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APPLICATIONS OF THE HALAL CONCEPT

Presented by

DZULKIFLY MAT HASHIM

HEAD OF LABORATORY, HALAL PRODUCTS RESEARCH INSTITUTE

UNIVERSITI PUTRA MALAYSIA

CCMB SEMINAR ON ‘HALAL AWARENESS’

16 SEPTEMBER 2008

MATRADE, KUALA LUMPUR

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CONTENT

Introduction

Concept of Halal

Issues in the Halal Industry

R&D for Halal Authentication

Conclusion

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INTRODUCTION

Halal is a Qur‟anic term meaning „permissible, allowed or lawful‟.

When used in relation to food and other consumer goods it means

“permissible for consumption and utilization by Muslims”

Haram means prohibited.

Shubhah / Mashbooh means doubtful or suspected

Halal and haram are serious matters in Islam

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The life of every Muslim is to be guided by Shariah (Islamic Law)

Islamic Law based on the Quran (The Holy Book), Hadith (sayings

of the Prophet), Ijma‟ (Consensus of the Scholars) and Qiyas

(Analogous situation)

A particular food or other consumer product becomes halal or

haram if it is considered so through any one of the above

mentioned sources

Fatwa (religious rulings) are issued by competent Islamic

Authorities.

Cont…

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Cont…

In the selection of food and drink (and in extension to pharmaceutical

products), Islam has laid down a few very important guidelines:

Whether the consumption of the foodstuff is prohibited by Allah SWT

Whether the food is obtained through Halal or Haram means

Whether the food has, at any stage of its production or processing, has

been added or comes into contact with a prohibited ingredient

Whether or not the material is harmful to health

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THE HALAL CONCEPT

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THE HALAL SYSTEM

Can be viewed from two perspectives:

• From a religious point of view – it is an obligation thatshould be fulfilled by every muslim

• From a business point of view – it is a good businessopportunity at a global or international level

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AL-QURAN

“O ye who believe! Forbid not the good things which Allah has made Halal

for you, and transgress not. Lo Allah loves not transgressors. Eat of that

which Allah has bestowed on you as food Halal and Good, and keep your

duty to Allah in Whom ye are believers.”

(Al Maaidah : Verse 87 –88)

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Halalan - Thoyyiban

• Halal – permissible based on shariah

perspectives (religious, faith and spiritual)

• Thoyyiban – Good and Wholesome (quality,

safety, hygienic, clean, nutritious, quality,

authentic - scientific)

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Thoyyib = Good

• Good and Wholesome

• High in quality

• Safety ensured (microbiologically safe, free from chemical

and physical hazards)

• Hygienic and clean

• Nutritious

• Authentic (in its claims)

• Organic (in sync with its natural environment)

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Halal Food Production

‘From Farm to Table’ Concept

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Considered halal if in the entire food chain the product is processed, handled

and stored in accordance to shariah or halal standards or guidelines :

For food,

• JAKIM’s General Guidelines

• Malaysia Standard MS1500:2004 (First Revision)

(To be endorsed by the Islamic Fiqh Academy, as the OIC Halal Food Standard,

involving 57 Islamic countries)

• Codex Alimentarius (Food Labeling) – Secretariat of the Joint FAO/WHO Food

Standard Programme based on JAKIM’s Guidelines (169 members of Codex)

Beef from farming system with good agricultural

practices

Good animal welfare

Good feed and

feeding method

Good environmental

management

THOYYIB = GOOD PRACTICE IN ANIMAL HUSBANDRY

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Good pre-slaughter management results in beef of better quality

• Transportation

management

• Handling at

abattoir

• Good facilities

and welfare

THOYYIB = GOOD PRACTICE IN ANIMAL HUSBANDRY

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• 70% of yellow

noodles samples

found to have boric

acid

• Boric acid will

cause vomiting,

dysentery,

dermatitis, kidney

failure, damage to

blood vessels

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HALAL ISSUES IN THE

INDUSTRY

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Halal Critical Areas

Raw materials – animal or plant origin

Slaughtering – according to Islamic law/stunning and thoracic sticking

issues

Processing operations/equipment – x-contamination

Packaging/Storage/Transportation (containers and vessels)

