Food Technology: Types of Ingredients

Bacon bits:
- Natural bacon bits are not acceptable for halal products due to their origin from pork
- Artificial bacon bits made from plant proteins (such as soy protein) can be used as long as colors and flavors are halal-approved
Amino acids:
- Used for various technical functions in food production
- Acceptable for use as long as residual alcohol in extracts is less than 0.5%
Fusel oil and derivatives:
- Mixtures of higher alcohols produced as a by-product of alcoholic fermentation
- Doubtful for use in halal products due to halal agency restrictions (e.g., JAKIM)
Encapsulation materials:
- Gelatin is acceptable only if derived from halal-slaughtered animals or fish
- Other encapsulation materials (shellac, cellulose, and zein) are generally accepted in halal products
Vinegar, Spices, and Seasonings blends:
- Vinegar is typically more than 90% water and can be made onsite from alcohol
- Colors can be synthetic (FD&C-certified) or natural (e.g., fruit and vegetable extracts)
- Flavors, colorants, and curing agents should be halal-suitable
Coatings:
- Animal-based ingredients must be avoided
- Halal-suitable ingredients for food coatings include sugars, zein protein, starches, beeswax, petroleum fractions, and vegetable oils

Additives of animal origin (e.g., pork) are definitely Not Halal or Haram
Some additives with a common code (e.g., E471) may be of animal or plant origin, requiring case-by-case investigation
Examples of main additives to be aware of:
- Glycerol / Glycerin / Glycerine (E422): Haram if obtained from pork or non-halal meat sources
- Emulsifiers (E470 to E483): Haram if obtained from pork or non-halal sources
- Edible Bone Phosphate (E542): Haram if obtained from pork or non-halal meat sources
- E441 Gelatine: Derived from the bones and/or hides of cattle and/or pigs
- E542 Edible Bone Phosphate: An extract from animal bones

Single ingredients in halal food productions include bacon bits, amino acids, and civet oil
Bacon bits: natural bacon bits are not acceptable for halal products, but artificial bacon bits made from plant proteins can be used if colors, flavors, and incidental ingredients are halal approved
Amino acids: many amino acids are used for various technical functions and must meet halal suitability requirements
Civet oil: a unique flavoring agent that must be halal certified

E-Numbers represent specific food additives used by the food industry worldwide
The E numbering system was developed by the European Economic Community (EEC) and is universally adopted by the food industry
E-Numbered ingredients are classified into categories, including:
- 100-199: food colors
- 200-299: preservatives
- 300-399: antioxidants, phosphates, and complexing agents
- 400-499: thickeners, gelling agents, phosphates, humectants, emulsifiers
- 500-599: salts and related compounds
- 600-699: flavor enhancers
- 900-999: surface coating agents, gases, sweeteners

Additives of animal origin, such as pork, are definitely Haram (not halal)
Some additives, such as E471, can be of animal or plant origin and need to be investigated on a case-by-case basis
Examples of main additives that need to be aware of include:
- Glycerol / Glycerin / Glycerine (E422): Haram if obtained from pork or non-halal meat sources
- Emulsifiers (E470 to E483): Haram if obtained from pork or non-halal sources
- Edible Bone Phosphate (E542): Haram if obtained from pork or non-halal meat sources
- E441 Gelatine: derived from the bones and/or hides of cattle and/or pigs
- E542 Edible Bone Phosphate: an extract from animal bones

Examples of ingredients that need to be examined for halal status include:
- E160c – Paprika
- E120 – Carmine: extracted from insect cochineal
- E621 – Monosodium glutamate (MSG): produced from bacterial fermentation

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