• Ingredient Types 1 • Complex Ingredients 2

• E-Numbers Briefing 3 • E-Numbers Listing 4

• Ingredient Types

Halal

Halal an Arabic word means lawful. Muslims all over the world are required to eat only Halal foods (foods allowed to eat according to Islamic dietary laws) made from Halal ingredients (only those law full food ingredients allowed under Islamic dietary laws). The Islamic dietary laws are based on Quranic (Holy book for Muslims) teachings and sayings of Prophet Mohammed Sallallahu alaihi wasallum (called Sunnah) and are based according Islamic Sharia (Islamic laws). The Halal ingredients are from grain, plant, chemical, synthetic (Halal), Dairy (if Halal enzymes and Halal culture media are used), egg products, fish and Zabiha meat sources.

Grain/Plant based ingredients:
Baker's yeast, Baker's yeast extract, Beta Carotene (if vegetable oil is used as a carrier that is not gelatin), Microbial rennet, Chocolate liquor, Glycerin (plant and Halal synthetic source), Torula yeast (if grown on sugar cane not on liquor) and All purpose soy sauce.
Mineral, chemical, synthetic (Halal or kosher certified) based ingredients:
Artificial Flavor (made from Halal ingredients without alcohol), BHA and BHT(only if vegetable oil is used as a carrier) and vanillin (from Halal synthetic source).
Dairy Ingredients ( made with Halal enzymes and Halal culture media or kosher certified): Acid Casein, Buttermilk solids, Caseinates, cheese powder, Lactose, Whey and Whey protein concentrate.

Ingredients made from plant fat( Halal or kosher certified): Stearates, Sodium Stearoyl Lactylate, DATEM, Mono & Di Glycerides, Ethoxylated Mono & Di Glycerides, Lecithin, Enzyme Modified Lecithin( Halal or kosher certified), Margarine, Polysorbate 60 or 80, Sorbitan Monostearates and Tocopherol.

Haram

Haram is opposite of Halal, means unlawful, again it is an Arabic word. Muslims are prohibited to consume Haram food products made from from Haram ingredients. They also based according to Quranic teachings and Sunnah as mentioned in sharia.

Haram ingredients from alcohol beverages: Beer, Beer flavor, Rum Flavor, Hard Cider, Beer Batter, Soy Sauce (Naturally brewed), Wine, Pure Alcohol as a Natural Flavor, Vanilla Extract containing alcohol.
Haram ingredients from Human body: L-Cysteine from human hair.
Haram ingredients from Pig: Bacon, Ham, Gelatin, Enzymes, Marshmallow (pig Gelatin), Vitamins.
Grain/plant based ingredients with pig based carrier: Beta carotene (pig Gelatin) and BHA/BHT (pig based carrier).
Dairy ingredients made from pork enzymes and culture media: Caseinates, Lactose, Whey.
Ingredients made from pork fat: Lard, Mono & diglycerides, Sodium Stearoyl Lactylate, DATEM, Polysorbate 60 or 80.

MUSH-BOOH

Mushbooh is an Arabic word for doubtful things. Muslims are required to stay away from doubtful things. Food products and food ingredients whose sources are not known whether they are made from Halal or Haram source fall under this category.

Yeast Extract from brewer's yeast (some Islamic scholars considered it Halal but to other think it is a Mush-booh ingredient).
Cochineal/Carmine color (Islamic scholars in UK and South Africa considered it Haram but others do not considered it Haram).

Food Flavors

The food flavor of a food substance is the combined sensation of the taste and odor as perceived by the eater or drinker of that substance. The food flavorings are available to the food industry producer as solids, liquids, and paste. The food flavoring is man made and they are compounded from natural and/or synthetic aromatic substances which may or not be found in nature. Flavors may be a mixture of any flavors or flavoring ingredients such as

Process Flavors,
Hydrolysates,
Fat Flavors,
Autolysates,
Enzyme Modified Flavor with addition of carriers,
antioxidants,
solvents and
flavor enhancers.

The impact of natural flavors on Halal food products can be best described in McDonald's French Fries and Hash Browns. The raw French fries and hash brown are made with Natural flavor as indicated on their ingredients list. But no body know except the suppliers and McDonald that the natural flavor is made of Non-Zabiha beef extract.

