Halalness of Ingredients and other Chemical

Substances

Prepared by:

Committee on Research and Education Muslim Mindanao Halal Certification

Board (MMHCB), Inc.

First Edition, 2007

Introduction

In the name of Allah, Most Gracious, Most Merciful.

All praise and thanks are due to Allah, and

peace and blessings be upon His Messenger.

In view of the proliferations of diverse foods, beverages, dentifrices, toiletries, and other products being consumed by human, various ingredients,

additives, seasonings, flavorings, preservatives, colorings, acidulants, and other chemical substances, were also blended into each and every product that an ordinary consumer would be at loss whether a certain product is halal or not and healthful or not. Also, as a health issue, some of these are healthful

while others may pose hazard to health and even result to death if left unchecked.

Allah Almighty said: “O mankind! Eat of that which is lawful

(Halal) and wholesome (healthful) in the

earth…” (Qur’an, 2:168, translated by Pickthall)

“They ask you (Muhammad) what is

lawful (Halal) to them (as food). Say: lawful unto you are (all) things good and pure…” (Qur’an, 5:4 translated by Yousuf Ali)

“O believers! Eat the clean things which We have provided you…” (Qur’an, 2:172 translated by Malik)

The Prophet (peace & blessings be upon him)

is reported to have said:

“The stomach is the tank of the body

and the veins go down to it. When the stomach is healthy the veins come back in a healthy

condition, but when it is in a bad condition, they return diseased.” (Source: http://www.inter-islam.org/Lifestyle/diet)

This handbook serves as a guide to all

consumers, Muslim and non-Muslim alike, in selecting or choosing products fitted or suited for them. It is zeroed-in on the following concerned, namely:

http://www.inter-islam.org/Lifestyle/diethttp://www.inter-islam.org/Lifestyle/diet

Its description Its sources or origin whether halal or

haram How it was extracted or formulated or

was it extracted using alcohol or wine? How it will affect the health of the public

consumers applying the most updated and advance evidence-based on humans

as subjects

In classifying chemical substances, there are

three parameters used: 1. Halal – an Arabic term which means

permissible or lawful in Islam 2. Haram – an Arabic term which means

impermissible or unlawful in Islam

3. Sub’ha – an Arabic term which means doubtful whether halal or haram, sometimes it is termed as Mashbooh

This handbook is divided into four parts,

namely:

1. Ingredients and Chemical Substances

used in Foods and Beverages 2. Ingredients and Chemical Substances

used used in Dentifrices and Mouthwashes

3. Ingredients and Chemical Substances used in Toiletries, Cosmetics, and other

Skin Care Products 4. Terms to Remember TATO M. USMAN, MD, MPAIM Chair, Committee on Research & Education Muslim Mindanao Halal Certification Board, Inc.

Four (4) Rights in Food Safety

1. Right Source: • Always buy fresh meat, fish, fruits &

vegetables. • Always look for the expiry dates of processed

foods and avoid buying the expired ones. • Avoid buying canned foods with dents, bulges,

deformation, broken seals and improperly

seams. • Use water only from clean and safe sources. • When in doubt of the water source, boil water

for 2 minutes. 2. Right Preparation:

• Avoid contact between raw foods and cooked

foods. • Always buy pasteurized milk and fruit juices. • Wash vegetables well if to be eaten raw such

as lettuce, cucumber, tomatoes & carrots. • Always wash hands and kitchen utensils before

and after preparing food. • Sweep kitchen floors to remove food droppings

and prevent the harbor of rats & insects.

3. Right Cooking: • Cook food thoroughly. Temperature on all parts

of the food should reach 70 degrees centigrade.

• Eat cooked food immediately. • Wash hands thoroughly before and after

eating. 4. Right Storage:

• All cooked foods should be left at room temperature for NOT more than two hours to prevent multiplication of bacteria.

• Store cooked foods carefully. Be sure to use

tightly sealed containers for storing food. • Be sure to store food under hot conditions (at

least or above 60 degrees centigrade) or in cold conditions (below or equal to 10 degrees

centigrade). This is vital if you plan to store food for more than four to five hours.

• Foods for infants should not be stored at all. It

should always be freshly prepared. • Do not overburden the refrigerator by filling it

with too large quantities of warm food. • Reheat stored food before eating. Food should

be reheated to at least 70 degrees centigrade. Rule in Food Safety: “When in doubt, throw it out!”

Adopted from Department of Health

On Nutrition and Diet Cardiovascular disease is now the no. 1 killer. This is due to the intake of fast food and junk food and a

sedentary lifestyle. Salty and high cholesterol food as well as over eating should be avoided…. People don’t just need carbohydrates, fats and protein but they

also need vitamins, minerals, and trace elements.

Dr. Ludgerio Torres Cardio-Surgeon and Medical Director Philippine Heart Center

Awareness of the value of nutrition is very low. Nutrition enhances recovery of patients, hastens healing and lessens complications by optimizing the body’s metabolism.

Dr. Luisito Llido Head, Clinical Nutrition Center St. Luke’s Medical Center

Lifestyle factors that include an unhealthy diet and exposure to carcinogens like smoking, radiation and

viruses have made cancer more prevalent than it was years ago. Nutrition and cancer go together. If you feed the cancer patient, you also feed the cancer cells. Cancer patients must take food that has less sugar and more lipids so that you don’t have to feed

the cancer cells. Patients must have a balanced diet, which is rich in fruits, vegetables, and fiber. They must also eat less red meat and more fish.

Dr. Divina Esteban Medical Oncologist Phililippine Society of Oncology

Studies show that a combination of spinach and

vitamin C kills cancer cells. Recent studies on fiber show that it can control the entry of sugar into the

blood. Sugar feeds cancer cells. You must have enough fiber in your diet.

Dr. Romulo de Villa Nutrition Oncologist Molecular Oncology Society of the Phil.

In these modern times, many people have adopted a

high sugar, high saturated fat, low fiber diet and this state of poor nutrition has led to the great increase

in diabetes, heart disease, stroke, and cancer among the population. Everyone should adopt a healthy lifestyle by eating at 3-5 servings of fruits and vegetables a day, exercising regularly, maintaining

ideal body weight, de-stressing regularly and not smoking.

Dr. Ma. Teresa P. Que President, Phil. Diabetes Assn.

The incidence of heart disease and diabetes are more prevalent now than several years ago. These may be attributed to quality of food being served. With the

occurrence of convenience food and fast food, a lot of people are not aware that excessive consumption of this kind of food will eventually led to weight gain which results in obesity, hypertension, and diabetes.

Ana Dugang Chief Dietician Makati Medical Center

Eat to live… Not live to eat!

Lorraine Bosse'-Smith is a Speaker Life Coach and Fitness Professional

ACKOWLEDGEMENT

The author would like to express his heartfelt thanks to the Management of the

Department of Agriculture and Fisheries under the stewardship of Regional

Secretary Keise Tan Usman,Al-Haj. thru his abled Chief of the Livestock Division, Dr.

Norodin A. Kuit for providing funds for the printing of this very informative and useful references or guide for Muslim and

Nonmuslim Consumers alike.

PART – I

INGREDIENTS AND

CHEMICAL SUBSTANCES

USED IN FOODS AND

BEVERAGES

Acerola – Halal – the edible fruit of Malpighia glabra, of the genera Bunchiosa and Malpighia of the family Malpighiaceae. The fleshy red stone fruits,

about the size of a cherry, contain very high

amounts of vitamin C and are eaten fresh, used to make jams and jellies, and are an important commercial source of natural vitamin C. Acesulfame Potassium or Ace K – Sub’ha for health reason – it is one of the new generation of artificial sweeteners. It is 180-200 times sweeter

than sucrose (table sugar), as sweet as aspartame,

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about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine-4(3H)-one 2,2-dioxide. However, it is tainted as

carcinogenic according to Center for Science in the Public Interest. See aspartame. Acetic acid – Sub’ha – it is the chief acid of vinegar.

