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What is the main purpose of curing agents in sausage products?
What type of colors are made from fruit and vegetable extracts?
What is a necessary consideration when selecting standardization ingredients for halal colorants?
What is required by the Nutritional Labeling and Education Act of 1990 for coatings on fruits and vegetables?
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What type of ingredients must be avoided in coatings for halal products?
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What is an example of a natural flavoring that can be used in halal food?
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Why is it important to ensure that curing agents are made on clean equipment?
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What is the purpose of ingredient listing on food labels?
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What is the primary consideration for flavoring agents of animal origin in halal products?
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What is the maximum allowable percentage of alcohol in flavoring products?
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Which of the following is a concern for halal production in coatings and sprays?
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What is the purpose of L-Cysteine in batter or breading coatings?
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Which of the following is a permissible solvent for extracting flavors in halal products?
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Why is it crucial to work with client companies and certifying agencies in halal product development?
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What is a concern for countries importing halal products?
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Why is it essential to check the source of L-Cysteine in halal products?
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What is the primary purpose of the E numbering system in the food industry?
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Which of the following ingredients is NOT halal-suitable for food coatings?
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What is the purpose of having an easily visible sign in supermarkets and other retailers?
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Which organization established the Halal additives list in 2006?
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What does the 'E' in E-Numbers represent?
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When did the E numbering system become a legal requirement on packaging?
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What type of ingredients should coating formulators avoid using in food coatings?
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What is the purpose of the Halal additives list?
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What is the main consideration when using artificial bacon bits in halal food productions?
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Why are natural bacon bits not acceptable in halal food productions?
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What is the primary function of amino acids in halal food productions?
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What is a crucial aspect to consider when selecting ingredients for halal coatings?
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What is a necessary consideration when using curing agents in sausage products?
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What is the main purpose of ingredient listing on food labels?
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What is an example of a natural flavoring that can be used in halal food?
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Why is it essential to ensure that food coatings meet regulatory standards?
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What is the primary reason why fusel oils are considered doubtful for use in halal food productions?
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Which of the following encapsulation materials is NOT generally accepted in halal products?
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Why do companies tend to make vinegar onsite in manufacturing plants?
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What is the minimum percentage of water required in vinegar for it to be used in halal food productions?
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Which of the following is a necessary consideration when selecting ingredients for halal food coatings?
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What is the primary purpose of curing agents in sausage products?
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Which of the following is an example of a natural flavoring that can be used in halal food?
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Why is it important to ensure that food labels accurately list the ingredients used in the product?
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What is the primary reason why civet oil is not accepted as halal?
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What is the primary concern when using fusel oils in halal food productions?
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What is the primary concern with using beer batter in fried products?
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Why do companies tend to make vinegar onsite in manufacturing plants?
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What is the main difference between synthetic and natural L-cysteine?
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What percentage of water is required in vinegar for it to be used in halal food productions?
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Why is wine extract not accepted as halal?
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Which of the following encapsulation materials is generally accepted in halal products?
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What is the primary consideration when using L-cysteine in halal products?
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What is the primary reason why some halal-certifying agencies do not approve of fusel oils?
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Why is liquor not accepted as halal?
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What is the maximum allowable percentage of alcohol in flavoring products?
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Why is it essential to consult the halal-certifying agency when using extracts in formulating halal products?
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What is the primary purpose of synthetic L-cysteine?
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What is the purpose of consulting the end user when using extracts in formulating halal products?
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Why is it essential to verify the production process of L-cysteine?
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What is a general guideline for ingredients of animal origin in halal flavorings?
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What is the maximum allowable percentage of alcohol in flavoring products for some countries?
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Why is it necessary to check the source of L-Cysteine in halal products?
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What is a concern for countries importing halal products?
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Why is it permissible to use alcohol for extracting flavors or dissolving them?
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What is the purpose of working with client companies and certifying agencies in halal product development?
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What is a concern for halal production in coatings and sprays?
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What is the primary consideration for flavoring agents of animal origin in halal products?
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What is the maximum percentage of alcohol allowed in flavoring products?
