Fitgelatins Kosher Gelatin Collagen

Posted by: Yaakov Holzer Aleta Collagen

Fitgelatins is the worlds largest Kosher Gelatin & Kosher Collagen provider. Fitgelatins was established with the aim of providing high-quality kosher gelatin & collagen to cater to the rapidly growing kosher industry at an affordable price. With the increasing demand for authentic kosher gelatin, Fitgelatins has been producing quality kosher gelatin & collagen sourced exclusively from Kosher hides as well as Kosher marine sources. While there have been several gelatin companies claiming to produce kosher gelatin, their products are often obtained from non-kosher hides or bones, which has led to their rejection by major kosher-certifying agencies.

Our Bovine Gelatin & Kosher Collagen is OU Certified, Pareve & Kosher for Passover.

Our Marine Gelatin & Marine Collagen is CRC Certified Pareve.

So whether you are a large company or a home chef, get your quality kosher Gelatin & Collagen from the source.

56 different names for sugar

This is not a Kosher recommended list. Some sugars listed here are 100% Chametz or Kitniyot. Explore more, or ask your Rabbi for a specific type of sugar.

  1. Sucrose
  2. Fructose
  3. High-Fructose Corn Syrup (HFCS)
  4. Agave Nectar
  5. Beet sugar
  6. Blackstrap molasses
  7. Brown sugar
  8. Buttered syrup
  9. Cane juice crystals
  10. Cane sugar
  11. Caramel
  12. Carob syrup
  13. Castor sugar
  14. Coconut sugar
  15. Confectioner’s sugar (powdered sugar)
  16. Date sugar
  17. Demerara sugar
  18. Evaporated cane juice
  19. Florida crystals
  20. Fruit juice
  21. Fruit juice concentrate
  22. Golden sugar
  23. Golden syrup
  24. Grape sugar
  25. Honey
  26. Icing sugar
  27. Invert sugar
  28. Maple syrup
  29. Molasses
  30. Muscovado sugar
  31. Panela sugar
  32. Raw sugar
  33. Refiner’s syrup
  34. Sorghum syrup
  35. Sucanat
  36. Treacle sugar
  37. Turbinado sugar
  38. Yellow sugar
  39. Barley malt
  40. Brown rice syrup
  41. Corn syrup
  42. Corn syrup solids
  43. Dextrin
  44. Dextrose
  45. Diastatic malt
  46. Ethyl maltol
  47. Glucose
  48. Glucose solids
  49. Lactose
  50. Malt syrup
  51. Maltodextrin
  52. Maltose
  53. Rice syrup
  54. Crystalline fructose
  55. D-ribose
  56. Galactose

Kosher Hong Kong

There once was a local hechsher in Hong Kong. But we do not know what happened to it. There does appear to be a functioning kosher restaurant there in the synagogue in Kowloon.

Also there is chabad

If you know more information please tell us.

Is half Moon (Pregnant K) kosher?

It seems to have been inherited by OU. What that means for products now that only have that hechser? OU is managing the kashrus of its operations which is good. Sometimes OU keeps the original hechsher kind of as a band thing, but sometimes it differentiates slightly different kashrus standards. Basically at worst it depends on the product. An uncomplicated product would be ok for sure.

What could be wrong with Xanthan Gum?

What is Xanthan Gum?

Xanthan gum is a white to the tan colored powder used in many food products.

How is Xanthan gum made?

Xanthan gum is made from the fermentation of carbohydrates (sugars). The bacteria strain Xanthomonas campestris is fed with carbohydrate and metabolizes the sugars into a liquid solution. The solution is mixed with alcohol (ethanol or isopropanol) which causes the gum to separate from the water. The gum is then rinsed, dried and ground.

Is Xanthan gum kosher?

Every fermentation process causes kosher concerns due to the ingredients that are used to make the fermentation more effective.

The alcohol is also a kosher concern. Ethanol can be derived from grapes (nesech), lactose (dairy), wheat and barley (chometz).


