General Categories:

The following general categories almost always require Kosher certification:

• Absolutes (e.g. Cassie Absolute, Jasmine Absolute etc.)
  
• Aldehydes
  
• Aromas
  
• Butter Esters
  
• Decalactones
  
• Distillates
  
• Emulsifiers
  
• Enzymes
  
• Extracts
  
• Flavors
  
• Hydrolized Plant Proteins (HPP)
  
• Hydrolized Vegetables Proteins (HVP)
  
• Lipases
  
• Oleoresins (e.g. Oleoresin Turmeric, Oleoresin Paprika, etc.)
  
• Polysorbates
  
• Seasonings
  
• Spice Blends
  
• Tweens
  
• Vegetable Oils (e.g. Peanut Oil, Soybean Oil, etc.)
  
• WONF’s (With Other Natural Flavors)
  
• Yeast Extracts and Pastes

Specific Ingredients:

The following ingredients are produced both in Kosher and non-Kosher forms. (Some examples of compounds containing these ingredients are in parenthesis)

• Capric Acid
  
• Caproic Acid (Ethyl Caproate etc.)
  
• Caprylic Acid (Ethyl Caprylate etc.)
  
• Decanoic Acid (= Caprylic Acid)
  
• Ethyl Alcohol
  
• Fusel Oil
  
• Glycerine (and other Glyceryls)
  
• Hexanoic Acid (= Capric Acid)
  
• L-Glutamic Acid
  
• Lauric Acid (Lauric Aldehyde etc.)
  
• Myristic Acid (Ethyl Myristate etc.)
  
• Nonanoic Acid (Nonyl Alcohol etc.)
  
• Octanoic Acid ( = Caproic Acid)
  
• Oenanthic Ether and Ethyl Oenanthate
  
• Oleic Acid
  
• Palmitic Acid (Ethyl Palmitate etc.)
  
• Pelargonic Acid (Ethyl Pelargonate etc.)
  
• Rum Ether
  
• Soy Sauce
  
• Stearic Acid (Butyl Stearate etc.)
  
• Tri-Acetin
  
• Vinegar
  
• Whey Powder

In–Plant Supervision:

The following “delicate” ingredients are available in both Kosher and Non-Kosher grades.
Products using these ingredients in Kosher formulas generally require in-plant supervision.

• Cheese
  
• Gelatin
  
• Grape Juice Conc.
  
• Meat
  
• Wine

Non-Kosher:

The following Ingredients are non-Kosher:

• Castoreum
  
• Civet
  
• Oil of Cognac

Republished with permission from www.oukosher.org