THE HIDDEN INGREDIENTS IN
YOUR FOOD : IS IT HALAL ?
Professor Dr. Sharifudin Md Shaarani
Dean
Faculty of Food Science and Nutrition,
University Malaysia Sabah.
(email: [email protected] )
OUTLINE
Introduction
Halal and Non-Halal Food Ingredients
Processing Aids
Halal Certification
Conclusion
HISTORY OF HALAL FOOD – AL-A’RAF (19-22)
• And "O Adam, dwell, you and your wife, in Paradise and eat from wherever you will
but do not approach this tree, lest you be among the wrongdoers.”
• But Satan whispered to them to make apparent to them that which was concealed
from them of their private parts. He said, "Your Lord did not forbid you this tree except
that you become angels or become of the immortal.
HISTORY OF HALAL FOOD – AL-A’RAF (21-22)
• And he swore [by Allah ] to them, "Indeed, I am to you from among the sincere
advisors
• So he made them fall, through deception. And when they tasted of the tree, their
private parts became apparent to them, and they began to fasten together over
themselves from the leaves of Paradise. And their Lord called to them, "Did I not
forbid you from that tree and tell you that Satan is to you a clear enemy?"
HISTORY OF HUMAN ON EARTH – AL-A’RAF (23-24)
• They said, "Our Lord, we have wronged ourselves, and if You do not
forgive us and have mercy upon us, we will surely be among the
losers."
• [ Allah ] said, "Descend, being to one another enemies. And for you
on the earth is a place of settlement and enjoyment for a time."
CHOCOLATE INGREDIENTS
ISSUES RELATED TO FOOD
• Created a dilemma among Muslim consumers
• ‘Serve no pork’ – Restaurants
• Halal status of meat – chicken, beef, lamb
• Food ingredients and additives that can derived
from animal sources or mix with alcohol
SLAUGHTERED ANIMALS
Process
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Halal Ingredients
• Halal ingredients must not be Najis (unclean)
• Halal ingredients must safe and not harmful
• Halal ingredients are neither prepared, processed or
manufactured using Najis (unclean) equipment nor
remained in contact with Najis (unclean) items
Haram Foods
• 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
FOOD INGREDIENTS
Gelatine :
• protein
from
bones,
cartilage, tendons and skin
of animals
• Functions :
• Gelling ability,
• Elasticity,
• Water- holding capacity,
• Emulsifying ability and
• Adhesive property.
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FOOD INGREDIENTS
• Rennet – A coagulating enzyme obtained from a young animal’s
(usually calf) stomach; use to curdle in cheese making
Cheese
FOOD INGREDIENT
• Whey – Watery
liquid that separates
from the solids
(curds) of milk in
cheese-making
Cakes
Biscuits
Chocolates
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WHAT IS AN EMULSIFIER?
•Emulsifier : food additives that
encourage the suspension of one
liquid in another, as in the mixture
of oil and water in margarine,
shortening, ice cream, and salad
dressing
•An emulsifier is a molecule in
which one end likes to be in an oily
environment and the other in a
water environment.
TYPES OF EMULSIFIERS
•Most frequently used raw materials for
emulsifiers :
• palm oil,
• rapeseed oil,
• soy bean oil,
• sunflower oil
• lard/tallow.
• Egg
EMULSIFIERS USED IN FOOD INDUSTRY
E number
E 322
E 432 – 436
E 471
Short name
Lecithins
Polysorbates
MDG / Monoglycerides
Long name
Lecithins
Polyoxyethylene sorbitan esters
Mono- and diglycerides of fatty acids
E 472 a
E 472 b
E 472 c
E 472 e
ACETEM
LACTEM
CITREM
DATEM
Acetic acid esters of MDG
Lactic acid esters of MDG
Citric acid esters of MDG
Mono- and diacetyl tartaric acid esters of MDG
E 473
E 475
E 476
E 477
Sucrose esters
Polyglycerol esters
PGPR
Propylene glycol esters
Sucrose esters of fatty acids
Polyglycerol esters of fatty acids
Polyglycerol polyricinoleate
Propane-1,2-diol esters of fatty acids
E 481
E 482
SSL
CSL
Sodium stearoyl-2-lactylate
Calcium stearoyl-2-lactylate
STABILIZERS
• Stabilizers are substances which make
it possible to maintain the physicochemical state of a foodstuff
•The following hydrocolloids are the most
common ones used as stabilizers:
•
alginate
•
agar
• It includes substance which enable
the maintenance of a homogenous
dispersion of two or more immiscible
substances in a foodstuff and include
also substances which stabilize, retain
or intensify an existing color of a
foodstuff.
•
carrageen
•
gelatin
•
xanthan gum •
guar gum
•
gum Arabic •
pectin
•
starch
•
cellulose and cellulose derivatives
PROCESSING AIDS
• Food processing aids help
to improve flavor, taste or
nutrition value,
appearance, freshness and
safety
WHAT IS PROCESSING AIDS?
• Substances that are added during the processing but are removed in its
finished form
RELEASING AGENT
CLARIFYING AGENT
HALAL CERTIFICATION
•
It refers to the examination of food processes which includes
preparation, ingredients, slaughtering, cleaning, processing, handling,
disinfection, storage, transportation and management practices
•
It confirms that the ingredients used in a product are halal certified and
the premise is free from haram or non-halal products
• To prevent consumer fraud in the preparation, distribution and sale of
halal food
• Facilitate halal food trade & very important in multi-religious country
•
Concept of halal food from farm to table
Halal Supply Chain- Farm to Table
Farm
Raw materials:
*Animal
*Plant
Handling
e.g. slaughtering
Unit Operations/Processing
*Preliminary operation
*Conversion operation
*Preservation operation
*Product development
Processing
Ingredients &
Additives
Handling
Packaging
Storage
Storage & Distribution
Transportation
Consumption
CONCLUSIONS
• There is a direct relationship between Halal food with human on earth.
• Various food ingredients are used in the making of a food product and
we need to understand them.
• It is not easy to determine the Halal status of a food through food
labeling.
• Halal certified products is the way to go!
Thank You For Your Attention
http://www.ums.edu.my/ssmp