Is coagulating enzyme vegan?
Coagulating enzyme is potentially vegan - it can be derived from plants or animals. You should ask the manufacturer for more details.
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So, what is coagulating enzyme?
Coagulating enzyme is a protein-based ingredient used to thicken or solidify liquids in various food products. This enzyme breaks down the proteins in the liquid, causing them to bond together and form a solid mass. It is commonly used in the production of cheese, tofu, and other dairy or plant-based products. Coagulating enzymes can be derived from a variety of sources, including animal stomachs, microorganisms, and genetically modified organisms. Some types of coagulating enzymes are considered vegetarian-friendly and are used in vegan and vegetarian food products as an alternative to animal-based rennet.
How to quickly find the source of ingredients like coagulating enzyme?
We've built a database of 49359 ingredients (and growing), classified as "vegan", "non-vegan", or "maybe vegan".
We use it in our vegan ingredients scanner, which is the best way to avoid non-vegan ingredients - you take a picture of a product's ingredient list, and the app tells you if the product is vegan or not.
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