ARE MY FOODS HALAL ???

There is a different way to get survive here, in Australia. Just like the way we do shopping for our family needs. Everyday we need food, the primary needs for human beings.

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)

Source: Islamic Religious Council of Singapore (MUIS) (http://www.muis.gov.sg/cms/index.aspx)

Have a wonderful adventure in your shopping!!