DOCSLIB.ORG

Anheuser-Busch Inbev Vegan Beers

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Anheuser-Busch Inbev Vegan Beers * This is not an exhausted list of all company manufactured products or of the ingredients in the products. Please continue the research. *Be aware that CLEAN by dietary law does not necessarily equate to being GOOD FOR YOU. Product Company Unclean Ingredients Addt'l Info *Beer has a biological process where it uses yeast in the brewing process *Both beer and wine are sometimes processed using animal by-products including gelatin, casein, glycerin or in the case of Guinness - isinglass. Isinglass is a by-product of the fishing industry. Fish bladders are used to filter beer to remove excess yeast. *German beers follow "purity laws" which means traditional methods of brewing are vegan. They rule that only the ingredients of water, grain (barley or wheat), hops and yeast can be used in German beer. * Many wines tend to use animal ingredients in the clarification process, such as isinglass (made from fish bladders), gelatin (from animal bones), caseinates (milk proteins), and animal albumin (from eggs or dried blood powder). Non-animal alternatives include limestone, bentonite, kaolin and kieslguhr (clays), plant casein, silica gel, and vegetable plaques. Non Vegan Beers: Fosters, Guinness Stout, Lighthouse Brewing Co. Inc., Moorhouse's, Murphy's Irish Stout, Sol, Wooden Hand Brewery (not a full list) Vegan Beers - no concerns for gelatin or isinglass Budweiser (except the Clamato variety-shellfish), Coors and Coors Light, Miller Lite, High- Life & Genuine Draft, Pabst Blue Ribbon, Sierra Nevada Pada Ale, Yuengling (not a full list) Vegan Liquor (Some rums/whiskeys contain honey, usually listed the product’s name) Bourbon, Canadian Whiskey, Gin, Irish Whiskey, Rum, Schnapps, Scotch Whiskey, Tenn Whiskey, Tequila, Vodka Bacardi (unflavored varieties) is acceptable Budweiser, Aguila, Becks, Budlight, Corona, Michelob Ultra, Stella Artois, B Anheuser-Busch InBev Blueberry, B Cherry, Bass Pale Ale, Beck's (vegan), Bud Ice, Landshark Lager, O'Douls (not a full list) *Company known to use HFCS and GMOs *Only four ingredients: maize, hops, malted barley and water ​with the exception of Stella Artois Apple Cidre and cask ales. *O'Douls non-alcohol malt beverage and contains High fructose corn syrup and hops *Corona is made with natural products like Rice, Water, Hops, Refined corn starch and Yeast. No animal products are involved. The Cultural Center of the NCCI - Research by the Social Servies Dept. (2019) * This is not an exhausted list of all company manufactured products or of the ingredients in the products. Please continue the research. *Be aware that CLEAN by dietary law does not necessarily equate to being GOOD FOR YOU. Product Company Unclean Ingredients Addt'l Info Guinness "All Guinness brands are free from animal matter. However, isinglass, which is a by-product of the fishing industry, is used as a fining agent for settling out suspended matter in the vat. The isinglass is retained in the floor of the vat but it is possible that minute quantities might be carried over into the beer. Guinness announced at the end of 2016, its beer will no longer contain trace amounts of fish balder, an integral part of its filtration process. Grey Goose *We do not claim to be Kosher, but please be advised that Grey Goose does not contain any animal-by products or ingredients (4/2019) Heineken (vegan) * Ingredients: Barley, Hops, & Water. Yeast is an important part of the brewing process, but it's not an ingredient! It is filtered out after fermentation. Jack Daniels (vegan) Yuengling and Son *Beers are made with corn a known GMO - corn grits and malted barley. Yuengling Beers are Vegan otherwise Manischewitz wines *Kosher for Passover wines are produced using real cane sugar, instead of corn syrup. To ensure Kosher for Passover products are available for the Passover holiday, Manischewitz produces Kosher for Passover items beginning 4 months prior to the Passover holiday each year. All Manischewitz wines, except: Elderberry, Loganberry, Cream Blush and Cream Peach Mogen David *Mogen David is the Yiddish pronunciation of the Hebrew Magen David, which literally means "shield of David", but is used metaphorically to refer to the six-pointed Star of David. *All ingredients, production, and winemaking procedures for Mogen David wines are carefully