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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
Mariam Abdul LatifRamlah Mohd Salleh
Sazly Azizuddin SahaimiMohd Fakarudin MasodSiti Aminah Ramli
Rashidah Che WilRaja Mohd Alias Raja AliNaziehah Mohamed Dasuki
Norzan Hj Daud
Principal Assistant DirectorAssistant DirectorAssistant DirectorAssistant DirectorAssistant DirectorAssistant DirectorAssistant DirectorAssistant Food TechnologistAssistant lslamic Affairs Officer
vl
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:
.900.999' . . . .... i Glazing agent/sweeteneryqompounq useo ror rlour,. ... ..rr. .:. : .:. : tfeatmgm .
ir$#$*b t [$;tf,$r1400-1499
Each additive will be furnished with its source, technical function
and a brief description to enhance understanding of each halal food
additive.
JAKIM hopes this Handbook is user-friendly and benefit all readers in
assisting them to purchase the right halal food for their families.
Wabillahitaufi k walhidayah.Wassalamualaikum warahmatullahiwabarakatuh'
2
LIST OF HATAL FOOD ADDITIVES BY E/INS NUMBER
Sorbic Acid
Benzoic Acid
Ethyl 4-
hydroxybenzoate
/Ethyl para-
hydroxybenzoate
Ethyl 4-
hydroxybenzoate,
Sodium Salt/Sodium Ethyl para-
hydroxybenzoate
Sodium
Hydrogen
Sulphite/
Sodium Bisulphite
Potassium
Metabisulphite/
Potassium
Pyrosulphite
Calcium
Hydrogen
Sulphite/
Calcium
Bisulphite
Natamycin/
Primaricin
Preservative
Acidity
Potassium
Acetate
Sodium Acetate
Calcium acetate
Ammonium
Acetate
PreServativePropionic Acid
AcidityRegulator
Malic Acid
(D-or-L)
300 Ascorbic Acid (L-) Plant
Chemical
Antioxidant Occurs naturally in
many fruits and
vegetables orsyntheticallyproduced by
hydrogenation ofglucose to sorbitolor by
fermentation.
301 Sodium
Ascorbate
Plant
Chemical
Antioxidant Sodium salt ofascorbic acid(E300).
302 CalciumAscorbate
Plant
Chemical
Antioxidant Synthetic calcium
salt of ascorbic
acid (E300).
303 Potassium
Ascorbate
Plant
Chemical
Antioxidant Syntheticpotassium salt ofascorbic acid
(E300).
304 Ascorbyl
Palmitate
Plant
Chemical
Antioxidant Ascorbic acid
ester comprising
ascorbic acid and
palmitic acid.
306 Mixed
Tocopherols
Plant Antioxidant Extracted fromplant as in palmnil
t2
307 Alpha-Tocopherol
Plant Antioxidant Extracted fromplant as in palm oil.
308 Gamma-Tocopherol
Plant Antioxidant Extracted fromplant as in palm oil.
309 Delta-Tocopherol Plant Antioxidant Extracted fromplant as in palm oil.
310 Propyl Gallate Plant
Chemical
i
Antioxidant Manufactured fromgallic acid found inthe tannins of nutgalls or produced
from the hydrolysisof tannase.
311 octyl Gallate PlantChemical
Antioxidant Manufactured fromgallic acid found inthe tannins of nutgalls or produced
from the hydrolysisof tannase.
3r2 Dodecyl Gallate PlantChemical
Antioxidant Manufactured fromgallic acid found inthe tannins of nutgalls or produced
from the hydrolysisof tannase.
377 Erythorbic Acid/lso-Ascorbic Acid
PlantMicrobes
Antioxidant Commerciallyproduced fromsucrose byfermentation withPenicillium sp.
318 5OOrUm trytnorbate,Sodium lso-
Ascorbate
Chemical Antioxidant 500tum salt olerythorbic acid(E317).
