In Indonesia, we could buy anything in market even in supermarket. We don`t have to feel afraid of Halal status. There are so many butchers in traditional market, and we could buy it safely. We could buy biscuits and others snack without checking the Product`s Halal status.
In Australia, I`ve just learned bout the Product`s Halal Status. We couldn`t buy anything as we like. Here, we have to check out the Ingredient Food in every product`s label. For example, we want to buy cheese in supermarket, we have to check its ingredient. For Bega Cheese merk, they`re labeled by Halal status. Otherwise Kraff is not labeled by Halal status. But we could decide Kraff is halal because its ingredient description.
This is an example of ingredient label used in a food product.
Ingredients: milk, milk solids non fat, cream or butter, food acids (270,331), mineral salts (339, 341), salt, preservative (200), natural colour (160b), starter cultures, enzymes, vitamin D3, 48% milk solids.
Then, if we take a look in Ingredient Codes, we could find descriptions as follow:
270 = Food Acid, Lactic Acid *, Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus
331 = Food Acid, Sodium Citrates *, Sodium salt of citric acid (E330)
339 = Sodium Phosphates, Miscellaneous - Phosphoric Acid and its Salts
341 = Calcium Phosphates, Miscellaneous - Phosphoric Acid and its Salts
200 = Preservative, Sorbic Acid
160b = Colouring, Annatto/Bixin/Norbixin (C.I. 75120) *, Yellow to peach colouring naturally found in the pericarp (seed coat) of the Annato tree. May be extracted by means of water-soluble or oil-soluble methods
Through this ingredient description, so we could buy and use this product by Halal status.
According to the main rules from Al-Qur`an and Hadits:
- This day [all] good foods have been made lawful, and the food of those who were given the Scripture is lawful for you and your food is lawful for them. [Al-Ma'idah : 5]
Made lawful to you this day are At-Tayyibat [all kinds of Halal (lawful) foods, which Allah has made lawful (meat of slaughtered eatable animals, etc., milk products, fats, vegetables and fruits, etc.). The food (slaughtered cattle, eatable animals, etc.) of the people of the Scripture (Jews and Christians) is lawful to you and yours is lawful to them. (Muhsin Khan, source: http://quran.com/5) Pada hari ini dihalalkan bagimu yang baik-baik. Makanan (sembelihan) orang-orang yang diberikan Al-Kitab itu halal bagimu, dan makanan kamu halal pula bagi mereka .' [Al-Ma'idah : 5]
- Prohibited to you are dead animals, blood, the flesh of swine, and that which has been dedicated to other than Allah , and [those animals] killed by strangling or by a violent blow or by a head-long fall or by the goring of horns, and those from which a wild animal has eaten, except what you [are able to] slaughter [before its death], and those which are sacrificed on stone altars, and [prohibited is] that you seek decision through divining arrows. Al Maidah (3)
Forbidden to you (for food) are: Al-Maytatah (the dead animals - cattle-beast not slaughtered), blood, the flesh of swine, and the meat of that which has been slaughtered as a sacrifice for others than Allah, or has been slaughtered for idols, etc., or on which Allah's Name has not been mentioned while slaughtering, and that which has been killed by strangling, or by a violent blow, or by a headlong fall, or by the goring of horns - and that which has been (partly) eaten by a wild animal - unless you are able to slaughter it (before its death) - and that which is sacrificed (slaughtered) on An-Nusub (stone altars). (Forbidden) also is to use arrows seeking luck or decision, (all) that is Fisqun (disobedience of Allah and sin). (Muhsin Khan, source: http://quran.com/5) Diharamkan bagimu (memakan) bangkai, darah [394], daging babi, (daging hewan) yang disembelih atas nama selain Allah, yang tercekik, yang terpukul, yang jatuh, yang ditanduk, dan diterkam binatang buas, kecuali yang sempat kamu menyembelihnya [395], dan (diharamkan bagimu) yang disembelih untuk berhala. dan diharamkan pula mengundi nasib dengan azlam (anak panah) Al Maidah (3)
- Hadis riwayat Aisyah رضي الله عنها, ia berkata: Rasulullah pernah ditanya tentang arak dari madu. Beliau menjawab: Setiap minuman yang memabukkan adalah haram
Hadits marfu', mutawatir
Kitab: Minuman
Bab: Menerangkan bahwa setiap yang memabukkan adalah khamar dan semua khamar adalah haram
Nomor: 3727
Sumber: http://hadith.al-islam.com/Bayan/ind/
We could conclude that dead animal not slaughtered, pig, blood, the meat of that which has been slaughtered as a sacrifice for others than Allah, or has been slaughtered for idols, etc., or on which Allah's Name has not been mentioned while slaughtering, and that which has been killed by strangling, or by a violent blow, or by a headlong fall, or by the goring of horns - and that which has been (partly) eaten by a wild animal - unless you are able to slaughter it (before its death) - and that which is sacrificed (slaughtered) on An-Nusub (stone altars). and alcohol are haram to eat.
