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In page Kashrut:
"Some processes convert a meat- or dairy-derived product into a pareve one. For example, rennet is sometimes made from stomach linings, yet is acceptable for making kosher cheese.[2] Gelatins derived from kosher animal sources (which were ritually slaughtered) are also pareve.[3] Other gelatin-like products from non-animal sources such as agar agar and carrageenan are pareve by nature. Fish gelatin, like all kosher fish products, is pareve.[citation needed]
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