Muslims should be very care full of following flavors in meat cheese related products such as meat Loaf seasoning, gravies and process cheese products

Meat, Savory Flavors and Extracts:
The McDonald raw French fries and Hash Brown are made with a food flavor containing Non-Zabiha beef extract.
Dairy Flavors containing animal enzymes.
Alcohol as an ingredient and Carrier in flavors

ALCOHOL AND FERMENTED FOOD PRODUCTS:

Alcohol is widely used as a carrier in many food flavors. Alcohol in food flavors will mostly evaporate if it is used as a solvent in food flavors for baked products or heat treated products. Some Islamic scholars do not consider a food product Halal even if it is made with all Halal ingredients but food flavor in which ethyl alcohol was used as a solvent. But other Islamic scholars recommend food products made with all Halal ingredients even if food flavors containing ethyl alcohol as a solvent.

You have to contact your Islamic scholars about their advise.

Muslim Consumer Group will not assign Halal status to food products which are even made with all ingredients but where ethyl alcohol was used in food flavors as a solvent.

MAJOR TYPE OF FERMENTED MILK PRODUCTS:

Type	Nature Of Fermentation
Kefir	Acid and Alcohol
Koumiss	Acid and Alcohol
Yogurt	Medium Acid
Cultured Buttermilk	Low Acid
Cultured Cream	Low Acid
Leben & Dahi	Medium Acid
Cheese	Acid, Diacetyle, Propionic Acid & CO2

Pickles from cucumber and sauerkraut from cabbage are made by salting (brining). No alcohol is produced during the processing of these products. However, when flavors are added, those flavors may or may not contain alcohol as a carrier.

NON ALCOHOLIC BEVERAGES:

Most of non alcoholic beverages are made from alcoholic beverages where alcohol is separated by use of cones or other method but they contain leftover alcohol, the flavor and color of the alcoholic beverages. A wine or alcoholic beverage consists of 6-12% alcohol, water, flavors obtained through fermentation process, colors. Every single component of wine or alcoholic beverages are Haram, so if they present in a non alcoholic beverages then the non alcoholic beverages became Haram too.

CHEESES AND ITS HALAL STATUS:

The following things have to be Halal in order for a cheese to be considered Halal:

Ingredients used to make the Mother Starter Culture growth Media
Ingredients used to make the Bulk Starter Culture growth Media
Starter Bacterial culture are Halal if they obtained from milk source and not from meat source, usually in practice they obtained from milk.
Milk Coagulating Enzyme, such as Microbial rennet used to coagulate milk or Rennet obtained from Zabiha slaughtered calves
Fat Hydrolyzing Enzyme, such as Microbial Lipases
Dairy ingredients such as Non Fat dry milk solid or cream or dry milk added
Artificial color such as artificial blue or green color is added to neutralize natural yellow color in curd for Asiago or Blue cheese
Media to grow mold Penicillium roquefortti providing blue color in blue cheese
Harmless plant based enzyme is added for curing or flavor development and growth media for biological curing agent used on the surface of Brick cheese
Flavoring, hydrolyzed lactose, whey for cold packed cheese food, gelatin is allowed in cream cheese but most manufacturer use gums instead of gelatin

Cultured lipolyzed Cream: is considered Halal if the culture media, which is used to grow cultures is made from Halal ingredients. The use of microbial Lipase enzyme is the second requirement for cultured lipolyzed cream to be considered Halal.

Cultured Lipolyzed Cream is made with use of cultures and Lipase enzyme.

Lipase enzyme is used to split milk fat into free fatty acids eventually leading to methyl ketones, lactones and other volatile compounds for flavor.

Gelatin is a derived water soluble protein made by controlled hydrolytic conversion of collagen, the protein constituent of white fibrous connective tissue from animals.