crafted to align with kosher-compliant procedures & labeled Kosher for Passover when appropriate. The Cultural Center of the NCCI - Research by the Social Servies Dept. (2019) * This is not an exhausted list of all company manufactured products or of the ingredients in the products. Please continue the research. *Be aware that CLEAN by dietary law does not necessarily equate to being GOOD FOR YOU. Product Company Unclean Ingredients Addt'l Info Miller Brewing Co Blue Moon, Coors (Alcoholic/Non Alcoholic), Colorado Native Lagers, Arnold Palmer Spiked, Extra Gold Lager, Fosters, Icehouse, Magnum, Mickeys, Miller (variations), Old English, Red Dog, Redds (not a full list) *Regardless of what source is used to aide fermentation, rice or corn syrup, it gets consumed by the yeast in the brewing process. So it’s not in the final product. The main ingredients in our beers are water, barley malt, corn, yeast and hops * But not a single product here at MillerCoors ever uses high fructose corn syrup, while a number of Anheuser-Busch products do. *Complete Ingredient list - Update 4/2019 - https://www.millercoors.com/sites/millercoors/files/MC_Nutritional_Information_040519.pdf Arnold Palmer Spiked Full ingredient list to come BlueHalf &Moon Half Belgian White Water, Barley Malt, Wheat, Yeast, Hop Extract, Oats, Orange Peel, Coriander Bud Light Uses rice in fermentation process Miller Lite and Coors Light Uses corn syrup in fermentation process Smirnoff (vegan) *Charcoal comes from BIRCH wood and not Bone Char (2017) *Malt drinks don't use any animal based raw materials, but we have not certified the products as vegan (2012) Tequila Vodka now filtered using Birchwood charcoal instead of with bone char Ciroc Vodka (only vodka that uses grapes) Waiting on Company Response Grey Goose Assorted Flavors - Not Approved and VX Vodka Waiting on Company Response to verify Enzymes SKYY Vodka SKYY Infusions are made with fruit Waiting on Company Response ABSOLUT Vodka (vegan- clean or Holy Days) *All our products are vegan and made from the same factory in Åhus. *The ingredients for ABSOLUT VODKA are grain (wheat), enzymes, yeast and water from our own well. For the flavored versions, only natural ingredients from berries, fruits and spices are used. *We do not use any flavors where allergens (e.g. wheat) are declared. This is because the allergens present in the starting material (gluten from wheat) are removed in the distillation step as part of our normal process to make vodka. The Cultural Center of the NCCI - Research by the Social Servies Dept. (2019).
Load more

Recommended publications
  • Brewing Industry - Preparation of Isinglass Finings
    Solutions for Your TOUGHEST MIXING Applications in FOOD Brewing Industry - Preparation of Isinglass Finings THE FIRST NAME IN HIGH SHEAR MIXERS Brewing Industry - Preparation of Isinglass Finings Lager beer is brewed using “bottom fermenting” yeast which sinks during fermentation. A storage period follows to ensure all the yeast has sunk to the bottom. Demands for a shorter storage period and increased productivity in large-scale breweries has led to the use of finings to accelerate sedimentation. The use of isinglass finings was originally confined to traditional British and Irish beers, brewed with “top fermenting” yeast which rises during fermentation. Spent yeast and other solids are precipitated by the addition of finings, either in the barrel (with traditional “cask conditioned” beer) or in bulk prior to filtering. Isinglass is a protein obtained from several varieties of fish. When added to the beer, the isinglass particles attract the yeast and tannins. The finings sink to the bottom, precipitating the solids to leave the beer clear and bright. The Process Isinglass can be supplied in a number of forms: • Ready-to-use liquid. • Concentrated liquid. • Dried floculated particles. • Powder. • Freeze-dried powder/granules. Although liquid forms are easy to use, there are advantages in buying finings in dried form: • Improved shelf life and temperature tolerance. • Solutions can be prepared to meet demand. • Reduced storage requirements. • Formulation can be adjusted to give optimum results in a particular type of beer. Solutions are generally prepared separately before addition to the beer. A typical process using a conventional agitator would be as follows: • The vessel is charged with liquor and the agitator is started.
