Halal Ingredients in Food Processing

Pr. Dr. Faqir Muhammad Anjum National Institute of Food Science & Technology University of Agriculture Faisalabad Email: [email protected]

• Food Processing

ROAD MAP

• Food Ingredients Sources • Halal Ingredients • Haram Ingredients • Questionable/Mashbooh Ingredients • E-codes • Requirements for Halal Food Processing

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Food Processing

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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.

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Aims of Food Processing

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

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Methods used for Food Conservation

Processing and conservation improved by an adapted packaging

(sterile, impenetrable to water, etc.)

•

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

Food Ingredients Sources

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Food Ingredients Sources

• Animals (Milk, Eggs, Meat, Seafood) • Plants (Fruits, Vegetables, Spices, Seafood) • Synthetic (Flavours, Colours, Additives) • Fermented (Organic acids, Cultures, Enzymes)

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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

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•

Halal Ingredients-1

Only

ALLAH, the Supreme Law Giver

what is Halal and what is Haram can ordain •

Halal food

lawful means food fit for human consumption and permitted by laws of Islam or permissible and • 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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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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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

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Haram Ingredients

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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

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Questionable/Mashbooh Ingredients

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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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Other Examples

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Taurine: Often used in energy drinks, mostly derived from pig gall

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Pepsin, clarifiers and stabilizers: look clear to make drinks

•

Cloudifiers: to make juice look cloudy

•

Active carbon and flavors: for fruity aromas

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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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E-Codes

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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

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E-Codes Groups

E-Codes number Groups of Food Ingredients

E-100 E-200 E-300 E-400 E-500 E-600 Coloring agents Preservatives Anti-oxidants Thickeners, Stabilizers, Gelling agents, Emulsifiers Agents for physical characteristics Flavor enhancers

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E-Codes Groups

E-Codes number Groups of Food Ingredients

E-900 Glazing agents, Improving agents E-1100 Stabilizers, Preservatives E-1200 E-1400 E-1500 Stabilizers Thickening agents Humectants

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Some Examples of Mashbooh and Haram E-Codes E-No

E-106 E-120 E-140 E-161b E-252 E-304 E-322 E-431

Food Ingredients

Riboflavin 5-Sodium phosphate Cochineal, Carmines (Animal) Chlorophylls, Chlorophyllins Lutein Potassium nitrate, Saltpetre Haram Haram Fatty acid esters of Ascorbic acid Mashbooh Lecithin from animal fat Polyoxyethylene

Mashbooh/Haram

Mashbooh Haram Haram Mashbooh Haram

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Requirements for Halal Food Processing

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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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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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Halal Market

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

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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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THANKS FOR YOUR ATTENTION

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