To make it easy getting shopping here, I like to write haram and mushbooh E-code in my wallet.
HARAM E-CODES are:
120, 140, 141, 160a, 161a, 252, 300, 422, 430, 431, 433, 435, 436, 441, 470, 471, 472, 473, 474, 475, 476, 477, 481, 482, 483, 491, 492, 494, 542, 570, 572, 631, 635, 920
SYUBHAH E-CODES are:
101, 153, 160b, 160c,160d, 160e, 160f, 161b, 161c, 161d, 161e, 161f, 161g, 163, 170, 234, 235, 260, 270, 280, 281, 282, 283, 297, 304, 317, 318, 320, 321, 322, 325, 326, 327, 328, 329, 330, 331, 332, 333, 334, 335, 336 337, 353, 363, 365, 366, 367, 380, 381, 415, 420, 432, 434, 493, 495, 541, 544, 575, 620, 621, 622, 623, 627, 901, 904, 951, 965, 1200, 1405, 1510, 1518, 1520
| E-Code | Chemical Name | Description | Remarks |
| 101 | Riboflavin/Lactofavin/Vitamin B2 * | Colouring/ Vitamin | Yellow or orange-yellow colouring manufactured from yeast or other fermenting organisms. May also be synthesised from xylene, ribose or alloxan |
| 120 | Cochineal/Carminic acid/Carmines (C.I. 75470) * | Colouring | Natural red colouring which may be extracted from the bodies of female insects called Dactilopius coccus |
| 140 | Chlorophyll (C.I. 75810) * | Colouring | Natural olive to dark green colouring found in many plants. Solvents such as ethanol are used in the extraction of chlorophyll |
| 141 | Copper Complexes of Chlorophyll (C.I. 75810) * | Colouring | Olive-green colouring which is derived from the substitution of magnesium ion in chlorophyll with copper |
| 153 | Carbon Black/Vegetable Carbon * | Colouring | Black colouring which may be prepared from animal charcoal or vegetable sources. The commercial source is mainly from plant material |
| 160a | Alpha-/Beta-/Gamma-Carotene (C.I. 75130) * | Colouring | Orange-yellow colouring which is naturally found in many plants including in carrots. May be commercially synthesised in the laboratory |
| 160b | Annatto/Bixin/Norbixin (C.I. 75120) * | Colouring | Yellow to peach colouring naturally found in the pericarp (seed coat) of the Annato tree. May be extracted by means of water-soluble or oil-soluble methods |
| 160c | Capsanthin/Capsorubin/Paprika extract * | Colouring | Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum annuum |
| 160d | Lycopene (C.I. 75125) * | Colouring | Natural red colouring extracted from tomatoes |
| 160e | Beta-apo-8'-carotenal/Beta-8’-apocarotenal * | Colouring | Synthetic orange to yellowish-red colouring |
| 160f | Ethyl ester of Beta-apo-8-carotenoic acid * | Colouring | Synthetic orange to yellow colouring |
| 161a | Flavoxanthin * | Colouring | Yellow colouring which is a derivative of carotene (E160a). May contain other substances such as oils and fats derived from the source material |
| 161b | Lutein * | Colouring | Natural yellow to reddish colouring taken from plant extract. May also be obtained from the same source as chlorophyll (E140) |
| 161c | Cryptoxanthin * | Colouring | Yellow colouring present in plants, orange rind, egg yolk and butter |
| 161d | Rubixanthin * | Colouring | Yellow colouring present in rosehips |
| 161e | Violaxanthin * | Colouring | Yellow colouring taken from plants e.g. yellow pansies |
| 161f | Rhodoxanthin * | Colouring | Yellow colouring found in the seeds of the yew tree |
| 161g | Canthaxanthin (C.I. 40850) * | Colouring | Orange colouring isolated from some mushrooms. May be commercially produced as part of the synthesis of carotene (E160a) |
| 163 | Anthocyanins * | Colouring | Red, blue colouring extracted from grape-skin extract and/or red cabbage by means of water, methanol or ethanol |