Food ingredients and additives

Pig, by-products (e.g. pork, lard, gelatin), derivates (hydrolysate

Enzymes (e.g rennet, pepsin)

Emulsifiers (e.g. E471/E472 or mono- & diglycerides)

Alcohol (ethanol)

Biotechnology and GMF (genetically modified food)

Safety and quality aspects (aspect of ‘Thoyyiba’)

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CRITICAL POINTS TO CONSIDER

1. Is the product sourced from an animal? (the type of animal, slaughtering, at which stage

the raw material source is removed from the animal?) (Carmoisin and vitamin D3, amino

acids)

2. If the product is extracted from plants or vegetables : Generally no issue except if

proven be poisonous or intoxicating

3. Aquatic products: Generally acceptable except poisonous or intoxicating

4. Alcohol and Intoxicants

5. Processing (contamination, separation, materials for brushes and belt conveyers) and

processing aids (enzymes, excipients, binders)

6. Others : Human parts (placenta, hair), Insects (cochineal colour, oil or hydrolysates

insects deemed as filth)

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• Pork, lard or any porcine substance or derivative

• Gelatine from animals which are not halal

• Product or products from a lawful animal that die before slaughter

or that died due to non-shariah compliant method of slaughter

• Blood (direct or indirect)

• Product with intoxicant (Khamr) (liquor)

• Any human parts or substance

• All carnivorous animals and birds of prey

• Non halal food additives (porcine based emulsifiers)

PROHIBITED INGREDIENTS

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ISSUES RELATED TO HALAL

Pig and its by-products

Ingredients and additives

o Gelatin

o Enzymes

o Emulsifiers

o Alcohol

o Blood

o Mono & Di-glycerides

Slaughtering (stunning/thoracic sticking)

Biotechnology and GMO

Food adulteration

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PIG AND ITS BY PRODUCTS

• Pork/meat

• Lard/oil

• Gelatin

• Enzymes

• Emulsifiers

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GELATIN

• Animal by-product (partially hydrolyzed collagen tissues of

various animal skins and hides)

• Most gelatin is one of two types :

– Type A - exclusively made from pork skin (haram)

– Type B - made from cattle and calf skin (shubhah or

doubtful)

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GELATIN

Common sources:

Pig skin

Cattle skin

Cattle bones

Fish skins

Poultry skin

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Gelatine Industry Worldwide GELITA Group

SOURCES OF GELATINE RAW MATERIAL

• In 2005, total annual production is around 300,000 metric tons

• Gelita Group makes up nearly 30% of total gelatine supply

Source : Gelita website (http://www.gelita.com/

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Source : Gelita website (http://www.gelita.com/

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Gelatine Industry Worldwide GELITA Group

USES OF GELATINE IN 2005

Source : www.gelita.com

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Gelatin - Pharmaceuticals and Cosmetics

• Capsule (soft and two-piece hard capsule)

• Tablets (binding, moisturizing and coating agent)

• Lozenges and cough drops

• Excellent stabilizer and emulsifier in pharmaceutical emulsions

• External application of drugs to treat various skin disorder

ALCOHOL

Malaysia National Islamic Fatwa

Committee (JAKIM)

Cordials which contain any flavouring substances with a certain

amount of alcohol added as a stabiliser for the purpose as a drink,

is allowed on the condition that :

The alcohol is not derived from ‘khamr (intoxicating alcoholic

beverage = liquor) production

The quantity of alcohol in the flavour is small (insignificant) such

that it will not intoxicate

Decision made in the 22nd National Fatwa Committee Meeting,

24 November 1988

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Alcohol

• Ethanol or ethyl alcohol (khamr or liquor or intoxicants)

