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Turmeric used in processed food products are not available in its 100%. Emulsifier such as Polysorbate 60 or 80 are added as a processing aid or hidden ingredient to help distribute turmeric in dry or liquid food system. Polysorbate 60 or 80 is a fat based emulsifier and it is Halal only if it is made from vegetable fat. A Halal or Kosher symbol on the package containing turmeric indicates that vegetable fat based Polysorbate 60 or 80 was used in turmeric as a processing aid or hidden ingredient.
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:
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).
The more significant statement in the vanilla extract 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.
Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and it is called natural vanillin which used make various strength of natural vanilla flavor. Artificial vanillin is obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.
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.
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.
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:
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.
Air is used in both process.
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)
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.
There are six type vinegar is used throughout the world.
All above vinegar are consider Halal except wine vinegar and Balsamic vinegar by MCG
There is a different of opinion among Hanafi and Shafi fiqa schools regarding 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 is not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol.
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
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:
MCG consider L-Cysteine from synthetic material and non alcoholic fermented by-product are the only Halal L-Cysteine available in USA and Canada. L-Cysteine from human hair is consider Haram although it is kosher certified. MCG's ulema do not consider L-Cysteine from chicken/duck feathers as Halal.
The use of microbial Lipase enzyme is used in lipolyzed butter fat. Lipolyzed butterfat is made by use of Lipase enzyme to break butter fat to provide flavor. Only use of Salted butter and microbial Lipase enzyme from Halal source in Lipolyzed Butter Fat are consider Halal.
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:
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:
Only fish gelatin and gelatin made from the bones and skins of Halal animals slaughtered according to Islamic Sharia is considered Halal.
Gelatin is also obtained from fish. The fish gelatin is now used in many 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. Gelatin from zabiha slaughtered cows is consider as Halal. Halal gelatin from cow is now manufactured in India, Pakistan and Malaysia.
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. Cultures has to be from milk to be consider 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.
Isomalt is a sugar replacer used in both foods and pharmaceutical products. It is also provide low calorie. It is manufactured by Palatinit Mannheim, Germany. It is made with beet sugar without the use of bone char. The sucrose from beet sugar (saccharose) is enzymatically transformed into isomaltulose. The isomaltulose is then hydrogenated to produce ISOMALT. This product is Halal certified by Islamisches Zentrum Aachen. No alcohol or pork by products are used in its manufacturing process.
Pharmaceutical industry is using encapsulation of bitter antibiotic medicine since long time. The use of encapsulation of food ingredients is on the rise in the food industry. The use of encapsulation in food industry is to protect the ingredient for controlling the delivery of maximum flavor in the finished product, physical appearance of the product such as baked product where loss of height of cinnamon or raisin bread due to adverse effect of the cinnamon and acid leaching from raisin on yeast activity. The loss of flavor intensity due to heat of the processing and much other processing issue. Beside encapsulation, there other new process of protecting the ingredients during processing is on rise such as micro fluidization is a unique technique of combining high pressure homogenization and heat denaturization, Liposomes which is a lipid (fat) cavity, Coacervation where two liquids mixed together through colloid, milk fat coated microcapsule, use of matrix material for coating, lecithin vesicles, timely release capsules, fluid bed, spray drying and use of modified food starch for coating and many more techniques.
The material used for capsulation is gelatin, gum Arabic, cellulose gum and other colloidal material.
There are four things to be look for the Halal status of the encapsulated ingredients such as:
The Gum Arabic, Cellulose gum, Modified Food starch and pure milk fat are Halal materials for capsulation and coating.
If a product is made with only Halal ingredients without Halal or kosher certification and one of the ingredient is encapsulated with pork gelatin then the product becomes Haram because gelatin in the encapsulating material will not appear on the ingredient list because it is a processing aid ingredient. So we have to be careful about it and inquire with the food manufacturer if they are using any encapsulated ingredients in their products. The best protection is to consume the Halal certified or kosher certified (if the kosher certification meets the Islamic dietary requirements because not all kosher certified products are Halal) food products.
FOOD COLORS SUCH AS YELLOW N0. 5, RED NO. 40 AND THEIR HALAL STATUS:
Food colorants which act as food additives are either Natural or synthetic derived. FDA categories the colorants in use as GRAS (Generally Recognized AS Safe).
