Introduction to Kosher Enzymes (Part 3): Points Related to the Law

In fact, besides the animal and plant proteases and animal lipases listed above, all enzymes now used in food production are obtained through microbial fermentation. Plant proteases, being extracted from plants, generally do not involve Kosher issues, unless a diluent is used. Enzymes are very powerful and must be diluted to reach a uniform usable standard. The commonly used diluent is lactose. Therefore, we must be aware that papain and bromelain may become non-pareve due to the use of a diluent. Animal proteases are generally considered non-Kosher (see rennet from cow stomachs); likewise, animal lipases are also considered non-Kosher.

It is precisely the fermentation step in enzyme production that involves a series of Kosher issues. So we must first briefly understand this process. Microorganisms, whether fungi, bacteria or yeast, are living organisms, here called "cultures." Some come from nature, selected for their properties, and some are genetically modified. These organisms must be properly preserved, usually frozen. And many chemicals are needed, which are highly relevant to Kosher certification (see below). Before producing enzymes, they are first inoculated onto a nutrient medium to activate the organisms so they can effectively produce enough enzymes. Since these organisms are living cells, the nutrition provided to them must help them grow. Their reproduction can use a liquid nutrient medium, or the surface of nutrient-containing agar, or both methods. After the organisms grow to a certain stage, they are moved into a large fermentation tank to continue growing until enzymes are produced. Enzyme production has two modes, intracellular and extracellular. The former means the organism produces enzymes inside the cell wall, and the latter the opposite. Extracellularly producing organisms penetrate the cell wall to secrete enzymes - this is part of their metabolism, and these organisms need to get nutrition from the nutrient medium in which they grow. After fermentation ends, some chemicals are used to filter out the dead organisms and other waste. Then the enzymes are mixed with preservatives to become the final product.

Enzymes are also divided into immobilized and non-immobilized enzymes according to their action. A catalyst is a substance that promotes but does not participate in a chemical reaction. Because of this, it can be reused. Immobilized enzymes fix the active enzyme on an inert matrix such as plastic beads, usually placed in a reaction column. The reaction liquid flows through the column and fully contacts the plastic beads. This method allows enzymes to be used for a long time without loss. Non-immobilized enzymes are liquids or powders added directly to the reactants. Usually this enzyme cannot be recovered, so it remains in the final product.

The first debate about the Kosher status of these enzymes is whether the nutrient medium on which the microorganisms grow must be Kosher. This has been repeatedly discussed in recent years, of which the "vinegar controversy" is a more famous example. One view holds that the Kosher law for cows can be applied by analogy to these microorganisms. When we judge whether a cow's milk is Kosher, we do not mind what the cow eats, so we also need not mind the properties of the nutrient medium of the microorganisms producing the enzyme. But the consensus reached based on Jewish law is that the Kosher status of an enzyme is related to the nutrient medium on which it grows. This is the same reasoning by which we consider alcohol fermented from chametz to also be chametz.

The second issue involves the practice of deliberately removing originally forbidden substances through dilution. Here, the accepted legal view is that a Kosher-certified product cannot add even a very small amount of non-Kosher substance. Therefore, we insist that all raw materials in the microorganism growth process, from the initial flask to the final fermentation tank, including those used to recover, immobilize and preserve enzymes, must be Kosher. This means that the glycerin used to preserve microorganisms or the defoamer used in fermentation must be Kosher. Chemical components added to the final product for better preservation or increased stability must also be Kosher.

As for Passover enzyme certification, we should likewise consider that all yeast extract used as nutrition must be Kosher. In addition, it must be ensured that glucose does not come from chametz starch. As for the fermentation of vegetable enzymes, the accepted view is that it is permitted; we hold that these enzymes will be denatured, and vegetables are of course not forbidden by law.

This article discusses a remarkable new invention in food science, reflecting the unlimited potential for us to make major changes in the food production process. These changes will affect the specific practice of how we observe the law. By noting these, we can take the necessary steps to address newly emerging issues so that we can continue to observe Kosher tradition.