Halal IngredientsinFoodProcessing

Ingredients in Food Processing

Ramadan Elsayyad
RamadanElsayyad
Halal FoodAssociation(Egypt)
Email:Egypt@halalfoodass.com
Website:www.halalfoodass.com

Index
FoodProcessing
Food Processing
FoodIngredientsSources
HalalIngredients
HaramIngrdients
Questionable/MashboohIngredients
Questionable/Mashbooh Ingredients
Ecodes
RequirementsforHalalFoodProcessing
Annex

Food Processing
FoodProcessing

FoodProcessing

Setofmethodsandtechniquesusedtotransform
q
rawingredientsintofoodortotransformfoodinto
other forms for consumption by humans or animals
otherformsforconsumptionbyhumansoranimals
eitherinthehomeorbythefoodindustry.

AimsofFoodProcessing
Havesafeandsurefoodproducts Isolatespecificcompoundsand
exploitthebiologicalpotentialof
constituents
i
Toimprovesafetyand
freshnessofproducts
Improveand
controlthe
functionalityof
foodconstituents

Food
P
Processing
i

Increasethestoragelifeoffood
products
d

Development
oftraditional
andinnovative
f d
foodproducts
d t

Toimproveormaintain
nutritionalvalues
Keepqualityandtypicityof
foodproducts

MethodsusedforFoodConservation
Methodsusingcoldness
Refrigeration
Freezing

Processingand
conservation
improvedbyan
adapted
packaging
k i
(sterile,
impenetrableto
water,etc.)

Methodsusingheating
Pasteurisation
Pasteurisation
Sterilisation
UHTprocessing
Methodsbydessiccation
Concentration(liquidfoodlikemilk)
Drying
y g
Othermethods
Filtration
Highpressure
h
Ultrasounds
Pulsedelectricalfields

Food Ingredients Sources

FoodIngredientsSources

FoodIngredientsSources
g
Animals(Milk,Eggs,Meat,Seafood)
Plants(Fruits,Vegetables,Spices,Seafood)
(
, g
, p
,
)
Synthetic(Flavours,Colours,Additives)
Synthetic (Flavours Colours Additives)
Fermented(Organicacids,Cultures,Enzymes)
F
t d (O
i
id C lt
E
)

GroupsofFoodIngredients1
Preservatives
Sweeteners
Color additives
Flavors, Spices
Flavor enhancers
Fat replacers
Nutrients
Emulsifiers
Stabilizers, Thickeners, Binders, Texturizers

GroupsofFoodIngredients2
Leaveningagents
A ti ki
Anticakingagents
t
Humectants
Yeastnutrients
D
Doughstrengtheners,
h t
th
C diti
Conditioners
g g
Firmingagents
Enzymepreparations
Gases

Halal Ingredients
HalalIngredients

HalalIngredients1
Only ALLAH,theSupremeLawGiver
ALLAH the Supreme Law Giver canordain
can ordain
whatisHalal andwhatisHaram
Halal foodmeansfoodfitforhumanconsumption
and permitted by laws of Islam or permissible and
andpermittedbylawsofIslamorpermissibleand
lawful
Thefoodoritsingredientsdonotcontainany
partsorproductsofanimalsthatarenonHalal
t
d t f i l th t
H l l or
productsofanimalswhicharenotslaughtered
accordingtoLawsofIslam
di t L
fI l

HalalIngredients2
HalalingredientsmustnotbeNajis
Halal ingredients must not be Najis
Halalingredients
Halal ingredients mustsafeandnotharmful
must safe and not harmful
Halal
Halalingredientsareneitherprepared,processed
ingredients are neither prepared processed
ormanufacturedusingNajisequipmentsnor
remained in contact with Najis items
remainedincontactwithNajisitems

SourcesofHalalIngredients
V
Vegetableingredients
bl i
di
AllHalalexceptintoxicating
p
g
Animalderivedingredients
AnimalsmustbeoftheHalalspecies
Halal animals slaughtered by sane Muslim
HalalanimalsslaughteredbysaneMuslim
Ensurecompleteremovalofbloodfromcarcass
Humanehandlingtobepracticed
Syntheticingredients:AllHalal
Synthetic ingredients: All Halal

Haram Ingredients
HaramIngredients

HaramIngredients
H
Haram Foods
F d meansfoodsordrinksstrictly
f d
di k
i l
prohibitedbyQuranandSunnah
Haram foodsincludethosecontaining:
Pork
Alcohol
Blood
Deadanimals
Animalsslaughteredwithoutrecitingthe
name of ALLAH
nameofALLAH

Questionable/Mashbooh Ingredients
Questionable/MashboohIngredients

Questionable/MashboohIngredients
MashboohisanArabictermmeanssuspectedordoubtful
ingredientaboutwhichwearenotsureofthesource
Gelatin:Pork,Beef,Fish
Gelatin: Pork Beef Fish
Glycerin/glycerol:Saponificationofanimalfats
Emulsifiers:Animals
Enzymes: Animal, Microbial, Biotechnological
Enzymes:Animal,Microbial,Biotechnological
DairyIngredients: whey,cheese
AlcoholicDrinks
l h li
i k
AnimalProtein/Fat
FlavoringsandCompoundMixtures

OtherExamples
Taurine:
T i
Oft
Oftenusedinenergydrinks,mostly
di
di k
tl
derivedfrompiggall
Pepsin,clarifiersandstabilizers:
p ,
tomakedrinks
lookclear
Cloudifiers: tomakejuicelookcloudy
Activecarbonandflavors:forfruityaromas

GMOsBiotechnology
Chemicalsacceptable
Enzymesacceptable
E
t bl
g
TransgenicFoods
Planttoplantgenetransferisok
Animaltoplantgenetransfer?
Animal to animal gene transfer?
Animaltoanimalgenetransfer?
NewSpecies?