They are Halal only if used in pure powder or granules forms. They are not Halal if they are extracted with ethyl alcohol. Please call the manufacturer to confirm that no alcohol is used as an extracting solvent.
All the synthetic colorants are certified by FDA and FDA allows only the following solvents for dispersion and carrying agents:
The above solvents and carrier are used only in liquid synthetic colors because dry synthetic colors cannot be use in a liquid food. These solvents do not appear on the ingredients list because they consider as processing aid ingredient or hidden ingredient.
There are three ways to find the Halal status of synthetic color such as yellow no. 5 in a food product.
The cherries are artificially colored and also it is colored with carmine (carmine color is obtained from insects/beetles and this color is not considered Halal). If the cherries are colored with artificial FD&C then there is a chance FD&C might contain pork glycerin as a solvent. So colored cherries have to be Halal or Kosher certified. Colored cherries are added in fruit cocktails. If the fruit cocktail can does not have a Halal or Kosher symbol, then the fruit cocktail containing colored cherries is not Halal. So always look for Halal or Kosher symbol in a product containing colored cherries.
ARE CREAM OF TARTAR AND TARTARIC ACID HALAL
Tartaric Acid is an acidulant that occurs naturally in grapes. It is used in grape and lime flavored beverages and grape flavored jellies. It is used as an acidulant in baking powder. Cream of Tatar is the acid potassium salt of Tartaric acid. It is used as a chemical leavening to release carbon dioxide, which produces loaf volume in bake products.
Tartaric acid and Cream of Tartar in USA is made from unfermented crushed grapes according to Tartaric Acid manufacturer. So both are Halal since it is made from unfermented crushed grape. But in other countries like South Africa the tartaric acid is made from the deposits left over on wooden barrels after wine making. These deposits are washed before making the tartaric acid. In that case Halal status of Tartaric acid is questionable.
Annatto provides a yellowish to reddish-orange color when it is added to a food product. The source of annatto color is the seed coating of the tree Bixa orellanna. The carotenoid in annatto is called bixin. It is soluble in fats and oil. The water soluble annatto is norbixin. It is readily soluble in aqueous alkalis. In US food industry annatto is extracted by (a) Alkaline extract and used in cheese, (b) Bixin/Norbixin is extracted with methane and then precipitated by a acid for use in butter and the third one is oil wash.
Ethyl alcohol is not used in extraction of annatto color, so annatto extract is a Halal ingredient.
Animal feed in USA is regulated by FDA's Center for Veterinary Medicine (CVM)
A feed ingredient is a component part or constituent or any combination/mixture added to and comprising of the feed. Feed ingredients might include grains, milling byproducts, added vitamins, minerals, fats/oils, and other nutritional and energy sources. Animal feeds provide a practical outlet for plant and animal byproducts not suitable for human consumption.
We are putting lot of emphasis on animal feed because of its Halal status and USDA has identified the first BSE case in a Washington state dairy cow in December 2003.
Bovine Spongiform Encephalopathy (BSE) is common name for mad cow disease. Although the main cause of disease is not known but it is due to the infectious form of protein, prions found in BSE infected cows. It is a fetal disease affecting the nervous system of adult cows. This disease could be transfer to other cows if the animal feed is made from the infected part of the animals. Since 1997, FDA has banned the use of animal brain and spinal cord material in animal feed giving to cattle, sheep and goats. FDA is considering this ban to chicken feed and is outlawing the use of cattle blood in livestock feed, use of cow brain, other part in dietary supplements. It is now considering new restrictions of downer cattle or mechanically separated beef in canned soups and frozen pizza.
Among FDA's actions are new rules for cattle feed that:
The feed for cattle &sheep varies in composition. Fresh feeds are the feeds that are grazed or fed as fresh cut.
Alfalfa, Ammonium sulfate, Barley, Been, Blood meal, Beet, Bone meal, Brewer Grain both wet &dry, Brewer yeast dried (byproduct of beer making), Broom Grass, Carrot, Cattle Manure dried, Clover, Coffee dried, Corn, Defluorinated phosphate, Dicalcium phosphate, Distiller Grains, Fat from Poultry, Fathered Meal Hydrolyzed, Garbage Municipal cooked, Grains, Grape, Hominy feed, Hop leaves, Hops spent, Limestone Ground, Meat Meal, Minerals, Molasses, Oats, Peanuts, Potato, Poultry Litter dried, Poultry Manure dried, Rape meal, Rye, Safflower, Sorghum, Soybean, Sunflower Meal, Timothy Hay, Triticale, Urea 46%N, Different wheat products and different types of Hays.