It is produced both synthetically and by bacterial fermentation. Industrial production through synthetic is from acetylene, or biological, from ethanol. The

process of fermentation is either aerobic (presence of air) or non-aerobic (absence of air). Aerobic fermentation has been made by bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include

apple cider, wine, and fermented grain, malt, rice, or potato mashes. In anaerobic fermentation, some species of anaerobic bacteria, including several members of the genus Clostridium, can convert sugars to acetic acid directly, without using ethanol as an intermediate.

Acid hydrolyzed vegetable protein – Haram for

health reason – usually found in various imported soy sauce / oyster sauce and other products. Per BFAD (Bureau of Food and Drugs) Advisory No. 01-04 dated July 18, series of 2001 claimed that it is carcinogenic.

Adipic acid – Halal - pertaining or belonging to fat, prepared naturally from beet juice or synthetically. Used in baking powders instead of tartar and phosphates because it is not hygroscopic (moisture absorbent). It is also used in gel desserts, beverage powders, flavorings, jams and jellies, baking powder

and processed dairy products as an acidulant imparting a smooth, tart taste. Natural adipic acid is better for health in the long run.

Agar or agar-agar – Halal – it is a form of seaweed that has been dried to be used as a thickener in food. It can be substituted for gelatin. In fact, it sets

stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. Medically, agar is considered a mild laxative.

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Algin or alginic acid – Halal - a thick, jellylike substance obtained from seaweed. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams,

puddings, flavored milk drinks, pie fillings, soups and syrups. Albumen – Halal – it is a transparent protein

substance that is the main component of an egg white other than water. It is used as coagulant and stiffener in baked goods.

Alfalfa – Halal - a southwest Asian perennial herb (Medicago sativa) having compound leaves with three leaflets and clusters of usually blue-violet flowers. It is widely cultivated as a pasture and hay crop. It is a good source of certain vitamins and

minerals. Alfalfa sprouts are popular in salads and on sandwiches.

Alginates – Halal – it is an algal polysaccharide that

is a major constituent of the cell walls of brown algae. Forms: calcium alginate, alginic acid, sodium alginate, propylene glycol alginate. Uses: thickening

and stabilizing agent in pastry, jelly, ice cream, cheese, candy, yogurt, canned frosting, whipped cream, and beer.

Almond butter - Halal - a spreadable nut butter from almond used for cooking, baking, as a sauce or

a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture. Almond extract – Sub’ha - a concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes,

especially cakes and pastries. Almond oil – Halal - a type of nut oil extracted from the almond. The oil has a distinctively nutty flavor

that is typically used as an ingredient in salad dressings, sauces and mayonnaise, and it is often used in desserts. However, unlike almond extract, almond oil is not concentrated enough to provide a

strong almond taste to sweets. It has a high smoke point so it may be used for high heat cooking. Ambergris— Halal – a fatty substance formed in the intestinal tract of the sperm whale (Physeter catodon). Ambergris contains acids, alkaloids, and a

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fatty substance, its main constituent, called ambrein. Use: flavoring (also used in perfume).

Ammonium alginate – Halal - a high-molecular-

weight, hydrophilic colloid; used as a thickening agent/stabilizer in ice cream, cheese, canned fruits, and other food products.

Ammonium bicarbonate – Halal – it is a white, crystalline powder. It is soluble in water but non-

soluble in alcohol and acetone. Ammonium bicarbonate is formed by passing carbon dioxide through a solution of the normal compound. Ammonium bicarbonate is substitute for yeast in baking, production of ammonium salts , ingredient of fire extinguishing compounds , pharmaceuticals , dyes & pigments , degreasing textiles , inflater for

rubber , food additive , in cooling baths , in compost heaps to accelerate decomposition , manufacture of ceramics , chrome leather tanning , manufacture of catalysts.

Amylase – Sub’ha - any of a group of enzymes that are present in saliva, pancreatic juice (hog’s

pancreas), and parts of plants and catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives. Use in flour to break down any starches.

Amylose – Halal – it is the straight chain form of

starch which is soluble in water. Source: plants. Annatto – Halal – it is the spice that is made from the Annatto seed which grows in a pod on Annatto shrubs. Anatto extracts - Halal – a yellowish red dye made

from the pulp enclosing the seeds of a small tropical tree, used to color fabric and food products.

Anchovies - Sub’ha – a small saltwater fish belonging to the herring family locally known as “dilis”. If anchovies are used to season and garnish a

variety of foods, such as salads, soups, pasta, or pizza and in some brands of worcester sauce, it is Halal. However, if anchovies are preserved and packed fresh in oil (olive or sunflower) and wine vinegar, referred to as white anchovies, it becomes Haram.

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Animal fats – Sub’ha - fats obtained from animal sources, including:

blubber (marine mammal fat) cod liver oil lard (pork fat) tallow (beef fat) schmaltz (chicken fat)

Animal shortening – Sub’ha – it is the fats and oils of animal origin. See shortening and animal fats. Animal tissue extract – Sub’ha – look for the specific animal source.

Anise – Halal – an aromatic, licorice-flavored herb

(Pimpinella anisum) belonging to the parsley family. It has feathery leaves and bears greenish-brown

seeds (aniseed), both of which are dried for use. The use of anise to season foods, especially meat and vegetable dishes, in many parts of the world may have originated as a digestive aid. As a medicinal plant, anise has been used as an antibacterial, an

antimicrobial, an antiseptic, an antispasmodic, a breath freshener, a carminative, a diaphoretic, a

digestive aid, a diuretic, an expectorant, a mild estrogenic, a mild muscle relaxant, a parasiticide, a stimulant, and a stomachic.

Artificial colors - Sub’ha - any substance that is added to food to change its color. Caution is given on its health risks. In the USA, for example, only the following seven artificial colorings are permitted in food:

FD & C Blue No.1 - Brilliant Blue FCF (Blue shade) FD & C Blue No.2 - Indigotine (Dark Blue shade) FD & C Green No.3 - Fast Green FCF (Bluish green

shade)

FD & C Red No.40 - Allura Red AC (Red shade) FD & C Red No.3 - Erythrosine (Pink shade) FD & C Yellow No.5 - Tartrazine (Yellow shade) FD & C Yellow No.6 - Sunset Yellow FCF (Orange

shade)

Note: FD & C – food, drug and cosmetics

Artificial flavors – Sub’ha - made by “flavorists” in

a laboratory by blending the natural or synthetic

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chemicals to create flavorings. The source of raw materials must be identified before passing judgment. If in case there was an enzyme involved, it must also be specified.

Ascorbic acid – see vitamin C Ascorbyl palmitate – Halal - an ester formed from

ascorbic acid and palmitic acid. In addition to its use as a source of vitamin C, it is used as an antioxidant food additive.

Ascorbyl stearate – Halal - an ester formed from ascorbic acid and stearic acid. In addition to its use as a source of vitamin C, it is used as an antioxidant food additive. The USDA limits its use to 0.02% individually or in conjunction with other antioxidants.

Aspartame – Halal – it is a white, odorless, crystalline powder. It is one of the first generation

artificial sweeteners. It is about 200 times sweeter than sugar and is readily dissolvable in water. It has a sweet taste without the bitter chemical or metallic aftertaste reported in other artificial sweeteners.

