ADDITIVES IN FOOD

By

Mohamed El-Mouelhy

As you will see in the following examples, there is more to ingredients then meet the eye, and certifying these goods take expertise and know how, not of Islamic Shariah or chemistry alone, but of food technology, preparation and production as well. Halal Certification Authority' uncompromising attitude on the Halal Certification puts it ahead of its class because of Total Quality Management of Halal Certification systems it has place.

ACID

Stearic acid can be extracted from animal as well as vegetable fats it is used extensively in emulsifiers that are in turn used in many foods.

ANTI FOAMING AGENTS

To reduce or prevent the excessive frothing and to reduced scum forming when boiling, anti foaming agents such as silicone substances are used here, sometime mixed with animal substances. This is evident in the making of jams and in glucose manufacture.

CARBOHYDRATE MODIFIED FOODS

In these foods the sugar is replaced by glycerin or hydrogenated glucose syrup among other substances.

DAIRY PRODUCTS

These are not always acceptable, for example, food with added Bone Phosphate, Casein or Lactose must he checked. Whey protein and cheese may be contaminated with unacceptable rennet.

EMULSIFIERS

These chemicals are used to mix hydrophobic ingredients with water. The manufacture of some emulsifiers must be under supervision to ensure that animal substances are not used.

ENZYMES

These catalysts are used in a variety of foods. In cheese, Chymosin from calf rennet is used. Other milk coagulants include Bovine Rennet and Bovine/Porcine Pepsin blends.

Halal Chymosin and microbial enzymes that have their DNA genetically engineered are the only acceptable enzymes for cheese making.

FLAVOURS

Food flavours may contain alcohol as a solvent. Also animal fats are used because of their organoleptic effect on flavours. Other non acceptable products are extracted from human hair in some countries.

FLOUR TREATMENT

Some substances of non Halal animal origin are added like Sodium Stearoyl Lactylate (481) or Calcium Stearoyl Lactylate (482).

GELLING AGENTS

These substances are used in stabilising capacity, like Gelatine from animal collagen and Isinglass from fish. Collagen must come from Halal skins and/or bones, Collagen from Porcine skins and bones are also used mixed with Bovine Collagen, this can happen during manufacture or storage, either on purpose, through negligence or through inadvertent contamination due to lax in the security system employed at the factory.

GLAZING AGENTS

Some fruit, specially apples are glazed to enhance their appearance, in this case animal fat is used mixed with a resin to give the required eye appeal. Also Gelatine is used to glaze Hors d'Oeuvres, Canapes Cold Meats and Chaud Froid works by chefs in the top hotels.

HUMECANTS

Glycerine is added to prevent drying or hardening as in icing and Italian meringue mixtures.

SOLVENTS

Alcohol is used to extract flavours, remove oils from seeds or to disperse substances in solutions and suspensions.

STABILISERS

Gelatine is used to stop food from separating or to reduce coalescence by increasing the viscosity of the liquid.

STARCH

If you thought these are always Halal, think again! These carbohydrates are made of two polymers, Amylose and Amylopectin, both in turn, are made of Anhydroglucose units. Some manufacturers add caseinates to Amylose starch to increase the rate of gelation.

VEGETABLE FATS

After animal fats have been rendered, vegetable fats are processed in he same machinery! In some factories, where continuous production is taking place, the contaminated fat is not separated, while in others, the first batch, called the flush, is separated but used in other products without concern! Cloudy liquid oils are sometimes used as a flush and added to oil blends.

CLEANING MATERIAL

It is no use making sure the goods are Halal when the cleaning material is not.

PACKAGING

When all is said and done, the packaging material must be checked and certified to make sure no animal grease, specially pork fat, has been used in the packaging material thus

rendering the goods contaminated.

LABELLING

Some inks contain animal based fatty acids. These inks may be used on the food directly or may come into contact with the product at some stage.

CONCLUSION

From the above one can see that some things are not what they seem to be. The only way to ensure that the product you are buying or selling is Halal is by ensuring it is certified by Halal Certification Authority-Australia, the most experienced certifiers of processed food in Australia today.