pork fat and Madhuca longifolia seed fat was done with respect to fatty acid and triacylglycerol compositions using chromatographic techniques and thermal properties by differential scanning calorimetry (DSC) and pulse NMR spectroscopy. By subjecting these two fats to fractional crystallization under controlled temperature in acetone, their solid and liquid components were isolated separately. The thermal properties of the solid and liquid components from pork fat were also compared to those of lipid derivatives from Madhuca longifolia seed fat using DSC and NMR techniques. As the analytical data obtained from DSC and pulse NMR techniques showed that the thermal properties of these two fats and their components were compatible, Madhuca longifolia seed fat could be a useful raw material for formulation as halal alternative fats.

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