|Hidden Animal Ingredients
||What It Is
||The protein component of egg whites. Albumin is also found in animal blood, milk, plants, and seeds.
||To thicken or add texture to processed foods.
||Small, silvery fish of herring family.
||Worcestershire sauce, Caesar salad dressing, pizza topping, Greek salads.
||Butter, suet, lard (see lard below).
||Packaged cookies and crackers, refried beans, flour tortillas, ready-made pie crusts.
|Carmine (carmine, cochineal, or carminic acid)
||Red coloring made from a ground-up insect.
||Bottled juices, colored pasta, some candies, frozen pops, “natural” cosmetics.
||Mineral typically derived from cows or hogs
||Garlic salt, vanilla, meat tenderizers, salad-dressing mixes.
|Capric acid (decanoic acid)
||added to ice cream, candy, baked goods, chewing gum, liquor and often not specified on ingredients lists.
||A milk protein. It coagulates with the addition of rennin (see rennin below) and is the foundation of cheese.
||An additive in dairy products such as cheese, cream cheese, cottage cheese, and sour cream. Also used in adhesives, paints, and plastics.
||Derived from any number of animal sources.
||Used to filter wine, vinegar, beer, fruit juice, soft drinks.
||Protein from bones, cartilage, tendons, and skin of animals, Much of the commercial gelatin is a by-product of pig skin.
||Marshmallows, yogurt, frosted cereals, gelatin-containing desserts, molded salads..
||Fruits or animal tissues and fluids.
||Baked goods, soft drinks, candies, frosting.
|Glycerides (mono-, di-, and triglycerides)
||Glycerol from animal fats or plants.
||Processed foods, cosmetics, perfumes, lotions, inks, glues, automobile antifreeze. Used as emulsifier.
||Gelatin from air bladder of sturgeon and other freshwater fish.
||Clarify alcoholic beverages and in some jellied desserts. Rarely used now.
||Salt of stearic acid (see stearic acid below).
||Waxy fat from sheep’s wool.
||Chewing gum, ointments, cosmetics, waterproof coatings.
||Rendered and clarified pork fat. Often fat from abdomens of pigs or the fat around the animal’s kidneys.
||Phospholipids from animal tissues, plants, lentils, and egg yolks used to preserve, emulsify, and moisturize food.
||Cereal, candy, chocolate, baked goods, margarine, vegetable oil sprays, cosmetics, and ink.
||Deep yellow coloring from marigolds or egg yolks.
||Commercial food coloring.
|Myristic acid (tetradecanoic acid)
||Chocolate, ice cream, candy, jelled desserts, baked goods.
||Unspecified, could be from meat or other animal products
||Processed and packaged foods.
|Oleic acid (oleinic acid)
||Animal tallow (see tallow below)
||Synthetic butter, cheese, vegetable fats and oils, spice flavoring for baked goods, candy, ice cream, beverages, condiments, soaps, cosmetics.
||Animal or vegetable fats.
||Baked goods, butter and cheese flavoring.
|Pancreatin (pancreatic extract)
||Cows or hogs
||Enzyme from pigs’ stomachs
||With rennet to make cheese.
||Resinous cement collected by bees
||Food supplement and ingredient in “natural” toothpaste.
||A coagulating enzyme obtained from a young animal’s stomach, usually a calf’s stomach
||Rennin is used to curdle milk in foods such as cheese and junket–a soft pudding like dessert.
||Substance produced by glands of bees.
||“Natural foods” and nutrient supplements.
|Sodium stearoyl lactylate
||May be derived from cows, hogs, animal milk, or vegetable-mineral sources.
||Used in cake, pudding, or pancake mixes, baked goods, margarine.
|Stearic acid (octadecenoic acid)
||Tallow, other animal fats and oils
||Vanilla flavoring, chewing gum, baked goods, beverages, candy, soaps, ointments, candles, cosmetics, suppositories and pill coatings.
||Hard white fat around kidneys and loins of animals
||Margarine, mincemeat, pastries, bird feed, tallow.
||Solid fat of sheep and cattle separated from the membranous tissues
||Waxed paper, margarine, soaps, crayons, candles, rubber, cosmetics.
|Vitamin A (A1, retinol)
||Vitamin obtained from vegetables, egg yolks, or fish liver oil.
||Vitamin supplements, fortification of foods, “natural” cosmetics.
||Vitamin produced by microorganisms and found in all animal products; synthetic form (cyanocobalamin or cobalamin on labels) is vegan
||Supplements or fortified foods.
|Vitamin D (D1, D2, D3)
||D1 is produced by humans upon exposure to sunlight; D2 (ergocalciferol) is made from plants or yeast, D3 (cholecalciferol comes from fish liver oils or lanolin
||Supplements or fortified foods.