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Why is it essential to monitor equipment cleanliness in halal seasoning blend manufacturing?
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What type of ingredients are commonly found in condiments, dressings, and sauces?
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Why is it necessary to use halal-suitable encapsulating agents in halal seasoning blends?
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What is a crucial consideration in manufacturing batters, breadings, and breadcrumbs for halal products?
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Why is it essential to monitor the source of L-Cysteine in halal products?
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What is the primary purpose of using vinegar in flavor extraction for halal products?
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Why is it important to ensure that halal certified colorants are used in food products?
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What is the primary function of lakes in food coloring?
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Why is it essential to select halal-suitable standardization ingredients in food coloring?
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What is the primary purpose of curing agents in sausage production?
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According to the Nutritional Labeling and Education Act of 1990, what is required for coatings on fruits and vegetables?
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What type of ingredients must be avoided in coatings for halal products?
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What is a concern for countries importing halal products?
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What is the primary function of titanium dioxide in food coloring?
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What is a necessary consideration when using curing agents in sausage production?
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What is the primary consideration when using artificial bacon bits in halal food productions?
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Why are natural bacon bits not acceptable in halal food productions?
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What is the primary reason why fusel oils are considered doubtful for use in halal food productions?
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What is the primary function of amino acids in halal food productions?
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What is the minimum percentage of water required in vinegar for it to be used in halal food productions?
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Why do companies tend to make vinegar onsite in manufacturing plants?
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What is a crucial aspect to consider when selecting ingredients for halal coatings?
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Which of the following encapsulation materials is NOT generally accepted in halal products?
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Why is fusel oil considered doubtful for use in halal food productions?
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Why is civet oil not accepted as halal?
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What is the primary consideration when using curing agents in sausage products?
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What is a necessary consideration when using E-numbered ingredients in halal food productions?
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What is the maximum allowable percentage of alcohol in flavoring products?
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Why is it crucial to consult with halal-certifying agencies when formulating halal products?
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Why is it essential to check the source of L-cysteine in halal products?
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What is the primary purpose of using encapsulation materials in food productions?
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What is the primary concern when using L-Cysteine in halal products?
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Why is it permissible to use alcohol for extracting flavors or dissolving them?
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What is a necessary consideration when using coatings and sprays in halal production?
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Why is civet oil not accepted as halal?
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What is the primary consideration when manufacturing halal seasoning blends?
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What is a crucial aspect to consider when selecting ingredients for halal coatings?
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Why is it essential to work with client companies and certifying agencies in halal product development?
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What is a common characteristic of most sauces, dressings, and condiments?
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What is a concern for countries importing halal products?
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What is a necessary consideration when selecting ingredients for halal coatings?
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Why is it important to monitor the residual alcohol level in flavorings?
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Why is it important to use nonalcoholic extracts as flavorings in halal products?
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What is a crucial aspect of halal blend manufacturing?
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What is a common issue in halal production of condiments and sauces?
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What is a necessary consideration when making halal seasonings?
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Why is it important to check the source of minor ingredients in halal blends?
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What is the main difference between dyes and lakes in food colors?
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What is the primary reason for using titanium dioxide in the food industry?
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Why is it essential to check the standardization ingredients used in colorants?
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What is the primary function of curing agents in sausage products?
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What is required by the Nutritional Labeling and Education Act of 1990 for coatings on fruits and vegetables?
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What type of ingredients must be avoided in coatings for halal products?
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What is a necessary consideration when using sodium ascorbate in curing agents?
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Why is it crucial to ensure that coating formulators avoid using certain ingredients?
