Halal Ingredients in Food Processing

Pr. Dr. Faqir Muhammad Anjum

National Institute of Food Science & TechnologyUniversity of Agriculture Faisalabad

Email: dgnifsat@ymail.com

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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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.

Food Processing

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Food Food ProcessingProcessing

Aims of Food Processing

• Have safe and sure food products

• Keep quality and typicity of food products

• Improve and control the

functionality of food constituents

• Isolate specific compounds and exploit the biological potential of

constituents

• Development of traditional

and innovative food products

• Increase the storage life of food products

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• To improve safety and freshness of products

• To improve or maintain nutritional values

• 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.)

Methods used for Food Conservation

Food Ingredients Sources

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• Animals (Milk, Eggs, Meat, Seafood)

• Plants (Fruits, Vegetables, Spices, Seafood)

• Synthetic (Flavours, Colours, Additives)

• Fermented (Organic acids, Cultures, Enzymes)

Food Ingredients Sources

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Preservatives

Sweeteners

Color additives

Flavors, Spices

Flavor enhancers

Fat replacers

Nutrients

Emulsifiers

Stabilizers, Thickeners, Binders, Texturizers

Groups of Food Ingredients-1

Leavening agentsAnti-caking agentsHumectantsYeast nutrientsDough strengtheners, ConditionersFirming agentsEnzyme preparationsGases

Groups of Food Ingredients-2

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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• 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 carcassHumane handling to be practiced

• Synthetic ingredients: All Halal

Sources of Halal Ingredients

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Haram Ingredients

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• 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

Haram Ingredients

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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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• 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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Other Examples

GMO’s 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

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• 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

E-Codes Groups

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E-Codes number Groups of Food IngredientsE-100 Coloring agentsE-200 PreservativesE-300 Anti-oxidantsE-400 Thickeners, Stabilizers,

Gelling agents, EmulsifiersE-500 Agents for physical

characteristicsE-600 Flavor enhancers

E-Codes Groups

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E-Codes number Groups of Food IngredientsE-900 Glazing agents, Improving

agentsE-1100 Stabilizers, PreservativesE-1200 StabilizersE-1400 Thickening agentsE-1500 Humectants

Some Examples of Mashbooh and Haram E-Codes

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E-No Food Ingredients Mashbooh/HaramE-106 Riboflavin 5-Sodium phosphate MashboohE-120 Cochineal, Carmines (Animal) HaramE-140 Chlorophylls, Chlorophyllins HaramE-161b Lutein HaramE-252 Potassium nitrate, Saltpetre HaramE-304 Fatty acid esters of Ascorbic acid MashboohE-322 Lecithin from animal fat MashboohE-431 Polyoxyethylene Haram

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 THANKS FOR YOUR ATTENTIONATTENTION

QUESTIONSQUESTIONS

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www.halalrc.org