Halalness of Ingredients and other Chemical Substances

Prepared by: Committee on Research and Education Muslim Mindanao Halal Certification Board (MMHCB), Inc.

First Edition, 2007

Introduction

In the name of Allah, Most Gracious, Most Merciful.

All praise and thanks are due to Allah, and peace and blessings be upon His Messenger.

In view of the proliferations of diverse foods, beverages, dentifrices, toiletries, and other products being consumed by human, various ingredients, additives, seasonings, flavorings, preservatives, colorings, acidulants, and other chemical substances, were also blended into each and every product that an ordinary consumer would be at loss whether a certain product is halal or not and healthful or not. Also, as a health issue, some of these are healthful while others may pose hazard to health and even result to death if left unchecked.

Allah Almighty said:

“O mankind! Eat of that which is lawful (Halal) and wholesome (healthful) in the earth…” (Qur’an, 2:168, translated by Pickthall)

“They ask you (Muhammad) what is lawful (Halal) to them (as food). Say: lawful unto you are (all) things good and pure…” (Qur’an, 5:4 translated by Yousuf Ali)

“O believers! Eat the clean things which We have provided you…” (Qur’an, 2:172 translated by Malik)

The Prophet (peace & blessings be upon him) is reported to have said:

“The stomach is the tank of the body and the veins go down to it. When the stomach is healthy the veins come back in a healthy condition, but when it is in a bad condition, they return diseased.” (Source: http://www.inter- islam.org/Lifestyle/diet)

This handbook serves as a guide to all consumers, Muslim and non-Muslim alike, in selecting or choosing products fitted or suited for them. It is zeroed-in on the following concerned, namely:

. Its description . Its sources or origin whether halal or haram . How it was extracted or formulated or was it extracted using alcohol or wine? . How it will affect the health of the public consumers applying the most updated and advance evidence-based on humans as subjects

In classifying chemical substances, there are three parameters used:

1. Halal – an Arabic term which means permissible or lawful in Islam 2. Haram – an Arabic term which means impermissible or unlawful in Islam 3. Sub’ha – an Arabic term which means doubtful whether halal or haram, sometimes it is termed as Mashbooh

This handbook is divided into four parts, namely:

1. Ingredients and Chemical Substances used in Foods and Beverages 2. Ingredients and Chemical Substances used used in Dentifrices and Mouthwashes 3. Ingredients and Chemical Substances used in Toiletries, Cosmetics, and other Skin Care Products 4. Terms to Remember

TATO M. USMAN, MD, MPAIM Chair, Committee on Research & Education Muslim Mindanao Halal Certification Board, Inc.

Four (4) Rights in Food Safety

1. Right Source: • Always buy fresh meat, fish, fruits & vegetables. • Always look for the expiry dates of processed foods and avoid buying the expired ones. • Avoid buying canned foods with dents, bulges, deformation, broken seals and improperly seams. • Use water only from clean and safe sources. • When in doubt of the water source, boil water for 2 minutes. 2. Right Preparation: • Avoid contact between raw foods and cooked foods. • Always buy pasteurized milk and fruit juices. • Wash vegetables well if to be eaten raw such as lettuce, cucumber, tomatoes & carrots. • Always wash hands and kitchen utensils before and after preparing food. • Sweep kitchen floors to remove food droppings and prevent the harbor of rats & insects. 3. Right Cooking: • Cook food thoroughly. Temperature on all parts of the food should reach 70 degrees centigrade. • Eat cooked food immediately. • Wash hands thoroughly before and after eating. 4. Right Storage: • All cooked foods should be left at room temperature for NOT more than two hours to prevent multiplication of bacteria. • Store cooked foods carefully. Be sure to use tightly sealed containers for storing food. • Be sure to store food under hot conditions (at least or above 60 degrees centigrade) or in cold conditions (below or equal to 10 degrees centigrade). This is vital if you plan to store food for more than four to five hours. • Foods for infants should not be stored at all. It should always be freshly prepared. • Do not overburden the refrigerator by filling it with too large quantities of warm food. • Reheat stored food before eating. Food should be reheated to at least 70 degrees centigrade.

Rule in Food Safety: “When in doubt, throw it out!”

Adopted from Department of Health On Nutrition and Diet

Cardiovascular disease is now the no. 1 killer. This is due to the intake of fast food and junk food and a sedentary lifestyle. Salty and high cholesterol food as well as over eating should be avoided…. People don’t just need carbohydrates, fats and protein but they also need vitamins, minerals, and trace elements.

Dr. Ludgerio Torres Cardio-Surgeon and Medical Director Philippine Heart Center

Awareness of the value of nutrition is very low. Nutrition enhances recovery of patients, hastens healing and lessens complications by optimizing the body’s metabolism.

Dr. Luisito Llido Head, Clinical Nutrition Center St. Luke’s Medical Center

Lifestyle factors that include an unhealthy diet and exposure to carcinogens like smoking, radiation and viruses have made cancer more prevalent than it was years ago. Nutrition and cancer go together. If you feed the cancer patient, you also feed the cancer cells. Cancer patients must take food that has less sugar and more lipids so that you don’t have to feed the cancer cells. Patients must have a balanced diet, which is rich in fruits, vegetables, and fiber. They must also eat less red meat and more fish.

Dr. Divina Esteban Medical Oncologist Phililippine Society of Oncology

Studies show that a combination of spinach and vitamin C kills cancer cells. Recent studies on fiber show that it can control the entry of sugar into the blood. Sugar feeds cancer cells. You must have enough fiber in your diet.

Dr. Romulo de Villa Nutrition Oncologist Molecular Oncology Society of the Phil.

In these modern times, many people have adopted a high sugar, high saturated fat, low fiber diet and this state of poor nutrition has led to the great increase

in diabetes, heart disease, stroke, and cancer among the population. Everyone should adopt a healthy lifestyle by eating at 3-5 servings of fruits and vegetables a day, exercising regularly, maintaining ideal body weight, de-stressing regularly and not smoking.

Dr. Ma. Teresa P. Que President, Phil. Diabetes Assn.

The incidence of heart disease and diabetes are more prevalent now than several years ago. These may be attributed to quality of food being served. With the occurrence of convenience food and fast food, a lot of people are not aware that excessive consumption of this kind of food will eventually led to weight gain which results in obesity, hypertension, and diabetes.

Ana Dugang Chief Dietician Makati Medical Center

Eat to live… Not live to eat!

Lorraine Bosse'-Smith is a Speaker Life Coach and Fitness Professional

ACKOWLEDGEMENT

The author would like to express his heartfelt thanks to the Management of the Department of Agriculture and Fisheries under the stewardship of Regional Secretary Keise Tan Usman,Al-Haj. thru his abled Chief of the Livestock Division, Dr. Norodin A. Kuit for providing funds for the printing of this very informative and useful references or guide for Muslim and Nonmuslim Consumers alike.

PART – I

INGREDIENTS AND CHEMICAL SUBSTANCES USED IN FOODS AND BEVERAGES

Acerola – Halal – the edible fruit of Malpighia glabra, of the genera Bunchiosa and Malpighia of the family Malpighiaceae. The fleshy red stone fruits, about the size of a cherry, contain very high amounts of vitamin C and are eaten fresh, used to make jams and jellies, and are an important commercial source of natural vitamin C.

Acesulfame Potassium or Ace K – Sub’ha for health reason – it is one of the new generation of artificial sweeteners. It is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame,

about half as sweet as saccharin, and one-quarter the sweetness of sucralose. Acesulfame potassium is the potassium salt of 6-methyl-1,2,3- oxathiazine- 4(3H)-one 2,2-dioxide. However, it is tainted as carcinogenic according to Center for Science in the Public Interest. See aspartame.

