Halal Ingredients in Food Processing

Pr. Dr. Faqir Muhammad Anjum

National Institute of Food Science & Technology

University 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
National Institute of Food
Science & Technology
 Food Processing

National Institute of Food

Science & Technology
 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.

National Institute of Food

Science & Technology
 Aims of Food Processing

• Have safe and sure food • Isolate specific compounds and

products exploit the biological potential of
• To improve safety and constituents
freshness of products • Development
• Improve and of traditional
control the
Food and innovative
functionality of Processing food products
food constituents • To improve or maintain
nutritional values
• Increase the storage life of food • Keep quality and typicity of
products food products

National Institute of Food

Science & Technology
 Methods used for Food Conservation
• Methods using coldness
• Refrigeration
• Freezing
Processing and • Methods using heating
conservation • Pasteurisation
improved by an • Sterilisation
adapted • UHT processing
packaging • Methods by dessiccation
• Concentration (liquid food like milk)
(sterile, • Drying
impenetrable to
• Other methods
water, etc.) • Filtration
• High pressure
• Ultra-sounds
• Pulsed electrical fields
Food Ingredients Sources

National Institute of Food

Science & Technology
 Food Ingredients Sources
• Animals (Milk, Eggs, Meat, Seafood)

• Plants (Fruits, Vegetables, Spices, Seafood)

• Synthetic (Flavours, Colours, Additives)

• Fermented (Organic acids, Cultures, Enzymes)

National Institute of Food

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

National Institute of Food

Science & Technology
 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
National Institute of Food
Science & Technology
 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

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
 Haram Ingredients

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
Questionable/Mashbooh Ingredients

National Institute of Food

Science & Technology
 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
National Institute of Food
Science & Technology
 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

National Institute of Food

Science & Technology
 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?

National Institute of Food

Science & Technology
 E-Codes

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
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

National Institute of Food

Science & Technology
Requirements for Halal Food Processing

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
 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

National Institute of Food

Science & Technology
 Halal Market
• Halal, ethnic & specialty stores
• Supermarket chains
• Food Services
– Universities
– Schools
– Offices
– Prison systems
– Airlines
– Armed Forces

National Institute of Food

Science & Technology
 Importance and Advantages of Halal
Monogram on the Processed Product
• Doubt clarification
• Time saving (reading the labels)
• Peace of mind and satisfaction

National Institute of Food

Science & Technology
THANKS FOR YOUR
ATTENTION

QUESTIONS

www.halalrc.org

National Institute of Food

Science & Technology