E Codes
ECodes

ECodes
Ecodesarecodessometimesfoundonfoodlabels
p
intheEuropeanUnion(GreatBritain,France,
Germany,Spain,Italy,Portugaletc.)
Thecodesindicatesaningredientwhichissome
h
d i di
i
di
hi h i
typeoffoodadditives
TheEindicatesthatisaEuropeanUnion
A
Approvedfoodadditive
d f d dditi
Other countries have different food labeling laws
Othercountrieshavedifferentfoodlabelinglaws

ECodesGroups
E Codesnumber
ECodes
number
E100
E200
EE300
300
E400
E500
E 600
E600

GroupsofFoodIngredients
Groups
of Food Ingredients
Coloringagents
Preservatives
Antioxidants
Anti
oxidants
Thickeners,Stabilizers,
G lli
Gellingagents,Emulsifiers
l ifi
g
forphysical
p y
Agents
characteristics
Fla or enhancers
Flavorenhancers

ECodesGroups
EECodesnumber
C d
b
GroupsofFoodIngredients
G
fF dI
di t
g g
, p
g
E900
Glazingagents,Improving
agents
E 1100
E1100
Stabilizers Preservatives
Stabilizers,
E1200
Stabilizers
E1400
Thickening agents
E 1500
E1500
Humectants

SomeExamplesofMashboohandHaramECodes
ENo
E106
E120
EE140
140
E161b
E 252
E252
E304
E322
E431

FoodIngredients
Riboflavin5Sodiumphosphate
Cochineal,Carmines(Animal)
Chlorophylls Chlorophyllins
Chlorophylls,
Lutein
P t i
Potassium
nitrate,Saltpetre
it t S lt t
FattyacidestersofAscorbicacid
Lecithinfromanimalfat
Polyoxyethylene

Mashbooh/Haram
Mashbooh
Haram
Haram
Haram
H
Haram
Mashbooh
Mashbooh
Haram

Requirements for Halal Food Processing

RequirementsforHalalFoodProcessing

RequirementsforHalalFoodProcessing
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

Sanitation&CrossContamination
InFoodProcessing,allequipmentmustbeclean
g
q p
pervisual/laboratoryinspection
CleanupafternonHalalIngredientsproduction
Clean up after non Halal Ingredients production
(ifbotharebeingprocessedwiththesame
equipment)
i
)
AllHalalproductsmustbesegregatedduring
p
g g
g
storagetoavoidcrosscontamination

HalalMarket
Halal,ethnic&specialtystores
Supermarket chains
Supermarketchains
FoodServices
Universities
U i
iti
Schools
Offices
Prisonsystems
Prison systems
Airlines
ArmedForces
Armed For es

ImportanceandAdvantagesofHalal
MonogramontheProcessedProduct
Doubtclarification
Timesaving(readingthelabels)
Ti
i ( di th l b l )
Peaceofmindandsatisfaction
Peace of mind and satisfaction

Thanks

QUESTIONS

Conclusion annex

Halal & Haram Food & Drinks

FOOD GROUPS

PLANTS

FRUITS

VEGETABLES

GRAINS

LAND CREATURES

SEA CREATURES

BIRDS

PLANTS, FRUITS, VEGETABLES & GRAINS

ALL THESE CAN BE EATEN AS LONG AS THEY ARE NOT HARMFUL TO

HUMAN BEINGS. THIS MEANS THAT THEY MUST NOT CONTAIN
POISONOUS OR NARCOTIC SUBSTANCES.

SEA CREATURES
For fish to be Halaal
It must have scales.
It must be removed alive from the water. It does not matter who has done the fishing
or what method has been used to catch the fish.
fish

Halal

Haram

All fish that meet the above

criteria
it i

Whales;
C b
Crabs

Prawns & Shrimps

Shark;

Lobsters

&

LAND CREATURES
This term covers all animals that live on the face of the earth. Allah has permitted
th eating
the
ti
off some and
d fforbidden
bidd others.
th
The
Th first
fi t 5 verses off S
Suratu
t Ma'idah
M 'id h (Sura
(S
no. 5) give a summary of the commands regarding what is permitted to eat.
Animal

Halal

Haram

Domestic have
hoof/cloven hoof
Wild not kept in
enclosures

Donkey, mule, horse

Mountain sheep, wild

cow, donkey, gazelle,
deer

Animals with canine

teeth or fangs

Dog, elephants,
monkey

Reptiles

All reptiles are

Haraam

I
Insects
t

Makruh

L
Locusts
t

Fl
Fleas,
lice
li

BIRDS
Birds that comply with the following 2 conditions can be eaten:
Body covered with feathers.
NOT classed as birds of prey (possessing talons).
There are 2 other principles by which one can distinguish between birds which
are permitted and those that are not:
Birds that glide rather than flap their wings are HARAAM
Birds must have:
Craw where grain collects in the throat
Gizzard part of the stomach
Projection fork like extension on the birds foot that acts like a talon.

HALAL BIRDS

HARAM BIRDS