Acetic acid – Sub’ha – it is the chief acid of vinegar. It is produced both synthetically and by bacterial fermentation. Industrial production through synthetic is from acetylene, or biological, from ethanol. The process of fermentation is either aerobic (presence of air) or non-aerobic (absence of air). Aerobic fermentation has been made by bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes. In anaerobic fermentation, some species of anaerobic bacteria, including several members of the genus Clostridium, can convert sugars to acetic acid directly, without using ethanol as an intermediate.

Acid hydrolyzed vegetable protein – Haram for health reason – usually found in various imported soy sauce / oyster sauce and other products. Per BFAD (Bureau of Food and Drugs) Advisory No. 01- 04 dated July 18, series of 2001 claimed that it is carcinogenic.

Adipic acid – Halal - pertaining or belonging to fat, prepared naturally from beet juice or synthetically. Used in baking powders instead of tartar and phosphates because it is not hygroscopic (moisture absorbent). It is also used in gel desserts, beverage powders, flavorings, jams and jellies, baking powder and processed dairy products as an acidulant imparting a smooth, tart taste. Natural adipic acid is better for health in the long run.

Agar or agar-agar – Halal – it is a form of seaweed that has been dried to be used as a thickener in food. It can be substituted for gelatin. In fact, it sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. Medically, agar is considered a mild laxative.

Algin or alginic acid – Halal - a thick, jellylike substance obtained from seaweed. Alginic acid is used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups.

Albumen – Halal – it is a transparent protein substance that is the main component of an egg white other than water. It is used as coagulant and stiffener in baked goods.

Alfalfa – Halal - a southwest Asian perennial herb (Medicago sativa) having compound leaves with three leaflets and clusters of usually blue-violet flowers. It is widely cultivated as a pasture and hay crop. It is a good source of certain vitamins and minerals. Alfalfa sprouts are popular in salads and on sandwiches.

Alginates – Halal – it is an algal polysaccharide that is a major constituent of the cell walls of brown algae. Forms: calcium alginate, alginic acid, sodium alginate, propylene glycol alginate. Uses: thickening and stabilizing agent in pastry, jelly, ice cream, cheese, candy, yogurt, canned frosting, whipped cream, and beer.

Almond butter - Halal - a spreadable nut butter from almond used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

Almond extract – Sub’ha - a concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries. Almond oil – Halal - a type of nut oil extracted from the almond. The oil has a distinctively nutty flavor that is typically used as an ingredient in salad dressings, sauces and mayonnaise, and it is often used in desserts. However, unlike almond extract, almond oil is not concentrated enough to provide a strong almond taste to sweets. It has a high smoke point so it may be used for high heat cooking.

Ambergris— Halal – a fatty substance formed in the intestinal tract of the sperm whale (Physeter catodon). Ambergris contains acids, alkaloids, and a

fatty substance, its main constituent, called ambrein. Use: flavoring (also used in perfume).

Ammonium alginate – Halal - a high-molecular- weight, hydrophilic colloid; used as a thickening agent/stabilizer in ice cream, cheese, canned fruits, and other food products.

Ammonium bicarbonate – Halal – it is a white, crystalline powder. It is soluble in water but non- soluble in alcohol and acetone. Ammonium bicarbonate is formed by passing carbon dioxide through a solution of the normal compound. Ammonium bicarbonate is substitute for yeast in baking, production of ammonium salts , ingredient of fire extinguishing compounds , pharmaceuticals , dyes & pigments , degreasing textiles , inflater for rubber , food additive , in cooling baths , in compost heaps to accelerate decomposition , manufacture of ceramics , chrome leather tanning , manufacture of catalysts.

Amylase – Sub’ha - any of a group of enzymes that are present in saliva, pancreatic juice (hog’s pancreas), and parts of plants and catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives. Use in flour to break down any starches.

Amylose – Halal – it is the straight chain form of starch which is soluble in water. Source: plants.

Annatto – Halal – it is the spice that is made from the Annatto seed which grows in a pod on Annatto shrubs.

Anatto extracts - Halal – a yellowish red dye made from the pulp enclosing the seeds of a small tropical tree, used to color fabric and food products.

Anchovies - Sub’ha – a small saltwater fish belonging to the herring family locally known as “dilis”. If anchovies are used to season and garnish a variety of foods, such as salads, soups, pasta, or pizza and in some brands of worcester sauce, it is Halal. However, if anchovies are preserved and packed fresh in oil (olive or sunflower) and wine vinegar, referred to as white anchovies, it becomes Haram.

Animal fats – Sub’ha - fats obtained from animal sources, including:

 blubber (marine mammal fat)  cod liver oil  lard (pork fat)  tallow (beef fat)  schmaltz (chicken fat)

Animal shortening – Sub’ha – it is the fats and oils of animal origin. See shortening and animal fats.

Animal tissue extract – Sub’ha – look for the specific animal source.

Anise – Halal – an aromatic, licorice-flavored herb (Pimpinella anisum) belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds (aniseed), both of which are dried for use. The use of anise to season foods, especially meat and vegetable dishes, in many parts of the world may have originated as a digestive aid. As a medicinal plant, anise has been used as an antibacterial, an antimicrobial, an antiseptic, an antispasmodic, a breath freshener, a carminative, a diaphoretic, a digestive aid, a diuretic, an expectorant, a mild estrogenic, a mild muscle relaxant, a parasiticide, a stimulant, and a stomachic.

Artificial colors - Sub’ha - any substance that is added to food to change its color. Caution is given on its health risks. In the USA, for example, only the following seven artificial colorings are permitted in food:

 FD & C Blue No.1 - Brilliant Blue FCF (Blue shade)  FD & C Blue No.2 - Indigotine (Dark Blue shade)  FD & C Green No.3 - Fast Green FCF (Bluish green shade)  FD & C Red No.40 - Allura Red AC (Red shade)  FD & C Red No.3 - Erythrosine (Pink shade)  FD & C Yellow No.5 - Tartrazine (Yellow shade)  FD & C Yellow No.6 - Sunset Yellow FCF (Orange shade)

Note: FD & C – food, drug and cosmetics

Artificial flavors – Sub’ha - made by “flavorists” in a laboratory by blending the natural or synthetic

chemicals to create flavorings. The source of raw materials must be identified before passing judgment. If in case there was an enzyme involved, it must also be specified.

Ascorbic acid – see vitamin C

Ascorbyl palmitate – Halal - an ester formed from ascorbic acid and palmitic acid. In addition to its use as a source of vitamin C, it is used as an antioxidant food additive.

Ascorbyl stearate – Halal - an ester formed from ascorbic acid and stearic acid. In addition to its use as a source of vitamin C, it is used as an antioxidant food additive. The USDA limits its use to 0.02% individually or in conjunction with other antioxidants.

