Vegetable Coagulant

Vegetable coagulant is a general term for plant-based substances used to help milk curdle, or coagulate, when making cheese or other dairy products. These coagulants often contain enzymes, such as chymosin, that are similar to those found in animal rennet but are produced through microbial fermentation or extracted from plants like thistle or safflower.

Manufacturers use vegetable coagulants as a vegetarian alternative to animal rennet in cheese production. They function by breaking down milk proteins, allowing the milk to thicken and form curds. They are commonly found in cheeses, yogurt, and other cultured dairy products.

Vegetable coagulants are generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated various coagulating enzymes, often setting acceptable daily intakes. At typical consumption levels found in food, they are not associated with adverse health effects. Evidence does not suggest significant health concerns with their use.