Transcript Halal ingredients - University of Agriculture Faisalabad

Food Processing and Halal Ingredients
Pr. Dr. Faqir Muhammad Anjum
Director General
National Institute of Food Science & Technology
University of Agriculture, Faisalabad
Email: [email protected]
KEY ELEMENTS OF PRESENTATION
• Food Processing
• Sources of Food Ingredients
• Halal Ingredients
• Haram Ingredients
• E-Codes
•Questionable/Mashbooh Ingredients
• Halal Food Production
Food Processing
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
AIMS OF FOOD PROCESSING
• Safe and sure food products
• Improve safety and
freshness of products
• Improve and
control the
functionality of
food constituents
• Isolate specific compounds and
exploit biological potential of
constituents
• To iprove or maintain
nutritional values
Food Processing
• Increase the storage life of food
products
• Keep quality and
typicity of food
products
• Development of traditional
and innovative food products
METHODS USED FOR PRESERVATION
• Methods using coldness
• Refrigeration
• Freezing
• Methods using heating
Conservation
• Pasteurisation
improved by an
• Sterilisation
adapted
• UHT processing
packaging
(sterile,
impenetrable
to water, etc.)
• Methods by dessiccation
• Concentration (liquid food like milk)
• Drying
• Other methods
• Methods of filtration (microfiltration)
• High pressure
• Ultra-sounds
• Pulsed electrical fields
Food Ingredients Sources
FOOD INGREDIENT SOURCES
• Animals (Milk, Eggs, Meat, Seafood)
• Plants (Fruits, Vegetables, Spices, Seafood)
• Synthetic (Flavours, Colours, Additives)
• Fermented (Bacteria, Enzymes)
GROUPS OF FOOD INGREDIENTS
GROUPS
• Color additives
• Flavor enhancers
• Preservatives
• Stabilizers, thickeners, binders, texturizers
• Anti-caking agents
• Yeast nutrients
• Firming agents
• Gases
GROUPS OF FOOD INGREDIENTS
GROUPS
• Dough strengtheners & conditioners
• Enzyme preparations
• Fat replacers
• Flavors & spices
• Emulsifiers
• Leavening agents
• Humectants
• Sweeteners
• Nutrients
Halal Ingredients
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
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
HALAL INGREDIENTS SOURCES
• 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
Haram Ingredients
HARAM INGREDIENTS
• Haram means prohibited
• Haram foods include those containing:
• Pork
• Alcohol
• Blood
• Dead animals
• Animals slaughtered without reciting the
name of ALLAH
EXAMPLES OF HARAM E-NUMBERS
• E 120: Cochineal (red color from insects)
according to Ulema from UK and South Africa
• E 441: Gelatin
• E 542: Edible Bone Phosphate
Questionable/Mashbooh Ingredients
QUESTIONABLE INGREDIENTS
Mashbooh is an Arabic term means suspected or
doubtful ingredient about which we are not sure of
the source
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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
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
GMO’S BIOTECHNOLOGY
• Chemicals are acceptable
• Enzymes are acceptable
• Transgenic Foods
• Plant to plant gene transfer is ok
• Animal to plant gene transfer?
• Animal to animal gene transfer?
• New Species?
E-Codes
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
E-CODES GROUP-1
E-Codes number
E-100
E-200
E-300
E-400
E-500
E-600
Groups of Food Ingredients
Coloring agents
Preservatives
Anti-oxidants
Thickeners, Stabilizers,
Gelling agents, Emulsifiers
Agents for physical characteristics
Flavor enhancers
E-CODES GROUP-2
E-Codes number
Groups of Food Ingredients
E-900
E-1100
E-1200
E-1400
E-1500
Glazing agents, Improving agents
Stabilizers, Preservatives
Stabilizers
Thickening agents
Humectants
EXAMPLES OF MASHBOOH/HARAM
E-No
E-106
Food Ingredients
Riboflavin 5-Sodium phosphate
Mashbooh/Haram
Mashbooh
E-120
E-140
E-161b
E-252
Cochineal, Carmines (Animal)
Chlorophylls, Chlorophyllins
Lutein
Potassium nitrate, Saltpetre
Haram
Haram
Haram
Haram
E-304
E-322
E-431
Fatty acid esters of Ascorbic acid
Lecithin from animal fat
Polyoxyethylene
Mashbooh
Mashbooh
Haram
Requirements for Halal Food
Processing
HALAL FOOD PROCESSING
• Ingredients must be from Halal source
• Processing must be checked according to Islamic
rules and regulations
• Final compositions must be checked alcoholic
product are involved during processing
• In final composition alcoholic ingredients must not
exceed than permissible limits
• Packaging material should not contain any haram
ingredient
• Cross-contamination must be avoided
• Equipments must be washed with permissible
deterdents
SANITATION, CROSS-CONTAMINATION
• In Food Processing, all equipment must be clean
per visual 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
HALAL MARKET
• Halal, ethnic & specialty stores
• Supermarket chains
• Food Services
– Public and private schools
– Universities
– Prison systems
– Airlines,
– Military
2010 Present data
24%
2025 world population (PROJECTED) 30%
HALAL MONOGRAM
• Doubt clarification
• Time saving (reading the labels)
• Peace of mind and satisfaction
THANKS FOR
YOUR ATTENTION
QUESTIONS