Gelatin is obtained from one of the following:

 Beef bones and calf skin (Gelatin type B) or

 Skin, hide splits and trimming of pork (Gelatin type A)

 Gelatin is also obtained from fish. The fish gelatin is started coming to markets in 1993 (Muslim Consumer Group reported in one of Chicago Muslim news paper in 1993). It is expensive than pork and beef and also provide little unpleasant smell to the food products.
Fish gelatin is used in Procter & Gamble's Sunny Delight fruit drinks. It is combined with Beta carotene a plant based color as a processing aid ingredient (not reported under the ingredients list) to help disperse the Beta carotene in liquid system. Fish gelatin was also used by Saputo Cheese Company under Stella, Frigo, Lorraine and Dragone brands for low fat and reduced fat cheeses. The Fish gelatin meets the Islamic dietary requirements and is considered as a Halal ingredient.

Majority of Muslims do not purchase food products containing gelatin but a minority of Muslims consume food products made from Non-Zabiha beef gelatin. If these products are not under kosher certification, the manufacturer can change the source of gelatin from Non-Zabiha to pork.

There is a big confusion about Kosher Gelatin which is now used very extensively in yogurts, sour Cream, Cottage cheese and Ice Cream.

There are four type of kosher gelatin in the food products but none of them meet the Islamic dietary requirements and considered NOT Halal.

Different kosher certifying organizations have different beliefs.

For example kosher organization with symbols

OU, CRC, V, Kof K do not consider pork gelatin as a kosher gelatin.
K, KO accept pork gelatin as a kosher product.

So the statements such as "Gelatin is considered Kosher regardless of its source of origin", which appears in many Halal foods books is not true.

Gelatin in Jell-o Gelatin products is made from pork and considered kosher by a Rabbi who certify these products with a kosher symbol K. These products are Haram (NOT HALAL).
Kosher gelatin is also obtained from non kosher slaughtered cattle bones and skin in China, which is certified by a Rabbi in Florida. This gelatin is used in majority of Dannon Yogurts( Dannon's Premium Low Fat Plain, Premium Non Fat Plain and Natural Plain with UD kosher symbol do not contain any gelatin and considered as Halal products) and other brand of yogurts.
Kosher gelatin is also made from pork source and listed as kosher gelatin in some products with kosher symbol KO. These products are Haram (NOT HALAL).
The Union of Orthodex Jewish Congregation of America certifies a Kosher gelatin, which is made from cattle. These cattle are slaughtered according Jewish laws by a Sochet (A Rabbi). This kosher gelatin is used in Entenmann's Frosted Toaster Pastries with kosher symbol UD. Many Islamic Scholars do not accept kosher meat as the meat of Ahle-Kitab because Sochet (Rabbi) do not announce the name of Allah and other prayers on each animals.

Only fish gelatin and gelatin made from the bones and skins of Halal animals slaughtered according to Islamic Sharia is considered Halal.

Kosher Symbols: Allah says in Quran
"This day are (all) things are good and pure made lawful unto you. The Food of the people of the books is lawful to you and yours is lawful unto them" (Sura 5, Ayat 5).

If an authentic and genuine non meat kosher certified food products bearing kosher symbols such as OU, K. CRC, V, Kuf K, KVH, COR and Parve meet the Islamic dietary requirements, then those products are considered Halal.

However if they contain gelatin, kosher gelatin, wine, alcohol, L-cysteine from human hair, wine vinegar, rum flavor, beer batter then they are considered to be NOT Halal food products.

For example if a food product contains gelatin or Kosher gelatin and also bears kosher symbol, then it will not be considered Halal.

We do not recommend Kosher meat for Muslims because they do not announce Allah's name on each animal. Majority of Muslims do not consider it Halal. Besides, the Zabiha meat is accessible to Muslims in USA and Canada.

PLEASE DONOT USE THE KOSHER CERTIFIED FOOD PRODUCTS IF THEY CONTAIN THE FOLLOWING INGREDIENTS:

1) Gelatin (2) Kosher Gelatin (3) L-Cysteine made from human hair (4) Wine (5) Liquor (6) Beer batter (7) Rum flavor (8) Ethyl Alcohol as a main ingredient appears on the ingredient list (9) Cochineal or Carmine, a red color from insects (10) Naturally Brewed Soy Sauce (11) Yeast Extract or Autolyzed Yeast made from brewer�s yeast, a by product of beer making (12) Torula Yeast grown on alcohol (13) Nucleotides (building block of nucleic acid) are obtained from yeast cells grown on alcohol, used in Infant Milk formulas to help babies build a good immune, digestive system and decreased incident of diarrhea (14) Vanilla Extract (15) Wine Vinegar (16) Ethyl alcohol is used as a solvent in natural and artificial flavors.