Aspartame – Halal – it is a white, odorless, crystalline powder. It is one of the first generation artificial sweeteners. It is about 200 times sweeter than sugar and is readily dissolvable in water. It has a sweet taste without the bitter chemical or metallic aftertaste reported in other artificial sweeteners. These properties make it a good ingredient to use as a sugar replacement in many food recipes. However, aspartame does tend to interact with other food flavors, so it cannot perfectly replace sugar. Recipes for baked goods, candies, and other products must be modified if aspartame is utilized. Unlike Acesulfame-K, it is affected by heat and looses its sweetness when used in cooking or baking. Aspartame is primarily derived from compounds called amino acids. Of the 20 naturally occurring amino acids, two of them, aspartic acid and phenylalanine, are used in the manufacture of aspartame. Studies on human, aspartame showed that:

“Artificial sweeteners are added to a wide variety of food, drinks, drugs and hygiene products. Since their introduction, the mass media have reported about potential cancer risks, which have contributed to undermine the public's sense of security. It can be assumed that every citizen of Western countries uses artificial sweeteners, knowingly or not. A cancer-inducing activity of one of these substances would mean a health risk to an entire population. We performed several PubMed searches of the National Library of Medicine for articles in English about artificial sweeteners. These articles included 'first generation' sweeteners such as saccharin, cyclamate and aspartame, as well as 'new generation' sweeteners such as acesulfame-K, sucralose, alitame and neotame. Epidemiological studies in humans did not find the

bladder cancer-inducing effects of saccharin and cyclamate that had been reported from animal studies in rats. Despite some rather unscientific assumptions, there is no evidence that aspartame is carcinogenic. Case-control studies showed an elevated relative risk of 1.3 for heavy artificial sweetener use (no specific substances specified) of >1.7 g/day. For new generation sweeteners, it is too early to establish any epidemiological evidence about possible carcinogenic risks. As many artificial sweeteners are combined in today's products, the carcinogenic risk of a single substance is difficult to assess. However, according to the current literature, the possible risk of artificial sweeteners to induce cancer seems to be negligible. [Source: Department of Internal Medicine I of the University of Cologne, Cologne, Germany. [email protected], Ann Oncology. 2004 Oct;15(10):1460-5].

“The present work indicates a lack of association between saccharin, aspartame and other sweeteners and the risk of several common neoplasms.” [Istituto di Ricerche Farmacologiche 'Mario Negri', Via Eritrea 62, 20157 Milan, Ann Oncology. 2006 Oct 16; Epub ahead of print]

Moreover, the U.S. Food and Drug Administration (FDA) maintains that aspartame is not a health threat to the general population, although individuals who are sensitive to the compound can develop headaches and feel fatigued.

Aspartic acid – Halal – it is a non-essential amino acid, especially abundant in sugar cane and beet molasses. It is most commonly produced synthetically by the enzymatic microbial process with mineral chemicals. In addition to pharmaceutical uses, aspartic acid is used in the production of synthetic sweeteners (aspartame). As a neurotransmitter, aspartic acid may provide resistance to fatigue and thus lead to endurance, although the evidence to support this idea is not strong.

Aspic – Sub’ha – clear jelly prepared from a liquid stock made by simmering the bones of beef, veal, chicken, or fish. Typically, it is made of stock and gelatin. Aspic is used to coat and glaze foods such as cold meats and fish, eggs, poached or roasted poultry, and vegetables.

Baker's yeast – Sub’ha - a commercial preparation consisting of dried cells of one or more strains of the fungus Saccharomyces cerevisiae, used as a leavening in baking. It is cultivated from the strain Saccharomyces cerevisiae because of its superior fermentation abilities. The yeast propagates in pure culture using special culture media comprised of

melasse and other ingredients. With respect to their metabolism baker' yeasts are facultative anaerobe. They can ferment or respire depending upon environmental conditions. In the presence of oxygen respiration takes place, without oxygen present, fermentation occurs. Baker's yeast enzymes convert sugar (glucose, fructose) to ethanol and carbon dioxide. The fermentation process is accompanied by the release of carbon dioxide which causes foaming. The released carbon dioxide causes dough to rise and to hold it high. The produced alcohol contributes to the bread's flavor.

Baking soda (sodium bicarbonate) – Halal – it is a white crystalline powder (NaHCO3) better known to chemists as sodium bicarbonate, bicarbonate of soda, sodium hydrogen carbonate, or sodium acid carbonate. It is classified as an acid salt, formed by combining an acid (carbonic) and a base (sodium hydroxide), and it reacts with other chemicals as a mild alkali. Baking soda is also used as a leavening agent in making baked goods such as bread or pancakes. When combined with an acidic agent (such as lemon juice), carbon dioxide gas is released and is absorbed by the product's cells. As the gas expands during baking, the cell walls expand as well, creating a leavened product. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Baking soda, or sodium bicarbonate, comes from soda ash (sodium carbonate) obtained either through the Solvay process or from trona ore, a hard, crystalline material. Medically, it is used as a gastric and systemic antacid, to alkalize urine, and for washes of body cavities.

Barbecue flavor (BBQ) – Sub’ha - In flavorings, the term barbecue is used to designate the flavor added to foodstuffs, the most prominent of which are potato chips. Source and its process must be inquired before passing judgment.

Beef broth – Sub’ha – refers to the liquid in which beef have been simmered and strained out. It is halal if the meat used came from halal source.

Benzoate – Halal – it is a salt or ester of benzoic acid (see benzoic acid).

Benzoic acid – Halal - a white, crystalline organic compound; the most of commercial benzoic acid is produced by the reaction of toluene with oxygen at temperatures around 200 C in the liquid phase and in the presence of cobalt and manganese salts as catalysts. It can be prepared also by the oxidation of benzene with concentrated sulphuric acid or carbon dioxide in the presence of catalysts. Other methods are such as by the oxidation of benzyl alcohol, benzaldehyde, cinnamic acid; by hydrolysis of benzonitrile, benzoyl chloride. Benzoic acid and its salts are used as a food preservative, represented by the E-numbers E210, E211, E212, and E213. Benzoic acid inhibits the growth of mold, yeast and some bacteria.

Benzoate soda – same as sodium benzoate

Beta-carotene – Sub’ha – it is the isomeric form of carotene that is widely distributed in nature and most efficiently converted to vitamin A by the body in the liver. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine. Most of the world's synthetic supply comes from a manufacturing complex located in Freeport, Texas and owned by DSM. This site uses Blakeslea trispora in a fermentation process for the production of beta-carotene. In Australia, organic beta carotene is farmed by Aquacarotene Limited from dried marine algae Dunaliella salina grown in harvesting ponds situated in Karratha, Western Australia. Halal status depends on the carrier. Several processing aid ingredients are used in beta carotene color. Only fish gelatin or vegetable oil is acceptable as a carrier, or as a processing aid ingredient. Pork gelatin may be used for the carrier, in which case it becomes haram.

BHA (Butylated Hydroxyanisole) – Halal - a white, waxy phenolic antioxidant used to preserve fats and oils, especially in foods. Source: synthetic. Use: as an antioxidant in beverages, desserts, cereals, glazed fruits, dry mixes for beverages, and potato flakes and granules. It is also a chemical preservative.

BHT (Butylated Hydroxytoluene) – Halal - produced from either petroleum or coal tar derivatives; and is used to prevent rancidity in fats and oils. In chewing-gum base it aids in maintaining the softness

and chewability; and is used as a preservative in many foods.

Bile salts – Sub’ha - the yellowish brown or green liquid secreted by the liver. Food industry uses bile salts whenever there is fat to be emulsified so that it can be easily digested and hydrolyzed. Since the origin of bile salts is animal, one has, therefore, to find out the type of animal used. If the source is pork, then, definitely, it becomes Haram.

Biotin - Sub’ha – a member of the B complex family, but is not actually a vitamin. It is a coenzyme that works with them. It is also known as vitamin H and coenzyme R. It is found in egg yolk, cereals and milk. It is also found in the liver. It can be obtained in the form of brewer's yeast, which contains biotin as part of the B complex, or as an individual biotin supplement. Biotin is utilized by every cell in the body and contributes to the health of skin, hair, nerves, bone marrow, sex glands, and sebaceous glands.

Bran – Halal - a substance that forms outer layers of grains obtained as a by-product of wet milling. Bran contains high amounts of cellulose or fiber. It is important to health. It increases peristaltic movement, improves defecation and reduces cancer of the colon.

Breakfast cereals – Sub’ha - often fortified with vitamin D3. See vitamin D3.

Brewer yeast’s extract in bakery snacks – Sub’ha - yeast consists of the ground, dried cells of Saccharomyces cerevisiae, a one-celled plant that is a variety of fungus. Most Muslim consumers avoid food products made from brewer’s yeast extract since it is a by-product of beer. Alcoholic beverages are prohibited in halal-certified food products. See yeast.

