Professional Documents
Culture Documents
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.
Haram
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.
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.
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.
Nature Of
Fermentation
Kefir
Koumiss
Yogurt
Medium Acid
Cultured Buttermilk
Low Acid
Cultured Cream
Low Acid
Medium Acid
Cheese
Acid, Diacetyle,
Propionic Acid &
CO2