These properties make it a good ingredient to use as a sugar replacement in many food recipes. However, aspartame does tend to interact with other food

flavors, so it cannot perfectly replace sugar. Recipes for baked goods, candies, and other products must be modified if aspartame is utilized. Unlike Acesulfame-K, it is affected by heat and looses its sweetness when used in cooking or baking. Aspartame is primarily derived from compounds called amino acids. Of the 20 naturally occurring

amino acids, two of them, aspartic acid and phenylalanine, are used in the manufacture of aspartame. Studies on human, aspartame showed that:

“Artificial sweeteners are added to a wide variety of food,

drinks, drugs and hygiene products. Since their introduction,

the mass media have reported about potential cancer risks,

which have contributed to undermine the public's sense of security. It can be assumed that every citizen of Western

countries uses artificial sweeteners, knowingly or not. A

cancer-inducing activity of one of these substances would

mean a health risk to an entire population. We performed

several PubMed searches of the National Library of Medicine for

articles in English about artificial sweeteners. These articles

included 'first generation' sweeteners such as saccharin,

cyclamate and aspartame, as well as 'new generation'

sweeteners such as acesulfame-K, sucralose, alitame and

neotame. Epidemiological studies in humans did not find the

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bladder cancer-inducing effects of saccharin and cyclamate

that had been reported from animal studies in rats. Despite

some rather unscientific assumptions, there is no evidence that

aspartame is carcinogenic. Case-control studies showed an

elevated relative risk of 1.3 for heavy artificial sweetener use (no specific substances specified) of >1.7 g/day. For new

generation sweeteners, it is too early to establish any

epidemiological evidence about possible carcinogenic risks. As

many artificial sweeteners are combined in today's products,

the carcinogenic risk of a single substance is difficult to assess.

However, according to the current literature, the possible risk

of artificial sweeteners to induce cancer seems to be negligible.

[Source: Department of Internal Medicine I of the University of

Cologne, Cologne, Germany. martin.weihrauch@uni-koeln.de,

Ann Oncology. 2004 Oct;15(10):1460-5].

“The present work indicates a lack of association between saccharin, aspartame and other sweeteners and the risk of

several common neoplasms.” [Istituto di Ricerche

Farmacologiche 'Mario Negri', Via Eritrea 62, 20157 Milan, Ann

Oncology. 2006 Oct 16; Epub ahead of print]

Moreover, the U.S. Food and Drug Administration (FDA) maintains that aspartame is not a health threat to the general population, although individuals

who are sensitive to the compound can develop headaches and feel fatigued.

Aspartic acid – Halal – it is a non-essential amino

acid, especially abundant in sugar cane and beet molasses. It is most commonly produced synthetically by the enzymatic microbial process with mineral chemicals. In addition to pharmaceutical uses, aspartic acid is used in the production of

synthetic sweeteners (aspartame). As a neurotransmitter, aspartic acid may provide resistance to fatigue and thus lead to endurance, although the evidence to support this idea is not strong.

Aspic – Sub’ha – clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish. Typically, it is made of stock and gelatin. Aspic is used to coat and glaze foods such as

cold meats and fish, eggs, poached or roasted

poultry, and vegetables.

Baker's yeast – Sub’ha - a commercial preparation

consisting of dried cells of one or more strains of the fungus Saccharomyces cerevisiae, used as a leavening in baking. It is cultivated from the strain Saccharomyces cerevisiae because of its superior fermentation abilities. The yeast propagates in pure culture using special culture media comprised of

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melasse and other ingredients. With respect to their metabolism baker' yeasts are facultative anaerobe. They can ferment or respire depending upon environmental conditions. In the presence of oxygen

respiration takes place, without oxygen present, fermentation occurs. Baker's yeast enzymes convert sugar (glucose, fructose) to ethanol and carbon dioxide. The fermentation process is accompanied by

the release of carbon dioxide which causes foaming. The released carbon dioxide causes dough to rise and to hold it high. The produced alcohol contributes to the bread's flavor.

Baking soda (sodium bicarbonate) – Halal – it is a

white crystalline powder (NaHCO3) better known to chemists as sodium bicarbonate, bicarbonate of soda, sodium hydrogen carbonate, or sodium acid carbonate. It is classified as an acid salt, formed by combining an acid (carbonic) and a base (sodium hydroxide), and it reacts with other chemicals as a

mild alkali. Baking soda is also used as a leavening agent in making baked goods such as bread or pancakes. When combined with an acidic agent (such as lemon juice), carbon dioxide gas is released and is

absorbed by the product's cells. As the gas expands during baking, the cell walls expand as well, creating a leavened product. When combined with an acid

ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Baking soda, or sodium bicarbonate, comes from soda ash (sodium carbonate) obtained either through the Solvay process or from trona ore, a hard, crystalline material. Medically, it is used as a gastric and

systemic antacid, to alkalize urine, and for washes of body cavities.

Barbecue flavor (BBQ) – Sub’ha - In flavorings, the term barbecue is used to designate the flavor added to foodstuffs, the most prominent of which are

potato chips. Source and its process must be inquired before passing judgment. Beef broth – Sub’ha – refers to the liquid in which

beef have been simmered and strained out. It is halal if the meat used came from halal source. Benzoate – Halal – it is a salt or ester of benzoic acid (see benzoic acid).

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Benzoic acid – Halal - a white, crystalline organic compound; the most of commercial benzoic acid is produced by the reaction of toluene with oxygen at temperatures around 200 C in the liquid phase and

in the presence of cobalt and manganese salts as catalysts. It can be prepared also by the oxidation of benzene with concentrated sulphuric acid or carbon dioxide in the presence of catalysts. Other methods

are such as by the oxidation of benzyl alcohol, benzaldehyde, cinnamic acid; by hydrolysis of benzonitrile, benzoyl chloride. Benzoic acid and its

salts are used as a food preservative, represented by the E-numbers E210, E211, E212, and E213. Benzoic acid inhibits the growth of mold, yeast and some bacteria. Benzoate soda – same as sodium benzoate

Beta-carotene – Sub’ha – it is the isomeric form of carotene that is widely distributed in nature and

most efficiently converted to vitamin A by the body in the liver. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine. Most of the world's synthetic supply

comes from a manufacturing complex located in Freeport, Texas and owned by DSM. This site uses Blakeslea trispora in a fermentation process for the

production of beta-carotene. In Australia, organic beta carotene is farmed by Aquacarotene Limited from dried marine algae Dunaliella salina grown in harvesting ponds situated in Karratha, Western Australia. Halal status depends on the carrier. Several processing aid ingredients are used in beta carotene color. Only fish gelatin or vegetable oil is

acceptable as a carrier, or as a processing aid ingredient. Pork gelatin may be used for the carrier, in which case it becomes haram.

BHA (Butylated Hydroxyanisole) – Halal - a white, waxy phenolic antioxidant used to preserve fats and

oils, especially in foods. Source: synthetic. Use: as an antioxidant in beverages, desserts, cereals, glazed fruits, dry mixes for beverages, and potato flakes and granules. It is also a chemical preservative.

BHT (Butylated Hydroxytoluene) – Halal - produced

from either petroleum or coal tar derivatives; and is used to prevent rancidity in fats and oils. In chewing-gum base it aids in maintaining the softness

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and chewability; and is used as a preservative in many foods.

Bile salts – Sub’ha - the yellowish brown or green liquid secreted by the liver. Food industry uses bile salts whenever there is fat to be emulsified so that it can be easily digested and hydrolyzed. Since the

origin of bile salts is animal, one has, therefore, to

find out the type of animal used. If the source is pork, then, definitely, it becomes Haram. Biotin - Sub’ha – a member of the B complex family, but is not actually a vitamin. It is a coenzyme that works with them. It is also known as vitamin H

and coenzyme R. It is found in egg yolk, cereals and milk. It is also found in the liver. It can be obtained in the form of brewer's yeast, which contains biotin as part of the B complex, or as an individual biotin supplement. Biotin is utilized by every cell in the body and contributes to the health of skin, hair,

nerves, bone marrow, sex glands, and sebaceous glands. Bran – Halal - a substance that forms outer layers of

grains obtained as a by-product of wet milling. Bran contains high amounts of cellulose or fiber. It is important to health. It increases peristaltic

movement, improves defecation and reduces cancer of the colon. Breakfast cereals – Sub’ha - often fortified with vitamin D3. See vitamin D3.

