ชื่อผลิตภัณฑ์:

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ประเภทการใช้งาน:	ฟังก์ชันต่างๆ เช่น การเกิดเจล การเกิดฟอง ความคงตัว การทำให้หนาขึ้น การยึดเกาะ
อายุการเก็บรักษา:	2 ปี
เนื้อหา:	องค์ประกอบของคอลลาเจน น้ำ กรดอะมิโน
หมายเลข CAS:	แอพพลิเคชัน:
วัตถุเจือปนอาหาร ผลิตภัณฑ์เพื่อสุขภาพ ชนิดแคปซูล	9000-70-8
หมายเลขรุ่น:	120 บาน-300 บาน
ขนาดอนุภาค:	8-60 ตาข่าย
ปริมาณการสั่งซื้อขั้นต่ำ:	500 กิโลกรัม
รหัส HS:	แพ็คเกจ:
25กก. ถุงบรรจุ	3503001000
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เจลาตินเป็นโปรตีนที่ได้มาจากคอลลาเจน ซึ่งพบได้ในผิวหนัง กระดูก และเนื้อเยื่อเกี่ยวพันของสัตว์ โดยทั่วไปจะใช้เป็นสารก่อเจลในผลิตภัณฑ์อาหารหลายประเภท รวมถึงมาร์ชเมลโลว์ ลูกอมเหนียว และขนมหวานที่มีเจลาติน อย่างไรก็ตาม แหล่งที่มาของเจลาตินสามารถระบุได้ว่าเจลาตินนั้นถือเป็นโคเชอร์หรือไม่ ในการที่จะให้เจลาตินถือเป็นโคเชอร์นั้น จะต้องได้มาจากแหล่งโคเชอร์ ซึ่งหมายความว่าสัตว์ที่ได้มาจากเจลาตินจะต้องถูกฆ่าตามแนวทางการฆ่าแบบโคเชอร์ นอกจากนี้ สัตว์ดังกล่าวต้องเป็นสายพันธุ์โคเชอร์ เช่น วัว แกะ หรือแพะ เจลาตินที่ได้มาจากสัตว์ที่ไม่โคเชอร์ เช่น หมูหรือม้า จะไม่ถือเป็นโคเชอร์ อีกปัจจัยที่ต้องพิจารณาเมื่อพิจารณาสถานะโคเชอร์ของเจลาตินก็คือวิธีการประมวลผล โดยทั่วไปเจลาตินจะผลิตโดยการต้มกระดูกและเนื้อเยื่อสัตว์ ซึ่งอาจทำให้เกิดความกังวลเกี่ยวกับการปนเปื้อนข้ามกับสารที่ไม่โคเชอร์ เพื่อให้เจลาตินได้รับการพิจารณาว่าเป็นโคเชอร์นั้น จะต้องดำเนินการในโรงงานที่ปฏิบัติตามแนวทางโคเชอร์ที่เข้มงวด และได้รับการรับรองโดยหน่วยงานออกใบรับรองโคเชอร์ที่มีชื่อเสียง	หน่วยงานโคเชอร์บางแห่งตัดสินว่าเจลาตินที่ได้มาจากสัตว์ที่ไม่ใช่โคเชอร์นั้นไม่ใช่โคเชอร์ แม้ว่าจะผ่านกระบวนการแปรรูปในโรงงานโคเชอร์ก็ตาม เนื่องจากแหล่งที่มาของเจลาตินโดยเนื้อแท้แล้วไม่ใช่โคเชอร์ โดยไม่คำนึงถึงวิธีการประมวลผลที่ใช้ อย่างไรก็ตาม หน่วยงานอื่นๆ ได้ใช้แนวทางที่ผ่อนปรนกว่านี้ โดยโต้แย้งว่าวิธีการประมวลผลสามารถกำจัดองค์ประกอบที่ไม่ใช่โคเชอร์ออกจากเจลาตินได้อย่างมีประสิทธิภาพ ท้ายที่สุดแล้ว คำถามที่ว่าเจลาตินเป็นโคเชอร์หรือไม่อาจเป็นปัญหาที่ซับซ้อนและเหมาะสมยิ่ง เป็นสิ่งสำคัญสำหรับบุคคลที่ปฏิบัติตามกฎหมายควบคุมอาหารโคเชอร์จะต้องปรึกษากับแรบไบหรือหน่วยงานโคเชอร์ที่มีความรู้เพื่อกำหนดสถานะโคเชอร์ของเจลาติน นอกจากนี้ ยังมีผลิตภัณฑ์เจลาตินที่ได้รับการรับรองโคเชอร์วางขายในท้องตลาดซึ่งได้รับการผลิตขึ้นเป็นพิเศษเพื่อให้ตรงตามมาตรฐานโคเชอร์

โดยสรุป การบริโภคเจลาตินภายใต้บริบทของกฎหมายควบคุมอาหารโคเชอร์เป็นหัวข้อที่ต้องพิจารณาอย่างรอบคอบและปฏิบัติตามหลักเกณฑ์ที่เข้มงวด แม้ว่าเจลาตินที่ได้มาจากแหล่งที่ไม่ใช่โคเชอร์อาจไม่ถือว่าโคเชอร์ในหน่วยงานบางแห่ง แต่ก็มีทางเลือกที่ได้รับการรับรองโคเชอร์สำหรับผู้ที่ต้องการเพลิดเพลินกับผลิตภัณฑ์ที่มีเจลาตินในขณะที่ยังคงปฏิบัติตามกฎหมายควบคุมอาหารโคเชอร์ เมื่อคำนึงถึงแหล่งที่มาและการแปรรูปเจลาติน แต่ละบุคคลจะสามารถเลือกข้อมูลที่สอดคล้องกับความเชื่อและหลักปฏิบัติทางศาสนาของตน

Some kosher authorities have ruled that gelatin derived from non-kosher animals is not kosher, even if it has been processed in a kosher facility. This is because the source of the gelatin is inherently non-kosher, regardless of the processing methods used. However, other authorities have taken a more lenient approach, arguing that the processing methods effectively remove any non-kosher elements from the gelatin.

Ultimately, the question of whether gelatin is kosher can be a complex and nuanced issue. It is important for individuals who observe kosher dietary laws to consult with their rabbi or a knowledgeable kosher authority to determine the kosher status of gelatin. Additionally, there are kosher-certified gelatin products available on the market that have been specifically produced to meet kosher standards.



In conclusion, the consumption of gelatin within the context of kosher dietary laws is a topic that requires careful consideration and adherence to strict guidelines. While gelatin derived from non-kosher sources may not be considered kosher by some authorities, there are kosher-certified options available for those who wish to enjoy gelatin-containing products while maintaining their adherence to kosher dietary laws. By being mindful of the source and processing of gelatin, individuals can make informed choices that align with their religious beliefs and practices.