i. Gelatin (Jell -o Gelatin products)

ii. Kosher Gelatin (from cow not slaughtered according Jewish slaughtering methods such as kosher gelatin in Dannon yogurts)

iii. Kosher Gelatin (from cows slaughtered according to Jewish method of slaughtered in which they pronounce name of Allah on the first cow and last cow, no pronouncement of Allah's name between first and last cows such as kosher gelatin in Entenmann's Frosted Toaster Pastries)

iv. Wine (Grey Poupon Mustard)

v. Alcohol
vi. Alcohol in Flavor ( Some Islamic scholars accept it as Halal and some do not, please consult your Islamic scholar)
vii. L-Cysteine from human Hair
Cochineal (Insect red color, all insect except gross hopper are Haram according to Hanafi fiqha)
viii. Naturally Brewed Soya Sauce (Soya sauce made with wheat and soy is Haram because the production of alcohol in its production and retention of 1-2% alcohol in soya sauce, Soya sauce made with water, Salt, Hydrolyzed vegetable Protein, Corn Syrup and Sodium Benzoate is Halal, it is also called All purpose Soya sauce)

ix. Brewer's Yeast Extract ( some Islamic scholars accept it as Halal and some considered it mushbooh because it is by-product of beer making, please consult with your Islamic scholar)
x. Beta Carotene (made with gelatin, if fish gelatin or vegetable oil is used then it is Halal)

Lipolyzed Butterfat:

The use of microbial Lipase enzyme is the requirement for lipolyzed butterfat to be considered Halal. Lipolyzed butterfat is made by use of Lipase enzyme to break butter fat to provide flavor.

L-Cysteine is a non essential amino acid used in bakery products as dough conditioner. It helps keep the dough from shrinking in case of pizza crust and pita breads. It is also used in bagels. It also reduced mixing time. L-Cysteine is made from either

human hair,
chicken feathers and
synthetic material.

L-Cysteine from Halal synthetic material is Halal certified by Majelis Ulema of Indonesia and sale by Ajinomoto USA. BagelEz is a dough conditioner from Caravan Company of New Jersey. They used Halal certified L-Cysteine.

According to Islamic Scholars the L-Cysteine made from human hairs is considered as a Haram product.

YEAST EXTRACT OR AUTOLYZED YEAST

Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry

Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

If it is grown on sugar cane then it is considered Halal.

Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

Brewer's yeast extracts are used in soups, meat products, gravies, snacks, crackers, part of some of the culture media in cheese making. It is used in flavors and also vitamins.
Baker's yeast extracts are used in non flavoring foods.

The Islamic Scholars have different opinions regarding the brewer's yeast extracts. Some considered it Halal, some say, it is Mukrooh and some advise not to consume foods containing brewer's yeast extract. Our Islamic scholar considered it Halal if the alcohol penetrated inside the yeast cell and changed to new thing. There is no literature available to indicate that alcohol inside yeast react and changed to a new thing. This is the reason we do not consider yeast extract from beer making as a Halal ingredient.

Please consult your Sheik or Imam on this topic.

Vinegar

Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains coloring and flavoring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid , minor constituents.

It is made by two successive microbial processes,

first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4 g of acetic acid in 100 ml of vinegar.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Vinegar is made by two process;

The packed generator; and
Submerged fermentation system.

Air is used in both process.

Fermentation :

The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow: C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide)The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

Gelatin: is a derived water soluble protein made by controlled hydrolytic conversion of collagen, the protein constituent of white fibrous connective tissue from animals.

Gelatin is obtained from one of the following:

 Beef bones and calf skin (Gelatin type B) or

 Skin, hide splits and trimming of pork (Gelatin type A)

2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.

Types of Vinegar:

There are six type vinegar is used throughout the world.

Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

Halal Status of vinegar:

There is a different of opinion among Hanafi and Shafi fiqa schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.