| 170 | Calcium Carbonate/Chalk (C.I. 77220) * | Inorganic colouring | May be extracted from naturally occurring white mineral or animal bones |
| 234 | Nisin * | Preservative | Produced by the growth of a bacterium called Streptococcus lactis. |
| 235 | Natamycin/Pimaricin * | Preservative | Produced by the growth of a bacterium called Strepmyces natalensis |
| 252 | Potassium Nitrate/Saltpetre * | Preservative | Naturally occurring mineral. May also be artificially produced from vegetable material and waste animal |
| 260 | Acetic Acid * | Food Acid | Commercially manufactured by the action of methanol and carbon monoxide. The acetic acid in vinegar may be produced by the action of bacterium Acetobacter on alcohol |
| 270 | Lactic Acid * | Food Acid | Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus |
| 280 | Propionic Acid * | Preservative | May be commercially derived from natural gas or from wood pulp waste liquor by the fermentation activity of Propionibacteria |
| 281 | Sodium Propionate * | Preservative | Sodium salt of propionic acid (E280) |
| 282 | Calcium Propionate * | Preservative | Calcium salt of propionic acid (E280) |
| 283 | Potassium Propionate * | Preservative | Potassium salt of propionic acid (E280) |
| 297 | Fumaric Acid * | Food Acid | Commercially prepared by glucose fermentation using fungi such as Rhizopus nigricans |
| 300 | L-Ascorbic Acid/Vitamin C * | Antioxidant/ Vitamin | Occurs naturally in many fruits and vegetables. May be synthesised from the hydrogenation of glucose to sorbitol and its eventual conversion to ascorbic acid. May also be biologically synthesised through means of fermentation |
| 304 | Ascorbyl Palmitate * | Antioxidant/ Vitamin | Ascorbic acid ester comprising ascorbic acid and palmitic acid |
| 317 | Erythorbic Acid/Iso-ascorbic Acid * | Antioxidant | Commercially produced from sucrose by fermentation with Penicillium sp. |
| 318 | Sodium Erythorbate/Sodium Iso-Ascorbate * | Antioxidant | Sodium salt of erythorbic acid (E317) |
| 320 | Butylated Hydroxyanisole (BHA) * | Antioxidant | Commercially prepared from p-methoxyphenol and isobutene |
| 321 | Butylated Hydroxytoluene (BHT) * | Antioxidant | Prepared synthetically from p-cresol and isobutylene |
| 322 | Lecithins * | Emulsifier/ Antioxidant | Obtained from animal or vegetable materials through physical procedures. Most lecithin are commercially obtained from soya beans |
| 325 | Sodium Lactate * | Food Acid | Sodium salt of lactic acid (E270) |
| 326 | Potassium Lactate * | Food Acid | Potassium salt of lactic acid (E270) |
| 327 | Calcium Lactate * | Food Acid | Calcium salt of lactic acid (E270) |
| 328 | Ammonium Lactate * | Food Acid | Ammonium salt of lactic acid (E270) |
| 329 | Magnesium Lactate * | Food Acid | Magnesium salt of lactic acid (E270) |
| 330 | Citric Acid * | Food Acid | Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons |
| 331 | Sodium Citrates * | Food Acid | Sodium salt of citric acid (E330)
|
| 332 | Potassium Citrates * | Food Acid | Potassium salt of citric acid (E330) |
| 333 | Calcium Citrates * | Food Acid | Calcium salt of citric acid (E330) |
| 334 | Tartaric Acid * | Food Acid | Most commercially available tartaric acid is manufactured as a by-product of the wide industry. May also be extracted from tamarind pulp |
| 335 | Sodium Tartrate * | Food Acid | Sodium salt of tartaric acid (E334) |
| 336 | Potassium Tartrate/Potassium Hydrogen Tartrate/Cream of Tartar * | Food Acid | By-product of the wine industry |
| 337 | Potassium Sodium Tartrate * | Food Acid | Derivative of tartaric acid (E334) |