Xanthan gum must have a reliable kosher certification.


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What is Mashgiach?

A mashgiach (Hebrew: משגיח כשרות‬) is a Jew who supervises the kashrut status of a kosher establishment. A mashgiach may supervise any type of food service establishment, including slaughterhouses, food manufacturers, hotels, caterers, nursing homes, restaurants, butchers, groceries, or cooperatives. The mashgiach usually works as the on-site supervisor and inspector, representing a kosher certification agency or a local rabbi, who actually makes the policy decisions for what is or is not acceptably kosher.

The requirements for becoming a mashgiach are being Jewish, being Sabbath-observant (shomer Shabbat), being Torah-observant (shomer mitzvot), have Yirat Shamayim (fear of Heaven) and personally fulfilling the laws of kashrut (shomer kashrut).

A mashgiach takes on a great responsibility and the burden of a community. The mashgiach puts their good name and the name of the community on everything done on their watch.

Depending on the assignment, which usually divide into two tasks – Commercial and Restaurants; the mashgiach must be familiar with the halachos of slaughtering meat, cooking meat and fish, and separating meat and dairy. He must be knowledgeable about the way boilers and shipping vessels work, since high temperatures and long storage times can affect the status of kosher foods. It has been said that in addition to knowledge of Jewish law, a mashgiach must be familiar with “engineering, entomology, metallurgy, boiler treatment, food chemistry, and world market trends”.

A mashgiach is required whenever meat or fish is prepared or cooked. They check fresh eggs for blood spots before they are used in cooking, and must inspect all vegetables for forbidden insects before use.

The mashgiach is responsible for performing the mitzvah of challah, the tithe of dough set aside for consumption by a kohen. (Some perform this in the diaspora, whereas in Israel it is always burnt.)

The mashgiach must also light pilot lights and turn on cooking and heating equipment to satisfy minimum requirements of bishul Yisroel (food cooked by a Jew) and pas Yisroel (bread baked by a Jew), in a way that a Jew must be involved in the cooking of any kosher food “fit for a king’s table.”[3] To satisfy requirements for Sephardic Jews, the mashgiah may be required to play an even more active role in the cooking process.

One of the most pressing and often difficult jobs of a mashgiach, however, is the checking in and verification of shipments. The mashgiach must ensure that every food product that arrives at the facility has a reliable hechsher (certification) before it is used.  In addition to checking hechsherim, the mashgiach must also check that all meat products that arrive are Glatt (literally “smooth” with no Kashrus Issues) and double sealed, usually by inner and outer plastic bags or an inner plastic bag and a sealed box, and that all wine is kosher wine.

“Kosher for Pessach / Passover”

It is x 10 times complicated to be Mashgiach during and before Pessach / Passover. Stay tune for more articles to be posted about Pessach >>.

Traibering Deveining (Nikkur)

The process of removing the nerve is called Deveining or Traibering from an Aramaic word meaning fat, or Nikkur, meaning to clean, in Hebrew. This process is complicated and post the 13th century was rarely done, as there was an abundance of other meat cuts available. Nowadays, mainly in Israel, it has come back into practice, mainly due to the fact that some of the choicer cuts of meat come from the hind-quarters*.

Glatt Kosher of Hindquarter Meat

Exclude Israel there’s no national kosher certification in the U.S. is willing to supervise the nikkur of the more commonly eaten domesticated meats such as beef and lamb.

I found this Beit Din of the Sepharadi communities of Queens, NY do Kashering and selling this premium pieces of meat.

The removal of the gid hanasheh (Hebrew: גִּיד הַנָּשֶׁה‎) and chelev (forbidden fats) is called nikkur. Since it is labor intensive to remove all the forbidden parts of the hindquarters of an animal, the entire hindquarters are usually sold to the non-kosher market outside of Israel and a few other markets with sufficient Jewish populations to justify the expense.

* The typical hindquarter weighs around 175lbs hanging(Hanging weight is the un-cut un-boned weight).