Butter – Halal – a solidified milk fat, especially cow's milk, used principally as a food item. Commercial butter is about 80% butterfat and 15% water. According to USDA figures, one tablespoon of butter (14 grams) contains 100 calories, all from fat, 11 grams of fat, of which 7 grams are saturated fat, and 30 milligrams of cholesterol (Data from nutritiondata.com. Retrieved 27 November 2005) In

other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. See also buttermilk.

Buttermilk – Halal - the liquid left over after producing butter from full-cream milk by the churning process. Many types of breads are made with buttermilk, and it is also used in creamy soups and sauces. For breads made solely with grains, buttermilk may contain amounts of calcium from its dairy products, such as nonfat dry-milk powder. Most of the modern, commercially-available, "buttermilk" in supermarkets is not genuine buttermilk but rather cultured buttermilk that is milk to which souring agents (Streptococci bacteria) have been added to simulate the original product.

Butyric acid – Sub’ha - a short chain fatty acid found in milk. Butyric acid, also called butanoic acid, is also found in some fruits and is produced synthetically to be used as a flavoring agent in various food products. It is ordinarily prepared by the fermentation of sugar or starch, brought about by the addition of putrefying cheese, with calcium carbonate added to neutralize the acids formed in the process. The butyric fermentation of starch is aided by the direct addition of Bacillus subtilis. Butyrate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria. If the ethyl alcohol is not produce during fermentation then it becomes halal.

Caffeine – Halal – a naturally-occurring substance found in the leaves, seeds or fruits of over 63 plant species. The most commonly known sources of caffeine are coffee and cocoa beans, cola nuts and tea leaves. Use: as an additive in beverages. Caffeine is a central nervous system (CNS) stimulant, having the effect of temporarily warding off drowsiness and restoring alertness. Scientific studies have shown that caffeine stimulates the nervous system, kidneys and heart, causes the release of insulin in the body and dilates the blood vessels. However, it is discouraged among elderly postmenopausal women as it was revealed from American Journal of Clinical Nutrition, Vol. 74, No. 5, 694-700, November 2001:

Background: The role of caffeine as a risk factor for bone loss is controversial. Objective: Our goals were 1) to compare in both a cross-sectional study and a 3-y longitudinal study the bone mineral density (BMD) of postmenopausal women consuming high or low amounts of caffeine and 2) to study the interaction between caffeine intake, vitamin D receptor (VDR) polymorphism, and BMD in the longitudinal study. Design: The results are derived from cross-sectional measurements of BMD in 489 elderly women (aged 65–77 y) and from longitudinal measurements made in 96 of these women who were treated with a placebo for 3 y. Changes in BMD were adjusted for confounding factors and were compared between groups with either low ( 300 mg/d) or high (>300 mg/d) caffeine intakes and between the VDR genotype subgroups of the low- and high-caffeine groups. Results: Women with high caffeine intakes had significantly higher rates of bone loss at the spine than did those with low intakes (-1.90 ± 0.97% compared with 1.19 ± 1.08%; P = 0.038). When the data were analyzed according to VDR genotype and caffeine intake, women with the tt genotype had significantly (P = 0.054) higher rates of bone loss at the spine (-8.14 ± 2.62%) than did women with the TT genotype (-0.34 ± 1.42%) when their caffeine intake was >300 mg/d. Conclusions: Intakes of caffeine in amounts >300 mg/d ( 514 g, or 18 oz, brewed coffee) accelerate bone loss at the spine in elderly postmenopausal women. Furthermore, women with the tt genetic variant of VDR appear to be at a greater risk for this deleterious effect of caffeine on bone.

Calcium benzoate – Halal – it is the calcium salt of benzoic acid. It is used in the food industry as a preservative. See benzoic acid.

Calcium carbonate – Halal – it is a white chemical compound that is the most common nonsiliceous mineral. Source: The vast majority of calcium carbonate used in industry is extracted by mining or quarrying. Pure calcium carbonate (e.g. for food or pharmaceutical use), can be produced from a pure quarried source (usually marble) or it can be prepared by passing carbon dioxide into a solution of calcium hydroxide: the calcium carbonate precipitates out, and this grade of product is referred to as a precipitate (abbreviated to PCC). Use: tooth powder and in removing acidity of wine. As a food additive, it is used in some soy milk products as a source of dietary calcium. It is also used as an anti- caking agent and stabilizer.

Calcium carrageenan - Halal – source: derived from a number of seaweeds of the class Rhodophyceae. It is used in food preparation for its gelling, thickening, and emulsifying properties.

Calcium chloride – Halal – a chemical compound that is crystalline, lumpy, or flaky, is usually white.

Source: synthetic. It is a by-product of the Solvay process used for the manufacture of sodium carbonate. It can also be produced by the action of hydrochloric acid on calcium carbonate Use: canned goods and in cottage and cheddar cheeses as a preservative.

Calcium cyclamate – Halal – it is among the first generation artificial sweetener. It is an artificially prepared salt of cyclamic acid. Study showed that:

“Cyclamate and its metabolite cyclohexylamine affect male fertility in high dose animal studies, but this affect has not been investigated in epidemiological studies. This paper reports the first epidemiological study designed to investigate the possibility of a relationship between cyclamate and cyclohexylamine and male fertility in humans, in which 405 cases of clinically defined infertility in men and 379 controls were surveyed. Semen evaluation, urine analysis for cyclamate and cyclohexylamine and dietary questionnaires were compared between cases and controls. No evidence was found of a significant association between cyclamate intake and male infertility; neither high cyclamate nor high cyclohexylamine excretion were associated with elevated risk. The lack of association remained after adjusting by age, area of residence, education, total energy intake and other variables. No significant correlations were observed between cyclamate intake, metabolism or excretion, and sperm count and motility. The results demonstrate no effect of cyclamate or cyclohexylamine on male fertility at the present levels of cyclamate consumption.” [Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain. [email protected], Food Additive Contaminants. 2003 Dec;20 (12):1097-104.]

Calcium disodium - Halal - occurs as white, odorless crystalline granules or as a white to nearly white powder, slightly hygroscopic with a faint saline taste. Source: synthetic. Use: flavor retention in canned soda and canned white potatoes, as a preservative in dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms pecan pie filling and spreads.

Calcium phosphate - Sub’ha – it is a colorless deliquescent powder. It is used in baking powders, as a plant food, as a plastic stabilizer, and in glass. Calcium phosphate is also a raising agent. It is also used in cheese products. Varieties of calcium phosphate include:

occurs in alpha and beta phases, Tricalcium phosphate beta also known as Whitlockite also called calcium monohydrogen Dicalcium phosphate phosphate Calcium dihydrogen also called monocalcium

phosphate phosphate occurs as alpha, beta and gamma Calcium pyrophosphate phases the form of calcium phosphate in Hydroxyapatite bone

Calcium propionate – Halal - it is the calcium salt of propionic acid. Source: synthetic. Use: Calcium propionate is used in bakery products as a mold inhibitor. Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.

Calcium saccharin – Halal – it is an artificial sweetening substance (see saccharin).

Calcium stearate – Sub’ha - a metallic soap produced as a white powder that is insoluble in water but slightly soluble in petroleum, benzene, and toluene. Source: a compound of calcium and stearic acid. Use: anti-caking ingredient in some spices (especially garlic salt and onion salt) and extensively in tablets. See stearic acid.

Calcium stearol lactylate – Sub’ha - source: chemical reaction of stearic acid and lactic acid. Use: as a dough conditioner, whipping agent and as a conditioner in dehydrated potatoes. See stearic acid.