Brewer yeast’s extract in bakery snacks –

Sub’ha - yeast consists of the ground, dried cells of Saccharomyces cerevisiae, a one-celled plant that is a variety of fungus. Most Muslim consumers avoid

food products made from brewer’s yeast extract since it is a by-product of beer. Alcoholic beverages are prohibited in halal-certified food products. See yeast.

Butter – Halal – a solidified milk fat, especially cow's milk, used principally as a food item. Commercial butter is about 80% butterfat and 15% water. According to USDA figures, one tablespoon of butter (14 grams) contains 100 calories, all from fat,

11 grams of fat, of which 7 grams are saturated fat, and 30 milligrams of cholesterol (Data from nutritiondata.com. Retrieved 27 November 2005) In

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other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially

heart disease. See also buttermilk. Buttermilk – Halal - the liquid left over after producing butter from full-cream milk by the

churning process. Many types of breads are made with buttermilk, and it is also used in creamy soups and sauces. For breads made solely with grains,

buttermilk may contain amounts of calcium from its dairy products, such as nonfat dry-milk powder. Most of the modern, commercially-available, "buttermilk" in supermarkets is not genuine buttermilk but rather cultured buttermilk that is milk to which souring agents (Streptococci bacteria) have been added to

simulate the original product.

Butyric acid – Sub’ha - a short chain fatty acid

found in milk. Butyric acid, also called butanoic acid, is also found in some fruits and is produced synthetically to be used as a flavoring agent in various food products. It is ordinarily prepared by

the fermentation of sugar or starch, brought about by the addition of putrefying cheese, with calcium carbonate added to neutralize the acids formed in

the process. The butyric fermentation of starch is aided by the direct addition of Bacillus subtilis. Butyrate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria. If the ethyl alcohol is not produce during fermentation then it becomes halal.

Caffeine – Halal – a naturally-occurring substance found in the leaves, seeds or fruits of over 63 plant species. The most commonly known sources of

caffeine are coffee and cocoa beans, cola nuts and tea leaves. Use: as an additive in beverages. Caffeine is a central nervous system (CNS)

stimulant, having the effect of temporarily warding off drowsiness and restoring alertness. Scientific studies have shown that caffeine stimulates the nervous system, kidneys and heart, causes the

release of insulin in the body and dilates the blood vessels. However, it is discouraged among elderly postmenopausal women as it was revealed from American Journal of Clinical Nutrition, Vol. 74, No. 5, 694-700, November 2001:

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Background: The role of caffeine as a risk factor for bone loss

is controversial. Objective: Our goals were 1) to compare in

both a cross-sectional study and a 3-y longitudinal study the

bone mineral density (BMD) of postmenopausal women

consuming high or low amounts of caffeine and 2) to study the interaction between caffeine intake, vitamin D receptor (VDR)

polymorphism, and BMD in the longitudinal study. Design: The

results are derived from cross-sectional measurements of BMD

in 489 elderly women (aged 65–77 y) and from longitudinal

measurements made in 96 of these women who were treated

with a placebo for 3 y. Changes in BMD were adjusted for

confounding factors and were compared between groups with

either low ( 300 mg/d) or high (>300 mg/d) caffeine intakes and between the VDR genotype subgroups of the low- and

high-caffeine groups. Results: Women with high caffeine

intakes had significantly higher rates of bone loss at the spine

than did those with low intakes (-1.90 ± 0.97% compared with

1.19 ± 1.08%; P = 0.038). When the data were analyzed according to VDR genotype and caffeine intake, women with

the tt genotype had significantly (P = 0.054) higher rates of

bone loss at the spine (-8.14 ± 2.62%) than did women with

the TT genotype (-0.34 ± 1.42%) when their caffeine intake

was >300 mg/d. Conclusions: Intakes of caffeine in amounts

>300 mg/d ( 514 g, or 18 oz, brewed coffee) accelerate bone

loss at the spine in elderly postmenopausal women.

Furthermore, women with the tt genetic variant of VDR appear

to be at a greater risk for this deleterious effect of caffeine on

bone.

Calcium benzoate – Halal – it is the calcium salt of benzoic acid. It is used in the food industry as a

preservative. See benzoic acid.

Calcium carbonate – Halal – it is a white chemical compound that is the most common nonsiliceous mineral. Source: The vast majority of calcium

carbonate used in industry is extracted by mining or quarrying. Pure calcium carbonate (e.g. for food or pharmaceutical use), can be produced from a pure quarried source (usually marble) or it can be prepared by passing carbon dioxide into a solution of calcium hydroxide: the calcium carbonate

precipitates out, and this grade of product is referred to as a precipitate (abbreviated to PCC). Use: tooth powder and in removing acidity of wine. As a food additive, it is used in some soy milk products as a source of dietary calcium. It is also used as an anti-caking agent and stabilizer.

Calcium carrageenan - Halal – source: derived from a number of seaweeds of the class Rhodophyceae. It is used in food preparation for its

gelling, thickening, and emulsifying properties. Calcium chloride – Halal – a chemical compound that is crystalline, lumpy, or flaky, is usually white.

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Source: synthetic. It is a by-product of the Solvay process used for the manufacture of sodium carbonate. It can also be produced by the action of hydrochloric acid on calcium carbonate Use: canned

goods and in cottage and cheddar cheeses as a preservative. Calcium cyclamate – Halal – it is among the first

generation artificial sweetener. It is an artificially prepared salt of cyclamic acid. Study showed that:

“Cyclamate and its metabolite cyclohexylamine affect male

fertility in high dose animal studies, but this affect has not

been investigated in epidemiological studies. This paper reports

the first epidemiological study designed to investigate the

possibility of a relationship between cyclamate and

cyclohexylamine and male fertility in humans, in which 405

cases of clinically defined infertility in men and 379 controls

were surveyed. Semen evaluation, urine analysis for cyclamate

and cyclohexylamine and dietary questionnaires were compared between cases and controls. No evidence was found

of a significant association between cyclamate intake and male

infertility; neither high cyclamate nor high cyclohexylamine

excretion were associated with elevated risk. The lack of

association remained after adjusting by age, area of residence,

education, total energy intake and other variables. No

significant correlations were observed between cyclamate

intake, metabolism or excretion, and sperm count and motility.

The results demonstrate no effect of cyclamate or cyclohexylamine on male fertility at the present levels of

cyclamate consumption.” [Department of Clinical Sciences,

University of Las Palmas de Gran Canaria, Las Palmas de Gran

Canaria, Spain. lserra@dcc.ulpgc.es, Food Additive

Contaminants. 2003 Dec;20 (12):1097-104.]

Calcium disodium - Halal - occurs as white, odorless crystalline granules or as a white to nearly white powder, slightly hygroscopic with a faint saline

taste. Source: synthetic. Use: flavor retention in canned soda and canned white potatoes, as a preservative in dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms pecan pie filling and spreads. Calcium phosphate - Sub’ha – it is a colorless

deliquescent powder. It is used in baking powders,

as a plant food, as a plastic stabilizer, and in glass. Calcium phosphate is also a raising agent. It is also used in cheese products. Varieties of calcium phosphate include:

Tricalcium phosphate occurs in alpha and beta phases,

beta also known as Whitlockite

Dicalcium phosphate also called calcium monohydrogen

phosphate

Calcium dihydrogen also called monocalcium

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phosphate phosphate

Calcium pyrophosphate occurs as alpha, beta and gamma

phases

Hydroxyapatite the form of calcium phosphate in

bone

Calcium propionate – Halal - it is the calcium salt of propionic acid. Source: synthetic. Use: Calcium propionate is used in bakery products as a mold

inhibitor. Propionates prevent microbes from producing the energy they need, like benzoates do.

However, unlike benzoates, propionates do not require an acidic environment. Calcium saccharin – Halal – it is an artificial sweetening substance (see saccharin).