VITAMINS FORTIFIED MILK:

Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla

Vanilla is the most world prized flavor. It is obtained from the beans of a tropical vine of genus vanilla. The beans at harvest do not have the characteristic vanilla fragrance but requires curing processes to obtain the vanilla fragrance.

All curing methods involve four basic phases:

Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).

Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).

The labeling of Ice Cream is dependent on the type of flavoring used.

Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

VANILLA PRODUCTS:

Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

The more significant statement in the standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contains no less than one unit of vanilla bean per gallon. There is no animal derived ingredients are used in the above products.

VANILLA WITHOUT ALCOHOL:

New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

Vanillin

Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.

LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)

C8H8O3 Molecular weight: 152.16

HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.

Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.

Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.

Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.

ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:

Some Ice Cream manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list. Good Humor Company is using this practice for their Breyer brand of Ice Cream. It is possible others do not use this practice.

ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:

Some Islamic Scholars considered a food product Not Halal if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic.

C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide) The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below: 2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and CanadaTypes of Vinegar:

Lipolyzed Butterfat:

The use of microbial Lipase enzyme is the requirement for lipolyzed butterfat to be considered Halal. Lipolyzed butterfat is made by use of Lipase enzyme to break butter fat to provide flavor.

human hair,
chicken feathers and
synthetic material.

According to Islamic Scholars the L-Cysteine made from human hairs is considered as a Haram product.

YEAST EXTRACT OR AUTOLYZED YEAST

Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry

Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

If it is grown on sugar cane then it is considered Halal.

Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

Please consult your Sheik or Imam on this topic.

Vinegar

It is made by two successive microbial processes,

first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Vinegar is made by two process;

The packed generator; and
Submerged fermentation system.

Air is used in both process.

Fermentation :

The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow: C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon DioxideThe second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

L-Cysteine: is a non essential amino acid used in bakery products as dough conditioner. It helps keep the dough from shrinking in case of pizza crust and pita breads. It is also used in bagels. It also reduced mixing time. L-Cysteine is made from either

human hair,
chicken feathers and
synthetic material.

According to Islamic Scholars the L-Cysteine made from human hairs is considered as a Haram product.

YEAST EXTRACT OR AUTOLYZED YEAST

Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry

Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

If it is grown on sugar cane then it is considered Halal.

Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

Please consult your Sheik or Imam on this topic.

Vinegar

It is made by two successive microbial processes,

first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Vinegar is made by two process;

The packed generator; and
Submerged fermentation system.

Air is used in both process.

Fermentation :

The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow: C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon DioxideThe second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

YEAST EXTRACT OR AUTOLYZED YEAST

Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry

Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.

Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.

Wine Yeast:
This yeast is used in making wine.

Alcohol Yeast :
Yeast is used in production of alcohol.

Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

If it is grown on sugar cane then it is considered Halal.

Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

Please consult your Sheik or Imam on this topic.

2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.

Types of Vinegar:

There are six type vinegar is used throughout the world.

Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

Halal Status of vinegar:

VITAMINS FORTIFIED MILK:

Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla

All curing methods involve four basic phases:

Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).

Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).

The labeling of Ice Cream is dependent on the type of flavoring used.

Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

VANILLA PRODUCTS:

Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

VANILLA WITHOUT ALCOHOL:

New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

Vanillin

LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)

C8H8O3 Molecular weight: 152.16

HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.

Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.

Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.

Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.

ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:

ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:

2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.

Types of Vinegar:

There are six type vinegar is used throughout the world.

Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

Halal Status of vinegar:

VITAMINS FORTIFIED MILK:

Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla

All curing methods involve four basic phases:

Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).

Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).

The labeling of Ice Cream is dependent on the type of flavoring used.

Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

VANILLA PRODUCTS:

Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

VANILLA WITHOUT ALCOHOL:

New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

Vanillin

LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)

C8H8O3 Molecular weight: 152.16

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.

ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:

ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:

There are six type vinegar is used throughout the world. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroApple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavWine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condimentsCorn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.

Vinegar

It is made by two successive microbial processes,

first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.

Vinegar is made by two process;

The packed generator; and
Submerged fermentation system.

Air is used in both process.

Fermentation :

The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow:

C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide)

The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

Note: Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.

Types of Vinegar:

There are six types of vinegar used throughout the world.

Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines. It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma. There is possibility of left over wine in this vinegar.

Halal Status of vinegar:

There is a different of opinion among Hanafi and Shafi fiqah schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol.

Please consult your sheik or Imam on this topic.

VITAMINS FORTIFIED MILK:

Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla

All curing methods involve four basic phases:

Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).

Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).

The labeling of Ice Cream is dependent on the type of flavoring used.

· Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.

· Category II (21CFR-135):
Vanilla ice cream can be flavored with up to one ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.

· Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

VANILLA PRODUCTS:

Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

VANILLA WITHOUT ALCOHOL:

New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

Vanillin

LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)

C8H8O3 Molecular weight: 152.16

HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin does not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.

ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:

ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:

Complex Ingredients

Mono & Diglycerides are fat based emulsifier and are made by reacting glycerol (fat based) with fats and oils. Monoglycerides can be made from beef or pork or soybean fat. Only soybean and zabiha slaughtered cow fat based Mono & Diglyceries are Halal. A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing Mono & Diglycerides indicates that it is obtained from soybean fat.

Whey:Muslims think that whey is milk based ingredient, it has to be Halal but answer is NO. There are two kinds of whey, one is sweet or rennet whey and other is acid whey. Acid whey is obtained during the making of acid type of cheese such as cottage cheese. Sweet or rennet whey is used more in food products then acid whey. Sweet whey or rennet whey is a by-product of rennet cheese such as cheddar cheese. Whey is portion of milk remaining after coagulation and removal of curd. Whey is Halal only if the Halal starter culture bacteria, Halal medium on which starter culture grown (Starter culture bacteria are Halal if they obtained from milk source not meat source and media on which these starter culture bacteria grown has to be made from Halal ingredients such milk), microbial rennet, microbial lipase enzyme, Halal color, Halal flavor has added to milk. These requirements can only obtained if the cheese and whey are Halal or Kosher certified (which meet the Islamic dietary requirements). A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing whey indicates that it is manufactured under Halal or Kosher supervision.

FD&C yellow No. 5 or FD&C red No. 40are chemical dyes and they are Halal if use as pure granular or powder form but if they use in liquid form then the solvent has to be Halal because vegetable oil or glycerin (from pork or beef or vegetable fat) can be used as a solvent to dissolve mix these colors in liquid products. A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing these colors indicates that no pork or beef fat glycerin was used as a solvent.

L-Cysteine: A non essential amino acid is used as dough conditioner in bagels, pizza, bread, hard rolls. L-Cysteine is manufactured from human hair (Haram source), non zabiha or dead chicken/duck feathers and from petroleum source. MCG considered it Halal if it is made from petroleum source.

Chocolate Liquor is manufactured from grinding the cocoa nibs from cocoa bean. It is a Halal ingredient and do not contain any liquor or alcohol.

Vanilla Extractissued as a flavor and it is made from vanilla bean extract. It contains minimum of 35% ethyl alcohol (Haram) otherwise it will not call as vanilla extract according FDA regulation.
If the yeast extract or autolyzed yeast is made from baker’s yeast then it is a Halal ingredient. But if it is made from brewer’s yeast as a by-product of beer making then it is not considered Halal because beer can penetrate in the yeast cells and never convert to any other things.

Vinegar: Distilled white vinegar, apple cider vinegar, malt vinegar, corn (Maize) sugar vinegar are considered Halal. Wine Vinegar and Balsamic vinegar are not considered Halal because of left over of wine (alcohol) in wine.

Processing Aid Ingredients or Hidden ingredients in food products and food ingredients:
FDA will allow up to 2% of processing aid ingredients or hidden ingredients in a food product or in a food ingredient without reporting in the ingredients statement. Only Halal or kosher certified food products which meet the Islamic dietary requirements protect Muslim consumers from Haram processing aid ingredients or hidden ingredients. Examples of Hidden ingredients are use of pork gelatin in apple juice processing, gelatin in Beta carotene, Polysorbate 80 (a fat based emulsifier) in vitamins mix for milk fortification.

