1. Halal Ingredients in Food Processing
Pr. Dr. Faqir Muhammad Anjum
National Institute of Food Science & Technology
University of Agriculture Faisalabad

2. National Institute of Food Science & Technology
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

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Food Processing
National Institute of Food Science & Technology

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Food Processing
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.
National Institute of Food Science & Technology

5. Aims of Food Processing
Isolate specific compounds and exploit the biological potential of constituents
Have safe and sure food products
To improve safety and freshness of products
Food Processing
Development of traditional and innovative food products
Improve and control the functionality of food constituents
To improve or maintain nutritional values
Increase the storage life of food products
Keep quality and typicity of food products
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6. Methods used for Food Conservation
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.)

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Food Ingredients Sources
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8. Food Ingredients Sources
Animals (Milk, Eggs, Meat, Seafood)
Plants (Fruits, Vegetables, Spices, Seafood)
Synthetic (Flavours, Colours, Additives)
Fermented (Organic acids, Cultures, Enzymes)
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9. Groups of Food Ingredients-1
Preservatives
Sweeteners
Color additives
Flavors, Spices
Flavor enhancers
Fat replacers
Nutrients
Emulsifiers
Stabilizers, Thickeners, Binders, Texturizers

10. Groups of Food Ingredients-2
Leavening agents
Anti-caking agents
Humectants
Yeast nutrients
Dough strengtheners, Conditioners
Firming agents
Enzyme preparations
Gases

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Halal Ingredients
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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
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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
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14. Sources of Halal Ingredients
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 carcass
Humane handling to be practiced
Synthetic ingredients: All Halal
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Haram Ingredients
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Haram Ingredients
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
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Questionable/Mashbooh Ingredients
National Institute of Food Science & Technology

18. 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
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Other Examples
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
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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?
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E-Codes
National Institute of Food Science & Technology

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E-Codes
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
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E-Codes Groups
E-Codes number
Groups of Food Ingredients
E-100
Coloring agents
E-200
Preservatives
E-300
Anti-oxidants
E-400
Thickeners, Stabilizers,
Gelling agents, Emulsifiers
E-500
Agents for physical characteristics
E-600
Flavor enhancers
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E-Codes Groups
E-Codes number
Groups of Food Ingredients
E-900
Glazing agents, Improving agents
E-1100
Stabilizers, Preservatives
E-1200
Stabilizers
E-1400
Thickening agents
E-1500
Humectants
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25. Some Examples of Mashbooh and Haram E-Codes
E-No
Food Ingredients
Mashbooh/Haram
E-106
Riboflavin 5-Sodium phosphate
Mashbooh
E-120
Cochineal, Carmines (Animal)
Haram
E-140
Chlorophylls, Chlorophyllins
E-161b
Lutein
E-252
Potassium nitrate, Saltpetre
E-304
Fatty acid esters of Ascorbic acid
E-322
Lecithin from animal fat
E-431
Polyoxyethylene
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Requirements for Halal Food Processing
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27. 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
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28. 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
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Halal Market
Halal, ethnic & specialty stores
Supermarket chains
Food Services
Universities
Schools
Offices
Prison systems
Airlines
Armed Forces
Where do Muslims go to buy their food? here are some of the places where Halal foods are available or where they need to be made available. Halal, ethnic or specialty stores are a major vendor of Halal foods.
Supermarket chains are the easiest place to reach and are becoming a supplier of Halal foods. Many have internal bakeries which are starting to think Halal. Also, convenience foods, such as frozen dinners or shelf stable entres, are an opportunity area for Halal suppliers.
Food service is a major area, reaching students in schools and universities, the airlines, the prison system where more and more inmates are embracing Islam and the military.
And of course, we saw the size of the global Muslim population. Export is a major market for Halal producers here.
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30. Importance and Advantages of Halal Monogram on the Processed Product
Doubt clarification
Time saving (reading the labels)
Peace of mind and satisfaction
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31. THANKS FOR YOUR ATTENTION
QUESTIONS
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