    [Show full text]
  • Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
    The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces
    [Show full text]
  • Coopers-Hawk-Main.Pdf
    We passionately believe that food and wine hold the power to forge lasting connections, setting the table for a life well lived. We invite you to join us for an experience filled with memorable moments built upon food, wine, and friendship. Cheers! TIM MCENERY, FOUNDER & CEO COOPER’S HAWK WINERY & RESTAURANTS wine No Risk Policy: Ask for a taste before ordering a glass to challenge yourself to try something new! bin sparkling glass bottle bin rosé glass bottle 30 Cooper’s Hawk Lux Sparkling 10.00 37.99 39 Rosé 9.00 30.99 31 Sparkling Rosé 8.25 27.99 bin 32 Prosecco 8.25 27.99 red glass bottle 37 Blanc de Blanc 7.25 23.99 85 Pinot Noir 9.00 30.99 36 Moscato 7.25 23.99 87 Cooper’s Hawk Lux Pinot Noir 13.50 47.99 35 Almond 7.25 23.99 90 Barbera 9.00 30.99 33 Raspberry 7.25 23.99 97 Merlot 8.00 26.99 50 Scarletto Brachetto-Style Sparkling Red 7.50 24.99 96 Malbec 9.00 30.99 91 Cooper’s Hawk Red 7.25 23.99 bin white glass bottle A blend of Cabernet Sauvignon, Merlot, and Syrah 95 Old Vine Zin 8.25 27.99 78 Sauvignon Blanc 8.25 27.99 94 Cab Zin 71 Pinot Gris 7.75 25.99 9.00 30.99 92 Petite Sirah 70 Unoaked Chardonnay 7.75 25.99 8.00 26.99 99 Cabernet Sauvignon 79 Chardonnay 7.75 25.99 9.00 30.99 74 Cooper’s Hawk Lux 89 Cooper’s Hawk Lux Cabernet Sauvignon Chardonnay 12.00 37.99 12.50 43.99 84 Cooper’s Hawk Lux Meritage 76 Viognier 7.75 25.99 13.50 47.99 75 Cooper’s Hawk White 7.00 22.99 A blend of Pinot Gris and Riesling bin international 77 Riesling 8.00 26.99 41 Tempranillo Rioja, Spain 10.00 33.99 73 Gewürztraminer 7.75 25.99 40 Super Tuscan IGT Italy 9.75 32.99 72 Moscato 8.00 26.99 42 Shiraz Barossa Valley, Australia 11.25 38.99 WINEMAKER’S camille b r av e barrel reserve BY MASTER SOMMELIER, EMILY WINES Handcrafted Bordeaux-style blend from a collection Inspired by the fierce and fearless, this California blend of barrels selected by the winemaker, Rob Warren.
    [Show full text]
  • Soy Products As Healthy and Functional Foods
    Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects.
    [Show full text]
  • Enartis News – FAQ on Wine Fining
    ENARTIS NEWS FAQ ON WINE FINING WHY FINING? HOW TO CHOOSE THE RIGHT FINING Fining agents can be used for many purposes in AGENT winemaking, including clarification, filterability Bench trials are essential to determine what fining improvement, prevention of haze and sediment agents to use and their dosages. To set up bench formation, organoleptic profile improvement, color trials, follow these steps: adjustment and removal of undesirable elements or flavors. The fining process is therefore a crucial • Prepare fining agent solution in water as stage in the production of all wine types. recommended on the technical data sheet. For liquid products, use solution as is or dilute, if HOW DOES FINING WORK? necessary. Each fining agent has specific properties and reacts • Label each sample bottle. Keep one untreated with various wine constituents depending on its sample as a control. origin, density of charge, molecular weight and • Fill samples with wine and leave some space for chemical properties. the addition. Fining involves two crucial reactions: • Add the fining agent solution. Flocculation: molecular interactions based on • Mix immediately after addition. Top each bottle charge, chemical bonds, absorption or adsorption with wine and mix again. of compounds and formation of flocculates. • Store wine at winery temperature for settling Sedimentation: flocculates formed are not soluble (usually 1-2 days). and heavier than wine/juice. They settle with time. • Evaluate the results (turbidity, volume of lees, WHAT ARE THE MAIN FACTORS THAT color, sensory, stability, etc.) INFLUENCE FINING EFFECTIVENESS? HOW TO EVALUATE FINING RESULTS Product preparation and addition, temperature, pH, Depending on the goal, several parameters can be wine redox potential and previous fining treatments used to evaluate the results of a fining treatment: are factors that can influence the effectiveness of turbidity, volume of lees, filterability, color intensity fining.
