Yogurt That Contains Less Than One Percent Gelatin

Many yogurts contain less than one percent gelatin. Since the gelatin is a small amount, can it be argued that the gelatin is batel (nullified), and as such these yogurts are technically kosher?

Gelatin is added to yogurt as a gelling agent. This means that gelatin gives body to the yogurt, so that it will not be loose and runny. Ingredients that change the consistency of a product in a significant way (davar hama’amid) are not batel (nullified). As such, although the percentage of gelatin is very small, the regular rules of nullification do not apply, and these yogurts would be considered non-kosher. There is an additional reason that the gelatin in yogurt is not batel: The gelatin is often first dissolved in a premix. In the premix, the gelatin is often substantial, and the premix is then combined into the final batch. In this case, the premix would be forbidden according to the rule of “chaticha na’ases neveila,” which means that there would have to be enough yogurt not only to nullify the original amount of gelatin, but to nullify the entire premix as well. Since the ratio of the premix to the yogurt is generally greater than 1/60, the gelatin will not be batel.

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