Jainism and Animal Issues 1997

Author(s): Federation of JAINA
Publisher: USA Federation of JAINA

Page 54

some water-filters. Derived from animal or plant materials. A or V.
Jainism and Animal Issues
CHELATING AGENTS -- See sequestering agents. CHITIN Organic base of the hard parts of insects and crustaceans (shrimps, crabs, etc.). Used in skin care products, thickener and moisturizer in shampoos. I or A. CHOLESTERIN, Cholesterol. A steroid alcohol, in all animal fats and oils, nerve tissue, egg yolk, and blood (A). Can also be derived from lanolin (q.v.) A. In cosmetics, eye creams, shampoos, etc. Alternatives: synthetics; also concentrated from trace amounts in certain plants. CHOLE-CALCIFEROL -- See vitamin D3. CITRIC ACID -- An Acidulant. M or V.
CIVET- Substance scraped from glands in the anal pouch of a civet cat, kept in a cage for this purpose (A). Used as a fixative in perfumes.
CLARIFYING AGENT -- Used to remove turbidity from wine, beer, vinegar, fruit juices and soft drinks. Wide variety used, such as tannin (V), gelatin (A), cellulose (V), albumin (usually O, from factory farm eggs), pectinases (V), isinglass (A), and fungal proteases (V). COCHINEAL--Dye-stuff consisting of the dried bodies of scale insects. Used for making carmine, a red coloring for food and drink. I.
COD LIVER OIL-- Oil extracted from the liver of cod and related fish. Used as a food supplement or medicine. A. COLLAGEN -- A fibrous protein, usually derived from animal tissue (A). Used in cosmetics, though no beneficial effect proven for the skin's own collagen. Alternatives (V): soy protein, almond oil, etc. COLORING In many foods such as soft drinks, confectionery, jellies, baked goods, cake mixes, packed fruits, cheese, butter, margarine. Colorings are synthetic -- coal tar or petroleum dyes -- (M) or natural. Most natural colors are plant derivatives (V): chlorophylls, carotenoids, turmeric, annatto. Some are non-vegan, such as cochineal (I).
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CORAL Hard calcareous substance consisting of the continuous skeleton secreted by certain polyps for their support and habitation. Used for ornaments. A. CORTISONE (cortico steroid) -- Hormone from cattle liver (A), widely used in medicine. Synthetic alternatives widely available.
CYSTEINE L-Form, CYSTINE -- Two amino acids which can come from animals (A). Used in hair products and creams, bakery products, and some medicaments. Alternatives (V): plant protein sources. DEXTROSE (glucose) -- Sweetener, manufactured from starch. V.
DOWN-- Insulating feathers, usually from geese or ducks
(A). Used in pillows, quilts, parkas, sleeping bags. Poor for cold, wet weather as it packs down. There are many superior alternatives in synthetic fibers; milkweed seedpod fibers.
DUODENUM SUBSTANCES -- Material from the
digestive tracts of cattle and swine (A). In some vitamins and medicines. Alternatives: vegetarian vitamins, synthetics.
EGG ALBUMIN (albumen) In eggs, milk, muscles, blood, and various vegetable tissues and fluids. For
cosmetics, albumin generally is from egg whites (O); it may cause allergic reactions. Used in cakes, cookies, candies, other foods. Egg whites are sometimes employed in "clearing" wines.
EGG PROTEIN (O) -- In shampoos, skin care products, etc. Alternatives (V) are plant proteins.
EIDER DOWN -- Small, soft feathers from the breast of the eider duck (A). Used for filling quilts. Alternatives: as for "down" (q.v.). ELASTIN -- Protein uniting muscle fibers in meat (A). Used as a moisturizer in cosmetics. EMULSIFIERS -- Permit oil to be dispersed in water. They produce a smooth and even texture, and allow the desired body and consistency to be obtained in many food products. These include margarine, nut butters, shortenings, salad creams, baked goods, sweets, and desserts. Emulsifiers can be obtained from a variety of sources: vegetable gums such as alginate, carrageenan, locust bean (carob) gum, pectines, algal celluloses (all V). Also lecithin from soya beans (V) or egg white (O); fatty acid derivatives from fats (usually A). There are also synthetic emulsifiers (M).
ENZYMES Biological molecules which break down foods, help to modify or synthesize them. These include rennet (A) and pepsin (A) used to make cheese. Increasingly likely to be genetically engineered. ESTROGEN -- Female sex hormone, from cow ovaries or pregnant mares' urine (A). Uses: cosmetics, body building supplements, hormone creams, hormone therapy. Plant- derived synthetic (M/V) available. EXCIPIENTS -- Additive powders used as carriers of other additives, e.g., magnesium silicate (M).
FATTY ACIDS
Organic compounds: saturated, polyunsaturated, and unsaturated. Processed from animal fats (A) or vegetable oils (V). Used in soaps, cosmetics, detergents, shampoos, foods. Vegan sources are vegetable derived acids, soya lecithin, safflower oil, sunflower oil, etc. FEATHERS (plumage) -- Epidermal appendages of a bird (A). Uses: fashion accessory/decoration, feather dusters, in pillows. Sometimes ground up and put in shampoos, etc.
FELT -- Cloth made of wool, or of wool and fur or hair (A). Used in hats and other clothing, some furniture, weatherstripping, and in the works of pianos. Modern substitutes are synthetic (M).
FIRMING AGENTS - Used to impart firmness or improved texture to processed foods. Calcium and magnesium salts (M) are used in canned tomatoes, potatoes, apples and peas.
FISH LIVER OIL (cod-liver oil, fish livers) -- (A). Used in lubricating creams and lotions, vitamins and supplements. In milk fortified with vitamin D3 (see vitamin D). Alternatives: vegetable oils, yeast extract, ergosterol, sunshine.
FISH SCALES (A) Used to make certain makeup preparations shimmer. Alternatives: mica (M), rayon (M/V).
FLAVORINGS -- The largest group of food additives; hundreds are available, generally M or V, though a rare
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