Soy Sauce:Naturally brewed soy sauce is not a Halal soy sauce because it is just made like wine containing 2-3% ethyl alcohol in it. Soy, wheat and water are main ingredients of naturally brewed soy sauce. All purpose soy sauce or non brewed soy sauce is a Halal soy sauce made from water, salt, hydrolyzed soy protein, corn syrup and sodium benzoate.

Nucleotides in infant formula: Nucleotides are made from yeast cells including torula yeast and brewer yeast. One of the larger manufacturers of nucleotides is using a specific strain of torula yeast and growing on alcoholic beverages such as beer and wine to manufacture the Nucleotide. But the residual of amount of alcohol in nucleotide is very minimum such as 200 part per millions (PPM). Nucleotides are now adding to infant formulas such as in Similac and Enfamil brands. Islamic dietary laws considered alcoholic beverages are Haram. Nucleotide is considered as Mushbooh ingredient by MCG.

The Natural or artificial Flavor: consists of two things one is flavoring material and second is solvent which could be alcohol (haram) or water or propylen glycol (halal) or vegetable oil. The flavoring material in natural flavors is any thing comes from natural such vegetable source or animal source while flavoring material in artificial flavor is from chemicals or synthetic material.

If a food product has a Halal or kosher symbol on its package, then Natural flavors or artificial flavor's flavoring material comes from Halal sources, if they do not have Halal or kosher symbol then the flavoring material may comes from any source animal or vegetable.

Questions and Answers:

Q: Is powdered flavor and Custard powder Halal?

Ans: Powdered Flavor and custard powder are Halal only if they are made with Halal ingredients and carriers

Q: Is Caramel powder Halal?

Ans: Caramel powder is Halal.

Q: Is Naturally produced Soya Sauce Halal?

Ans: Naturally Brewed Soy sauce is NOT Halal.

Q: Is Tang Halal?

Ans: Dry Tang powder is Halal if no alcohol is used in flavor but the liquid Tang is not Halal because it is not under certification.

E-Numbers Briefing

E- means EC (European communities) and E-Numbers are assigned to various food additives. Some E-Numbers are banned in some countries. In UK Numbers without E prefix are allowed but may not be allowed in other country. We are getting lot of e-mails from our Muslims brother and sisters inquiring about HALAL status of E-Numbers, so we decided to add to our web site. E-Numbers are divided into following category:

Food Additives	E-Numbers
Colors	100-180
Preservatives	200-252
Acidities	260-297
Antioxidant	300-385
Thickeners	400-429
Emulsifiers	430-499
Flavor Enhancer	620-640
Sweeteners	950-967

Halal Status: The Halal status was given to the ingredients which are obtained from 100% Halal raw materials without use of alcohol. These are plant and chemical based material.
Haram: Those are obtained from animal source or use of alcohol. All non-zabiha Halal animal by-products were considered as Haram because Allah's name was not announced at the time of slaughtering the animal. Off course pork by product was considered 100% Haram. Some Muslims may differ with us about not accepting the meat slaughtered by people of the book as not Halal meat.
Mushbooh: Mushbooh status was given to those E-Numbers where source of raw material was not known, it could be from plant source or animal source and also lack of information of use of alcohol with based ingredients.
Hidden ingredients: We have no knowledge of different food laws in different countries regarding hidden processing aid ingredients which may be Haram.
HARAM E - NUMBERS:
The following ingredients are considered as Haram:
E 120: Cochineal (red color from insects) according to Ulema from UK and South Africa
E 132: Indigo Carmine/Idigotine (Color)
E 441: Gelatin
E 542: Edible Bone Phosphate
We have carefully checked these ingredients based on our knowledge of US food industry but we are not familiar with different food laws in different European countries.