13
319 Tert-Butylhydro-
quinone (TBHQ)
Chemical Antioxidant Synthetically
produced.
320 Butylated
Hydroxy-anisole
(BHA)
Chemical Antioxidant Synthetical ly
produced..
321 Butylated
Hydroxy-toluene
(BHT)
Chemical Antioxidant Synthetically
produced.
322 Lecithins Plant
Animal
Emulsifier/
Antioxidant
Obtained
commercially
from soy beans
and egg yolks.
330 Citric Acid Microbes
/ Plant
Food Acid Commercially
prepared by the
fermentation of
molasses with
fungal strains of
Aspergillus niger
or isolated from
pineapple
by-products and
low-grade lemons
331 Sodium
Dihydrogen
Citrates
Chemical Acidity
Regulator
Seq uestrant
Emulsifier
Sta bilizer
Sodium salt of
citric acid (E330)
332 Sodium
Dihydrogen
Citrates
Chemical Acidity
Regulator
Sequestrant
Emulsifier
Stabi lizer
Potassium salt of
citric acid (E330).
t4
333 Calcium citrate Chemical Acidity
Regu lator
Firming
Agent
Sequestra nt
Calcium salt ofcitric acid (E330).
338 Phosphoric Acid Chemical Acidity
Regu lator
Antioxidantsvn e rsi st
Manufactured
from phosphate
ore.
339 Sodium
Phosphates
Chemic.al
I
Acidity
Regulator
Sequestra nt
Emulsifier
Texturizer
Sta bilizer
Water
Retention
Asent
Sodium salt ofphosphate.
340 Potassium
Phosphates
Chemical Acidity
Regulator
Sequestra nt
Emulsifier
Texturizer
Stabi lizer
Water
Retention
Agent
Potassium salt ofphosphoric acid
(E338).
347 Calcium
Phosphates
Chemical Mineral Salt Calcium salt ofphosphoric acid
(E338).
343 Magnesium
Phosphates
Natural
mineral
Mineral Salt Naturally occurrinE
mineral.
350 Sodium Malate/
Sodium
Hvdroeen Malate
Natu ra I
mineral
Food Acid Sodium salt ofmalic acid (E296).
15
351 Potassium Malate Chemical Food Acid Potassium salt ofmalic acid (E296).
352 Calcium Malate/
Calcium
Hydrogen Malate
Chemical Food Acid Calcium salt ofmalic acid (E296).
355 Adipic Acid Chemical Buffer Commercially
produced by
oxidizing
cyclohexanol with
concentrated nitric
acid.
357 Potassium
Adipate
Chemical Buffer Potassium salt ofadipic acid (E355).
363 Succinic Acid Chemical Buffer/Food Commercially
prepared from
acetic acid (E260).
365 Sodium Fumarate Chemical Food Acid Sodium salt offumaric acid(E297).
366 Potassium
Fumarate
Chemical Food Acid Potassium salt offumaric acid(E297).
367 Calcium
Fumarate
Chemical Food Acid Calcium salt offumaric acid(E297).
380 Tri-ammonium
Citrate
Chemical Buffer Ammonium salt ofcitric acid (E330).
381 Ammonium
Ferric Citrate
Chemical Dietary
Supplement
Prepared from
citric acid (E330).
384 lsopropyl Citrates Chemical Antioxidant
Preservative
Sequestra nt
Prepared from
citric acid (E330).
385 Calcium Disodium
EDTA
Chemical Chelating
Agent
Synthetically
prepared .
t6
408 Bakers Yeast
Glycan
Miarobe Thickener
Stabilizer
Driid iellwalls,of
Yeast,i.i .
SacchoiomyQes
cereiiiiae,..' ..
