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Halal ingredients in food processing
1. Halal Ingredients in Food Processing
Pr. Dr. Faqir Muhammad Anjum
National Institute of Food Science & Technology
University of Agriculture Faisalabad
Email: dgnifsat@ymail.com
2. ROAD MAP
โข Food Processing
โข Food Ingredients Sources
โข Halal Ingredients
โข Haram Ingredients
โข Questionable/Mashbooh Ingredients
โข E-codes
โข Requirements for Halal Food Processing
National Institute of Food
Science & Technology
4. 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
5. Food
Processing
Aims of Food Processing
โข Have safe and sure food products
โข Keep quality and typicity of
food products
โข Improve and
control the
functionality of
food constituents
โข Isolate specific compounds and
exploit the biological potential of
constituents
โข Development
of traditional
and innovative
food products
โข Increase the storage life of food
products
National Institute of Food
Science & Technology
โข To improve safety and
freshness of products
โข To improve or maintain
nutritional values
6. โข Methods using coldness
โข Refrigeration
โข Freezing
โข Methods using heating
โข Pasteurisation
โข Sterilisation
โข UHT processing
โข Methods by dessiccation
โข Concentration (liquid food like milk)
โข Drying
โข Other methods
โข Filtration
โข High pressure
โข Ultra-sounds
โข Pulsed electrical fields
Processing and
conservation
improved by an
adapted
packaging
(sterile,
impenetrable to
water, etc.)
Methods used for Food Conservation
12. Halal Ingredients-1
โข Only ALLAH, the Supreme Law Giver can ordain
what is Halal and what is Haram
โข Halal food means food fit for human consumption
and permitted by laws of Islam or permissible and
lawful
โข 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
13. Halal Ingredients-2
โข Halal ingredients must not be Najis
โข Halal ingredients must safe and not harmful
โข Halal ingredients are neither prepared, processed
or manufactured using Najis equipments nor
remained in contact with Najis items
National Institute of Food
Science & Technology
14. โข Vegetable ingredients
All Halal except intoxicating
โข 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
โข Synthetic ingredients: All Halal
Sources of Halal Ingredients
National Institute of Food
Science & Technology
16. โข Haram Foods means foods or drinks strictly
prohibited by Quran and Sunnah
โข Haram foods include those containing:
โข Pork
โข Alcohol
โข Blood
โข Dead animals
โข Animals slaughtered without reciting the
name of ALLAH
Haram 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
โข Gelatin: Pork, Beef, Fish
โข Glycerin/glycerol: Saponification of animal fats
โข Emulsifiers: Animals
โข Enzymes: Animal, Microbial, Biotechnological
โข Dairy Ingredients: whey, cheese
โข Alcoholic Drinks
โข Animal Protein/Fat
โข Flavorings and Compound Mixtures
National Institute of Food
Science & Technology
19. โข Taurine: Often used in energy drinks, mostly
derived from pig gall
โข Pepsin, clarifiers and stabilizers: to make drinks
look clear
โข Cloudifiers: to make juice look cloudy
โข Active carbon and flavors: for fruity aromas
National Institute of Food
Science & Technology
Other Examples
20. GMOโs Biotechnology
โข Chemicals acceptable
โข Enzymes acceptable
โข Transgenic Foods
โข Plant to plant gene transfer is ok
โข Animal to plant gene transfer?
โข Animal to animal gene transfer?
โข New Species?
National Institute of Food
Science & Technology
22. E-Codes
National Institute of Food
Science & Technology
โข E-codes are codes sometimes found on food labels
in the European Union (Great Britain, France,
Germany, Spain, Italy, Portugal etc.)
โข The codes indicates an ingredient which is some
type of food additives
โข The โEโ indicates that is a โEuropean Union
Approvedโ food additive
โข Other countries have different food labeling laws
23. E-Codes Groups
National Institute of Food
Science & Technology
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
24. E-Codes Groups
National Institute of Food
Science & Technology
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
25. Some Examples of Mashbooh and Haram E-Codes
National Institute of Food
Science & Technology
E-No Food Ingredients Mashbooh/Haram
E-106 Riboflavin 5-Sodium phosphate Mashbooh
E-120 Cochineal, Carmines (Animal) Haram
E-140 Chlorophylls, Chlorophyllins Haram
E-161b Lutein Haram
E-252 Potassium nitrate, Saltpetre Haram
E-304 Fatty acid esters of Ascorbic acid Mashbooh
E-322 Lecithin from animal fat Mashbooh
E-431 Polyoxyethylene Haram
27. Requirements for Halal Food Processing
โข Ingredients must be from Halal source
โข Processing must be checked according to Islamic rules and
regulations
โข Final compositions must be checked if there is involvement
of any alcoholic product during processing
โข In final composition alcoholic ingredients must not exceed
than the permissible limits
โข Packaging material should not contain any haram ingredient
โข Cross-contamination must be avoided
โข Equipments must be washed with permissible detergents
National Institute of Food
Science & Technology
28. Sanitation & Cross-Contamination
โข In Food Processing, all equipment must be clean
per visual/laboratory inspection
โ Clean up after non Halal Ingredients production
(if both are being processed with the same
equipment)
โข All Halal products must be segregated during
storage to avoid cross-contamination
National Institute of Food
Science & Technology
29. Halal Market
โข Halal, ethnic & specialty stores
โข Supermarket chains
โข Food Services
โ Universities
โ Schools
โ Offices
โ Prison systems
โ Airlines
โ Armed Forces
National Institute of Food
Science & Technology
30. Importance and Advantages of Halal
Monogram on the Processed Product
โข Doubt clarification
โข Time saving (reading the labels)
โข Peace of mind and satisfaction
National Institute of Food
Science & Technology