Halal Food Production Ingredients PDF

 BWD22402 HALAL FOOD ASSOC. PROF. ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84...

 BWD22402 HALAL FOOD ASSOC. PROF. ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84600 Pagoh Johor, MALAYSIA 069742088 0127237295 [email protected]  7.1 Type of ingredients 7.0 Ingredients in 7.2 E-Numbered ingredients Halal Food Productions 7.3 Halal status for ingredients 7.1 Type of ingredients Bacon bits Encapsulation Amino materials acids Single Ingredients Civets Fusel oil oil derivattives Wine extracts Liquor 7.1 Type of ingredients Single Ingredients in Halal Food Productions Bacon bits Natural bacon bits are manufactured from real bacon made from pork. Artificial bacon bits are made with plant proteins, specifically soy protein, and colored and flavored with other ingredients. Although natural bacon bits are not acceptable for halal products, one may use artificial bacon bits as long as colors and flavors and other incidental ingredients, as well as the production equipment, are halal approved.  7.1 Type of ingredients Single Ingredients in Halal Food Productions Amino acids Many amino acids are used for various technical functions. They are either synthetic (made with starting materials of plant origin) or extracted from natural proteins. One of the most common and questionable amino acids is L-cysteine, which is used in pizza crust, doughnuts, batters, and etc. Natural cysteine is a derivative from human hair, animal hair, duck feathers, and similar other sources. These days, L-cysteine is also made by using sugar as a base. L-Cysteine from human or animal hair is not acceptable as halal. However, it is acceptable if made from duck feathers, especially if the ducks have been slaughtered in an Islamic manner. Synthetic L-cysteine is also called vegetable grade, which is acceptable as halal as long as all the production requirements are properly carried out. 7.1 Type of ingredients Single Ingredients in Halal Food Productions Civets oil Civet oil is oil extracted from the glands of a cat-like animal called a civet. In foods and beverages, civet oil is used as a flavoring. Civet oil is not accepted as halal.  7.1 Type of ingredients Single Ingredients in Halal Food Productions Liquor Liquors are alcoholic drinks commonly used as flavors either for taste or aesthetic appeal for people who enjoy drinking liquor. Use of liquor or any alcoholic drinks in preparation of flavorings (eg: in cake, chocolate, etc) or batters is not acceptable. One of the possible flavors for fried products or fried batter products is beer batter. Actual beer is used in the production of batter-coated fries, onion rings, or other fried appetizers. Although alcohol is flashed out during the frying process, beer batter still remains unacceptable as halal. Baileys Brownies Cake 7.1 Type of ingredients Single Ingredients in Halal Food Productions Wine extracts The flavor industry has now created extracts of different types of wines and liquors to use strictly as flavoring agents. Such extracts may be used in formulating halal products as long as residual alcohol in the extracts is very low, generally less than 0.5%. One must consult the halal-certifying agency and the end user on whether there is a problem with the source. 7.1 Type of ingredients Single Ingredients in Halal Food Productions Fusel oil & derivatives Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by- product of alcoholic fermentation. It usually use as ingredients in food products.. These are doubtful to use because halal agencies in certain countries such as JAKIM do not approve of the use of such ingredients. 7.1 Type of ingredients Single Ingredients in Halal Food Productions Encapsulation materials Several ingredients such as gelatin, cellulose, shellac, and zein are used to encapsulate food ingredients as well as food products. Shellac, cellulose, and zein are generally accepted in halal products. Gelatin is acceptable only if it is from halal slaughtered animals or fish. 7.1 Type of ingredients Vinegar, Condiments Spices & Seasoning Dressing blends & Sauces Curing agents Mix Ingredients Batters, Breadings. Bradcrumbs Coatings Flavourings Colourings Vinegar, Spices and Seasonings blends Vinegar Vinegar is more than 90% water. Rather than trucking vinegar to manufacturing plants where salad dressings are manufactured, the companies tend to make vinegar onsite from alcohol. The alcohol used for this purpose is generally grain alcohol or sometimes called synthetic alcohol. This practice is generally acceptable but should be monitored to maintain the residual alcohol minimal level generally not to exceed 0.5%. Vinegar, Spices and Seasonings blends Spices & Seasoning blends ❑ Spices and seasonings are single botanical ingredients or a dry blend of many different ingredients. ❑ Seasoning manufacturers may use any of the food ingredients available to them whether they are of vegetable origin or animal origin. There are two considerations in making halal seasoning blends: The first is composition of the blends. All components should be halal suitable. Noncertified animal-based ingredients should not be used in halal blends. The second consideration is cross-contamination from the equipment. Halal blend should be manufactured on thoroughly cleaned equipment or in dedicated mixers. Minor ingredients such as an encapsulating agent, anti-dusting agent, and free-flow agent must also be halal suitable. Condiments, Dressings and Sauces These are generally pourable or spoonable liquid products. Besides salt, they may contain oil, salt, sugar, and a number of other ingredients such as spices, flavors, acidulants, and preservatives. Most of the sauces, dressings, and condiments contain only vegetable ingredients or dairy ingredients. However, some of them can contain bacon bits, gelatin, wine, or complex flavorings. For halal production, such non-halal ingredients must not be included in the formulations. The product should be made on clean equipment; for the company’s convenience, it is often preferable to do so earlier in the week after thorough cleaning of the equipment over the weekend. Batters, Breadings and Breadcrumbs Batters, breadings, and breadcrumb manufacturing has also evolved into a specialized manufacturing process. These products are manufactured for performance according to their use in different products, whether the products are going to be deep fried, pan fried, or baked. Besides specialized flours and