Halal ingredients in food processing

1. Halal Ingredients in Food Processing
Pr. Dr. Faqir Muhammad Anjum
National Institute of Food Science & Technology
University of Agriculture Faisalabad
Email: dgnifsat@ymail.com

2. 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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3. Food Processing
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4. 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
National Institute of Food
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5. Food
Processing
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

6. • 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

7. Food Ingredients Sources
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8. • 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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9. Preservatives
Sweeteners
Color additives
Flavors, Spices
Flavor enhancers
Fat replacers
Nutrients
Emulsifiers
Stabilizers, Thickeners, Binders, Texturizers
Groups of Food Ingredients-1

10. Leavening agents
Anti-caking agents
Humectants
Yeast nutrients
Dough strengtheners, Conditioners
Firming agents
Enzyme preparations
Gases
Groups of Food Ingredients-2

11. Halal Ingredients
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12. 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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13. 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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14. • 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
Sources of Halal Ingredients
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15. Haram Ingredients
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16. • 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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17. Questionable/Mashbooh Ingredients
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18. 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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19. • 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

20. 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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21. E-Codes
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22. 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

23. E-Codes Groups
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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

24. E-Codes Groups
National Institute of Food
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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

25. Some Examples of Mashbooh and Haram E-Codes
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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

26. Requirements for Halal Food Processing
National Institute of Food
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27. 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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28. 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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29. Halal Market
• Halal, ethnic & specialty stores
• Supermarket chains
• Food Services
– Universities
– Schools
– Offices
– Prison systems
– Airlines
– Armed Forces
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30. 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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31. THANKS FOR YOUR
ATTENTION
QUESTIONS
National Institute of Food
Science & Technology
www.halalrc.org