Poultry feeds are designed to contain all protein, Energy, Vitamins and other nutrients. Poultry feed is also available with several type of medications to prevent diseases. A typical poultry feed consists of following ingredients:
There are a lot of different labels applied to beef these days, so let's go through what they mean under rules set by the US Department of Agriculture.
Organic: The organic label does apply to beef and has the backing of a legal standard and a certification system. In the case of beef, organic means that the animal (1) has undergone no genetic modification; (2) was fed grain that was not genetically modified and was free of chemical pesticides, fertilizers, animal byproducts and other adulterants; (3) was not treated with antibiotics, growth hormones, or chemical pesticides. Animals raised for organic meat must also have access to the outdoors, though that doesn't necessarily mean that they spend the majority of their time roaming the open grasslands.
Free Range: This label is still mostly ungoverned by a legal standard and shouldn't be relied on to determine whether the cow actually spent most of its time on the open plains eating grass or that it ate any particular type of feed. "Free Range" is sometimes also called "free roaming."
Natural: This is another mostly meaningless term. As the USDA puts it: "All fresh meat qualifies as natural." Meat labeled "natural" (1) cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and (2) can only be minimally processed (ground, for example). The USDA requires that meat packages labeled "natural" also include a statement clarifying the use of the term (such as "no added coloring"). In any event, animal byproducts are not specifically prohibited in the feed of cows raised for "natural" beef (though some beef labeled natural may indeed be free of animal byproducts).
Grass Fed: You'd think that any package of beef labeled "Grass Fed" would mean that the cow ate only grass. But given that all cows eat grass at least in the early stages of their lives, shady dealers could legally apply the "Grass Fed" label to beef from normal feed-lot cattle. This makes it necessary for you to ensure the label says "100% Grass Fed," "Grass Fed Only" or something similar that does not leave any loopholes. Beef raised only on grass may be slightly less tender than "normal" beef, but it has less overall fat, less saturated fat, higher vitamin A content, and more of the omega-3 fatty acids that help maintain healthy cells in your body. Beef that is 100% grass-fed may or may not be organicall requirements under the organic standard would still have to be met for "100% grass fed" beef to be labeled organic.
No Antibiotics/No Hormones Beef with either of these labels must be from a cow that was raised without the use of antibiotics or synthetic hormones over its entire lifetime. While both of these characteristics are desirable in your package of beef, neither has any bearing on BSE.
No Animal Byproducts The regulations behind this label are not as strong as for the organic standard, but it's reasonable to assume that the label means what it says, that no animal byproducts were used in the feed of the cow(s).
Irradiation Meat that has been irradiated to reduce bacteria levels must be labeled "Treated by Irradiation" or "Treated with Radiation." However, the irradiation levels used on beef do not deactivate the BSE disease agent.
Prime, Choice, and Select These USDA grades are a subjective measure of quality and imply nothing about how the cow was raised or whether it's free of BSE (Grinning Planet).
The first step in the Halal animal feed is that the cattle, goats, sheep and poultry were not treated with growth hormones. The animals and poultry have been feed only vegetarian feed, organic feed (if it is made with plant based ingredients) and Amish feed (if it is made with plant derived ingredients).
Although certified organic feeds consist of no animal derived ingredients but some organic feeds are made of fish meal and crab meal. Crab meal is not acceptable to Hanafi Muslims because it is not as fish.
The problem with Amish feed is there is no regulation and no supervision of the Amish feeds but the main thing is that it should be made with vegetable based ingredients.
Looking at the above composition of cattle, sheep and poultry feeds, Muslims in the Zabiha meat and the Halal certification business should pay more attention to animal feeds.