    [Show full text]
  • The Manufacture of a Liquefied Fish Collagen Product for Use As a Fin Ings Agent in the Brewing Industry
    Final Report National Seafood Centre Project No. 92/125.18 The Manufacture of a Liquefied Fish Collagen Product for use as a Fin ings Agent in the Brewing Industry by Dr Craig Davis Centre for Food Technology FISHERIES RE S<: ARCH & DEPARTMENT OF DEVELOPMENT DPI PRIMARY INDUSTRIES CORPORATIOM C·\IPl fi!t:·J TABLE OF CONTENTS Page SUMMARY ........................................... ······································ 1 INTRODUCTION ......................................................................................................... 3 AIM. ............... 4 MATERIALS AND METHODS ................................................................................... 5 RES ULTS/OUTCOMES .... ......................................... 10 CENTRE FOR FOOD TECHNOLOGY Page i' SUMMARY This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a liquefied fish collagen product (known as Isinglass) on a pilot commercial scale for the domestic brewing market. The investigations undertaken in this project required several discrete development steps: • sourcing of the raw material, • removal of excess fat and mucous from the bladders, • development of processing protocols, • establishment of suitable quality manufacturing and testing procedures, and • identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality beer fining product produced from fish swim bladder. The procedure, which is currently employed for Isinglass manufacture, begins with sun-dried swim bladders (or maws) which are sourced mainly from developing countries in the tropics (eg Asia, Africa and South America). The maws are then subjected to a sequence of dry milling steps to make the product amenable to incorporation into the beer process stream. The final product has low moisture content and is generally packaged to ensure that it arrives at the ultimate destination in an active form.
    [Show full text]
  • Thai-Topaz-2-Dinner-Menu-2015.Pdf
    Starters Mussels (GF) Mussels, Thai chili paste, white wine, garlic, lemongrass, lime juice / 9 Miang Kai Minced chicken, lettuce leaves, fresh ginger, peanuts, lime wedges, Sriracha sauce / 8 Summer Roll (GF, V) Vegetables, herbs, vermicelli noodles, wrapped in rice paper, light peanut sauce / 5 Fried Spring Rolls Vegetable or Chicken, clear noodles, homemade dipping sauce / 5 Shrimp Parcel Seasoned shrimp, wonton wrapping, homemade dipping sauce / 6 Pot Stickers Steamed dumplings, pork and vegetable combination / 5 Crab Supreme (Fried Crab Rangoon) Cream cheese, imitation crabmeat, wonton wrapping, homemade dipping sauce / 5 Soups Tom Yum (Lowest spice level = 2 - GF) Spicy clear soup, lemongrass, lime leaves, lime juice, mushrooms, tomatoes in hot pot: Tofu/Chicken - 7, Shrimp - 9 Tom Kha (Lowest spice level = 2 – GF, V) Coconut milk, lemongrass, galangal, lime leaves, mushrooms, lime juice in hot pot: Tofu/Chicken – 7, Shrimp - 9 Egg Drop (GF) Egg, vegetables, black mushroom, fried garlic, cilantro, ground pepper / 4 Vegetable Soup (GF) Clear broth, carrots, cabbage, onions, celery / 3.5 GF = Gluten Friendly; V = Vegan Salads Thai Topaz House Salad (GF, V) Iceberg lettuce, cucumbers, tomatoes, basil in light, peanut dressing / 5 Spice Levels: 1 thru 5+ Thai Beef Salad (Yum Nua – GF) Mixed vegetables, fresh herbs in spicy, lime dressing / 10 Larb Pork (GF) Minced pork, crushed rice, ground chili, fish sauce, lime juice / 12 Spice Levels: 1 thru 5+ Thai Topaz Signature Dishes (Served with steamed Jasmine rice) Spicy Mango Delight Fresh
