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 1
 CONTENT

 Introduction

 Concept of Halal

 Issues in the Halal Industry

 R&D for Halal Authentication

 Conclusion

2
 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

3
Cont…
 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.

4
 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

5
THE HALAL CONCEPT

6
 THE HALAL SYSTEM

Can be viewed from two perspectives:

• From a religious point of view – it is an obligation that

should be fulfilled by every muslim

• From a business point of view – it is a good business

opportunity at a global or international level

7
 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)

8
 Halalan - Thoyyiban

• Halal – permissible based on shariah

perspectives (religious, faith and spiritual)

• Thoyyiban – Good and Wholesome (quality,

safety, hygienic, clean, nutritious, quality,
authentic - scientific)

9
 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)

10
 Halal Food Production
‘From Farm to Table’ Concept

11
 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)

12
 THOYYIB = GOOD PRACTICE IN ANIMAL HUSBANDRY

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

Good pre-slaughter management results in beef of better quality

• Transportation
management
• Handling at
abattoir
• Good facilities
and welfare

14
• 70% of yellow
noodles samples
found to have boric
acid
• Boric acid will
cause vomiting,
dysentery,
dermatitis, kidney
failure, damage to
blood vessels

15
16
HALAL ISSUES IN THE
INDUSTRY

17
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’)

18
 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)

19
 PROHIBITED INGREDIENTS

• 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)

20
 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

21
 PIG AND ITS BY PRODUCTS

• Pork/meat

• Lard/oil

• Gelatin

• Enzymes

• Emulsifiers

22
 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)

23
 GELATIN

Common sources:
 Pig skin
 Cattle skin
 Cattle bones
 Fish skins
 Poultry skin

24
 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

Gelatine Industry Worldwide GELITA Group

25
Source : Gelita website (http://www.gelita.com/
 26
Source : Gelita website (http://www.gelita.com/
 USES OF GELATINE IN 2005

Gelatine Industry Worldwide GELITA Group

27
Source : www.gelita.com
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

28
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
 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

32
 Uses of Alcohol

 Alcoholic beverages

 Solvent in the food, cosmetic and

pharmaceutical products
 Topical products

 Cough syrups and mouthwash

 Perfumes

33
 ALCOHOL AND ETHANOL

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

at any concentration (proof)

Types of Alcoholic Drinks Concentration of Proof

Ethanol (%)
Anhydrous ethanol 100 200

Vodka 40 80
Wine 16 32
 CHEMICAL DEFINITION
• 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
 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
 SYNTHETIC ALCOHOL
DIRECT CATALYTIC HYDRATION OF ETHYLENE

[H+]
H2C=CH2 + H2O C2H5OH
ethylene ethanol

» Ethylene is olefin produced from ethane-propane cracking.

» Using phosphoric acid (H3PO4) as catalyst
» Hydration occured in gaseous phase
 SYNTHETIC ALCOHOL
INDIRECT HYDRATION OF ETHYLENE

• Esterification

H2C=CH2 + H2SO4 C2H5O–

SO3H
Ethyl Sulfuric Sulfuric acid
ene acid ester
• Hydration

C2H5O–SO3H + H2O C2H5OH

Sulfuric acid Ethan
ester ol
AGRICULTURAL ALCOHOL
INDUSTRIAL PRODUCTION OF ETHANOL FROM CORN
 DENATURED ALCOHOL

• Ethanol produced either from petrochemical or

agricultural feedstock to which a denaturant,
such as methyl alcohol, pyridine, denotorium
has been added.

• The word denatured refers to the removal of a

specific property to make it poisonous and
undrinkable , as opposed to changing the ethanol
chemically

• Other denaturants for industrial application:

– Isopropyl alcohol, gasoline, methyl ethyl ketone,
chloroform, methyl-isobutyl ketone, denotonium
benzoate.
 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

ETHANOL IN HOUSEHOLD PRODUCTS

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
2-25
preparation
Hair tonic 25-60
Solid can fuel >60
Extracts 40-90
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)
 PROHIBITION OF KHAMR

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)

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
 % ALCOHOL LIMITS FOR HALAL
APPLICATIONS

COUNTRY % ALCOHOL

Europe < 0.5

Britain Not allowed

Canada Not allowed

WHAT’S THE ALTERNATIVE?

55
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

56
57
Gelation And Melting Behaviour Of Different Gelatins

Reference :

58
 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

59
R&D AND AUTHENTICATION
FOURIER TRANSFORM INFRA-RED (FTIR)

61
FTIR DISCRIMINANT ANALYSIS OF DIFFERENT GELATINS
FTIR DISCRIMINANT ANALYSIS OF DIFFERENT SKINS AND
LEATHERS
 GCxGC-ToF-MS
GAS CHROMATOGRAPHY TIME OF FLIGHT
MASS SPECTROMETER
Animal FAME – GC-FID
Pig Sheep

Cow Chicken
Animal FAME - 2D (GC x GC)
Pig Cow

She
ep
 Lard FAME – 2D plot (preliminary)
Name Formula S/N SI R.T. (s) Name Formula S/N SI R.T. (s)

Octanoic acid, methyl ester C9H18O2 245.18 891 510 , 1.150 9,12,15-Octadecatrienoic acid, methyl ester, (Z,Z,Z)- C19H32O2 2897.5 912 2055 , 3.590

Methyl tetradecanoate C15H30O2 18137 935 1190 , 2.340 9-Octadecenoic acid (Z)-, methyl ester C19H36O2 43672 935 2060 , 3.300

Pentadecanoic acid, methyl ester C16H32O2 560.75 918 1405 , 2.530 Octadecanoic acid, methyl ester C19H38O2 54674 918 2120 , 3.060

7-Hexadecenoic acid, methyl ester, (Z)- C17H32O2 4541 948 1585 , 2.850 5,8,11,14-Eicosatetraenoic acid, ethyl ester, (all-Z)- C22H36O2 506.47 849 2430 , 4.050

Hexadecanoic acid, methyl ester C17H34O2 108984 927 1635 , 2.800 11,14,17-Eicosatrienoic acid, methyl ester C19H32O2 19.768 842 2480 , 3.890

Heptadecanoic acid, methyl ester C18H36O2 2649.9 906 1875 , 2.850 11,14-Eicosadienoic acid, methyl ester C21H38O2 1651.2 906 2525 , 3.770

cis, cis-9,12-Octadecadienoic acid, methyl ester C19H34O2 8365.6 938 2035 , 3.380 11-Eicosenoic acid, methyl ester C21H40O2 1177.8 851 2540 , 3.570

9,12-Octadecadienoic acid, methyl ester C19H34O2 51970 954 2040 , 3.470 8,11,14-Eicosatrienoic acid, (Z,Z,Z)- C20H34O2 303.32 734 2540 , 4.010

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

Industri
al
alcohol

Cookin
g wine
PRINCIPAL COMPONENT ANALYSIS (PCA)

 ia --industrial alcohol  rw --red wine

 da --denatured alcohol  ww --white wine
 cw --cooking wine
POLYMERASE CHAIN REACTION

72
 Real-time PCR

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

1. A seriesFigure
of 10-fold dilutions test
2: Sensitivity of the extracted
of pork primerpork
withDNA was
10-fold made.
serial dilutions
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.
R&D ON STUNNING AND SLAUGHTER

75
 BIOPOTENTIAL TELEMETRY EEG & ECG
Stunning/Non-stunning

Transmitter

Receiver
PowerLab

Computer

EEG and ECG results

 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

77
THANK YOU

78