Alcohol, Synthetic Alcohol and Denatured Alcohol:
Alcohol (also known as Ethanol or Ethyl Alcohol) is a food but requires no digestion. Like other drugs, it acts on many organs in the body but has no cellular receptors. It is stable in the atmosphere to any chemical change, where as all other foods will undergo some kind of decomposition. It is the only food produced solely by microbial action beside the synthetic alcohol. Alcohol and water mix in every solution, including blood. Once alcohol enters the body, it is easily penetrated into the brain and it will provide a sequential depressant action on the central nervous system. We know this fact from our Holy Book, the Quran, where Allah says: O ye who believe! Draw not near unto prayer when you are in a state of intoxication until you know what you utter (4:43). Use of Alcohol in a Food Product
Alcohol is now used as an individual ingredient in a food product such as in McDonald's buns in Canada. It is also used as solvent in natural and artificial flavors. It is also used as extracting solvent in vanilla products such as vanilla extract (about 35%), vanilla sugar (sugar mixed with vanilla extract). It is also present in naturally brewed soy sauce up to 2% as a by-product of fermentation of soybean and wheat.
Ethanol or alcohol has the quality of making a person drunk. If alcohol is distilled out from wine or beer, a flavored solution is left behind. That solution does not have the same quality as alcohol resulting in the sequential depressant action on the central nervous system. Date juice is allowed to drink before it is fermented as reported in Sahee Bukhari. Thus the prohibition of alcoholic beverages in Islam is due to the presence of alcohol in those beverages.
Many Muslim scientists wrote about alcohol in many books and magazines. They all agreed that alcohol is Haram without even mentioning the sources.
Alcohol is produced through alcoholic fermentation of material containing sugar or starch. Starch first has to breakdown into sugar and sugar is then fermented by yeast which converts it into ethyl alcohol or ethanol and carbon dioxide (CO2). Molasses from sugar cane, beet sugar, wood sugar (sulphite lye), fruits, berries are the raw material used to produce alcohol. Starchy products such as cereal, rice, corn and potato are also used as a raw material to produce alcohol. Alcohol obtained from fermentation is subject to separation, concentration and distillation. The chemical name of alcohol is ethanol and C2H5OH is the chemical formula.
So alcohol obtained from above sources has the same chemical formula and has the same quality of providing a sequential depressant action on the central nervous system. There is no chemical and physical difference between alcohols obtained from grape or corn. So the statement that alcohol is Haram only from grape and dates does not hold up scientifically.
Alcohol is also obtained other than fermentation process called synthetic alcohol. It has wide application in the process industries as solvent, in the production of cosmetics and intermediates in the manufacture of other chemicals. It is produced by ethylene (gas) dehydration and also produced by petroleum sources. It has the same chemical formula C2H5OH and has the same quality of providing a sequential depressant action on the central nervous system. Synthetic alcohol is not different scientifically from alcohol obtained from fermentation method. Regulatory status of synthetic alcohol and alcohol produced through fermentation (Sec.5100 alcohol; use of synthetic alcohol in foods Compliance Policy Guide CPG 7120.10 revised 2/1/1989) Practically and scientifically, pure ethyl alcohol synthesized from natural gas or petroleum products does not differ from that obtained by fermentation with subsequent distillation.
Synthetic alcohol may be used as a food ingredient or in the manufacturing of vinegar or other chemicals for food use, within limitations imposed by the Federal Food, Drug and Cosmetic Act, the Alcohol Administration Act and regulations promulgated under these acts. Any labeling reference to synthetic alcohol as Grain Alcohol or Neutral Grain Spirits, is considered false and misleading. This is another fact that there is no difference between synthetic alcohol and alcohol obtained through fermentation.
Synthetic ethyl alcohol and denatured ethyl alcohol are not the same thing. Denatured ethyl alcohol can be made from synthetic alcohol and also from ethyl alcohol produced through fermentation method. Denaturation of alcohol is the act of rendering ethyl alcohol unfit for beverage use by addition of substances known as denaturants. To prevent the ethyl alcohol in a cosmetic from being diverted illegally for use as an alcoholic beverage, it may be "denatured." This means that it contains an added "denaturant" that makes it undrinkable. The regulatory requirements pertaining to denaturation operation and manufacture are contained in 27 CFR Part 19, Subpart N. The substances, formulas to make the denatured alcohols is regulated by Bureau of Alcohol, Tobacco and Firearm of the U.S. Treasury Department (ATF).