| 353 | Metatartaric Acid * | Sequestrant | Prepared from tartaric acid (E334) |
| 363 | Succinic Acid * | Buffer/ Food Acid* | Commercially prepared from acetic acid (E260) |
| 365 | Sodium Fumarate * | Food Acid | Sodium salt of fumaric acid (E297) |
| 366 | Potassium Fumarate * | Food Acid | Potassium salt of fumaric acid (E297) |
| 367 | Calcium Fumarate * | Food Acid | Calcium salt of fumaric acid (E297) |
| 380 | Triammonium Citrate * | Buffer | Ammonium salt of citric acid (E330) |
| 381 | Ammonium Ferric Citrate * | Dietary Supplement | Prepared from citric acid (E330) |
| 415 | Xanthan Gum/Corn Sugar Gum * | Vegetable Gum | Produced by the fermentation of carbohydrate using a bacterium known as Xanthomonas campestris |
| 420 | Sorbitol/Sorbitol Syrup * | Humectant | Commercially produced from glucose by hydrogenation or electrolytic reduction |
| 422 | Glycerol/Glycerin * | Humectant | Industrial by-product in the manufacture of soaps, candles and fatty acids from oils and fats. May also be synthesised from propylene or by the fermentation of sugars |
| 430 | Polyoxyethylene (8) Stearate * | Emulsifier | Synthesised using stearic acid (E570) |
| 431 | Polyoxyethylene (40) Stearate * | Emulsifier | Synthesised using stearic acid (E570) |
| 432 | Polyoxyethylene (20) Sorbitan Monolaurate/Polysorbate 20/Tween 20 * | Emulsifier | Lauric ester of sorbitol and sorbitol anhydride |
| 433 | Polyoxyethylene (20) Sorbitan Mono-Oleate/Polysorbate 80/Tween 80 * | Emulsifier | Oleic ester of sorbitol and sorbitol anhydride |
| 434 | Polyoxyethylene (20) Sorbitan Monopalmitate/Polysorbate 40/Tween 40 * | Emulsifier | Palmitate ester of sorbitol and sorbitol anhydride |
| 435 | Polyoxyethylene (20) Sorbitan Monostearate/Polysorbate 60/Tween 60 * | Emulsifier | Stearic acid ester of sorbitol and sorbitol anhydride |
| 436 | Polyoxyethylene (20) Sorbitan Tristearate/Polysorbate 65/Tween 65 * | Emulsifier | Stearic acid ester of sorbitol and sorbitol anhydride |
| 441 | Gelatine * | Emulsifier/ Stabiliser | Obtained by boiling animal skin (usually cattle or pig's), ligaments, bones, or any tissue that contains collagen |
| 470 | Sodium, Potassium and Calcium Salts of Fatty Acids * | Emulsifier/ Stabiliser | Prepared from fatty acids |
| 471 | Mono-and Diglycerides of Fatty Acids * | Emulsifier/ Stabiliser | Commercially prepared from glycerin (E422) and fatty acids |
| 472 | Various Esters of Glycerol * | Emulsifier/ Stabiliser | Prepared from esters of glycerol and fatty acids |
| 473 | Sucrose Esters of Fatty Acids * | Emulsifier/ Stabiliser | Prepared from esters of glycerol and sucrose |
| 474 | Sucroglycerides * | Emulsifier/ Stabiliser | Prepared by the action of sucrose on natural triglycerides (from lard, tallow, palm oil, etc) |
| 475 | Polyglycerol Esters of Fatty Acids * | Emulsifier/ Stabiliser | Prepared in the laboratory |
| 476 | Polyglycerol Esters of Polycendensed Fatty Acids of Castor Oil/Polyglycerol Polyricinoleate * | Emulsifier/ Stabiliser | Prepared from castor oil and glycerol esters |
| 477 | Propane-1,2-Diol Esters of Fatty Acids * | Emulsifier/ Stabiliser | Prepared from propylene glycol |
| 481 | Sodium Stearoyl-2-Lactylate * | Emulsifier/ Stabiliser | Prepared from lactic acid (E270) |
| 482 | Calcium Stearoyl-2-Lactylate * | Emulsifier/ Stabiliser | Prepared from lactic acid (E270) |
| 483 | Stearyl Tartrate * | Emulsifier/ Stabiliser | Prepared from tartaric acid (E334) |
| 491 | Sorbitan Monostearate * | Emulsifier/ Stabiliser | Prepared synthetically from stearic acid (E570) and sorbitol (E420) |