Calcium stearate – Sub’ha - a metallic soap produced as a white powder that is insoluble in water but slightly soluble in petroleum, benzene, and toluene. Source: a compound of calcium and stearic acid. Use: anti-caking ingredient in some spices (especially garlic salt and onion salt) and extensively in tablets. See stearic acid.

Calcium stearol lactylate – Sub’ha - source: chemical reaction of stearic acid and lactic acid. Use: as a dough conditioner, whipping agent and as a conditioner in dehydrated potatoes. See stearic acid. Calcium sorbate – Halal – it is the calcium salt of

sorbic acid. Source: synthetic. Use: preservative. Cane vinegar – Sub’ha - a type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled

into vinegar. See vinegar. Caprylic acid – Sub’ha - a liquid fatty acid found in butter and other fats and oils and having a rancid

taste; used in preservative and flavoring. Halal source include palm oil and coconut oil.

Caramel – Halal - a mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 350°F on a candy thermometer). Water can be added to thin the mixture. Caramel is used to flavor soups, stocks and sauces-sweet and savory. It's also used in desserts.

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When it cools and hardens, caramel cracks easily and is the base for nut brittles. Crushed caramel is used as a topping for ice cream, beverages and other desserts.

Carboxymethyl cellulose (CMC) – Halal – it is an acid derivative of cellulose. It is originally developed as a substitute for gelatin and is produced from the

cellulose of wood pulp or cotton linters that are chemically treated and reacted with sodium hydroxide and chloroacetic acid. CMC is widely used

as a stabilizer in ice cream, frozen confections, fillings, toppings, puddings, and salad dressings. It is used as a bulking agent and moisturizer in baked goods.

Carmine – Haram - a crimson pigment derived from

cochineal insect, a Mexican species of scale insect (coccus cacti). Use: coloring in red apple sauce, confections, baked goods, meats and spices.

Carob powder – Halal – a powder from the ground seeds and pods of the carob tree (Ceratonia siliqua), used as a chocolate substitute.

Carrageenan – Halal - a complex carbohydrate obtained from edible red seaweeds, especially the seaweed Irish moss, used in the commercial preparation of several kinds of food and drink; gelling agent, emulsifier, thickener, stabilizer,

suspending agent. It is also used as a substitute for gelatin. Casein – Sub’ha - a product made when milk is heated with an acid, like lactic acid. It is precipitated by acid or by animal or vegetable enzymes. Uses: stabilizer for confectionery, texturizer for ice cream

and sherbets, or as a replacement for egg albumin. Caseinate (Sodium & Calcium) – Sub’ha – one of the two types of protein found in milk. Casein

separates from milk when milk is curdled; a process commonly carried out in the manufacturing of cheese. Investigate if there is an involvement of pork enzymes or cultures grows on pork fat.

Catalase – Sub’ha - source: liver but usually obtained from cow. Use: coagulant. For example, the casein in milk is coagulated (curdled) by the addition of acetic acid or citric acid.

Cereal products – Sub’ha - the vitamins, gelatin in marshmallows, dairy ingredients, flavors and colors in cereal products are ingredients to consider in developing a cereal product for halal markets. The

source of the above ingredients must be from a halal source. Cellulose gum – Halal – the term gum, as

technically employed in industry, refers to plant polysaccharides or their derivatives. Modern usage of the term includes water-soluble derivatives of

cellulose and derivatives and modifications of other polysaccharides which in the natural form are insoluble. Use: stabilizer. Cheese – Sub’ha - likely to have been produced using animal rennet. Halal if vegetarian rennet is

used (either microbial or synthetic). Rennet coagulates milk by precipitating casein. After the curd is formed, the enzyme is either inactivated or expelled with the whey. The pigment carotene can be added to milk to give cheese a yellow color, or milk may be legally treated by bleaching with benzoyl peroxide to produce a cheese white in color.

The label must state that the cheese has been

treated with benzoyl peroxide. Cheese enzymes – Sub’ha - majority of cheese manufacturers now are using vegetarian rennet (either microbial or synthetic), which helps in developing a halal cheese product. Beneficial

bacteria and enzymes transform the fresh curd into a cheese with a specific flavor, texture, and appearance. Lipase from kid, calf and lamb is not acceptable unless they are slaughtered according to Islamic law. Only microbial lipase is acceptable. It is the same for dairy flavors using enzymes. The same

principle is applied for acid/sweet whey, lactose and all other dairy ingredients and products. Chitin – Sub’ha – a horny substance found in the external skeleton of crabs, lobsters, and many

insects or in internal structures of some other invertebrates. It is used industrially in purifying wastewater, thickening and stabilizing foods and

pharmaceuticals, and sizing and strengthening paper, and as a wound-healing agent, an ion-exchange resin, a membrane for industrial separations, and a binder for dyes, fabrics, and adhesives.

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Chocolate liquor – Halal – it is a liquid coming from the dried cocoa nibs during the grinding process. After the beans are removed from their pods they're fermented, dried, roasted and cracked, separating

the nibs (which contain an average of 54 percent cocoa butter) from the shells. The nibs are ground to extract some of the cocoa butter (a natural vegetable fat), leaving a thick, dark-brown paste

called chocolate liquor. It is not liquor or alcohol, but because it is liquid, it is called liquor. It is used in making candy, drinks and chocolate flavored foods.

Cholesterol — Sub’ha - a fatty substance found in the tissues of the body and in certain foods, such as animal fats, oils, and egg yolks. Cholesterol has both a good side and bad side. It is necessary to digest fats from food, make hormones, build cell walls, and

participate in other processes for maintaining a healthy body. Likewise, cholesterol has been linked to heart disease and atherosclerosis. When people talk about cholesterol as a medical problem, they are usually referring to high cholesterol. This can be somewhat misleading, since there are four components to cholesterol. These are:

LDL (low density lipoprotein), the so-called bad cholesterol HDL (high density lipoprotein), the so-called good

cholesterol (like fish oil)

triglycerides, a blood fat lipid that increases the risk for heart disease

total cholesterol

Cholic acid – Sub’ha - an abundant crystalline bile acid derived from cholesterol. Use: emulsifier. Choline bitartrate – Sub’ha - source: animal tissue. Use: nutrient (B- complex vitamin). Cinnamon – Halal – it is a sweet spice which is

slightly hot and is derived from the inner bark of an East Indian evergreen tree of the laurel family. The

inner bark is removed and when it is laid out, it curls into long sticks. The sticks are cut and sold as is or the bark can be ground into a fine powder. Cinnamon is commonly used in many parts of the world, but it is especially popular in Middle Eastern

cuisine. It is used in sweet as well as savory dishes. Citrate – Sub’ha – it is a salt or ester of citric acid. Ester is formed by reaction between an acid and an alcohol with elimination of water.

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Citric acid – Sub’ha – a white powder widely used in the food industry to: provide sharp taste in soft drinks and sweets; generate the optimum conditions

for the formation of gels in jams, jellies, confectionary and desserts; help give the conditions for the stabilization of emulsions (e.g. processed cheese and dairy products); prevent the browning of

salads; enhance the action of antioxidants and prevent deterioration in frozen food; act as an antioxidant in fats and oils; preserve meat products

and help modify their texture during their processing. Citric acid was originally extracted from lemons and limes but it is now produced commercially by a fermentation process. The mould Aspergillus niger is used to ferment a carbohydrate source such as molasses. See fermentation.

Cobalamine – see vitamin B12 Cochineal – Haram - a red dyestuff consisting of dried bodies of female cochineal insects. Use: coloring.

Cocoa butter - Halal - a yellowish white waxy fat or

oil obtained from cocoa seeds or beans and used in pharmaceuticals, candies, chocolate coatings and confections. Source: cocoa bean. Coconut oil – Halal - source: coconut. Use: in the manufacture of edible fats, chocolate, and candies,

in baking in place of lard. Coconut vinegar – Sub’ha – see vinegar.