    [Show full text]
  • Liquid Isinglass Finings
    Liquid Isinglass Finings Liquid isinglass is added to beer post fermentation to clarify it by removing Quick Notes yeast and protein particles. Ready for use (RFU) and concentrated products are available. BENEFITS Reduced cold storage time Benefits Improves beer haze and stability Isinglass is essential for cask beer production in that it quickly yields bright beer with a tight, stable sediment. Improves filtration performance In general isinglass oers the following benets: Reduced cold storage time. Fewer vessels. TREATMENT R ATES Lower energy use. 3 to 4 pints (of RFU) per barrel Reduced beer loss. Improved filtration. Faster throughput. Reduced powder use. APPLI CAT ION Improved beer haze and stability. Added in-line to cask while cask is Less re-work. being filled, or added directly to cask early in filling process Isinglass, although not a stabilizer, has a moderate eect on sensitive protein reduction. It contributes to the action of silica gel, and complements PVPP. During settlement of flocculated solids, foam negative factors can be entrained. Brewers regularly notice that isinglass-treated beers have improved foam stability. Tech data Process Liquid Isinglass Finings sheet Aids Process Aid - Technical Data Sheet Liquid Isinglass Finings Treatment Rates Brewing Practice A typical addition rate for cask beers is 3 to 4 pints (of RFU) In its long history of use in the clarification of traditional per barrel. For both performance and commercial consider- British cask ale, the effectiveness of isinglass has remained ations it is advisable to identify the correct addition rate. This unrivaled, despite many attempts to find alternatives. The will vary from beer to beer (a simple optimization test is ability to remove yeast, and more importantly, proteins detailed later).
    [Show full text]
  • Fish Glue, Gelatin, Isinglass Pearl Essence
    IMPORTANT FISHERY BY-PRODUCTS FISH MAWS AND ISINGLASS Air bladder/swim bladder of fish consists of several membraneous layers in the abdominal cavity below vertibral column. Layers rich in collagen. Cleaned & dried air bladder is called Fish maw. Fish maw on refining yields Isinglass – excellent RM for good grade gelatin or glue. Isinglass, or Ichthyocolla, a preparation from different species of a Russian fish, called sturgeon, It may also be produced from the air-bladders of the cod, or gadus, as well as from fresh Waters fishes. Processing of Fish maw : Air bladdar washed well in water scrapping off outer layer split open longitudinally washed well dried under sun to moisture level of 15% Fish maw Processing of Isinglass : Fish maw immersed in water becomes soft soaked in water for several hrs. cut into small pieces rolled between water cooled iron rollers convert into thin strips or sheets , 3-6 mm thick further compressed into ribbons (about 0.4 mm) ribbons are air dried rolled into coils Isinglass Uses: Isinglass swells in water & produce a fibrous str. Not present in other gelatinlass used An excellent, cement, called ARMENIAN or DIAMOND CEMENT, is made with isinglass, which is valuable for mending glass, china, and porcelain vessels, Used as a clarifying agent for beer, cider, wine, vinegar etc. Isinglass also used as an adhesive base Dissolved in acetic acid, forms strong base useful in glass or pottery. Used as sizing agent in textile. Used as an ingredient in Indian ink. Use as an egg preservative PEARL ESSENCE A suspension of crystalline guanine in water or an organic solvent.