Calcium sorbate – Halal – it is the calcium salt of sorbic acid. Source: synthetic. Use: preservative.

Cane vinegar – Sub’ha - a type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar. See vinegar.

Caprylic acid – Sub’ha - a liquid fatty acid found in butter and other fats and oils and having a rancid taste; used in preservative and flavoring. Halal source include palm oil and coconut oil.

Caramel – Halal - a mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 350°F on a candy thermometer). Water can be added to thin the mixture. Caramel is used to flavor soups, stocks and sauces-sweet and savory. It's also used in desserts.

When it cools and hardens, caramel cracks easily and is the base for nut brittles. Crushed caramel is used as a topping for ice cream, beverages and other desserts.

Carboxymethyl cellulose (CMC) – Halal – it is an acid derivative of cellulose. It is originally developed as a substitute for gelatin and is produced from the cellulose of wood pulp or cotton linters that are chemically treated and reacted with sodium hydroxide and chloroacetic acid. CMC is widely used as a stabilizer in ice cream, frozen confections, fillings, toppings, puddings, and salad dressings. It is used as a bulking agent and moisturizer in baked goods.

Carmine – Haram - a crimson pigment derived from cochineal insect, a Mexican species of scale insect (coccus cacti). Use: coloring in red apple sauce, confections, baked goods, meats and spices.

Carob powder – Halal – a powder from the ground seeds and pods of the carob tree (Ceratonia siliqua), used as a chocolate substitute.

Carrageenan – Halal - a complex carbohydrate obtained from edible red seaweeds, especially the seaweed Irish moss, used in the commercial preparation of several kinds of food and drink; gelling agent, emulsifier, thickener, stabilizer, suspending agent. It is also used as a substitute for gelatin.

Casein – Sub’ha - a product made when milk is heated with an acid, like lactic acid. It is precipitated by acid or by animal or vegetable enzymes. Uses: stabilizer for confectionery, texturizer for ice cream and sherbets, or as a replacement for egg albumin. Caseinate (Sodium & Calcium) – Sub’ha – one of the two types of protein found in milk. Casein separates from milk when milk is curdled; a process commonly carried out in the manufacturing of cheese. Investigate if there is an involvement of pork enzymes or cultures grows on pork fat.

Catalase – Sub’ha - source: liver but usually obtained from cow. Use: coagulant. For example, the casein in milk is coagulated (curdled) by the addition of acetic acid or citric acid.

Cereal products – Sub’ha - the vitamins, gelatin in marshmallows, dairy ingredients, flavors and colors in cereal products are ingredients to consider in developing a cereal product for halal markets. The source of the above ingredients must be from a halal source.

Cellulose gum – Halal – the term gum, as technically employed in industry, refers to plant polysaccharides or their derivatives. Modern usage of the term includes water-soluble derivatives of cellulose and derivatives and modifications of other polysaccharides which in the natural form are insoluble. Use: stabilizer.

Cheese – Sub’ha - likely to have been produced using animal rennet. Halal if vegetarian rennet is used (either microbial or synthetic). Rennet coagulates milk by precipitating casein. After the curd is formed, the enzyme is either inactivated or expelled with the whey. The pigment carotene can be added to milk to give cheese a yellow color, or milk may be legally treated by bleaching with benzoyl peroxide to produce a cheese white in color. The label must state that the cheese has been treated with benzoyl peroxide.

Cheese enzymes – Sub’ha - majority of cheese manufacturers now are using vegetarian rennet (either microbial or synthetic), which helps in developing a halal cheese product. Beneficial bacteria and enzymes transform the fresh curd into a cheese with a specific flavor, texture, and appearance. Lipase from kid, calf and lamb is not acceptable unless they are slaughtered according to Islamic law. Only microbial lipase is acceptable. It is the same for dairy flavors using enzymes. The same principle is applied for acid/sweet whey, lactose and all other dairy ingredients and products. Chitin – Sub’ha – a horny substance found in the external skeleton of crabs, lobsters, and many insects or in internal structures of some other invertebrates. It is used industrially in purifying wastewater, thickening and stabilizing foods and pharmaceuticals, and sizing and strengthening paper, and as a wound-healing agent, an ion- exchange resin, a membrane for industrial separations, and a binder for dyes, fabrics, and adhesives.

Chocolate liquor – Halal – it is a liquid coming from the dried cocoa nibs during the grinding process. After the beans are removed from their pods they're fermented, dried, roasted and cracked, separating the nibs (which contain an average of 54 percent cocoa butter) from the shells. The nibs are ground to extract some of the cocoa butter (a natural vegetable fat), leaving a thick, dark-brown paste called chocolate liquor. It is not liquor or alcohol, but because it is liquid, it is called liquor. It is used in making candy, drinks and chocolate flavored foods.

Cholesterol — Sub’ha - a fatty substance found in the tissues of the body and in certain foods, such as animal fats, oils, and egg yolks. Cholesterol has both a good side and bad side. It is necessary to digest fats from food, make hormones, build cell walls, and participate in other processes for maintaining a healthy body. Likewise, cholesterol has been linked to heart disease and atherosclerosis. When people talk about cholesterol as a medical problem, they are usually referring to high cholesterol. This can be somewhat misleading, since there are four components to cholesterol. These are:

 LDL (low density lipoprotein), the so-called bad cholesterol  HDL (high density lipoprotein), the so-called good cholesterol (like fish oil)  triglycerides, a blood fat lipid that increases the risk for heart disease  total cholesterol

Cholic acid – Sub’ha - an abundant crystalline bile acid derived from cholesterol. Use: emulsifier.

Choline bitartrate – Sub’ha - source: animal tissue. Use: nutrient (B- complex vitamin).

Cinnamon – Halal – it is a sweet spice which is slightly hot and is derived from the inner bark of an East Indian evergreen tree of the laurel family. The inner bark is removed and when it is laid out, it curls into long sticks. The sticks are cut and sold as is or the bark can be ground into a fine powder. Cinnamon is commonly used in many parts of the world, but it is especially popular in Middle Eastern cuisine. It is used in sweet as well as savory dishes.

Citrate – Sub’ha – it is a salt or ester of citric acid. Ester is formed by reaction between an acid and an alcohol with elimination of water.

Citric acid – Sub’ha – a white powder widely used in the food industry to: provide sharp taste in soft drinks and sweets; generate the optimum conditions for the formation of gels in jams, jellies, confectionary and desserts; help give the conditions for the stabilization of emulsions (e.g. processed cheese and dairy products); prevent the browning of salads; enhance the action of antioxidants and prevent deterioration in frozen food; act as an antioxidant in fats and oils; preserve meat products and help modify their texture during their processing. Citric acid was originally extracted from lemons and limes but it is now produced commercially by a fermentation process. The mould Aspergillus niger is used to ferment a carbohydrate source such as molasses. See fermentation.

Cobalamine – see vitamin B12

Cochineal – Haram - a red dyestuff consisting of dried bodies of female cochineal insects. Use: coloring.

Cocoa butter - Halal - a yellowish white waxy fat or oil obtained from cocoa seeds or beans and used in pharmaceuticals, candies, chocolate coatings and confections. Source: cocoa bean.

Coconut oil – Halal - source: coconut. Use: in the manufacture of edible fats, chocolate, and candies, in baking in place of lard.

Coconut vinegar – Sub’ha – see vinegar.

Collagen – Sub’ha – it is the fibrous protein constituent of bone, cartilage, tendon, and other connective tissue that converts into gelatin by boiling.

Coriander – Halal – it is a plant of the parsley family. The seeds are harvested for use as a seasoning. As the cilantro plant goes to seed, small fruits form on the stems that extend up and beyond the cilantro greens (leaves). The fruits or seeds, as they are also known, are harvested from the cilantro plant when they turn dark tan in color. The coriander seeds, which can be used whole or ground into a powdered form, provide a sweet and somewhat fruity flavor.