Collagen – Sub’ha – it is the fibrous protein

constituent of bone, cartilage, tendon, and other connective tissue that converts into gelatin by boiling.

Coriander – Halal – it is a plant of the parsley family. The seeds are harvested for use as a seasoning. As the cilantro plant goes to seed, small fruits form on the stems that extend up and beyond

the cilantro greens (leaves). The fruits or seeds, as they are also known, are harvested from the cilantro plant when they turn dark tan in color. The coriander seeds, which can be used whole or ground into a powdered form, provide a sweet and somewhat fruity flavor.

Corn oil – Halal – high in polyunsaturates, this odorless, almost tasteless oil is obtained from the endosperm of corn kernels. It has a high smoke

point, and is therefore good for frying. It's also used in baking, for salad dressings and to make margarine.

Corn starch – Halal – dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Use: an anti-caking agent, thickener.

Cream – Halal – a yellowish part of milk, rich in butterfat, that rises to the surface naturally if milk is allowed to stand. In the dairy industry, cream is separated mechanically by centrifugal force. Almost all cream that reaches the market today has been

pasteurized. Cream of tartar (tartaric acid) - Sub’ha – this was the first food acidulant to be used in significant quantities although its use has now been mostly replaced by citric acid. It is widely distributed in nature and is classified as a fruit acid. In products, it

is used in soft drinks, confectioneries, bakeries and

in pharmaceutics, it is used as a buffering agent. Although tartaric acid is naturally found in grapes, its isolation is from wine-making industry (Haram). It can be manufactured by synthetic routes. The synthetic route involves the chemical reactions of maleic anhydride (Halal). Hence, one has to be

careful when tartaric acid is added to food products.

Cucumber – Halal – a long, cylindrical, green-

skinned fruit of the gourd family has edible seeds surrounded by a mild, crisp flesh. The fruit of this plant is eaten fresh or pickled.

Cultured buttermilk – Halal – milk to which souring agents (Streptococci bacteria) have been added to

simulate the original product. See butter and buttermilk. Cumin – Halal – it is a small plant of the parsley

family. The seeds can be used whole or they can be ground into a powder as a spice. Cumin, or comino as it is also known, has a strong, distinct, somewhat bitter flavor, and is used to season meats, pickles, soups, stews, rice, potatoes, and curry.

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Curry powder – Halal – it is a pungent seasoning. It is blends of strongly flavored spices that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices

such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper. Cyclamic acid – Halal – it is one of the first

generation artificial sweetening substances. See calcium cyclamate.

Cysteine, L form – Sub’ha – it is a protein amino acid found in red peppers, garlic, onions, broccoli, brussel sprouts, oats, milk, whey protein, and wheat germ. It is interesting to note that currently the cheapest source of material from which food grade L-cysteine may be purified in high yield is by

hydrolysis of molecules in human hair. Other sources include feathers and pig bristles. It is used for applications in the food, pharmaceutical and personal care industries. Dextrin – Halal - any of various soluble polysaccharides obtained from starch by the

application of heat or acids. Use: prevents caking of

sugar in candy, encapsulates flavor oils in powdered mixes, thickener. Dextrose (corn syrup) – Halal - is a naturally occurring form of glucose. Source: in the food industry, it is the result of hydrolysis of starch. Uses:

sweetener, coloring agent in beverages, ice cream, candy and baked goods. Other names for dextrose include corn sugar, dextroglucose, fruit sugar and glucose. Dicalcium phosphate – Sub’ha – also known as

calcium monohydrogen phosphate, is a dibasic, calcium phosphate. It contains approximately 29 percent calcium. It is used as a mineral supplement in prepared breakfast cereals, enriched flour, and

noodle products. See calcium phosphate. Diglyceride - Sub’ha – a glyceride consisting of two

fatty acid chains covalently bonded to a glycerol molecule through ester linkages. It is an emulsifier or enhancer. See glyceride and glycerol.

Dimethylpolysiloxane – Sub’ha - a polymer

composed of alternating silicon and oxygen atoms

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and having two methyl groups attached. As a food additive, it is used as an anti-foaming agent and an anti-caking agent. Source and its processing must be inquired first before passing judgment.

Dipotassium phosphate – Sub’ha – made up of phosphorus, oxygen, and hydrogen. It can be

produced by the reaction of either alcohols, alcohol

ethoxylates or phenyl ethoxylates with polyphosphoric acid or phosphorous pentoxide are anionic surfactants which have the main feature of the stability in alkaline conditions over other surfactants. Use as an emulsifier and stabilizer.

Diphosphates – Sub’ha – it is an ester of

phosphoric acid containing two phosphate groups. Use: mineral salt and emulsifier. See phosphate.

Disaccharide - Halal - any of a class of carbohydrates, including lactose and sucrose that

yield two monosaccharides upon hydrolysis. Sources are mainly plants.

Disodium guanylate – Halal - a food additive used

as a flavor enhancer. It is derived from dried fish or dried seaweed. It is a by-product of disodium inosinate. It is also known as Flavour enhancer 627 or Flavour Enhancer E627. It is found in instant noodles, potato chips and snacks, savory rice, tinned vegetables, cured meats, packet soup.

Disodium inosinate - Sub’ha – may be derived from yeast extract, fish and meat, or synthetically from enzymes and microorganisms. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer. See yeast.

Distilled vinegar – Sub’ha - distilled or white vinegar is made form diluted distilled ethyl alcohol.

See vinegar.

Distilled white vinegar – Sub’ha – it is a type of

vinegar that is made from distilled grain alcohol. See vinegar.

Dough – Sub’ha – a paste made out of any cereals (grains) or leguminous crops by grinding it with a small amount of water. It is a mixture of flour,

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leavening agent, and small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine and formed into loaves or rolls and baked to produce

bread or pastry. See leavening agent. Dough conditioners – Sub’ha - sources: calcium stearoyl-2-lactylate, or animal fat. Use: to improve

the texture of bread. Often it will contain mono and diglycerides.

Dry artificial colors – see artificial colors.

E-Carotene – Sub’ha - glycerin may be used as the carrier. See glycerin. EDTA (Ethylenediaminetetra acetic acid) - Halal

- produced from tetrasodium and other chemicals of mineral origin. EDTA is a chelating agent which traps the trace metals present in foods and beverages and prevents them from discoloring, clouding, or causing rancidity. It is used as a preservative in beverages, dressings, margarine, fruit juices, and processed fruits and vegetables.

Edible fats – Sub’ha - could mean animal fats.

Elastin – Sub’ha – it is an elastic, fibrous

mucoprotein, similar to collagen, and the major connective tissue protein of elastic fibers. It is also called elasticin.

Enzyme – Sub’ha – used in the chemical industry and other industrial applications when extremely specific catalysts are required. However, enzymes in general are limited in the number of reactions they have evolved to catalyse and also by their lack of

stability in organic solvents and at high temperatures.

Application Enzymes used Uses

Baking industry

alpha-amylase

catalyzes the release of sugar

monomers from

starch

Fungal alpha-

amylase enzymes

are normally

inactivated at about

50 degrees Celsius,

but are destroyed

during the baking

process.

Catalyze breakdown of

starch in the flour to

sugar. Yeast action on sugar produces carbon

dioxide. Used in

production of white

bread, buns, and rolls.

Proteases Biscuit manufacturers

use them to lower the

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protein level of flour.

Baby foods Trypsin To predigest baby foods.

Brewing

industry

Germinating

barley used for

malt.

Enzymes from

barley are released

during the mashing

stage of beer

production.

They degrade starch and

proteins to produce simple sugar, amino

acids and peptides that

are used by yeast for

fermentation.

Industrially

produced barley

enzymes

Widely used in the

brewing process to

substitute for the natural

enzymes found in barley.

Amylase, glucanases,

proteases

Split polysaccharides and

proteins in the malt.

