THE APPROVED MALAYSIA HALAL LOGO The logo circle is written the word .. "MALAYSIA" in Roman 36d "L-r- -5-J(-o" in Arabic word; and Address Halal Hub Division Department of lslamic Development Malaysia G Floo( Blok 2200, Enterprise 3 Building Persiaran Apec, 63000 Cyberjaya, Selangor Darul Ehsan MALAYSIA Tel:03-8315 0200 Fax :03-83187044 Arabic word * J)io " in the middle of :Jy-j www. fia[a[.goT),m)
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THE APPROVED MALAYSIA HALAL LOGO
The logo circle is written the word .."MALAYSIA" in Roman 36d "L-r- -5-J(-o"in Arabic word; and
AddressHalal Hub DivisionDepartment of lslamic Development MalaysiaG Floo( Blok 2200, Enterprise 3 BuildingPersiaran Apec, 63000 Cyberjaya, Selangor Darul EhsanMALAYSIA
Tel:03-8315 0200 Fax :03-83187044
Arabic word * J)io " in the middle of
:Jy-j
www. fia[a[.goT),m)
\e'4DEPARTMENT OF ISLAMIC DEVELOPMENT MALAYSIAwww.islam.gov.my
First Edition ............. 2006Second Edition ........ 2008Third Edition ........... 2010
@Department of lslamic Development Malaysia
All rights reserved. No part ofthis puclication may be reproduced, stored in aretrieval or transmitted in any form or by any means, electronic, mechanical,photocopying, recording or otherwise, without the prior permission of theDirector General, Department of lslamic Development Malaysia, Level 9,Block D7, Complex D, Federal Government Administrative Centre, 62519Putrajaya, Malaysia.
HANDBOOKOF HALAL
FOOD ADDITIVES
Al-Quran Surah Al-Baqarah, Verse 168
"O ye people! Eat ofwhat is on earth, halal and good(thoyyiban), and do not follow the footsteps of the Evil One, for
he is to you an avowed enemy"
Al-Quran Surah Al Ma'idah: Verse 87-88
"O ye who believe! Forbid not the good thing which Alloh hathmade 'lawful' for you, ond transgress not. Lo Allah loveth not
trdnsgressors. Eot of that which Allah hath bestowed on you as
food 'lowful' and good, ond keep your duty to Allah in Whom ye arebelievers."
ForewordDirector GeneralDepartment of lslamic Development Malaysia
The Halal Technical Committee JAKIMThe Secretariat
lntroduction
List of Halal Food Additives byE/INS NumberinC
1
List of Halal Food Additives byAlphabetical Order
Glossary
Refierence
Page
iv
Vi
1
3-31
32-38
39-43
44
DIRECTOR GENERAL
DEPARTMENT OF ISTAMIC DEVELOPMENT MATAYSIA
ln the name of Allah, The Most Gracious and The Most Merciful
All praises to Allah S.W.I, The Creator and Sustainer of the Universe
and salutations to our Prophet Muhammad S.AW and His family and
companions. I am very grateful to Allah S.WT for His Blessings thatenable the successful publication of this Handbook of Halal Food
Additives.
This handbook not only serves as a useful referencefor consumers, but should also provides valuable information toall halal food industry players. Besides complying lo the thoyyibanaspects particularly in terms of safety and nutritional value of a
product, food industry players should continue to maintain theircurrent practice in meetingthe requirements setby syariohto producequality halal food products.
I would like to take this opportunity to congratulate the Halal HubDivision, JAKIM for the successful publication of this Handbook. I
would also like to convey my appreciation to JAKIM'S Halal Technical
Committee chaired by Prof Dr. Jinap Selamat and the secretariat forresearch and evaluation who had given their highest commitment inall stages of the publication process.
Lastly, I pray to Allah SWT for this effort to be a jarioh contributionin promoting better understanding of halal food additives so thatMuslims and halal food consumers worldwide can make informedchoices through proper labelling.
Best regards. Wassalamu'alaikum wrh.wbrth.
DATO,WAN MOHAMAD BIN DATO'SHEIKH ABD AZIZ
DirectorGeneralJAK|M i
v
The Halal Technical Committee of JAKIM, comprised of the following:
Prof Dr. Jinap Selamat (UPM) - ChairmanProf Dr. Yaakob Che Man (Halal Food lnstitute, UPM) - Co-ChairmanMariam Abdul Latif (JAKIM) - SecretaryProf Dr. Aminah Abdullah (UKM) - MemberWan Nadiah Wan Abdullah (USM) - MemberChe Wan Jasimah Wan Mohamed Radzi (UM) - MemberProf Madya Dr. Zainal Samicho (UiTM) - MemberDr. Cornelia Charito Siricord (Dept. of Chemistry) - MemberNorzela Abdul Majid (DVS) - MemberEn. Dzulkifly Mat Hashim (UPM) - MemberEn. Mohd Salim Dulatti (Ministry of Health Malaysia) - MemberDr. Abu Bakar Hussin (MARDI) - MemberPuan Faridah Malek (NPCB) - Member
The new Millennium witnessed the results of modern science andtechnology whereby extensive food products are being produced andsold everywhere. There are now numerous ingredients and additivesbeing used in producing food and food products. Different types andvariety of foods being displayed on the shelves often confuse theconsumers, hence the need for consumer education to protect themin puchasing the right food.
