handbook of halal food additives

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

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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



3r2 Dodecyl Gallate PlantChemical



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


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


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


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)."

handbook of halal food additives

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