• Mainly consumed as alcoholic drinks

• Made by fermentation of fruits - grapes, dates, potatoes,

grains such as rice, rye, wheat, barley and corn

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Uses of Alcohol

Alcoholic beverages

Solvent in the food, cosmetic and

pharmaceutical products

Topical products

Cough syrups and mouthwash

Perfumes

ALCOHOL AND ETHANOL

“Alcohol” refers to pure ethanol (or denatured ethanol)

at any concentration (proof)

Types of Alcoholic Drinks Concentration of

Ethanol (%)

Proof

Anhydrous ethanol 100 200

Vodka 40 80

Wine 16 32

• From a chemistry point of view, “Alcohol” refers to any compound

containing the hydroxyl (–OH) group

• Examples

isopropanol

methyl alcohol (methanol)

butyl alcohol (butanol)

propyl alcohol (propanol)

sorbitol

CHEMICAL DEFINITION

PROPERTIES OF METHANOL

• Methyl alcohol or wood alcohol

• Colourless

• Volatile

• Flammable

• Water soluble

• Toxic

• Intoxicating

PROPERTIES OF ETHANOL

• Ethyl alcohol, grain alcohol or alcoholic beverage

• Colourless

• Volatile

• Flammable

• Water soluble

• Intoxicating

• Toxic

INDUSTRIAL ALCOHOL

• Synthetic Alcohol

– Chemically Synthesized from Ethylene

– Process:

1. Indirect hydration through addition of sulfuric acid

2. Direct catalytic hydration of ethylene

• Agricultural Alcohol

– Derived from Biological Fermentation Process of Carbohydrate

Source

• Fermentation of Sugar

• Fermentation of Starch

DIRECT CATALYTIC HYDRATION OF ETHYLENE

» Ethylene is olefin produced from ethane-propane cracking.

» Using phosphoric acid (H3PO4) as catalyst

» Hydration occured in gaseous phase

H2C=CH2 + H2O C2H5OH

ethylene ethanol

[H+]

SYNTHETIC ALCOHOL

INDIRECT HYDRATION OF ETHYLENE

• Esterification

• Hydration

H2C=CH2 + H2SO4 C2H5O–

SO3H Ethyl

ene

Sulfuric

acid

Sulfuric acid

ester

C2H5O–SO3H + H2O C2H5OH

Ethan

ol

Sulfuric acid

ester

SYNTHETIC ALCOHOL

AGRICULTURAL ALCOHOL

INDUSTRIAL PRODUCTION OF ETHANOL FROM CORN

DENATURED ALCOHOL

• Ethanol produced either from petrochemical oragricultural feedstock to which a denaturant,such as methyl alcohol, pyridine, denotoriumhas been added.

• The word denatured refers to the removal of aspecific property to make it poisonous andundrinkable , as opposed to changing the ethanolchemically

• Other denaturants for industrial application:– Isopropyl alcohol, gasoline, methyl ethyl ketone,

chloroform, methyl-isobutyl ketone, denotoniumbenzoate.

APPLICATIONS OF ETHANOL

• Alcoholic beverage

• Solvent (detergent)

• Chemical for laboratory use

• Fuel

• Industrial use

– Flavor carrier for food industry

– Solvent extraction for coloring compound

– Solvent extraction for pharmaceutical product

– Diluent for fragrance essences in perfume

Product Ethanol (%)

Mouthwash 10-27

Aftershave 15-80

Rubbing alcohol 70-90

Paint stripper 25

Perfume/cologne 25-95

Dish-wash detergent 1-10

Denatured alcohol 90-99.9

Glass cleaner 10

Elixer/ cough

preparation2-25

Hair tonic 25-60

Solid can fuel >60

Extracts 40-90

ETHANOL IN HOUSEHOLD PRODUCTS

KHAMR

Islamic View

• Liquor (khamr) is defined in Islamic Law as any intoxicating drink that could affect the

person‟s mental coherence. It is forbidden by consensus of the Muslims

• Allah says in the Holy Qur‟an:

“O ye who believe! Intoxicants and gambling, sacrificing to stones, and (divination by)

arrows, are (all) abominations devised by Satan. Avoid such (abomination) that you

may prosper”

(Sûrah al-Ma‟idah: 91-92)

• Rasulullah (s.a.w) said:

“Whatever intoxicates in large quantities then a small quantity of it is forbidden”

(Sahih al-Bukhari)

Almighty Allah says, "O you who believe! Indeed,

intoxicants, gambling, [sacrificing on] stone [to other

than Allah] and divining arrows are an abomination of the

work of Satan, so avoid it that you may prosper."