Betaglucosidase Improve the filtration

characteristics.

Amyloglucosidase Low-calorie beer.

Proteases

Remove cloudiness

produced during storage

of beers.

Fruit juices Cellulases,

pectinases Clarify fruit juices

Dairy industry

Roquefort

cheese

Rennin, derived

from the stomachs

of young ruminant

animals (like calves and lambs).

Manufacture of cheese,

used to hydrolyze

protein.

Microbially produced

enzyme

Now finding increasing

use in the dairy industry.

Lipases

Is implemented during

the production of

Roquefort cheese to

enhance the ripening of

the blue-mould cheese.

Lactases Break down lactose to

glucose and galactose.

Starch industry

Glucose Fructose

Amylases,

amyloglucosideases

and glucoamylases

Converts starch into

glucose and various

syrups.

Glucose isomerase

Converts glucose into

fructose (high fructose syrups derived from

starchy materials have

enhanced sweetening

properties and lower

calorific values).

Meat

tenderizers Papain

To soften meat for

cooking.

Biological

detergent

Laundry soap

Primarily proteases, produced in an

extracellular form

from bacteria

Used for presoak

conditions and direct liquid applications

helping with removal of

protein stains from

clothes.

Amylases Detergents for machine

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dish washing to remove

resistant starch residues.

Lipases

Used to assist in the

removal of fatty and oily

stains.

Cellulases Used in biological fabric

conditioners.

Contact lens

cleaners Proteases

To remove proteins on contact lens to prevent

infections.

Rubber industry Catalase

To generate oxygen from

peroxide to convert latex

into foam rubber.

Paper industry

A paper mill in

South Carolina.

Amylases,

Xylanases,

Cellulases and

ligninases

Degrade starch to a

lower viscosity product

needed for sizing and

coating paper. Xylanases

reduce the amount of bleach required for

decolorising; cellulases

smooth fibers, enhance

water drainage, and

promote ink removal;

lipases reduce pitch and

lignin-degrading enzymes

remove lignin from pulps

to soften paper.

Photographic

industry Protease (ficin)

Dissolve gelatin off scrap

film, allowing recovery of

its silver content.

Molecular

biology

Part of the DNA

double helix.

Restriction enzymes,

DNA ligase and

polymerases

Used to manipulate DNA

in genetic engineering,

important in

pharmacology,

agriculture and medicine.

Essential for restriction

digestion and the polymerase chain

reaction. Molecular

biology is also important

in forensic science.

Ergocalciferol– Sub’ha – see vitamin D2.

Ergosterol – Sub’ha – also called provitamin D2, is

an unsaponifiable lipids; found in ergot, yeast (see

yeast), and other fungi; a white crystalline compound insoluble in water and soluble in organic solvents. It is converted to ergocalciferol (vitamin D2) upon irradiation by ultraviolet light or electronic bombardment.

Erythorbic acid - Halal - an optical isomer of ascorbic acid used as an antioxidant and preservative. Source: synthetic.

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Ester gum – Sub’ha - a food additive used as a stabilizer to keep oils in suspension in water. It is derived from rosin combined with glycerol. It is most

commonly used in orange and other citrus-oil based flavors that are to be used in carbonated and other beverages. The ester gum is a vital ingredient in the production of these flavor emulsions (concentrates).

When the ester gum is added to the emulsion it stabilizes and disperses the essential oils, preventing them from rising to the top of the beverage.

Ethanol - Haram - see ethyl alcohol. Ethyl alcohol – Haram – it is used as a solvent, extractant, antifreeze, and intermediate in the synthesis of innumerable organic chemicals. It is also

an essential ingredient of alcoholic beverages. However, it is not an acceptable halal solvent. There is an argument that ethyl alcohol is evaporated during baking. However, most halal-certifying organizations will not accept this argument, since the alcohol was originally present as a raw material in the initial stage of production. Dr. Muzammil

Siddiqi, former president of the Islamic Society of

North America (ISNA), states:

“Wine is haram according to the Qur’an and Sunnah. Allah

Almighty says, 'O you who believe, wine and games of

chance and idols and divining arrows are only an abomination from the deeds of Satan. Leave it aside in

order that you may receive felicity.' (Al-Ma’idah: 90)

Hence, it is not allowed for Muslims to use wine in any form or

shape.

Once cooked, it is true that the wine may not retain its

alcoholic elements, but according to the Qur'an a Muslim must

shun it and must not come near wine and drinking.

Cooking food with wine or consuming such food may lessen the

prohibition of wine in the minds of Muslims. For example, if the

wine becomes vinegar, it becomes pure, but Muslims are not

allowed to purchase wine, in order to make vinegar.

In a similar fashion, one can say that it is not allowed for

Muslims to mix or cook food with wine and if there is any food

offered that was mixed or cooked with wine then Muslims

should not consume it.”

Moreover, Madrasah In'aamiyyah, Camperdown, South Africa adds:

“There are many different types of alcohols in the alcohol

chemical group - the ones that end with -ol. From among

them, only ethyl alcohol is Haram due to its ability to

intoxicate, and therefore, ethyl alcohol (normally simply

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referred to as alcohol), is forbidden to drink/apply (generally)

and is considered to be dirty as well. There is no problem with

the other alcohols that cannot intoxicate, such as sorbitol, cetyl

alcohol, isopropyl alcohol, etc.” (Source: http://www.eat-

halal.com/)

Ethyl vanillin – Sub’ha – a compound, crystallizing in fine white crystals that melt at 76.5°C, has a strong vanilla odor and four times the flavor of vanilla, soluble in organic solvents such as alcohol,

chloroform, and ether; used in the food industry as a flavoring agent to replace or fortify vanilla.

Investigate if there is an involvement of alcohol in the process. Ethylene oxide – Sub’ha for health reason - a colorless gas, soluble in organic solvents and miscible in water. Ethylene oxide is produced when ethylene and oxygen react on a silver catalyst at

200–300 °C. Ethylene oxide gas kills bacteria (and their endospores), mold, and fungi, and can therefore be used to sterilize substances that would be damaged by sterilizing techniques such as pasteurization that rely on heat. It is also used as a sterilant against insects and micro-organisms in dry foods that do not contain salt. It is claimed that

ethylene oxide is toxic by inhalation. Symptoms of overexposure include headache and dizziness, progressing with increasing exposure to convulsions, seizure and coma. It is also an irritant to skin and the respiratory tract, and inhaling the vapors may cause the lungs to fill with fluid several hours after

exposure. Study has shown that it is associated with spontaneous abortion:

“OBJECTIVE: To investigate the association between exposure

to ethylene oxide during pregnancy and adverse reproductive

outcomes. METHODS: Singleton pregnancies were analysed that: (1) had occurred in women working at the time of the

study (2004) in hospital sterilising units using ethylene oxide in

Gauteng province, South Africa; (2) was the last recognised

pregnancy of these women after the 1 January 1992; and (3)

this last recorded pregnancy had occurred while the mother

was employed. An adverse reproductive outcome was defined

as the occurrence of a spontaneous abortion, still birth or

pregnancy loss (combined abortion + still birth). Information

on the evolution and outcome of the pregnancy was gathered from the mother using a questionnaire. Information on

exposure to ethylene oxide during pregnancy was obtained

from three sources, namely walk-through surveys,

questionnaire-collected data and measurements of the levels of

ethylene oxide in sterilising units at the time of the study

(personal and static sampling). RESULTS: The study enrolled

69% of the hospitals in Gauteng using ethylene oxide to

sterilise medical equipment. The participation rate for women

employed in these sterilising units was 97%, and the study population consisted of 98 singleton pregnancies.