4LA Carob Bean Gum
(Locust Bean
Gum)
Plant Thickener
Sta bilizer
Extiacted'from.the
Locust.or Cd.ro,b.,,
tree (cer,qtoflio' :
Sl'lQuO)r:r.'1 :r ',r,' :'
412 Guar Gum Plant Thickener
Stabilizer
.Extr€cted. from theigeeds Ef cysmop.rts
fetrcitqnolo&{rs,or
d.yom,op;'i5-:. t,,, ... ..
p5qfalg!d?s,:,,, ..,,,.'.,
',41,3 Tragacanth Gum Plant Thickener
Stabilizer
Emulsifier
Extrddted ff6ni thetrunkrind:bi6iictieg
of Ai:titi.qtin r:i' :",.:,i. l
tirttrjfi_e,r.iAh.diiir r',:ri:
gtherli-sFeaie. l'df ir:i : :lr.
theipde fainil$.ti,r ir.:
4ltlr Gum Arabic
{Acacia Gum)
P.laht
NrtrlidlThickener
Stabilizer
o-aeuflillaturallyln:fhe..it€inareid,:,i...: :r,.
,htefthetiof:iAi.ocia
.serCgltjialdrr' :.r: : l
fi eiibers,riflh.d,r': jl
ipeAf.emilY.:,:'i.i,irrr:l :1.
Xanthan Gum ir$cidbei Thickener
Stabilizer
Prod.0q(d:bY,rl
b t-ii5'':'.1-;;""1,
Xbtithorhoitis
ci'rllpestri'i,.::
:::,,416 Karaya Gum Plarit Thickener
Stabilizer
Oqdurenat{rraltyin
thd, tiriirk iihd:,r,1,r "
irterrirdf .th€ tide',,Siet;.r#ai:nid.nJ: r:..' I
18
Gellan Gum ThickenerGellingAgentStabilizer
A,high:molecularweight' ,
polysacchari{egum Pfgduced bya Bur.€ culture'fermentatioh of a
rarbahydrate bY ,
Pseudamonas ..'elodid.. .
Sorbitol andSorbitol Syrup
SweetenerHumectant
TexturizerEmulsifier
eomrqercially'tproducedfrom r.
glu€E5e hY .r '
hVdrogqnation:or:: '
eleetr'olytic.i.'i]. ri.,,.reaetiori.r ", r.'.,,,.,orioibitolrotcurrr,.,.:widely. iii naturer :,,.'
nddit fdiihd i.nr'r ' 'r: ..
lBples,. Peachqs,,if ,: i.
teifs;and iBl,uins ; :ltis:rFididUld€dr,r.:.,::ri'::.,,:,,
kidiriiiailir by, tlietr,ealrll$i ,.,i::..:r.:' ii' .,i
bfdieg4notor!rdr,::tbtetgetrolY,ticr.:
",' i:'
idtllfionnf t " "t'D:glrlaqs€'::' i'':.'i .. ..,'
Mannitol/MannaSugar
Humectant :P.te$argd f.ro6 . " -,, :.r
5€:aw6tdrgrmannq;th6,,itiied.€xsd,at€t,of::Fr(iiithrri:iiijoiit.i:
eofnner(iillt. r::: : ..
prrepgled'$y.ther,,: :
hydirdgenAtioR afr,inv.d,,rt:3ueaL'.,, .:r..,..:.
.rndiioslieihafidg: r i,ll
aouau4a65g. ::'r:::,i.rr.::
Stabilizer
Thickener
Gelling
Agent
Eitraciedfiom. l
Apf,le resldue and
cilrus peel andi.,
Pith....,r..,'r:.AlBha-cyclodextri!,
b€ta-cyclodextrin;.
and€amme:. ': ..:iyclodextriri are ,,:
natqrally'occqning
iomp0unds.. ' ' :,,.'
'ddrived from the'.
di;gradAti6rr 6f;1, r' ;,
staith:by enzymei'They:.are.foflned,r:',...
naUf.a'tlY,from:, . :r .i
brcteiit:andr:'- r :'r' l
-RtheticallY' ::', ,
458 Gamma
cyclodextrin
PIan[ .