(Surah al-Maa'idah, 5:90)

PROHIBITION OF KHAMR

TYPES OF ‘KHAMR

TODDY

• Obtained from the flowers of a coconut or palm tree

• A white liquid, with a sweetish taste, that oozes out of these flowers

• When consumed fresh, this juice has no intoxicating effect

• This liquid is allowed to ferment and at times yeast is added to hasten the

fermentation process

• The fermented juice has an alcohol content of approximately 5 – 10 %

• In Malaysia, a common alcoholic drink among Indian estate workers

ALCOHOL CONTENT IN SELECTED SAMPLES

No Name of Samples Alcohol Content (%) v/v

1 Curry Sauce 0.07

2. Sweet „n‟ Sour Sauce 0.07

3. Barbeque Sauce 0.09

4. Dark Soy Sauce 0.1

5. Lea & Perrins 0.1

6. Rice Vinegar 0.1

7. Sauce (Brand A1) 0.1

8. Asian Sesame Dressing 0.22

9. Burgess Mint Jelly 0.26

10. Melon Flavour 0.3

11. Wine Vinegar 0.3

12. Tabasco Pepper Sauce 0.4

13. Yee Tonic (Ten Shae Theng) 0.5

14. Vinegar 0.5

15. Dyna Tonic 0.6

16. Dyna Tonic (Ten Shae Theng) 0.7

17. Teriyaki W.J.S 1.5

18. Carbonated Drink 2.0

19. Soy sauce (Kikkoman) 3.1

20. Clear Soy Sauce (Ajinomoto) 3.9

21. Kikkoman Teriyaki Marinade & Sauce 4.1

22. Cough Syrup 4.8

23. Gourmet Cooking (Shao Hsing Hua Tiao Chiew) 17.6

24. Mouth Wash A (Personal Care Product) 18

25. Mouth Wash B (Personal Care Product) 35

PERCENTAGE ALCOHOL

(AS FLAVOURINGS) PERMITTED IN FOODS

(VARIOUS COUNTRIES)

% ALCOHOL LIMITS FOR HALAL

APPLICATIONS

COUNTRY % ALCOHOL

Malaysia (JAKIM) 0.01

Indonesia (MUI) 1.0

Thailand (AOI) 1.0

AOI = Administration Of Organizations Of The Islamic Act

MUI = Majelis Ulama Indonesia

JAKIM = Department Of Islamic Development Malaysia

COUNTRY % ALCOHOL

Europe < 0.5

Britain Not allowed

Canada Not allowed

% ALCOHOL LIMITS FOR HALAL

APPLICATIONS

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WHAT’S THE ALTERNATIVE?

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Gelatin from pig skins is

not suitable for Judaism

and Islam and gelatin

from beef is acceptable

only if it has been

prepared according to

religious requirements

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Gelation And Melting Behaviour Of Different Gelatins

Reference :

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HMW

•OC = Alkali bovine

bone gelatin

•AP = Acid pork skin

gelatin

•AF = Acid bovine hide

gelatin

•PB = Pig Bone gelatin

LMW

CT = Tilapia gelatin

CC = Cod gelatin

M = Megrim

R&D AND AUTHENTICATION

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FOURIER TRANSFORM INFRA-RED (FTIR)