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Measurements of ethylene oxide showed that operators of

sterilisers were still potentially over-exposed. There was a

significantly increased risk of spontaneous abortion (POR =

20.8, 95% CI = 2.1-199) and pregnancy loss (POR = 8.6, 95%

CI = 1.8-43.7) for pregnancies highly exposed to ethylene oxide compared to low exposed pregnancies. No associations

were found between exposure to ethylene oxide and stillbirth.

CONCLUSIONS: An increased risk of spontaneous abortion and

pregnancy loss was found to be associated with exposure to

ethylene oxide during pregnancy.” [School of Public Health,

University of the Witwatersrand, P.O. Box 2900, Johannesburg,

2132, South Africa. Int Arch Occup Environ Health. 2006 Dec

13]

Farina — Halal - a granular flour or meal made from cereal grains, especially whole wheat. Fats – Sub’ha - substances that are solid at room temperature are fats, those that are liquids at room temperature are oils. Source: animal or vegetable. The following table gives the cholesterol and vitamin

E composition of some common dietary fats.

Dietary Fats Cholesterol Vitamin E

(mg/100g) (mg/100g)

Animal fats

Lard 93 0.00

Butter 230 2.00

Vegetable fats

Coconut oil 0 .66

Palm oil 0 33.12

Cottonseed oil 0 42.77

Wheat germ oil 0 136.65

Soya oil 0 16.29

Olive oil 0 5.10

Corn oil 0 17.24

Sunflower oil 0 49.0

Safflower oil 0 40.68

Rapeseed oil 0 22.21

Fatty acids – Sub’ha – any of a large group of monobasic acids especially those found in animal and vegetable fats and oils used as emulsifiers, binders

and lubricants. There are two types: saturated fatty acids and unsaturated fatty acids.

Most commonly occurring saturated fatty acids are:

Butyric (butanoic acid)

Caproic (hexanoic acid)

Caprylic (octanoic acid)

Capric (decanoic acid)

Lauric (dodecanoic acid)

Myristic (tetradecanoic acid)

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Palmitic (hexadecanoic acid)

Stearic (octadecanoic acid)

Arachidic (eicosanoic acid) Behenic (docosanoic acid)

Examples of unsaturated fatty acids:

Oleic acid: Linoleic acid Alpha-linolenic acid Arachidonic acid

Eicosapentaenoic acid Docosahexaenoic acid Erucic acid

FD & C colors – Sub’ha – FD & C colors without any carriers are acceptable as halal colors. The problem arises when glycerin is used as a solvent in liquid FD&C colors. Only plant-based glycerin or vegetable oil is allowed in the certification of halal liquid FD & C

colors. See artificial colors. FD & C red No.3 (Erythrosine) – Sub’ha - a cherry-pink coal based fluorone food dye. Fluorone is the basic skeleton for various chemicals, most notably fluorone dyes. See FD & C colors and artificial colors.

FD & C red # 40 (Allura Red AC) – Sub’ha – a red azo dye. It is used as a food dye and has the E

number E129. See FD & C colors and artificial colors. FD & C yellow 5 (Tartrazine) – a synthetic lemon

yellow azo dye used as a food coloring. See FD & C colors and artificial colors. Ferric sodium EDTA (Ethylenediaminetetraacetate) - Halal – chlorophyll, green plant pigment, is a chelate that consists of a central magnesium atom joined with four complex chelating agent (pyrrole

ring). The molecular structure of the chlorophyll is similar to that of the heme bound to proteins to form hemoglobin, except that the latter contains iron(II) ion in the center of the porphyrin. Heme is an iron chelate. It is a good example of common chelating agent which has nitrogen atoms and short chain

carboxylic groups. The sodium salt of EDTA is used as an antidote for metal poisoning, an anticoagulant, and an ingredient in a variety of detergents. Chelating agents are important in the field of soap, detergents, textile dyeing, water softening, metal finishing and plating, pulp and paper, enzyme deactivation, photo chemistry, and bacteriocides.

Ferrous fumarate – see iron.

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Fiber - Sub’ha – it is the threadlike strand, usually

pliable and capable of being spun into a yarn. Fibers may be classified as either natural or synthetic. The natural fibers may be further classed according to

origin as animal, vegetable, or inorganic fibers. An expert panel of scientists has defined dietary fiber as "the parts of plant materials in the diet which are resistant to digestion by human enzymes." They are

classified as soluble (oat bran, apples, citrus, pears, peas/beans, psyllium, etc.) and insoluble (wheat bran, cabbage, peas/beans, root vegetables, etc.).

They both (soluble and insoluble plant fibers) form bulk but the soluble ones are digested in the large intestine through bacterial action. It has also been shown that a diet generous in soluble fiber has actions other than just supplying the bulk. Soluble fiber reduces the rate at which carbohydrates are

absorbed. Slow absorption is very important for diabetics and not a bad idea for everyone else. In addition to slowing absorption rates, soluble fibers bind bile acids and thus create the only mechanism by which cholesterol can be excreted by the body. On the other hand, insoluble fibers are cellulose, hemicellulose, and lignins: they increase stool bulk

and decrease transit time. They prevent constipation

and may reduce the risk of colon cancer by decreasing the amount of time that secondary bile acids spend in contact with the colonic mucosa. They also change the microflora of the gut reducing the production of secondary bile acids.

Fish extract – Sub’ha - extracts of fish dried onto a carrier. It provides an intense fish flavor. The carrier must be identified before passing judgment.

Fish oil – Halal - derived from such cold-water fish as salmon, cod, tuna, or mackerel. They have recently acquired a new visibility as dietary supplements because they are high in omega-3 fatty acids. The most important types of omega-3 fatty

acids found in fish oils are eicosapentanoic acid

(EPA) and docosahexaenoic acid (DHA). The omega-3 fatty acids in fish oils increase the concentrations of good cholesterol (high density lipoproteins, HDL) in the blood while decreasing the concentrations of bad cholesterol (triglycerides). They also lower the total cholesterol level. Furthermore, these omega-3

oils protect the heart by preventing the formation of blood clots and fatty deposits (plaque) on the arterial walls. In people with coronary heart disease, fish oils

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may help to reduce the risk of blood clots in the brain or in the lungs; pain associated with angina; and the risk of cardiac arrythmias.

Folic acid – Sub’ha – it is a water-soluable vitamin belonging to the B-complex group of vitamins. Folic acid is found in leafy green vegetables, beans, peas and lentils, liver, beets, brussel sprouts, poultry,

nutritional yeast, tuna, wheat germ, mushrooms, oranges, asparagus, broccoli, spinach, bananas, strawberries, and cantaloupes.

Food gum – Halal - In botany, an adhesive substance of vegetable origin, mostly obtained as

exudate from the bark of trees or shrubs belonging to the pea family. Gum arabic (from a species of acacia) is used in lithography. Gum tragacanth (from several shrub species in the genus Astragalus) is used as a coating and binding agent in pill manufacture, as an emulsifier in processed foods,

and as a thickener in sauces. Some plant gums are used in the manufacture of cosmetics.

Food yeast – Sub’ha - microscopic, unicellular,

fungal plant used for fermentation process and in baking bread. See yeast.

Formaldehyde – Haram – a toxic, pungent water-

soluble gas used in the aqueous form as a disinfectant, fixative, or tissue preservative. Formaldehyde (37%) in water solution, called formalin, is used as an embalming agent and sometimes used a preservative on foods in candy, buco juice, etc. It is used also as a fixative in the

pathology laboratory, as a fumigant, and in the manufacture of foam insulation, cosmetics, drugs, clothing, and furniture. It is also a major toxic component of photochemical smog.

Fructose – Halal - a fruit sugar that is also called

levulose. It occurs naturally in honey and fruits, and is commercially produced by the enzymatic action of dextrose. It's more water-soluble than glucose and

sweeter than sucrose (though it contains half the calories). It is used in many food products and in pharmaceutics. High fructose syrups are used in soft drinks, canned fruits, frozen desserts, and many other naturally sweetened processed foods. Fructose is often recommended for, and consumed by, people

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