Brooklyn, NY - The Sweet'N Low Talk
Brooklyn, NY - Arthor Cohen will discuss "Sweet and Low" about his family that invented the sugar packet and then Sweet'N Low.
Cohen is a grandson of Benjamin Eisenstadt, the founder of the company that once produced 50 million packets of the artificial sweetener a day at its Brooklyn factory.
The talk will take place at the Leonard Branch Library, in the Williamsburg section of Brooklyn, NY.
Cohen is a grandson of Benjamin Eisenstadt, the founder of the company that once produced 50 million packets of the artificial sweetener a day at its Brooklyn factory.
The talk will take place at the Leonard Branch Library, in the Williamsburg section of Brooklyn, NY.
posted by VOS IZ NEIAS @ 7/18/2006 02:21:00 PM
4 Comments:
At 2:58 PM,
Anonymous said…
For those who claim it's not kosher...see this:
Cream of Tartar
By Rabbi Berel Levy
Some time ago Yeshiva University published a pamphlet on Kashruth and mentioned that cream of tartar was not kosher. This decision was made by Dr. Moses Tendler who is the consultant for the students of the Yeshiva who published this magazine. He based his decision on a letter received from a company which did not give a complete description of the manufacturing procedures.
Arrangements were made for me to visit the factories in Italy and Spain from which all cream of tartar and tartaric acid are imported.
Cream of tartar is produced from the argols or white stone which is the reddish incrustation of crystallized cream of tartar upon the inner walls of wine vats during fermentation.
These argols are removed from the walls with a torch. They are as hard and as dry as a rock. After this they are allowed to dry in open burlap bags (not plastic) for two to three years. (This was not included in the “report”). They are then placed in a furnace of 800 to 900 degrees. (Also omitted from the “report”.) At this point it complies with the halacha, according to the Darkei T’shuva and the Achiezer.
After the argols are baked in a furnace, they are ground to powder form. Part of the powder is put into sulphuric acid and part into carbonate of soda. Then they are blended. The color is removed by carbon, it is filtered and then dried. The final product is a white powder that has no wine taste.
Calcium Tartarate is derived from the skins of grapes after the wine and alcohol have been removed.
I have brought samples of each stage of the production. I have shown them and described the production process to Dr. Tendler. He agreed with me that it is kosher. I have also shown both products to Gedolei Yisroel and they also agreed that it is permissible to use them.
At 10:31 PM,
Yudel Shain said…
SWEET & LOW CONTAINS CREAM OF TARTER MADE OF NON-KOSHER WINE.
REGARDLESS OF THE KOSHER SYMBOL IT IS NOT PERMITTED TO USE.
tHE PESACH ONE DOESN'T HAVE ANY CREAM OF TARTER
At 10:14 PM,
Anonymous said…
Putting the Kashrus issue (or non-issue) aside for the moment, saccharine, the main ingredient in Sweet n Low causes cancer big time -why would anyone subject themselves to such a blatant risk (see the studies) - V'Nishmartem M'Od.
At 11:58 PM,
Anonymous said…
I checked with a few of my friends who are very high up there in kashrus.
For anyone who knows about kashrus, this is not a problem. some people like to make issues out of NOTHING and do so from time to time. EVERY kashrus agency uses this item without a concern, INCLUDING THE CHASSIDISHE.
There is no reason to pay attention to certain daas yichidim.
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