Halal Ingredients in Food Processing

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Halal Ingredients in Food Processing Pr. Dr.
Faqir Muhammad Anjum National Institute of Food
Science Technology University of Agriculture
Faisalabad Email dgnifsat_at_ymail.com
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ROAD MAP

• Food Processing
• Food Ingredients Sources
• Halal Ingredients
• Haram Ingredients
• Questionable/Mashbooh Ingredients
• E-codes
• Requirements for Halal Food Processing

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Food Processing
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Food Processing
Set of methods and techniques used to transform
raw ingredients into food or to transform food
into other forms for consumption by humans or
animals either in the home or by the food
industry.
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Aims of Food Processing

• Isolate specific compounds and exploit the
  biological potential of constituents

• Have safe and sure food products

• To improve safety and freshness of products

• Development of traditional and innovative food
  products

• Improve and control the functionality of food
  constituents

• To improve or maintain nutritional values

• Keep quality and typicity of food products

• Increase the storage life of food products

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Methods used for Food Conservation

• Methods using coldness
• Refrigeration
• Freezing
• Methods using heating
• Pasteurisation
• Sterilisation
• UHT processing
• Methods by dessiccation
• Concentration (liquid food like milk)
• Drying
• Other methods
• Filtration
• High pressure
• Ultra-sounds
• Pulsed electrical fields

Processing and conservation improved by an
adapted packaging (sterile, impenetrable to
water, etc.)
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Food Ingredients Sources
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Food Ingredients Sources

• Animals (Milk, Eggs, Meat, Seafood)
• Plants (Fruits, Vegetables, Spices, Seafood)
• Synthetic (Flavours, Colours, Additives)
• Fermented (Organic acids, Cultures, Enzymes)

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Groups of Food Ingredients-1
Preservatives
Sweeteners
Color additives
Flavors, Spices
Flavor enhancers
Fat replacers
Nutrients
Emulsifiers
Stabilizers, Thickeners, Binders, Texturizers
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Groups of Food Ingredients-2
Leavening agents
Anti-caking agents
Humectants
Yeast nutrients
Dough strengtheners, Conditioners
Firming agents
Enzyme preparations
Gases
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Halal Ingredients
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Halal Ingredients-1

• Only ALLAH, the Supreme Law Giver can ordain
  what is Halal and what is Haram
• Halal food means food fit for human consumption
  and permitted by laws of Islam or permissible and
  lawful
• The food or its ingredients do not contain any
  parts or products of animals that are non-Halal
  or products of animals which are not slaughtered
  according to Laws of Islam

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Halal Ingredients-2

• Halal ingredients must not be Najis
• Halal ingredients must safe and not harmful
• Halal ingredients are neither prepared, processed
  or manufactured using Najis equipments nor
  remained in contact with Najis items

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Sources of Halal Ingredients

• Vegetable ingredients
• All Halal except intoxicating
• Animal derived ingredients
• Animals must be of the Halal species
• Halal animals slaughtered by sane Muslim
• Ensure complete removal of blood from carcass
• Humane handling to be practiced
• Synthetic ingredients All Halal

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Haram Ingredients
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Haram Ingredients

• Haram Foods means foods or drinks strictly
  prohibited by Quran and Sunnah

• Haram foods include those containing
• Pork
• Alcohol
• Blood
• Dead animals
• Animals slaughtered without reciting the name of
  ALLAH

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Questionable/Mashbooh Ingredients
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Questionable/Mashbooh Ingredients

• Mashbooh is an Arabic term means suspected or
  doubtful ingredient about which we are not sure
  of the source
• Gelatin Pork, Beef, Fish
• Glycerin/glycerol Saponification of animal fats
• Emulsifiers Animals
• Enzymes Animal, Microbial, Biotechnological
• Dairy Ingredients whey, cheese
• Alcoholic Drinks
• Animal Protein/Fat
• Flavorings and Compound Mixtures

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Other Examples

• Taurine Often used in energy drinks, mostly
  derived from pig gall
• Pepsin, clarifiers and stabilizers to make
  drinks look clear
• Cloudifiers to make juice look cloudy
• Active carbon and flavors for fruity aromas

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GMOs Biotechnology

• Chemicals acceptable
• Enzymes acceptable
• Transgenic Foods
• Plant to plant gene transfer is ok
• Animal to plant gene transfer?
• Animal to animal gene transfer?
• New Species?

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E-Codes
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E-Codes

• E-codes are codes sometimes found on food labels
  in the European Union (Great Britain, France,
  Germany, Spain, Italy, Portugal etc.)
• The codes indicates an ingredient which is some
  type of food additives
• The E indicates that is a European Union
  Approved food additive
• Other countries have different food labeling laws

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E-Codes Groups
E-Codes number Groups of Food Ingredients
E-100 Coloring agents
E-200 Preservatives
E-300 Anti-oxidants
E-400 Thickeners, Stabilizers, Gelling agents, Emulsifiers
E-500 Agents for physical characteristics
E-600 Flavor enhancers
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E-Codes Groups
E-Codes number Groups of Food Ingredients
E-900 Glazing agents, Improving agents
E-1100 Stabilizers, Preservatives
E-1200 Stabilizers
E-1400 Thickening agents
E-1500 Humectants
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Some Examples of Mashbooh and Haram E-Codes
E-No Food Ingredients Mashbooh/Haram
E-106 Riboflavin 5-Sodium phosphate Mashbooh
E-120 Cochineal, Carmines (Animal) Haram
E-140 Chlorophylls, Chlorophyllins Haram
E-161b Lutein Haram
E-252 Potassium nitrate, Saltpetre Haram
E-304 Fatty acid esters of Ascorbic acid Mashbooh
E-322 Lecithin from animal fat Mashbooh
E-431 Polyoxyethylene Haram
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Requirements for Halal Food Processing
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Requirements for Halal Food Processing

• Ingredients must be from Halal source
• Processing must be checked according to Islamic
  rules and regulations
• Final compositions must be checked if there is
  involvement of any alcoholic product during
  processing
• In final composition alcoholic ingredients must
  not exceed than the permissible limits
• Packaging material should not contain any haram
  ingredient
• Cross-contamination must be avoided
• Equipments must be washed with permissible
  detergents

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Sanitation Cross-Contamination

• In Food Processing, all equipment must be clean
  per visual/laboratory inspection
• Clean up after non Halal Ingredients production
  (if both are being processed with the same
  equipment)
• All Halal products must be segregated during
  storage to avoid cross-contamination

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Halal Market

• Halal, ethnic specialty stores
• Supermarket chains
• Food Services
• Universities
• Schools
• Offices
• Prison systems
• Airlines
• Armed Forces

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Importance and Advantages of Halal Monogram on
the Processed Product

• Doubt clarification
• Time saving (reading the labels)
• Peace of mind and satisfaction

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THANKS FOR YOUR ATTENTION
www.halalrc.org