Miireibe
Stabilizer
Binder
cyflodextrin--;
i.ia natqrallyr' ,::'
O-giuiiing.r :,:' :r':':.
cpmpound:]:i':t. rt:"
d€riv€dfromithe:i
degledationrqf'r ,,
starch-'bv,€nryr{q!
Theii are.r'fErm.e-dr: r
naturalhiflomr: :.,:
baiteiid ahdr: r'., r' r
cyclo dextrin Plintl:' '
.'
Miciobe
Emulsifier
Anticaking
Agent
Texturizer
Dispersing
Agent
PiebbrerilJioirt.thelluloldr. .r: :rr .tr :.
eo-mtonent.of ii,..'',
plantrcdlLwa!;: ': :
Powdered
Cellulose
I
I
I
\
lndustriallyproduced by the
reaction of
sodium chloride
and sulphuric acid.
Hydrochloric
Acid
NaturallV occurs as
a saline residue
associated with
rock salt.
Potassium
Chloride
Calcium Chloride Obtained as a by-
product of the
Solvay process
and is also a
product from
natural salt brines,
Chemical Flour
Treatment
Agent
Synthetically
prepared. lt isprepared
commercially by
reacting
ammonia, with
hydrogen
chloride.
Ammonium
Chloride
Magnesium
Chloride
Chemical Firming
Agent
Prepared from
magnesrum
ammontum
chloride
hexahydrate,in
the oresence of
hydrochloric acid
s13 Sulphuric Acid Chemical Food Acid Commerciallyprepared by thetontact'orthamber' process.
CommerciallVproduced by thecontact process
(from sulfurdioxide by reaction
with oxygen in thepresence of a
catalyst) and thelead-chamberprocess {oxidationof sulfur dioxide
by nitric acid in thepresence of water)
514 Sodium Sulphate Chemical Diluents Naturally occurring.
515 Potassium
Sulphate
Chemical Salt
Substitute
Naturally
occurri ng.
515 Calcium Sulphate Natural Flour
Treatment
Agent
Naturally
occurring.
518 Magnesium
Sulphate
Natural Dietary
Supplement
/Firming
Naturally
occurnng,
519 Cupric Sulphate/
Copper Sulphate
Natural Preservafive/
Colour
Fixative
lnd ustriallVprepared by
spraying hotdilute sulphuric
acid on to scrap
copper in a lead-
liner tower.
23
524 Sodium
Hydroxide
Chemical Neutra lizing
Agent
Prepared by
electrolysis from
brine, orprecipitated from
sodium carbonate
and lime solution.
525 Potassium
Hydroxide
Chemical Oxidizing
Agent
I ndustrially
prepared by
electrolvsis ofpotassium
chloride.
526 Calcium
Hydroxide
Natural Neutralizing
Agent
Prepared by the
hydration of lime.
527 Ammonium
Hydroxide
Natural Alkali Prepared from
ammonia gas.
528 Magnesium
Hydroxide
Natural Alkali Commercially
prepared from
magnesite ores.
529 Calcium Oxide Natural Alkali Prepared from
limestone.
530 Magnesium
Oxide
Natural Alkali Commercially
prepared from
magnesite ores.
551 Silicon Dioxide
Amorphous
N atu ral Anticaking
Agent
Rock-forming
mineral and sand
which is composed
mainly of quartz
ol flint.
24
552 Calcium Silicate Natural
Chemical
Neutralizing
Agent
Commerciallyprepared fromlime and
diatomaceous
earth.
553a Magnesium
Silicate/
Magnesium
Trisi licate
Chemical
/ Natural
Anticaking
Agent
Synthetic
compound ofmagnesium oxide
and silicon dioxide.