Corn oil – Halal – high in polyunsaturates, this odorless, almost tasteless oil is obtained from the endosperm of corn kernels. It has a high smoke point, and is therefore good for frying. It's also used in baking, for salad dressings and to make margarine.

Corn starch – Halal – dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Use: an anti-caking agent, thickener.

Cream – Halal – a yellowish part of milk, rich in butterfat, that rises to the surface naturally if milk is allowed to stand. In the dairy industry, cream is separated mechanically by centrifugal force. Almost all cream that reaches the market today has been pasteurized.

Cream of tartar (tartaric acid) - Sub’ha – this was the first food acidulant to be used in significant quantities although its use has now been mostly replaced by citric acid. It is widely distributed in nature and is classified as a fruit acid. In products, it is used in soft drinks, confectioneries, bakeries and in pharmaceutics, it is used as a buffering agent. Although tartaric acid is naturally found in grapes, its isolation is from wine-making industry (Haram). It can be manufactured by synthetic routes. The synthetic route involves the chemical reactions of maleic anhydride (Halal). Hence, one has to be careful when tartaric acid is added to food products.

Cucumber – Halal – a long, cylindrical, green- skinned fruit of the gourd family has edible seeds surrounded by a mild, crisp flesh. The fruit of this plant is eaten fresh or pickled.

Cultured buttermilk – Halal – milk to which souring agents (Streptococci bacteria) have been added to simulate the original product. See butter and buttermilk.

Cumin – Halal – it is a small plant of the parsley family. The seeds can be used whole or they can be ground into a powder as a spice. Cumin, or comino as it is also known, has a strong, distinct, somewhat bitter flavor, and is used to season meats, pickles, soups, stews, rice, potatoes, and curry.

Curry powder – Halal – it is a pungent seasoning. It is blends of strongly flavored spices that are ground into a finely powdered substance. A basic curry powder blend may consist of an assortment of spices such as cinnamon, cumin, chiles, cloves, ginger, turmeric, coriander, and pepper.

Cyclamic acid – Halal – it is one of the first generation artificial sweetening substances. See calcium cyclamate.

Cysteine, L form – Sub’ha – it is a protein amino acid found in red peppers, garlic, onions, broccoli, brussel sprouts, oats, milk, whey protein, and wheat germ. It is interesting to note that currently the cheapest source of material from which food grade L-cysteine may be purified in high yield is by hydrolysis of molecules in human hair. Other sources include feathers and pig bristles. It is used for applications in the food, pharmaceutical and personal care industries.

Dextrin – Halal - any of various soluble polysaccharides obtained from starch by the application of heat or acids. Use: prevents caking of sugar in candy, encapsulates flavor oils in powdered mixes, thickener.

Dextrose (corn syrup) – Halal - is a naturally occurring form of glucose. Source: in the food industry, it is the result of hydrolysis of starch. Uses: sweetener, coloring agent in beverages, ice cream, candy and baked goods. Other names for dextrose include corn sugar, dextroglucose, fruit sugar and glucose.

Dicalcium phosphate – Sub’ha – also known as calcium monohydrogen phosphate, is a dibasic, calcium phosphate. It contains approximately 29 percent calcium. It is used as a mineral supplement in prepared breakfast cereals, enriched flour, and noodle products. See calcium phosphate.

Diglyceride - Sub’ha – a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. It is an emulsifier or enhancer. See glyceride and glycerol.

Dimethylpolysiloxane – Sub’ha - a polymer composed of alternating silicon and oxygen atoms

and having two methyl groups attached. As a food additive, it is used as an anti-foaming agent and an anti-caking agent. Source and its processing must be inquired first before passing judgment.

Dipotassium phosphate – Sub’ha – made up of phosphorus, oxygen, and hydrogen. It can be produced by the reaction of either alcohols, alcohol ethoxylates or phenyl ethoxylates with polyphosphoric acid or phosphorous pentoxide are anionic surfactants which have the main feature of the stability in alkaline conditions over other surfactants. Use as an emulsifier and stabilizer.

Diphosphates – Sub’ha – it is an ester of phosphoric acid containing two phosphate groups. Use: mineral salt and emulsifier. See phosphate.

Disaccharide - Halal - any of a class of carbohydrates, including lactose and sucrose that yield two monosaccharides upon hydrolysis. Sources are mainly plants.

Disodium guanylate – Halal - a food additive used as a flavor enhancer. It is derived from dried fish or dried seaweed. It is a by-product of disodium inosinate. It is also known as Flavour enhancer 627 or Flavour Enhancer E627. It is found in instant noodles, potato chips and snacks, savory rice, tinned vegetables, cured meats, packet soup.

Disodium inosinate - Sub’ha – may be derived from yeast extract, fish and meat, or synthetically from enzymes and microorganisms. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer. See yeast.

Distilled vinegar – Sub’ha - distilled or white vinegar is made form diluted distilled ethyl alcohol. See vinegar.

Distilled white vinegar – Sub’ha – it is a type of vinegar that is made from distilled grain alcohol. See vinegar.

Dough – Sub’ha – a paste made out of any cereals (grains) or leguminous crops by grinding it with a small amount of water. It is a mixture of flour,

leavening agent, and small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine and formed into loaves or rolls and baked to produce bread or pastry. See leavening agent.

Dough conditioners – Sub’ha - sources: calcium stearoyl-2-lactylate, or animal fat. Use: to improve the texture of bread. Often it will contain mono and diglycerides.

Dry artificial colors – see artificial colors.

E-Carotene – Sub’ha - glycerin may be used as the carrier. See glycerin.

EDTA (Ethylenediaminetetra acetic acid) - Halal - produced from tetrasodium and other chemicals of mineral origin. EDTA is a chelating agent which traps the trace metals present in foods and beverages and prevents them from discoloring, clouding, or causing rancidity. It is used as a preservative in beverages, dressings, margarine, fruit juices, and processed fruits and vegetables.

Edible fats – Sub’ha - could mean animal fats.

Elastin – Sub’ha – it is an elastic, fibrous mucoprotein, similar to collagen, and the major connective tissue protein of elastic fibers. It is also called elasticin.

Enzyme – Sub’ha – used in the chemical industry and other industrial applications when extremely specific catalysts are required. However, enzymes in general are limited in the number of reactions they have evolved to catalyse and also by their lack of stability in organic solvents and at high temperatures.

Application Enzymes used Uses Fungal alpha- Catalyze breakdown of amylase enzymes Baking industry starch in the flour to are normally sugar. Yeast action on inactivated at about sugar produces carbon 50 degrees Celsius, alpha-amylase dioxide. Used in but are destroyed catalyzes the production of white during the baking release of sugar bread, buns, and rolls. monomers from process. starch Biscuit manufacturers Proteases use them to lower the

protein level of flour. Baby foods Trypsin To predigest baby foods. They degrade starch and Enzymes from proteins to produce barley are released simple sugar, amino during the mashing acids and peptides that stage of beer are used by yeast for production. fermentation. Widely used in the Industrially Brewing brewing process to produced barley industry substitute for the natural enzymes enzymes found in barley.

Amylase, Germinating Split polysaccharides and glucanases, barley used for proteins in the malt. malt. proteases Improve the filtration Betaglucosidase characteristics. Amyloglucosidase Low-calorie beer. Remove cloudiness Proteases produced during storage of beers. Cellulases, Fruit juices Clarify fruit juices pectinases Rennin, derived from the stomachs Manufacture of cheese, of young ruminant used to hydrolyze animals (like calves protein. and lambs). Dairy industry Microbially produced Now finding increasing enzyme use in the dairy industry.

