Halal Critical Points of

Foods and Beverages

Halal?

Haram?

Syubhat
(doubtful)?
 Food Food
ingredients additives

Wheat Colouring
flour agent

Protein Emulsifier,
isolate, etc. etc.
 Without any assurance from the
authority
We do not know the halalness of the materials used
Many materials produced in non muslim countries
We do not know how to prepare the materials
There are many ways to prepare food ingredients and
additives
Are they halal?
 Carrion Blood

Animal
HARAM Swine (all parts) immolated to any
other than Allah

All khobaits (the

foul) Khamr
 Khamr
Alcoholic
beverages
Wine
Bir
Spirit:
Liquor
Liquers
(cordials)
 Bir
Alcohol content 5.5%, strong beer
8%
Lager, beer stored for 6 months
Shandy: a mixture of beer (beer
materials) + flavouring + water
and others, alcohol content 1%
Country: Spain
Region:
Manufacturer: Heineken
Composition: Water , Yeast ,
Hop , Citric acid , Malt ,Beers
Energetic value - Kcal
Quantity alcohol: 0,9%
Development: Pilsen

Rootbeer: is not an alcoholic

beverages but its name should be
changed
 Alcohol-free beer/drink: alcohol content can reach 1%, or
more
A result of beer distillation
A mixture of flavouring, water and others
Low-alcohol beer

From Wikipedia, the free encyclopedia

Low-alcohol beer (also called light beer, non-alcoholic beer, small beer, small ale,
or near-beer) is beer with low alcohol content or no alcohol, which aims to reproduce the
taste of beer without the inebriating effects of standard alcoholic brews. Most low-alcohol
beers are lagers, but there are some low-alcohol ales.
In the United States, beverages containing less than 0.5% alcohol by volume (ABV) were
legally called non-alcoholic, according to the now-defunct Volstead Act. Because of its very
low alcohol content, non-alcoholic beer may be legally sold to minors in many American
states.
In the United Kingdom, the following definitions apply by law (correct as of May 2007):[1]
No alcohol or alcohol-free: not more than 0.05% ABV
Dealcoholised: over 0.05% but less than 0.5% ABV
Low-alcohol: not more than 1.2% ABV
In some parts of the European Union, beer must contain no more than 0.5% ABV if it is
labelled "alcohol-free".
In Australia, the term "light beer" refers to any beer with less than 3% alcohol.
Wine
In general:
White wine
Red wine
There are many types, usually based on place of
origin or variety of the grapes
Based on its function
Dessert wines (Malaga, Portwine, Samos, Marsala,
dll)
 Wine-like beverages: cider, sake, etc.
Malt wine
Alcohol content of wine: 5.5 16.6%
 Another type: wine-containing beverages (prepared by mixing wine
with others such as spices: Vermouth)

Punches: wine + soda + fruits

Spirit
Prepared by distilling liquid as a product of
alcohol fermentation so that the alcohol
content is high
There are two types:
Liquor: alcohol content minimum 38%
Liquers (cordial): alcohol content 20 35%
Liquor: wine brandy, fruit brandy, rhum,
arrack, gin, whiskey, whisky, vodka
 There are many types of liquers, in essence they are
mixtures of liquor and others such as fruits, spices,
extracts or essens.
Chocolate products may contain rhum, brandy, wine
(sherry) wine
Chocolate with sherry fruits may contain sherry wine
in it
 Wine Ang Ciu (red
Beer wine)
Spirit Sake
Mirin

Rhum
Shandy Alcohol-free beer
Punches
 Wine vinegar
Rice vinegar
Balsamic vinegar
cider (vinegar)

Foods prepared with wine, arrack, ang ciu

anggur obat, beras kencur, kolesom
 Carrion Ham

Slaughtering method Bacon

Lard
Tallow

Mixed ground meat

GMO products
Organic meat
 Ham = meat from the thigh of a hog
cured for food
Bacon = cured meat from sides,
belly, or back of a pig
It is not easy to distinguish between
pork and beef
There are turkey ham, beef bacon,
etc, it should not be used, mixed up
 Lard = pig fat
Tallow = cow or goat fat, but in
trading tallow means animal fat
(including pig)
Carrions, chicken carrion, die during
transportation
Chicken carrion can be recognised
from blood spots present in some
parts of the chicken, blue blackish in
colour
 Slaughtering: traditional and
modern
Modern: with stunning
using:
Chemicals
Electric current
Bolt, gun
Beef sausages
beef, Duck liver pate
fat (can be pig fat), Duck liver
Minced pork Pork
Pig or duck fat

What about other

pate?
 Globin concentrate
Used in meat pie, as lean
meat replacer

Bovine plasma protein

Wheat replacer in bread
preparation
Dadih (Jawa: saren)
Egg white replacer in cake
Blood sausages
preparation

Blood flour
For feed
To increase the nutritional value (ex. Fe or
protein) Gel fibrin
Binder reformed meat product
Filler super glue steaks
To increase the water holding capacity
As a colouring agent
Hides Gelatin (from hides and bones)
Casing for thickener, coagulant,
sausages plasticizer
stabiliser
Foaming agent
preventing sineresis
Holding water
Increasing consistency
For edible film/coating
Increasing nutritional value
Holding water (bakery)
Clarifier of fruit juices
 Salt soluble protein Protein hydrolysate
Insoluble myofibrillar protein sausages
Connective tissue protein Soup supplement
Untuk sosis beverages
Meat protein concentrate bakery

