This blog first appeared on VeganGR and is written by the talented and wonderful Jon Dunn.
Ever heard of bone char? It’s got a few names and according to wikipedia, you may also know it as bone black, ivory black or animal charcoal. It’s a pretty gruesome process as you can imagine, but the short of it is, animal bones are baked in an low oxygen environment to create a charcoal of sorts. It’s a 200 year old process, first patented in 1812! The applications for the finish product are plentiful.
Tricalcium phosphate, the resulting product is used as an anti-caking agent in spices. Also this stuff is used in cheese, and as a raising agent. But the trickiest use of them all for vegans, is as a refining agent for sugar.
Thankfully we live in a time where raw and natural sugars are more easily available. But sugar is in so many prepared foods. Is the sugar that went into those products vegan?
So here are our questions for you.
1. Were you aware of bone char and it’s relationship to the refinement of sugar before you read this post?
2. If yes, are you concerned about your sugar?
3. Do you go so far with sugar to make sure that any product you buy that is made with sugar has only vegan sugar?
For more Vegan-related issues, places and things, head over to vegangr.com
Interesting read, I am not a vegan but I am picky about what is in my food and how it was made. No I am creeped out to use our sugar and spices and I have a desire to go to whole foods and stock up on vegan made spices and such… bones ew.
I was not aware of bone char before reading this post.
This info. gives me another reason to by raw or natural sugars.
Doesn’t it make you gag just thinking of it!?