FTIR DISCRIMINANT ANALYSIS OF DIFFERENT GELATINS

FTIR DISCRIMINANT ANALYSIS OF DIFFERENT SKINS AND

LEATHERS

GCxGC-ToF-MSGAS CHROMATOGRAPHY TIME OF FLIGHT

MASS SPECTROMETER

Cow

Sheep

Chicken

Pig

Animal FAME – GC-FID

Animal FAME - 2D (GC x GC)

Pig

Sheep

Cow

Lard FAME – 2D plot (preliminary)

Name Formula S/N SI R.T. (s)

9,12,15-Octadecatrienoic acid, methyl ester, (Z,Z,Z)- C19H32O2 2897.5 912 2055 , 3.590

9-Octadecenoic acid (Z)-, methyl ester C19H36O2 43672 935 2060 , 3.300

Octadecanoic acid, methyl ester C19H38O2 54674 918 2120 , 3.060

5,8,11,14-Eicosatetraenoic acid, ethyl ester, (all-Z)- C22H36O2 506.47 849 2430 , 4.050

11,14,17-Eicosatrienoic acid, methyl ester C19H32O2 19.768 842 2480 , 3.890

11,14-Eicosadienoic acid, methyl ester C21H38O2 1651.2 906 2525 , 3.770

11-Eicosenoic acid, methyl ester C21H40O2 1177.8 851 2540 , 3.570

8,11,14-Eicosatrienoic acid, (Z,Z,Z)- C20H34O2 303.32 734 2540 , 4.010

Name Formula S/N SI R.T. (s)

Octanoic acid, methyl ester C9H18O2 245.18 891 510 , 1.150

Methyl tetradecanoate C15H30O2 18137 935 1190 , 2.340

Pentadecanoic acid, methyl ester C16H32O2 560.75 918 1405 , 2.530

7-Hexadecenoic acid, methyl ester, (Z)- C17H32O2 4541 948 1585 , 2.850

Hexadecanoic acid, methyl ester C17H34O2 108984 927 1635 , 2.800

Heptadecanoic acid, methyl ester C18H36O2 2649.9 906 1875 , 2.850

cis, cis-9,12-Octadecadienoic acid, methyl ester C19H34O2 8365.6 938 2035 , 3.380

9,12-Octadecadienoic acid, methyl ester C19H34O2 51970 954 2040 , 3.470

Distinguished FA components

Occurrence of FA

isomers with higher

carbon chain (C>19)

in lard

PCA plot of lard (L), beef fat (B) and

mutton fat (M)

PROFILING INDUSTRIAL AND LIQUOR ALCOHOLS USING

GCXGC-TOF- MS

industrial alcohol (95%) red wine

white wine cooking wine

Red wine

White wine

Cooking wine

Industrial

alcohol

ia --industrial alcohol rw --red wine

da --denatured alcohol ww --white wine

cw --cooking wine

PRINCIPAL COMPONENT ANALYSIS (PCA)

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POLYMERASE CHAIN REACTION

Figure 1: Specificity test on pork primer designed against other meat species (beef and chicken)1. Specificity of the pork-specific primers set designed was tested.

2. Only pork sample showed amplification while chicken, beef and no template

control (NTC) did not exhibit any amplification.

3. No amplification was detected in the other two samples.

Real-time PCR

Figure 2: Sensitivity test of pork primer with 10-fold serial dilutions1. A series of 10-fold dilutions of the extracted pork DNA was made.

2. In triplicates, the prepared dilution of samples was analyzed using the method

developed.

3. This real-time PCR method was able to detect as low as 0.001ng of pork DNA.

This is an essential discovery in terms of Halal identification of food products.

Real-time PCR

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R&D ON STUNNING AND SLAUGHTER

Transmitter

Stunning/Non-stunning

ReceiverPowerLab

Computer

EEG and ECG results

BIOPOTENTIAL TELEMETRY EEG & ECG

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CONCLUSION

Halal and haram are sensitive and serious matters to every

Muslim

Adulteration and contamination of haram and doubtful

ingredients and additives are major concerns in the halal

industry

Properly processed, verified and certified halal products (in

particular, foods) is pertinent to capture the lucrative halal

market

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THANK YOU