ln lslam, the consumption of halal food and using halal consumerproducts are obligatory in serving Allah, the Creator and the Almighty.ln order for a food to be certified halal, its ingredients and additivesmust be halal. lt is JAKIM'S intention to produce this Handbook ofHalal Food Additives to educate'Muslim consumers particularly, to aidin their understanding and information in choosing the right food tofeed their families.
Basically food additives are chemical compounds added to foodsfor many purposes such as food preservation from spoilage, colourimprovement, flavour for palatability, texture and freshness. Some.of these additives are natural for example sugar, citric acid and cornsyrup, while others are synthetic for example sodium bicarbonate,BHA and BHT. Food additives are added to food for the followingpurposes:
i. lmproving the nutrient value of certain -food for examplefortification of milk with vitamin D;
ii. Enhancing the flavour of food such as addition of orange flavourin cakes;
iii. Maintaning the appearance, palatability and wholesomeness offoods such as use of antioxidants;
iv. lmpart and maintain desired quality in food products such ascolours, emulsifiers and thickeners; and
v. Control the acidity or alkalinity of food.
This handbook lists out the halal food additives using the E or INS
numbers. E means EC (European Communities) and E-Numbers are
assigned to various food additives which had undergone
several safety screening before they are allowed to be used in food
production in Europe, for purposes of trade facilitation. INS stands for
lnternational Numbering System, similar to E-numbers, but used by
Codex Alimentarius Commission to enumerate food additives allowed
to be used in food products.
The list of E or INS Numbers are divided into the following category:
Refi ned Microcrystalline waxRhodoxanthinRubixanthinSaccharin and its Calcium and Sodium SaltsSilicon Dioxide AmorphousSodium AcetateSodium AlginateSodium AscorbateSodium Benzoate
Acid Regulator Adjust the pH like phosphates and citrates,acids and alkaline substances in food.
Binder
Anti-CakingAgent
Antioxidant
Colou rs
Emulsifiers
FlavourEnhancer
Food
Substances added to foods such as icing orpowdered milk to help them flow freelyand prevent the particles sticking together.Also known as a free flow agents.
Any substance that when added to food, is
capable of delaying or retarding thedevelopment in food of rancidity or otherdeterioration due to oxidation.
Substances that may be added to food tothicken or improve its texture.
Substances that, when added to food, is
capable of imparting colour to that foodand includes colouring preparation.
Substances which can bring together oil,
which is water-hating (hydrophobic) and
wateL which is lyophobic (fat hating), andmix them so that they do not separate outinto layers. Some emulsifiers are plant gums,
chemicals and others are syntheticallyproduced derivatives of natural product.
Any substance that, when added to food, is
capable of enhancing or improving theflavour of that food.
lncludes every article manufactured, sold orrepresented for use as food or drink forhuman consumption or which enters into oris used in the composition, preparation, and
preservation, of any food or drink and
39
Food Acid
Food Additive
Food
ingredients
includes confectionery chewing substances
and any ingredient of such food, drink,
confectionery or chewing substances.
Contribute to a variety of functional
properties that lead to enhancement of
quality, palatability, nulritive value and
sensory appeal of processed foods.
Examples are citric acid, tartaric acid and
fumaric acid.
Any safe substance that is intentionally
introduced into or on a food in small
quantities in order to affect the food's
keeping qua lity, texture, consistency,
appearance, odour, taste, alkalinity, or
acidity, or to serve any other technological
function in the manufacture, processing,
preparation, treatment, packing, packaging,
transport, or storage of the food, and that
results or may be reasonably expected to
esult directly or indirectly in the substance
or any of its by-products becoming a
component of,or otherwise affecting the
characteristics of, the food,and includes any
preservative, colouring substa nce,
fl avouring substance, fl avour enhancer,
antioxidant and food conditioner, but shall
not include nutrient supplement, incidental
constituent or salt.
lngredients are listed in descending order
by weight on a food label. Food has to be
described in a way which is not misleading,
using, where there is one, the name
prescribed by law, and if there is not, then
40
Gelling Agent
Glazing Agent
Halal
Haram
Humectant
Mashbooh
Microbes
customary name, and failing that precise enoughdescription to inform that purchaserof its true nature and, if needed a description ofits use.