    [Show full text]
  • “Veganism” - a Challenge in Indian Hospitality Industry
    International Journal of Research in Engineering and Applied Sciences (IJREAS) Available online at : http://euroasiapub.org Vol. 6 Issue 9, September - 2016, pp.206~217 ISSN(O): 2249-3905, ISSN(P) : 2349-6525 | Impact Factor: 6.573 | Thomson Reuters ID: L-5236-2015 A STUDY ON “VEGANISM” - A CHALLENGE IN INDIAN HOSPITALITY INDUSTRY Suyasha Gupta1, Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Shilpi Bhatia2 Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Abstract Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. The term was coined by Donald Watson. The paper highlights the totality of this concept barring the intricacies of the nutritional aspects in detail. The concept of vegan lifestyle and the challenges faced by going vegan Keyin Words:hospitality- Veganism, industry Vegans,are focussed. Challenges, The paper Vegan also Lifestyle, brings out India the various. steps taken at global level to increase the awareness of this lifestyle which goes far beyond the plate. Introduction Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animal products for any purpose.
    [Show full text]
  • Fish Isinglass and Glue
    DEPARTMENT OF COMMERCE BUREAU OF FISHERIES HUGH M. SMITH. Commissioner FISH ISINGLASS AND GLUE By George F. White APPENDIX IV TO THE REPORT OF THE U. S. COMMISSIONER OF FISHERIES FOR I9I7 Bureau of Fisheries Document No. 852 PRICii, 5 CENTS Sold only by the Superintendent of Docxtments, Government Printing Office Washington, D. C. WASHINGTON GOVERNMENT PRINTING OFFICE 1917 A AJonograph v\\ <, D. Of D. SEP 6 1917 'X FISH ISINGLASS AND GLUE. By Geoege F. White. COLLAGEN AND GELATIN. Collagen, the mother substance of gelatin, is an albuminoid which occurs to a large extent in vertebrates and also in the flesh of cepha- lopocls. It is the chief constituent of the white fibrils of connective tissue and is also found in bones, cartilages, ligaments, fish scales, etc. CoUagens of different origins are not of identical composition ; how- ever, all show the characteristic albuminoid property of being in- soluble in water and the ordinary protein solvents. The most interesting and commercially important property of collagen is its power to be converted into gelatin by heating with water alone or in the presence of dilute acids. On the other hand, if gelatin is heated to 130° C. it is transformed back into collagen, so that there is a very intimate relation between the two substances. For practical purposes we may consider gelatin to be collagen which has been converted into a soluble form by combination with water. (Other changes have been noted, such as the evolution of ammonia, when collagen is treated with water.) The following table gives the composition of collagen, gelatins from various sources, and of fish glue, which is a crude form of gelatin: Composition of Collagen and Gelatin.
    [Show full text]
  • Let's Toast Vegetarian Dishes
    Down Cellar BY JIM BRYANT Let’s Toast Vegetarian Dishes OR THOSE WHO HAVE KNOWN this the world. Because it is fairly difficult to grow well HOMAS BALSAMO T carnivore for a long time, it really is the in the United States, it is not so well known here. same guy writing this article. As I have It grows best in France, Spain and Australia, and is PHOTO: often told my wife and others over the used chiefly in wine blends, but if the vines are old, past four decades, if I could find more vegetarian it can be wonderful on its own. Unlike Cabernet dishes that would pair as well with wine as rata- Sauvignon and Merlot, which are easy to drink on touille does with Châteauneuf-du-Pape, I would their own or blended, Grenache is best consumed eat less meat. I’ve been searching, although not with food and is best when blended with Syrah or diligently, and without much luck. In all fairness, Carignan or some of the other 10 grape varietals this search probably can’t render many results, permitted in Châteauneuf-du-Pape. Other appela- anymore than carnivores looking for better meat tions in France that go well with my favorite veg- pairings than rack of lamb or steak au poivre and etarian food include Gigondas, Vacqueyras, Ras- classified Bordeaux can find better matches. teau, as well as Côtes-du-Rhône Villages. Another Barrington resident Jim Bryant Few can exist on ratatouille and Châteauneuf- great grape for such dishes is Tempranillo, grown is pursuing his passion and love of wine du-Pape alone, so let’s explore other great food mainly in Spain.
    [Show full text]