starches, other ingredients can be used for specific reasons. L-Cysteine is used to modify the texture of batter or breading coatings. L-Cysteine must be either the vegetarian-type made through synthesis or from duck feathers from birds slaughtered according to halal requirements. Other minor ingredients used in batters, breadings, and breadcrumbs must meet the halal suitability requirements. It is generally acceptable to use nonalcoholic extracts as flavorings, but it is not acceptable to use beer or any other alcoholic drinks. Other ingredients of concern for halal production are coatings and sprays, which are used to keep the product from sticking to utensils, belts, and equipment. Flavourings, Colorants, Curing Agents, and Coatings Flavourings Two groups of ingredients are of special concern to formulators of halal products: (1) unique flavoring agents such as civet oil and (2) ingredients of alcoholic origin. As a general guideline, ingredients of animal origin should be avoided in the development of flavorings unless those ingredients are halal certified. It is permissible to use alcohol for extracting flavors or dissolving them. However, the amount of alcohol should be reduced to less than 0.5% in the final flavoring product. Certain countries or customers require lower allowances or even absence of alcohol for products brought into their countries. Some countries do not permit fusel oil derivatives. It is advisable for formulators to work with their client companies and certifying agencies to determine the exact requirements of a certain company or country. Flavourings, Colorants, Curing Agents, and Coatings Colorants Colors have been used in foods since antiquity (Francis, 1999). Historically, colors have been used not only to make food look appealing but also as adulterants to hide defects. Colors can be synthetic such as FD&C-certified colors, where water soluble ones are called dyes and oil-soluble ones are called lakes. Colors can also be natural or organic, such as fruit and vegetable extracts, riboflavin, corn, corn endosperm, shellac, octopus ink, squid ink, chlorophylls, carotenoids, and caramel. Inorganic colors are also used in the food industry, such as titanium dioxide, carbon blue, iron oxide, and silicone dioxide. Some of these colors are used and sold in pure form, whereas others are a mixture of colorants and standardizing ingredients. Some of the ingredients believed to be used in colors are gelatin, emulsifiers, or antidusting agents. Formulators should use only halal-suitable standardization ingredients. Flavourings, Colorants, Curing Agents, and Coatings Curing Agents Curing agents are specialized blends of salt, nitrites, and some other ingredients such as sodium ascorbate, sodium erythorbate, citric acid, and propylene glycol. Curing agents or curing mixtures are used for making sausage products to promote colour and microbial inhibition. They are generally halal suitable. However, one should make sure that they are made on clean equipment and questionable ingredients are not incorporated into them. Flavourings, Colorants, Curing Agents, and Coatings Coatings Animal-based ingredients must be avoided. Particularly upsetting to Muslim consumers is the use of any haram ingredients for the coating of fruits and vegetables sold in the fresh product section. The Nutritional Labeling and Education Act of 1990 contains specific provisions that require the packer to identify the source of components in any such coating and put it on the outside carton. Supermarkets and other retailers are required by law to have an easily visible sign indicating which fruits and vegetables in their store might have been treated with such coatings. These coatings might contain ingredients such as wax, beef tallow, petroleum wax, gelatin, sugars, zein protein, or any other ingredient to create a protective or cosmetic coating on the food product. Although vegetable and mineral ingredients used for this purpose are halal, the coating formulators must avoid doubtful ingredients such as beef tallow and gelatin, or haram ingredients such as lard. Sugars, zein, starches, bees wax, petroleum fractions, and vegetable oils are some halal-suitable ingredients for food coatings. 7.2 E-Numbered ingredients E-Numbers represent specific food additives, used by the food industry in the manufacture of various food products. These E-Numbers have been formulated by the European Economic Community (EEC)(Codex Alimentarius) and are universally adopted by the food industry worldwide. The E numbering system was developed in order to keep track of massive amounts of additives available in the market and became a legal requirement on packaging in the 1980s. E stands for European and thus denotes that additives tagged with an E number has passed safety tests and has been granted use in the European Union. 7.2 E-Numbered ingredients Classification of E-Numbered ingredients The Halal additives list has been established by The Halal Technical Committee JAKIM in 2006 and it has been improvised to match with current EU approved additives. 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 700-899 not used for food additives (used for feed additives) 900-999 surface coating agents, gases, sweeteners 1000-1399 miscellaneous additive 1400-1499 starch derivatives 7.3 Halal status for ingredients Additives which are of animal origin, such as pork (definitely Not Halal or Haram). Whilst some additives with a common code such as E471, can be either of animal or plant origin and this type needs to be investigated on a case-by-case basis per product/ manufacturer. Some example of main additives that need to be aware of are: 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 Halal status examination E160c – Paprika Carmine was extracted from E120 – Carmine insect name cochineal One of the method to E621 – Monosodium glutamate (MSG) produce MSG is from bacterial fermentation Halal status examination E120 – Carmine Carmine was extracted from insect name cochineal SUMMARY Maka makanlah yang halal lagi baik daripad rezeki yang telah diberikan Allah kepadamu; dan bersyukurlah akan nikmat Allah, jika kamu hanya menyembah kepada- Nya. Sesungguhnya Allah hanya mengharamkan atasmu bangkai, darah, daging babi, dan haiwan yang disembelih dengan (menyebut nama) selain Allah, tetapi barangsiapa terpaksa (memakannya) bukan kerana menginginkannya dan tidak pula melampau batas, maka sesungguhnya, Allah maha pengampun, lagi maha penyayang. Thank You