I imagine there's a (hopefully) short list of items that may appear innocuous on a food label which are in fact of animal origin in same way. Ones I'm aware of include casein (to clarify beer) and gelatin (to make jellies stable).
Are there any other ingredients I should watch out for if I want to avoid inadvertently ingesting meat? What are they?
Clarification: ingredients I'm looking for come from part of an animal that died (like meat), or the inside an animal, like eggs and milk.
Source: Hidden Animal Ingredients in Foods (dummies.com), slightly modified and extended.
Glucose (dextrose) - Animal tissues and fluids (some glucose can come from fruits)
Glycerides (mono-, di-, and triglycerides) - Glycerol from animal fats or plants
Lactic acid - An acid formed by bacteria acting on sugar, often lactose.
Lecithin - Phospholipids from animal tissues, plants, and egg yolks
Oleic acid (oleinic acid) - Animal tallow
Rennin, rennet - Produced by microbes, or extracted from calves stomachs.
Stearic acid (octadecanoic acid) - Tallow, other animal fats and oils. Sometimes made from cocoa butter or shea butter.
Albumin - The protein component of egg whites
Casein (caseinate) - A milk protein
Lactose (saccharum lactin, D-lactose) - Milk sugar
Lutein - Deep yellow coloring from marigolds or egg yolks
Whey - Watery liquid that separates from the solids in cheese-making
Carmine (carmine cochineal or carminic acid) - Red coloring made from a ground-up insect
Fish Sauce - Common ingredient in Thai cooking that is almost never listed on the menu
Gelatin - Protein from bones, cartilage, tendons, and skin of animals (sometimes gelatin is vegetarian and made from artificial ingredients)
Isinglass - Gelatin from the air bladder of sturgeon and other freshwater fish (Often used to filter Alcoholic beverages)
Pepsin - Enzyme from pigs’ stomachs
Suet - Hard white fat around kidneys and loins of animals
Tallow - Solid fat of sheep and cattle separated from the membranous tissues
In addition to those listed above:
Some flavour enhancers. While MSG and its derivatives are considered usually plant based, this is not the case with guanylic or inosinic acid compounds, which are often made from meat or fish extracts.
Vitamin fortifications in drinks - fish-based carrier substances are often not listed since they are considered a part of the "vitamin" ingredient.
Any "natural flavouring" that isn't further specified