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Study Notes
Colors
- Colors have been used to make food appealing and also as adulterants to hide defects
- Synthetic colors include FD&C-certified colors, which can be water-soluble (dyes) or oil-soluble (lakes)
- Natural or organic colors include fruit and vegetable extracts, riboflavin, corn, shellac, octopus ink, and caramel
- Inorganic colors used in the food industry include titanium dioxide, carbon blue, iron oxide, and silicone dioxide
Curing Agents
- Curing agents are specialized blends of salt, nitrites, and other ingredients like sodium ascorbate, sodium erythorbate, citric acid, and propylene glycol
- Curing agents are used to promote color and microbial inhibition in sausage products
- They are generally halal suitable, but must be made on clean equipment and without questionable ingredients
Coatings
- Animal-based ingredients must be avoided in coatings for fruits and vegetables
- Coatings may contain ingredients like wax, beef tallow, petroleum wax, gelatin, sugars, zein protein, and others
- Vegetable and mineral ingredients like sugars, zein, starches, bees wax, petroleum fractions, and vegetable oils are halal-suitable for food coatings
E-Numbered Ingredients
- E-Numbers represent specific food additives used in the manufacture of various food products
- E-Numbers have been formulated by the European Economic Community (EEC) and are universally adopted by the food industry worldwide
- The Halal Technical Committee JAKIM has established a list of halal additives, which has been improvised to match current EU-approved additives
Flavourings
- Two groups of ingredients are of special concern to formulators of halal products: unique flavoring agents like civet oil and ingredients of alcoholic origin
- Ingredients of animal origin should be avoided in flavorings unless halal certified
- Alcohol can be used for extracting flavors or dissolving them, but the amount of alcohol should be reduced to less than 0.5% in the final flavoring product
Single Ingredients in Halal Food Productions
- Fusel oil and derivatives are doubtful to use because halal agencies in certain countries do not approve of their use
- Encapsulation materials like gelatin, cellulose, shellac, and zein are used to encapsulate food ingredients and products
- Gelatin is acceptable only if it is from halal-slaughtered animals or fish
- Vinegar is more than 90% water and can be made onsite from alcohol
- Bacon bits can be natural (made from real bacon from pork) or artificial (made with plant proteins, specifically soy protein, and colored and flavored with other ingredients)
- Amino acids are used for various technical functions and are acceptable as long as they are halal approved
Halal Ingredients
Amino Acids
- L-cysteine is used in food products like pizza crust, doughnuts, and batters
- Natural L-cysteine is derived from human hair, animal hair, duck feathers, and similar sources
- L-cysteine from human or animal hair is not acceptable as halal
- L-cysteine made from duck feathers (if ducks are slaughtered in an Islamic manner) or synthetic L-cysteine (vegetable grade) is acceptable as halal
Civet Oil
- Civet oil is oil extracted from the glands of a cat-like animal called a civet
- Civet oil is used as a flavoring in foods and beverages
- Civet oil is not accepted as halal
Liquor and Wine
- Liquors are not acceptable as halal due to their alcoholic content
- Wine extracts can be used as flavoring agents if residual alcohol is less than 0.5%
- Consultation with halal-certifying agencies and end users is necessary to determine acceptability
Fusel Oil and Derivatives
- Fusel oil is a by-product of alcoholic fermentation
- It is used as an ingredient in food products, but is doubtful for halal use
- Some halal agencies, like JAKIM, do not approve of its use
Encapsulation Materials
- Ingredients like gelatin, cellulose, shellac, and zein are used to encapsulate food ingredients
- Shellac, cellulose, and zein are generally accepted in halal products
- Gelatin is acceptable only if it is from halal-slaughtered animals or fish
Vinegar, Spices, and Seasonings
Vinegar
- Vinegar is more than 90% water
- Vinegar can be made onsite from alcohol, but this is not acceptable for halal production
- L-cysteine must be from vegetarian or duck feather sources to be halal suitable
Spices and Seasoning Blends
- Spices and seasonings can be single botanical ingredients or a dry blend of many ingredients
- All components should be halal suitable
- Equipment must be thoroughly cleaned to avoid cross-contamination
Condiments, Dressings, and Sauces
- These products may contain oil, salt, sugar, and other ingredients
- Non-halal ingredients like bacon bits, gelatin, wine, or complex flavorings must not be included in formulations
- Equipment must be clean, and production should preferably take place earlier in the week after thorough cleaning
Batters, Breadings, and Breadcrumbs
- Batters, breadings, and breadcrumbs may contain L-cysteine, which must be from vegetarian or duck feather sources
- Other minor ingredients must meet halal suitability requirements
- Coatings and sprays used to prevent sticking must also meet halal requirements
Flavourings, Colorants, Curing Agents, and Coatings
Flavourings
- Flavourings can be unique agents like civet oil or ingredients of alcoholic origin
- Ingredients of animal origin should be avoided unless halal certified
- Alcoholic extracts can be used if residual alcohol is less than 0.5%
Colorants
- Colors have been used in foods since antiquity
- Colors can be synthetic, natural, or organic
- Halal-suitable standardization ingredients must be used
Curing Agents
- Curing agents are specialized blends of salt, nitrites, and other ingredients
- They are generally halal suitable, but equipment must be clean and questionable ingredients must not be incorporated
Coatings
- Animal-based ingredients must be avoided in coatings
- Particularly upsetting to Muslim consumers is the use of haram ingredients for coating fruits and vegetables
- The Nutritional Labeling and Education Act of 1990 requires packers to identify the source of components in coatings and label them on the outside carton
Halal Food Productions
- Halal food productions involve the use of acceptable ingredients and production processes.