E-Numbers Listing

FOOD INGREDIENTS NUMBERS WITH E-PREFIX
E-NOS	NAME	DESCRIPTION	HALAL STATUS
E100	CURCUMIN	COLOR	HALAL IF PURE GRIND TURMERIC
E101	RIBOFLAVIN	COLOR	MUSHBOOH (HARAM IF FROM PORK LIVER & KIDNEY, HALAL IF 100% PLANT MATERIAL
E102	TARTRAZINE	COLOR	MUSHBOOH
E103	QUINOLINE YELLOW	COLOR	MUSHBOOH
E110	SUNSET YELLOW FCF/ ORANGE YELLOW S	COLOR	MUSHBOOH
E120	COCHINEAL/CARMINIC ACID	COLOR	HARAM ACCORDING TO ULAMA FROM UK & SOUTH AFRICA
E122	CARMOISINE/AZORUBINE	COLOR	MUSHBOOH
E123	AMARANTH	COLOR	HALAL IF 100% PLANT MATERIAL W/O ALCOHOL
E124	PONCEAU 4R/COCHINEAL RED A	COLOR	MUSHBOOH (SYNTHETIC)
E127	ERYTHROSINE BS	COLOR	MUSHBOOH
E131	PATENT BLUE V	COLOR	MUSHBOOH
E132	INDIGO CARMINE/IDIGOTINE	COLOR	HARAM ACCORDING TO ULAMA FROM UK & SOUTH AFRICA
E140	CHLOROPHYLL	COLOR	HALAL IF NOT EXTRACTED WITH ALCOHOL
E141	COPPER COMPLEX OF CHOROPHYLL	COLOR	HALAL IF NOT EXTRACTED WITH ALCOHOL
E142	GREEN S/ACID BRILLIANT GREEN BS	COLOR	HALAL IF SYNTHETIC MATERIAL ARE HALAL
E150	CARAMEL COLOR/WITH CHEMICALS (E-150 A-D)	COLOR	HALAL
E151	BLACK PN/BRILLIANT BLACK BN	COLOR	HALAL IF SYNTHETIC MATERIAL ARE HALAL
E153	CARBON BLACK/VEGETABLE CARBON (CHARCOAL)	COLOR	MUSHBOOH, HALAL IF 100% VEGETABLE DERIVED
E160A	ALPHA, BETA, GAMMA	COLOR - CAROTENE	MUSHBOOH
E160B	ANNATTO, BIXIN, NORBIXIN	COLOR - CAROTENE	MUSHBOOH, MAY BE MIXED WITH GELATIN
E160C	CAPSANTHIN/CAPSORBIN	COLOR - CAROTENE	MUSHBOOH, MAY BE MIXED WITH GELATIN
E160D	LYCOPENE	COLOR - CAROTENE	MUSHBOOH, MAY BE MIXED WITH GELATIN
E160E	BETA-APO-8-CAROTENAL	COLOR - CAROTENE	MUSHBOOH, MAY BE MIXED WITH GELATIN
E160F	ETHYLESTER OF BETA-APO-8-CARTONOIC ACID	COLOR - CAROTENE	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161A	FLAVOXANTHIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161B	LUTEIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161C	CRYPTOXANTHIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161D	RUBIXANTHIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161E	VIOLAXANTHIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161F	RHODOXANTHIN	COLOR	MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL
E161G	CANTHAXANTHIN	COLOR	MUSHBOOH, HARAM IF FROM ANIMAL SOURCE (RETINAL)
E162	BEETROOT RED/BETANIN	COLOR	HALAL IF NOT EXTRACTED WITH ALCOHOL
E163	ANTHOCYANINS	COLOR	HALAL IF NOT EXTRACTED WITH ALCOHOL
E170	CALCIUM CARBONATE (CHALK)	COLOR - INORGANIC	MUSHBOOH, HARAM IF FROM ANIMAL BONES, HALAL IF FROM ROCK MINERAL
E171	TITANIUM DIOXIDE	COLOR - INORGANIC	HALAL
E172	IRON OXIDES AND HYDROXIDES	COLOR - INORGANIC	HALAL
E173	ALUMINIUM	COLOR - INORGANIC	HALAL
E174	SILVER	COLOR - INORGANIC	HALAL
E175	GOLD	COLOR - INORGANIC	HALAL
E180	PIGMENT RUBINE/LITHOL RUBINE BK	COLOR - INORGANIC	MUSHBOOH
E200	SORBIC ACID	PRESERVATIVE	HALAL
E201	SODUIM SORBATE

English Essays

Wednesday 27 May 2015

(Article) Halal o Haram Ingredients

• Ingredient Types 1 • Complex Ingredients 2

• Ingredient Types

Complex Ingredients

E-Numbers Briefing

E-Numbers Listing

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