Roquefort Is implemented during cheese the production of Lipases Roquefort cheese to enhance the ripening of the blue-mould cheese. Break down lactose to Lactases glucose and galactose. Amylases, Converts starch into amyloglucosideases glucose and various and glucoamylases syrups.

Starch industry Converts glucose into fructose (high fructose Glucose Fructose syrups derived from Glucose isomerase starchy materials have enhanced sweetening properties and lower calorific values). Meat To soften meat for Papain tenderizers cooking. Used for presoak Biological Primarily proteases, conditions and direct detergent produced in an liquid applications extracellular form helping with removal of from bacteria protein stains from Laundry soap clothes. Amylases Detergents for machine

dish washing to remove resistant starch residues. Used to assist in the Lipases removal of fatty and oily stains. Used in biological fabric Cellulases conditioners. To remove proteins on Contact lens Proteases contact lens to prevent cleaners infections. To generate oxygen from Rubber industry Catalase peroxide to convert latex into foam rubber. Degrade starch to a lower viscosity product needed for sizing and coating paper. Xylanases reduce the amount of Paper industry Amylases, bleach required for

Xylanases, decolorising; cellulases

Cellulases and smooth fibers, enhance A paper mill in ligninases water drainage, and South Carolina. promote ink removal; lipases reduce pitch and lignin-degrading enzymes remove lignin from pulps to soften paper. Dissolve gelatin off scrap Photographic Protease (ficin) film, allowing recovery of industry its silver content. Used to manipulate DNA in genetic engineering, important in Molecular pharmacology, biology Restriction enzymes, agriculture and medicine.

DNA ligase and Essential for restriction

polymerases digestion and the Part of the DNA polymerase chain double helix. reaction. Molecular biology is also important in forensic science.

Ergocalciferol– Sub’ha – see vitamin D2.

Ergosterol – Sub’ha – also called provitamin D2, is an unsaponifiable lipids; found in ergot, yeast (see yeast), and other fungi; a white crystalline compound insoluble in water and soluble in organic solvents. It is converted to ergocalciferol (vitamin D2) upon irradiation by ultraviolet light or electronic bombardment.

Erythorbic acid - Halal - an optical isomer of ascorbic acid used as an antioxidant and preservative. Source: synthetic.

Ester gum – Sub’ha - a food additive used as a stabilizer to keep oils in suspension in water. It is derived from rosin combined with glycerol. It is most commonly used in orange and other citrus-oil based flavors that are to be used in carbonated and other beverages. The ester gum is a vital ingredient in the production of these flavor emulsions (concentrates). When the ester gum is added to the emulsion it stabilizes and disperses the essential oils, preventing them from rising to the top of the beverage.

Ethanol - Haram - see ethyl alcohol.

Ethyl alcohol – Haram – it is used as a solvent, extractant, antifreeze, and intermediate in the synthesis of innumerable organic chemicals. It is also an essential ingredient of alcoholic beverages. However, it is not an acceptable halal solvent. There is an argument that ethyl alcohol is evaporated during baking. However, most halal-certifying organizations will not accept this argument, since the alcohol was originally present as a raw material in the initial stage of production. Dr. Muzammil Siddiqi, former president of the Islamic Society of North America (ISNA), states:

“Wine is haram according to the Qur’an and Sunnah. Allah Almighty says, 'O you who believe, wine and games of chance and idols and divining arrows are only an abomination from the deeds of Satan. Leave it aside in order that you may receive felicity.' (Al-Ma’idah: 90)

Hence, it is not allowed for Muslims to use wine in any form or shape.

Once cooked, it is true that the wine may not retain its alcoholic elements, but according to the Qur'an a Muslim must shun it and must not come near wine and drinking.

Cooking food with wine or consuming such food may lessen the prohibition of wine in the minds of Muslims. For example, if the wine becomes vinegar, it becomes pure, but Muslims are not allowed to purchase wine, in order to make vinegar.

In a similar fashion, one can say that it is not allowed for Muslims to mix or cook food with wine and if there is any food offered that was mixed or cooked with wine then Muslims should not consume it.”

Moreover, Madrasah In'aamiyyah, Camperdown, South Africa adds:

“There are many different types of alcohols in the alcohol chemical group - the ones that end with -ol. From among them, only ethyl alcohol is Haram due to its ability to intoxicate, and therefore, ethyl alcohol (normally simply

referred to as alcohol), is forbidden to drink/apply (generally) and is considered to be dirty as well. There is no problem with the other alcohols that cannot intoxicate, such as sorbitol, cetyl alcohol, isopropyl alcohol, etc.” (Source: http://www.eat- halal.com/)

Ethyl vanillin – Sub’ha – a compound, crystallizing in fine white crystals that melt at 76.5°C, has a strong vanilla odor and four times the flavor of vanilla, soluble in organic solvents such as alcohol, chloroform, and ether; used in the food industry as a flavoring agent to replace or fortify vanilla. Investigate if there is an involvement of alcohol in the process.

Ethylene oxide – Sub’ha for health reason - a colorless gas, soluble in organic solvents and miscible in water. Ethylene oxide is produced when ethylene and oxygen react on a silver catalyst at 200–300 °C. Ethylene oxide gas kills bacteria (and their endospores), mold, and fungi, and can therefore be used to sterilize substances that would be damaged by sterilizing techniques such as pasteurization that rely on heat. It is also used as a sterilant against insects and micro-organisms in dry foods that do not contain salt. It is claimed that ethylene oxide is toxic by inhalation. Symptoms of overexposure include headache and dizziness, progressing with increasing exposure to convulsions, seizure and coma. It is also an irritant to skin and the respiratory tract, and inhaling the vapors may cause the lungs to fill with fluid several hours after exposure. Study has shown that it is associated with spontaneous abortion:

“OBJECTIVE: To investigate the association between exposure to ethylene oxide during pregnancy and adverse reproductive outcomes. METHODS: Singleton pregnancies were analysed that: (1) had occurred in women working at the time of the study (2004) in hospital sterilising units using ethylene oxide in Gauteng province, South Africa; (2) was the last recognised pregnancy of these women after the 1 January 1992; and (3) this last recorded pregnancy had occurred while the mother was employed. An adverse reproductive outcome was defined as the occurrence of a spontaneous abortion, still birth or pregnancy loss (combined abortion + still birth). Information on the evolution and outcome of the pregnancy was gathered from the mother using a questionnaire. Information on exposure to ethylene oxide during pregnancy was obtained from three sources, namely walk-through surveys, questionnaire-collected data and measurements of the levels of ethylene oxide in sterilising units at the time of the study (personal and static sampling). RESULTS: The study enrolled 69% of the hospitals in Gauteng using ethylene oxide to sterilise medical equipment. The participation rate for women employed in these sterilising units was 97%, and the study population consisted of 98 singleton pregnancies.

Measurements of ethylene oxide showed that operators of sterilisers were still potentially over-exposed. There was a significantly increased risk of spontaneous abortion (POR = 20.8, 95% CI = 2.1-199) and pregnancy loss (POR = 8.6, 95% CI = 1.8-43.7) for pregnancies highly exposed to ethylene oxide compared to low exposed pregnancies. No associations were found between exposure to ethylene oxide and stillbirth. CONCLUSIONS: An increased risk of spontaneous abortion and pregnancy loss was found to be associated with exposure to ethylene oxide during pregnancy.” [School of Public Health, University of the Witwatersrand, P.O. Box 2900, Johannesburg, 2132, South Africa. Int Arch Occup Environ Health. 2006 Dec 13]

Farina — Halal - a granular flour or meal made from cereal grains, especially whole wheat.

Fats – Sub’ha - substances that are solid at room temperature are fats, those that are liquids at room temperature are oils. Source: animal or vegetable. The following table gives the cholesterol and vitamin E composition of some common dietary fats.