| 492 | Sorbitan Tristearate/Span 65 * | Emulsifier/ Stabiliser | Prepared synthetically from stearic acid (E570) and sorbitol (E420) |
| 493 | Sorbitan Monolaurate/Span 20 * | Emulsifier/ Stabiliser | Prepared synthetically from sorbitol (E420) and lauric acid |
| 494 | Sorbitan Monooleate/Span 80 * | Emulsifier/ Stabiliser | Prepared synthetically from sorbitol (E420) and oleic acid |
| 495 | Sorbitan Monopalmitate/Span 40 * | Emulsifier/ Stabiliser | Prepared synthetically from sorbitol (E420) and palmitic acid |
| 541 | Sodium Aluminium Phosphate | Aerator/ Emulsifying Salt | Prepared from phosphoric acid (E338) |
| 542 | Edible Bone Phosphate/Bone Meal * | Anticaking Agent | Extract from animal bones |
| 544 | Calcium Polyphosphates * | Emulsifying Salt | Calcium salts of polyphosphoric acid |
| 570 | Stearic Acid * | Anticaking Agent | Naturally occurring fatty acid found in all animal fats and vegetable oils. May be prepared synthetically for commercial use |
| 572 | Magnesium Stearate * | Anticaking Agent | Magnesium salt of stearic acid (E570) |
| 575 | Glucono Delta-Lactone * | Sequestrant | Prepared by the oxidation of glucose |
| 620 | L-Glutamic Acid * | Flavour Enhancer | Commercially prepared by the fermentation of carbohydrate by a bacterium e.g. Micrococcus glutamicus |
| 621 | Monosodium Glutamate/MSG * | Flavour Enhancer | Sodium salt of glutamic acid (E620) |
| 622 | Monopotassium Glutamate * | Flavour Enhancer | Potassium salt of glutamic acid (E620) |
| 623 | Calcium Glutamate * | Flavour Enhancer | Calcium salt of glutamic acid (E620) |
| 627 | Disodium Guanylate * | Flavour Enhancer | Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared from commercial use |
| 631 | Disodium Inosinate * | Flavour Enhancer | Sodium salt of inosinic acid, found in meat extract and sardines |
| 635 | Sodium 5'-Ribonucleotide * | Flavour Enhancer | Mixture of disodium guanylate (E627) and disodium inosinate (E631) |
| 901 | Beeswax * | Glazing Agent | Naturally occurring from bee honeycomb. White beewax is bleached and purified |
| 904 | Shellac * | Glazing Agent | Obtained from the resin produced by lac insect (Laccifer lacca) |
| 920 | L-Cysteine Hydrochloride * | Flour Treatment Agent | Manufactured from animal hair and chicken feathers |
| 951 | Aspartame/Nutrasweet * | Artificial Sweetener | Commercially produced by combining two amino acids together, namely L-phenylalanine and L-aspartic acid |
| 965 | Hydrogenated Glucose Syrup * | Humectant | Derived from starches, which originate from many different sources, and broken down by enzymes and water to form glucose, oligosaccharides, followed by maltitol and sorbitol (E420) |
| 1200 | Polydextrose * | Miscellaneous | Manufactured from glucose, citric acid and sorbitol |
| 1405 | Enzyme-treated Starch * | Thickener | Produced by subjecting corn starch to acid-enzyme treatment to yield glucose, maltose and higher oligosaccharides |
| 1510 | Ethyl Alcohol/Ethanol * | Miscellaneous | Produced by the fermentation of carbohydrates. May also be obtained from ethylene, acetylene or liquors from waste sulphites. Other manufacturing process includes hydrolysis of ethyl sulphate or by the oxidation of methane |
| 1518 | Triacetin/Glycerol Triacetate * | Miscellaneous | Produced by the acetylation of glycerol |
| 1520 | Propylene Glycol * | Miscellaneous | Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water |
| * Syubhah/Doubtful (either by way of its source or manufacturing process) |
Have a wonderful adventure in your shopping!!