There are two type of denatured alcohol:
The quantity and character of the denaturants specified are carefully chosen so as not to interfere with specific legitimate industry use that each formula authorizes. All transactions in SDA are carefully regulated. For example: introducing Benzene during the distillation process drives out the water contained in ethanol creating a very pure and potent fuel source - denatured alcohol.
The ethyl alcohol is so thoroughly denatured that the product is utterly unfit for beverage use and denaturants used are very nearly inseparable from ethyl alcohol. The use of Completely Denatured Alcohol is authorized without permit because pure ethyl alcohol cannot be extracted and diverted to beverage use.
Denatured alcohols lose their quality of intoxicant due to addition of chemicals to ethyl alcohol, so the cosmetic and personal care products containing denatured alcohols can be permitted if all other ingredients in those products are Halal.
There are distinct fermented milk around different part of the world based on the taste of the users. Lactic acid is present in all fermented milk products. Kefir and Koumiss milks are additionally transformed by lactose- fermenting yeast which produces ethyl alcohol and carbon dioxide. If Kefir milk stopped before it transformed to alcohol and Co2 then it will be suitable for Muslims but he production of ethyl alcohol in finished Kefir and Koumiss makes these milk fermented products as Not Halal. Here are the type of fermented milk products and nature of fermentation:
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.
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 making such as cheddar cheese or Mozzarella cheese. Whey is a 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 bacteria are 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). 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) or a claim "Suitable for Vegetarian " in Europe or in other countries appears on a food package containing whey indicates that it is manufactured under Halal or Kosher supervision or under vegetarian supervision. Acid Whey which is obtained from cottage has the same Halal requirements as cheddar or Mozzarella cheese except rennet is not used but starter cultures are added and they have to be from milk source not meat source. Starter culture requirement for acid whey is same cheddar or Mozzarella cheese.
The following things have to be Halal in order for a cheese to be considered Halal: 1. Ingredients used to make the Mother Starter Culture growth Media ((if whey used, it has to be made from non animal rennet, Lactose is also from non animal rennet, yeast extract has to be from baker’s yeast). 2. Ingredients used to make the Bulk Starter Culture growth Media ((if whey used, it has to be made from non animal rennet, Lactose is also from non animal rennet, yeast extract has to be from baker’s yeast). 3. Starter Bacterial culture are Halal if they obtained from milk source and not from meat source, usually in practice they obtained from milk. 4. Milk Coagulating Enzyme, such as Microbial rennet used to coagulate milk or Rennet obtained from Zabiha slaughtered calves 5. Fat Hydrolyzing Enzyme, such as Microbial Lipases 6. Dairy ingredients such as Non Fat dry milk solid or cream or dry milk added 7. Artificial color such as artificial blue or green color is added to neutralize natural yellow color in curd for Asiago or Blue cheese 8. Media to grow mold Penicillium roquefortti providing blue color in blue cheese 9. 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 10. Flavoring, hydrolyzed lactose, whey for cold packed cheese food, gelatin(if it is used then it is not Halal) is allowed in cream cheese but most manufacturer use gums instead of gelatin. 11. Cheese must be Kosher certified(if kosher certification meets Halal requirements) or the starter culture bacteria, rennet, media upon which the culture bacteria grows has to be kosher certified or use of microbial rennet or Lipase or whey is made from using culture bacteria obtained from milk source, microbial rennet or milk is used as a media.
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. Cultures has to be from milk to be consider 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.
HALAL STATUS SYMBOLS Halal
 Not Halal
 Mushbooh or Unknown
 Halal if no alcohol is used in flavor
 MCG Certified Halal
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MCG'S HALAL CERTIFICATION PROCEDURE:Please fill out the application form from site or obtained through e-mail or fax. Please click here for Certification Procedure If your products pass the Halal requirements then signing the contract including number of inspection per year, record keeping, number of products to be Halal certified and service fees for Halal certification. |
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MCG'S HALAL REQUIREMENTS:Raw material, processing aid ingredients, processing, sanitation chemicals and packaging should meet the Islamic dietary requirements. MCG will not consider a natural or artificial flavor as Halal if ethyl alcohol is used as a solvent or carrier and if the flavoring ingredients are not from Halal source. |
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