May also be
prepared fromsodiurn silicate
and magnesium
sulphate
553b Talc Natural Anticaking
Agent
Naturally
occurring mineral
554 AluminiumSodium Silicate/
Sodium
Aluminosilicate
Natural Anticaking
Agent
Prepared
synthetically fromquartz andgibbsite
5s6 AluminiumCalcium Silicate
Natural Anticaking
Agent
Naturally
occurring mineral
558 Bentonite Natu ral Anticaking
{gentNaturally occurring
559 Kaolin Natural Anticaking
Agent
tlaturally occurring
575 Glucono Delta-
Lactone
Plant Sequestra nt Prepared by theoxidation ofglucose
25
900a Polydimethylsiloxane
Chemical AntifoaminlAgent
AnticakingAgentEmulsifier
A mixture of liquid
dimethylpolysiloxane and silicongel or silicondioxide.
900b Methylphenylpolysiloxane
Chemical AntifoaminlAgent
A mixture of liquiddimethylpolysiloxane and
silicon gel or silicordioxide.
901 Beeswax Animal Glazing
AgentNaturally occurringfrom bee
honeycomb.White bee waxis bleached andpurified.
903 Carnauba wax Plant Glazing
AgentObtained from thesurface of leaves o1
Copernicia cerifera(Brazilian waxpalm)
905 Mineral Oil/Petrolatum
Chemical Glazing
AgentDistillates ofpetroleumrefining.
27
907 Refined
M icrocrysta lline
wax
Chemical Glazing
Agent
Distillates ofpetroleum
refining.
925 Chlorine Chemica Prese rvauve/
Bleaching
Agent
Commerciallyproduced by
electrolysisprocess.
926 Chlorine Dioxide lhemical Flour
Treatment
Asent
Synthetica llyprepa red.
927 Azodica rbonam ide Chemical Flour
Treatment
Asent
Syntheticallyprepared.
928 Benzoyl Peroxide Chemical Flour
Treatment
Agent
Preservative
Synthetical ly
prepared.
931 Nitrogen Natu ra I
Chemical
Propellant lndustriallyproduced by thereduction ofammonia or by
the fractionaldistillation ofliquid air.
932 Nitrous Oxide lhemical Propella nt lndustriallyproduced by thethermaldecomposition ofammonium
nitrate.
950 Acesulphame
Potassium/
Sunett
Chemical Artificialsweetener
Potassium salt of6 - methyl -1,2,3-
oxath ia zi n -4(3 H ) -
1,2,2-dioxide.
2A
Chemically
synthetized by the
reaction with
o-ch lorotoluene.
Saccharin and its
Calcium and
Sodium Salts
Derived from an
African plant called
Thdumococcus
danielli.
965 Hydrogenated
Glucose Syrup
Humectant Derived from
starches, which
originate from
many different
sources,and broken
down by enzymes
and water to form
glucose,
oligosaccha rides,
followed by
maltitol and
sorbitol (E420).
Plant
Microbes
Sweetener Commercially
obtained as a by-
product of the pulp
industry or
extracted from
birch, raspberries,
plums and corn.
Polydextrose A
and N
Adjuvant,
Emulsifien
Glazing
Agent,Stabilizeq
Thickener
Polyvinylpyrrolidone
Polyvinyl
Polypyrrolidone
Colour
stabilizer,
Colloidal,
Stabilizer
Thickener Produced by thedry heating ofunmodified starch
or in the presence
of acids and
buffers.
Starches used are
mainly from corn(maize), sago and
Obtained by
treating native
starch with various
chemicals including
hydrogen peroxide,
sodium chloride orsulphur dioxide
Bleached Starch
r404 Oxidised Starch Pla nt Th ickener Produced by
treating nativestarch with sodiumhvpochlorite.
L420 Starch AcetateEsterified WithAcetic Anhydride
Plant Thickener Produced by theesterification ofnative starch witha mixed anyhydrideof adipic and aceticanyhydride, and
stabilized with a
'monosubstituentgroup' of acetate.
