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Halal Ingredients in Food Processing
Pr. Dr. Faqir Muhammad Anjum
National Institute of Food Science & TechnologyUniversity of Agriculture Faisalabad
Email: [email protected]
ROAD MAP• Food Processing
• Food Ingredients Sources
• Halal Ingredients
• Haram Ingredients
• Questionable/Mashbooh Ingredients
• E-codes
• Requirements for Halal Food Processing
National Institute of Food Science & Technology
Food Processing
National Institute of Food Science & Technology
Set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals
either in the home or by the food industry.
Food Processing
National Institute of Food Science & Technology
Food Food ProcessingProcessing
Aims of Food Processing
• Have safe and sure food products
• Keep quality and typicity of food products
• Improve and control the
functionality of food constituents
• Isolate specific compounds and exploit the biological potential of
constituents
• Development of traditional
and innovative food products
• Increase the storage life of food products
National Institute of Food Science & Technology
• To improve safety and freshness of products
• To improve or maintain nutritional values
• Methods using coldness• Refrigeration• Freezing
• Methods using heating• Pasteurisation • Sterilisation• UHT processing
• Methods by dessiccation• Concentration (liquid food like milk)• Drying
• Other methods• Filtration • High pressure• Ultra-sounds• Pulsed electrical fields
Processing and conservation improved by an adapted packaging
(sterile, impenetrable to water, etc.)
Methods used for Food Conservation
Food Ingredients Sources
National Institute of Food Science & Technology
• Animals (Milk, Eggs, Meat, Seafood)
• Plants (Fruits, Vegetables, Spices, Seafood)
• Synthetic (Flavours, Colours, Additives)
• Fermented (Organic acids, Cultures, Enzymes)
Food Ingredients Sources
National Institute of Food Science & Technology
Preservatives
Sweeteners
Color additives
Flavors, Spices
Flavor enhancers
Fat replacers
Nutrients
Emulsifiers
Stabilizers, Thickeners, Binders, Texturizers
Groups of Food Ingredients-1
Leavening agentsAnti-caking agentsHumectantsYeast nutrientsDough strengtheners, ConditionersFirming agentsEnzyme preparationsGases
Groups of Food Ingredients-2
Halal Ingredients
National Institute of Food Science & Technology
Halal Ingredients-1• Only ALLAH, the Supreme Law Giver can ordain
what is Halal and what is Haram
• Halal food means food fit for human consumption and permitted by laws of Islam or permissible and lawful
• The food or its ingredients do not contain any parts or products of animals that are non-Halal or products of animals which are not slaughtered according to Laws of Islam
National Institute of Food Science & Technology
Halal Ingredients-2
• Halal ingredients must not be Najis
• Halal ingredients must safe and not harmful
• Halal ingredients are neither prepared, processed or manufactured using Najis equipments nor remained in contact with Najis items
National Institute of Food Science & Technology
• Vegetable ingredients All Halal except intoxicating
• Animal derived ingredients Animals must be of the Halal species Halal animals slaughtered by sane Muslim Ensure complete removal of blood from carcassHumane handling to be practiced
• Synthetic ingredients: All Halal
Sources of Halal Ingredients
National Institute of Food Science & Technology
Haram Ingredients
National Institute of Food Science & Technology
• 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
Haram Ingredients
National Institute of Food Science & Technology
Questionable/Mashbooh Ingredients
National Institute of Food Science & Technology
Questionable/Mashbooh Ingredients Mashbooh is an Arabic term means suspected or doubtful
ingredient about which we are not sure of the source• Gelatin: Pork, Beef, Fish• Glycerin/glycerol: Saponification of animal fats• Emulsifiers: Animals• Enzymes: Animal, Microbial, Biotechnological • Dairy Ingredients: whey, cheese• Alcoholic Drinks• Animal Protein/Fat• Flavorings and Compound Mixtures
National Institute of Food Science & Technology
• Taurine: Often used in energy drinks, mostly derived from pig gall
• Pepsin, clarifiers and stabilizers: to make drinks look clear
• Cloudifiers: to make juice look cloudy
• Active carbon and flavors: for fruity aromas
National Institute of Food Science & Technology
Other Examples
GMO’s Biotechnology• Chemicals acceptable• Enzymes acceptable• Transgenic Foods
• Plant to plant gene transfer is ok• Animal to plant gene transfer?• Animal to animal gene transfer?
• New Species?
National Institute of Food Science & Technology
E-Codes
National Institute of Food Science & Technology
E-Codes
National Institute of Food Science & Technology
• E-codes are codes sometimes found on food labels in the European Union (Great Britain, France, Germany, Spain, Italy, Portugal etc.)
• The codes indicates an ingredient which is some type of food additives
• The “E” indicates that is a “European Union Approved” food additive
• Other countries have different food labeling laws
E-Codes Groups
National Institute of Food Science & Technology
E-Codes number Groups of Food IngredientsE-100 Coloring agentsE-200 PreservativesE-300 Anti-oxidantsE-400 Thickeners, Stabilizers,
Gelling agents, EmulsifiersE-500 Agents for physical
characteristicsE-600 Flavor enhancers
E-Codes Groups
National Institute of Food Science & Technology
E-Codes number Groups of Food IngredientsE-900 Glazing agents, Improving
agentsE-1100 Stabilizers, PreservativesE-1200 StabilizersE-1400 Thickening agentsE-1500 Humectants
Some Examples of Mashbooh and Haram E-Codes
National Institute of Food Science & Technology
E-No Food Ingredients Mashbooh/HaramE-106 Riboflavin 5-Sodium phosphate MashboohE-120 Cochineal, Carmines (Animal) HaramE-140 Chlorophylls, Chlorophyllins HaramE-161b Lutein HaramE-252 Potassium nitrate, Saltpetre HaramE-304 Fatty acid esters of Ascorbic acid MashboohE-322 Lecithin from animal fat MashboohE-431 Polyoxyethylene Haram
Requirements for Halal Food Processing
National Institute of Food Science & Technology
Requirements for Halal Food Processing• 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
National Institute of Food Science & Technology
Sanitation & Cross-Contamination
• In Food Processing, all equipment must be clean per visual/laboratory inspection– Clean up after non Halal Ingredients production
(if both are being processed with the same equipment)
• All Halal products must be segregated during storage to avoid cross-contamination
National Institute of Food Science & Technology
Halal Market• Halal, ethnic & specialty stores• Supermarket chains• Food Services
– Universities – Schools– Offices– Prison systems – Airlines – Armed Forces
National Institute of Food Science & Technology
Importance and Advantages of Halal Monogram on the Processed Product
• Doubt clarification• Time saving (reading the labels)• Peace of mind and satisfaction
National Institute of Food Science & Technology
THANKS FOR YOUR THANKS FOR YOUR ATTENTIONATTENTION
QUESTIONSQUESTIONS
National Institute of Food Science & Technology
www.halalrc.org