Hydrolysate of collagen
protein protein
pate spread, and ready Meat extract
meals flavour
Emulsifier
Derive from triglyceride, fatty
acid and gliserol
margarine, spread, ice cream,
frozen dessert, cake, pudding,
etc..
Difficult to recognise Shortening
A mixture of fat and oil
bakery, cake and dry mix
Difficult to recognise
Potassium nitrate
May come from animal or plant
Preservative, curing, to retain the
colour of meat
sausages, ham, dutch cheese
Stearic acid
May come from animal or plant
anticacking agent
Powder products/instant drink

L-cysteine
From human hair or duck feathers
For dough improver and conditioner, raw material for
preparing meat flavour
Wheat flour, bakery, seasonings and flavourings
No. Name and code Source/preparation Function Example of the use of the
additive in
1 Potassium nitrate Can be prepared from waste of animal Preservative,ckuring, Sausages, ham, Dutch Cheese
(E252) or plants retain the colour of meat

2a L-(+)-tartaric acid Mostly as side products of wine Antioxidant, acids Frozen milk products, jelly,
(E334) industry bakery, beverages, egg flour,
etc.
2b Derivatives of Can be obtained as side products of antioxidant, buffer, As above
tartaric acids E335, wine industry emulsifier, etc.
E336, E337, E353
(dari E334). Cream
of tartar
3 Glicerol/gliceryne Side product of preparation of soap, Solvent of flavour, Coating fro meat, cheese, cakes,
(E422) wax and fatty acids from animal or humectant, plasticizer in desserts, etc.
plants packaging
 Meat flavour
Meat extract
Dairy flavour (processed milk
products)
Origin of the fatty acid
Source of the enzyme
Fruit and flower flavour
fusel oil side products of
alcoholic beverages

All raw materials must be

Solvent halal
usually ethanol, gliserol
Replaced by propilene glycol
Toxicity of propylene glycol is not better than
ethanol
Glycerol must not come from haram animal
Acid protease
porcine gastric mucose, abomasum of
young and old cow or young goat
Alpha amylase
pancreas
Lipase
fatty acid esterase and carboxylic
ester hydrolase pancreas
Triacylglicerol lipase
Abomasum of cow or young goat, pig or
pancreatic tissue of cow
4 Fatty acid and its Can be obtained or derived from hydrolysis products Emulsifier, stabiliser, E343:anti Bakery products, cake,
derivatives, E430, of animal fat foaming agent doughnut, milk products:
E431, E433, E434, ice cream, frozen desserts;
E435, E436 beverages, etc.
5 Emulsifiers prepared Can be prepared from products of hydrolysis of Emulsifier, stabiliser, thickener, Snacks, margarine,
from glycerol and/or animal fats texture modifier, coating, desserts, chocolate, cake,
fatty acids (E470 - plasticizer, etc. pudding
E495)

6 Edible bone Prepared from animal bone Anti caking agent, mineral Supplement foods
phosphate (E542) supplement
7 Stearic acid Can be prepared from animal fat although Anticacking agent
commercially it is prepared by organic synthesis
8 L-cysteine E920 Can be prepared from bird feather or human hair, in Dough improver and conditioner, Wheat flour, bakery
China it is prepared from human hair raw material for preparation of products, seasonings and
meat flavour flavourings
9 Wine vinegar and Each is prepared from wine and distilled beverages, Flavoring the foods Seasonings, sauce, salad
spirit vinegar respectively
Protease
Cow rennet New products
Serine protease prepared by using
carboxyl-acid animal enzymes
types Lesitin derivatives
pig mucose Fat substitutes
Pepsin
pig mucose
Chymosin/rennet
cow abomasum
Media ?
Enzymes ?
Process ?
 Definition

Fermentation is the use of microorganism to

transform organic materials into their products
either aerobic or anaerobic
 Biocatalist
(enzyme, cell of microbe, cell of plants, cell of animal)

Substrate (source of C and N) + mineral + vitamin

Cell (biomass)
Internal enzymes
Internal metabolite

External enzymes External metabolites

 Types of Fermentation products
1. The whole mass (converted organic materials and the microbes
grown in them: tempe, oncom, tape, tauco)
2. Biomass of microbes: Yakult, bread yeast
3. Metabolite produced by cells: citric acid, antibiotics, amino acids,
colouring agent
4. Products categorised as protein: enzymes and specific protein
(antibody monoclonal, nisin, etc.)
5. Products obtained from enzymatic reactions: flavor obtained from
lipid degradation using lipase
Stages of Fermentation Process
Preparation Sterilisation,
Preparation
of inoculum cooling and
of media
or starter innoculation

Separation or
Fermentation
purification
process
of products
Preparation of MSG
Critical points at all stages of fermentation
1. Raw materilas
2. Processing aids
3. Media
Meat extracts, lard, blood serum
4. Final products
Khamr
Alcohol content more than 1%
5. Purification process: materials used