1421. Starch AcetateEsterified WithVinyl Acetate
Plant Thickener Produced by theesterification ofnative starch withmonosubstituentgroups of vinylacetate.
1422 AcetylatedDistarch Adipate
Plant Thickener Produced by theesterification ofnative starch witha mixed anyhydrideof adipic and aceticanyhydride.
].44n HyoroxypropyrStarch
Plant Thickener Hroouceo oytreating nativestarch with theHydroxypropylgroup.
1450 Starch,SodiumOctenylsuccinate
Plant Thickener Produced bytreating nativestarch with an
Octenylsuccinatehalf estermonosubstituentgroup.
31
E-code/lNs Name of Additives
950260
L42235s406
400L29307
L73556554
r23264403510381527
160b163
300304927
408901L62
5582L09284591403
151
133
155
320
Acesulphame Potassium / Sunett
Acetic Acid
Acetylated Distarch AdiPate
Adipic Acid
AgarAlginic Acid
Allura Red Ac/Food Red 17IFD&C Red 40
Alpha-TocopherolAluminium salts (lakes)
Aluminium Calcium Silicate
Aluminium Sodium Silicate/
Sodium Aluminosilicate
Amaranth/FD&C Red 2
Ammonium Acetate
Ammonium Alginate
Ammonium Chloride
Ammonium Ferric Citrate
Ammonium Hydroxide
AnnattoAnthocyaninsAscorbic Acid (L-)
Ascorbyl PalmitateAzod ica rbo n a m ide
Bakers Yeast Glycan
Beeswax
Beet Red/Betanin/Betanidin
BentoniteBenzoic Acid
Benzoyl Peroxide
Beta CyclodextrinBleached Starch
Brilliant Black PN
Brilliant Blue FCFIFD&C Blue 1
Brown HT/Chocolate Brown HT
Butylated Hydroxy-anisole (BHA)
32
E-Code/lNS Name of Additives
327385
2634043022r3509
333
367
578623227
52635252934I282552203516226160c
150
290L20122903410160a
407
s25926140
330
Butylated Hydroxy-toluene (BHT)
Calcium Disodium EDTA
Calcium acetate
Calcium Alginate
Calcium Ascorbate
Calcium Benzoate
Calcium Chloride
Calcium citrate
Calcium FumarateCalcium GluconateCalcium GlutamateCalcium Hydrogen Sulphite/Calcium BisulphiteCalcium Hydroxide
Calcium Malate/Calcium Hydrogen Malate
Calcium Oxide
Calcium Phosphates
Calcium Propionate
Calcium Silicate
Calcium SorbateCalcium SulphateCalcium SulphiteCapsa nthin/Capsorubin/Paprika extract
Caramel
Carbon DioxideCarminesCa rmoisine/Azorubine
Carnauba wax
Carob Bean Gum (Locust Bean Gum)
CaroteneCarrageenan
Chlorine
Chlorine Dioxide
ChlorophyllCitric Acid
33
E-code/lNs
141161c
519309
1400
627
3123t7127
2L5
2r4
637
465L43
579297
458308418575
r42
4L74!4239s07
9651440463464L32
Name of Additives
Copper Complexes of ChloroPhYll
CryptoxanthinCupric Sulphate/Copper SulPhate
Delta-TocopherolDextrinDisodium Guanylate
Dodecyl Gallate
Erythorbic Acid/lso-Ascorbic Acid
Erythrosine/FD&C Red 3
Ethyl 4-hydroxybenzoate, Sodium Salt/
Sodium Ethyl para-hydroxybenzoate
Ethyl 4-hydroxybenzoate/Ethyl para-
hydroxybenzoateEthyl MaltolEthylmethylcelluloseFast Greeb FCF
Ferrous Gluconate
Fumaric Acid
Gamma Cyclodextrin
Gamma-TocopherolGellan Gum
Glucono Delta-Lactone
Green S/Acid Brilliant Green BS/
Food green S/Lissamine green