Substances which are capable of forming ajelly. Many of the gelling agents may be used in astabilizing capacity but not all stabilizers arecapable of setting into a jelly.
Substances which either provide a shinyappearance or polish on the food, or provide a
protective coat or both.
Things or actions permitted by Shariah Lawwihout punishment imposed on the doer.
An Arabic word which means unlawful orprohibited by lslamic laws.
Substances which absorb water vapour fromthe atmosphere and prevent the food fromdrying out and becoming hard andunpalatable. Glycerine is added to royal icing as a
humectant, to prevent the icing drying outand hardening.
An Arabic word which means suspect, in doubtor questionable. lfthe origin of a certain fooditems is in doubt, or there is uncertainty aboutwhether it is prohibited under lslamic laws,then the product is considered doubtful orMashbooh.
Any living organism that spends its life at a sizetoo tiny to be seen with the naked eye.Microbes include bacteria and archaebacteria,
4L
Preservative
protists,some fungi and even some very tiny
animals that are too small to be seen without
the aid of a microscope. Viruses and the
recently discovered prions are also considered
microbes. The term microbe is short for
microorganism, which means small organism'
Microbes are grouped or classified in various
ways and they are extremely diverse and
represent all the great kingdoms of life,
including the animals, plants, fungi, protists and
bacteria. ln fact, in term of numbers, most of
the diversity of life on Earth is represented by
microbes.
Any substance that, when added to food, is
capable of inhibiting, retarding or arresting the
process of decomposition, fermentation, or
acidification of such food but shall not include
herb, spice, vinegar or wood smoke.
Substances added to flour mixtures to make
them lighter and more open in texture -
therefore more pleasant to eat and easier to
digest. Raising agents are either gases: e.g air,
or substances from which gases are produced,
e.g. baking powder, bicarbonate of soda and sour
milk. Self raising flour contains raising agents and
is used in place of plain flour with no additional
raising agent added.
Substances capable of attaching themselves to
the trace metals such as calcium, iron or
copper.
Raising Agents
Sequestra nt
42
Stabilizer Similar in function to emulsifier and thickener,stabilizer serves to protect the droplets in an
emulsion from collision with one another and
consequently negate their tendency toseparate out. Stabilizer reduces coalescence
either by adding to the viscosity or thickness ofthe medium forming a protection to thedroplets or by forming protective colloids so
the frequency and energy of collision are
minimized. The term stabilizer may
embrace thickening and gelling agents.
Any substances that, when added to food, is
capable of irnparting a sweet taste to the foodand which is nor a saccharide, polyhydric
alcohol or honey.
Similar function to stabilizer and thickener.
lncludes numerous starches and hydrocolloidsthat when added to food, produce action thatlimits subsequent product separation. They are
used to control the consistency of liquid and
semi-liquid foods and prevent the separationof food components during processing and
storage.
Sweetener
Textu rizer
Thickener
43
3.
4.
Ministry of Health Malaysia, Food Act 1983 (Act 281),
lnternational Law Book Services,2006.
Ministry of Health Malaysia, Food Regulations 1985,
lnternational Law Book Services,2006'
Hanssen,M. and Marsden,J.,E for Additives, 1978.
Riaz M.N. and Chaudry M.M', Halal Food Production,CRC
Press U.S.A., 2004.
Sakr H.S.,A Muslim Guide to Food lngredients, lllinois, 6th
Edition, 1993.
Fatwa JAKIM
Abbreviation:
7.
8.
9.
10.
LL.
L2,
13.
L4.
15.
UPM
JAKIM
UKM
USM
UM
UiTM
DVS
MARDI
NPCB
Universiti Putra Malaysia,
'Jabatan Kemajuan lslam Malaysia'
. Universiti Kebangsaan Malaysia.
. Universiti Sains MalaYsia'
-Universiti Malaya.
- Universiti Teknologi Mara'
- Department of Veterinary Services,
Ministry of Agriculture
- Malaysian Agriculture Research and
Development lnstitute.
- National Pharmaceutical Control Bureau.
44
Hadith al-Bukhari and Muslim
Prophet Muhammod S.A.W soid:
"Holol (Low ful) is cleor ond Haiam is cleor; in between these two are
certoin things that are suspected (Shubhah). Many people moy notknow whether those items are halol or Horom. Who ever leoves them,
he is innocent towords his religion ond his conscience.
He is, therefore, sofe. Anyone who gets involved in any of these
suspected items, he may fall into the unlowful ond the prohibition. This
case is similor to the one who wishes to raise his onimols next to orestricted areo, he moy step into it. lndeed for every landlord thereis a restricted oreo. lndeed the restrictions of Allah are the unlawful