Single Ingredients in Halal Food Productions
- Bacon bits:
- Natural bacon bits are not acceptable for halal products due to their pork origin.
- Artificial bacon bits can be used if colors, flavors, and other incidental ingredients, as well as production equipment, are halal approved.
- Amino acids:
- Many amino acids are used for various technical functions.
- Extracts with residual alcohol less than 0.5% can be used in halal products.
- Fusel oil and derivatives:
- Fusel alcohols are mixtures of higher alcohols produced as a by-product of alcoholic fermentation.
- Use of fusel oil and derivatives is doubtful in halal products, and some countries like JAKIM do not approve of their use.
- Encapsulation materials:
- Ingredients like gelatin, cellulose, shellac, and zein are used to encapsulate food ingredients.
- Shellac, cellulose, and zein are generally accepted in halal products, while gelatin is acceptable only if it is from halal-slaughtered animals or fish.
Vinegar, Spices, and Seasonings in Halal Food Productions
- Vinegar:
- Vinegar is more than 90% water and can be made onsite from alcohol with minimal residual alcohol level (less than 0.5%).
- Spices and seasoning blends:
- Spices and seasonings are single botanical ingredients or a dry blend of many different ingredients.
- All components should be halal suitable, and equipment should be thoroughly cleaned to avoid cross-contamination.
Condiments, Dressings, and Sauces in Halal Food Productions
- Condiments, dressings, and sauces:
- These products contain vegetable or dairy ingredients, but may also contain non-halal ingredients like bacon bits, gelatin, wine, or complex flavorings.
- Halal production requires the exclusion of non-halal ingredients and the use of clean equipment.
Batters, Breadings, and Breadcrumbs in Halal Food Productions
- Batters, breadings, and breadcrumbs:
- These products are manufactured for performance and may contain specialized flours, starches, and other ingredients.
- L-Cysteine used in batters and breadings must be either vegetarian-type made through synthesis or from duck feathers from birds slaughtered according to halal requirements.
Flavorings, Colorants, Curing Agents, and Coatings in Halal Food Productions
- Flavorings:
- Two groups of ingredients are of special concern: unique flavoring agents like civet oil and ingredients of alcoholic origin.
- Ingredients of animal origin should be avoided unless halal certified, and alcohol should be reduced to less than 0.5% in the final flavoring product.
- Colorants:
- Colors can be synthetic, natural, or organic, and some may contain ingredients like gelatin, emulsifiers, or anti-dusting agents.
- Formulators should use only halal-suitable standardization ingredients.
- Curing agents:
- Curing agents are specialized blends of salt, nitrites, and other ingredients used for making sausage products.
- Curing agents are generally halal suitable but should be made on clean equipment and without questionable ingredients.
- Coatings:
- Animal-based ingredients must be avoided in coatings, especially for fruits and vegetables sold in the fresh product section.
- The Nutritional Labeling and Education Act of 1990 requires the packer to identify the source of components in any coating and put it on the outside carton.
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Description
Learn about the different types of colors and curing agents used in the food industry, including synthetic, natural, and inorganic options.
