Casein

Source: milk
hence dairy. Uses: stabilizer for confectionery
texturizer for ice cream and sherbets
or as a replacement for egg albumin. Because it is precipitated by acid or by animal or vegetable enzymes
requires Kosher supervision.

Become a Member of KosherQuest now to receive email alerts and the magazine.

KosherQuest is the Web site of the Kosher Information Bureau. It is the most comprehensive Web site regarding Kashrus in the world. Read More.