Guar Gum
Gum Arabic (Acacia Gum)
HexamineHydrochloric Acid
Hydrogenated Glucose Syrup
Hydroxypropyl Starch
Hydroxypropylcellu lose
Hydroxypropyl-M ethylcell ulose
lndigotine/FD&C Blue 2
34
I72
E-Code/lNS Name of Additives
384
559416
322620161b160d504
511
528530343553a518
29663642r2t82t946r900b90530662262123523493L932311I404
lron Oxides
lron Oxide, Black
lron Oxide, Yellow
lron Oxide, Red
lsopropyl Citrates
Kaolin
Karaya Gum
LecithinsL-Glutamic AcidLuteinLycopene
Magnesium CarbonateMagnesium ChlorideMagnesium Hydroxide
Magnesium Oxide
Magnesium Phosphates
Magnesium Silicate/Magnesium TrisilicateMagnesium SulphateMalic Acid (D- or L-)
MaltolMannitol/Manna Sugar
Methyl 4- hydroxybenzoate/ Methylparaben
Methyl 4- hydroxybenzoate, Sodium Salt
Methylcellulose/Cologel/MethocelMethylphenylpolysiloxa ne
Mineral Oil/PetrotatumMixed Tocopherols Concentrate
Monopotassium GlutamateMonosodium Glutamate/MSGNatamycin/ PrimaricinNisin
NitrogenNitrous Oxide
Octyl GallateOxidised Starch
35
E-Code/lNS Name of Additives
444
338L200900aL202
IZOLr24261357
402303
2L2501
508
332366577
525351224
340
283
242515225460
2802162L7310405L04LZ:8
Pectin
Phosphoric Acid
Polydextrose A and N
PolydimethylsiloxanePolyvinyl Polypyrrolidone
PolyvinylpyrrolidonePonceau 4R/ Cochineal Red A
Potassium Acetate
Potassium Adip'dte
Potassium Alginate
Potassium Ascorbate
Potassium Benzoate
Potassium Carbonate/Potassium
Hydrogen CarbonatePotassium Chloride
Potassium Dihydrogen Citrates
Potassium Fumarate
Potassium Gluconate
Potassium Hydroxide
Potassium Malate
Potassium Metabisulphite/Potassium PyrosulphitePotassium Phosphates
Potassium Propionate
Potassium Sorbate
Potassium Sulphate
Potassium Sulphite
Powdered Cellulose
Propionic Acid
Propyl 4- hydroxybenzoate/ Propylparaben
Propyl 4- hydroxybenzoate, Sodium Salt
Proovl Gallate
Propylene Glycol Alginate
Quinoline Yellownla ze
35
E-Code/lNS Name of Additives
907161f161d9s4551
2624013012LT
500466331318365576222
s24350
22325125433928L2015L422!20042A
1420
L42L1450
,363
22A
Refi ned Microcrystalline waxRhodoxanthinRubixanthinSaccharin and its Calcium and Sodium SaltsSilicon Dioxide AmorphousSodium AcetateSodium AlginateSodium AscorbateSodium Benzoate
Sodium CarbonateSodium CarboXymethylcellulose/CMCSodium Dihydrogen CitratesSodium Erythorbatel Sodium lso-AscorbateSodium FumarateSodium GluconateSodium Hydrogen Sulphite/Sodium BisulphiteSodium HydroxideSodium Malate/Sodium Hydrogen MalateSodium MetabisulphiteSodium NitrateSodium NitriteSodium Phosphates
Sodium PropionateSodium SorbateSodium SulphateSodium SulphiteSorbic AcidSorbitol and Sorbitol SyrupStarch Ac€tate Esterified withAcetic AnhydriedStarch Acetate Esterified With Vinyl AcetateStarch,Sodium OctenylsuccinateSuccinic AcidSulphur Dioxide
37
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
(Harom)."