Dietary Fats Cholesterol Vitamin E (mg/100g) (mg/100g) Animal fats Lard 93 0.00 Butter 230 2.00 Vegetable fats Coconut oil 0 .66 Palm oil 0 33.12 Cottonseed oil 0 42.77 Wheat germ oil 0 136.65 Soya oil 0 16.29 Olive oil 0 5.10 Corn oil 0 17.24 Sunflower oil 0 49.0 Safflower oil 0 40.68 Rapeseed oil 0 22.21

Fatty acids – Sub’ha – any of a large group of monobasic acids especially those found in animal and vegetable fats and oils used as emulsifiers, binders and lubricants. There are two types: saturated fatty acids and unsaturated fatty acids.

Most commonly occurring saturated fatty acids are:  Butyric (butanoic  Capric (decanoic acid) acid)  Caproic (hexanoic  Lauric (dodecanoic acid) acid)  Caprylic (octanoic  Myristic (tetradecanoic acid) acid)

 Palmitic (hexadecanoic  Arachidic (eicosanoic acid) acid)  Behenic (docosanoic acid)  Stearic (octadecanoic acid)

Examples of unsaturated fatty acids:  Oleic acid:  Eicosapentaenoic acid  Linoleic acid  Docosahexaenoic acid  Alpha-linolenic acid  Erucic acid  Arachidonic acid

FD & C colors – Sub’ha – FD & C colors without any carriers are acceptable as halal colors. The problem arises when glycerin is used as a solvent in liquid FD&C colors. Only plant-based glycerin or vegetable oil is allowed in the certification of halal liquid FD & C colors. See artificial colors.

FD & C red No.3 (Erythrosine) – Sub’ha - a cherry- pink coal based fluorone food dye. Fluorone is the basic skeleton for various chemicals, most notably fluorone dyes. See FD & C colors and artificial colors.

FD & C red # 40 (Allura Red AC) – Sub’ha – a red azo dye. It is used as a food dye and has the E number E129. See FD & C colors and artificial colors.

FD & C yellow 5 (Tartrazine) – a synthetic lemon yellow azo dye used as a food coloring. See FD & C colors and artificial colors.

Ferric sodium EDTA (Ethylenediaminetetraacetate) - Halal – chlorophyll, green plant pigment, is a chelate that consists of a central magnesium atom joined with four complex chelating agent (pyrrole ring). The molecular structure of the chlorophyll is similar to that of the heme bound to proteins to form hemoglobin, except that the latter contains iron(II) ion in the center of the porphyrin. Heme is an iron chelate. It is a good example of common chelating agent which has nitrogen atoms and short chain carboxylic groups. The sodium salt of EDTA is used as an antidote for metal poisoning, an anticoagulant, and an ingredient in a variety of detergents. Chelating agents are important in the field of soap, detergents, textile dyeing, water softening, metal finishing and plating, pulp and paper, enzyme deactivation, photo chemistry, and bacteriocides.

Ferrous fumarate – see iron.

Fiber - Sub’ha – it is the threadlike strand, usually pliable and capable of being spun into a yarn. Fibers may be classified as either natural or synthetic. The natural fibers may be further classed according to origin as animal, vegetable, or inorganic fibers. An expert panel of scientists has defined dietary fiber as "the parts of plant materials in the diet which are resistant to digestion by human enzymes." They are classified as soluble (oat bran, apples, citrus, pears, peas/beans, psyllium, etc.) and insoluble (wheat bran, cabbage, peas/beans, root vegetables, etc.). They both (soluble and insoluble plant fibers) form bulk but the soluble ones are digested in the large intestine through bacterial action. It has also been shown that a diet generous in soluble fiber has actions other than just supplying the bulk. Soluble fiber reduces the rate at which carbohydrates are absorbed. Slow absorption is very important for diabetics and not a bad idea for everyone else. In addition to slowing absorption rates, soluble fibers bind bile acids and thus create the only mechanism by which cholesterol can be excreted by the body. On the other hand, insoluble fibers are cellulose, hemicellulose, and lignins: they increase stool bulk and decrease transit time. They prevent constipation and may reduce the risk of colon cancer by decreasing the amount of time that secondary bile acids spend in contact with the colonic mucosa. They also change the microflora of the gut reducing the production of secondary bile acids.

Fish extract – Sub’ha - extracts of fish dried onto a carrier. It provides an intense fish flavor. The carrier must be identified before passing judgment.

Fish oil – Halal - derived from such cold-water fish as salmon, cod, tuna, or mackerel. They have recently acquired a new visibility as dietary supplements because they are high in omega-3 fatty acids. The most important types of omega-3 fatty acids found in fish oils are eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA). The omega- 3 fatty acids in fish oils increase the concentrations of good cholesterol (high density lipoproteins, HDL) in the blood while decreasing the concentrations of bad cholesterol (triglycerides). They also lower the total cholesterol level. Furthermore, these omega-3 oils protect the heart by preventing the formation of blood clots and fatty deposits (plaque) on the arterial walls. In people with coronary heart disease, fish oils

may help to reduce the risk of blood clots in the brain or in the lungs; pain associated with angina; and the risk of cardiac arrythmias.

Folic acid – Sub’ha – it is a water-soluable vitamin belonging to the B-complex group of vitamins. Folic acid is found in leafy green vegetables, beans, peas and lentils, liver, beets, brussel sprouts, poultry, nutritional yeast, tuna, wheat germ, mushrooms, oranges, asparagus, broccoli, spinach, bananas, strawberries, and cantaloupes.

Food gum – Halal - In botany, an adhesive substance of vegetable origin, mostly obtained as exudate from the bark of trees or shrubs belonging to the pea family. Gum arabic (from a species of acacia) is used in lithography. Gum tragacanth (from several shrub species in the genus Astragalus) is used as a coating and binding agent in pill manufacture, as an emulsifier in processed foods, and as a thickener in sauces. Some plant gums are used in the manufacture of cosmetics.

Food yeast – Sub’ha - microscopic, unicellular, fungal plant used for fermentation process and in baking bread. See yeast.

Formaldehyde – Haram – a toxic, pungent water- soluble gas used in the aqueous form as a disinfectant, fixative, or tissue preservative. Formaldehyde (37%) in water solution, called formalin, is used as an embalming agent and sometimes used a preservative on foods in candy, buco juice, etc. It is used also as a fixative in the pathology laboratory, as a fumigant, and in the manufacture of foam insulation, cosmetics, drugs, clothing, and furniture. It is also a major toxic component of photochemical smog.

Fructose – Halal - a fruit sugar that is also called levulose. It occurs naturally in honey and fruits, and is commercially produced by the enzymatic action of dextrose. It's more water-soluble than glucose and sweeter than sucrose (though it contains half the calories). It is used in many food products and in pharmaceutics. High fructose syrups are used in soft drinks, canned fruits, frozen desserts, and many other naturally sweetened processed foods. Fructose is often recommended for, and consumed by, people

with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI) relative to cane sugar (sucrose). See also fructose syrup.

Fructose Syrup – Halal - a sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of con syrup. It is 130 to 180 in sweetness range as compared to sucrose at 100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.

Fruit vinegar – Sub’ha - often made from raspberries, blueberries or blackberries. See vinegar.

Fumaric acid – Sub’ha - an organic acid found in various plants and prepared from glucose by microbial fermentation and from petrochemicals or manufactured synthetically from malic acid. It is used to acidify beverages, baking powders and powdered desserts, and acts as a flavoring agent, and as an anti-oxidant preservative. Because of these qualities fumaric acid is used in pie fillings and gels, sausage, and many other prepared foods. See fermentation.

Fungal protease – Halal – it is an enzyme that breaks down proteins. Source: derived from fungus Aspergillus oryzae var. It is used in food industry like baking, brewing, fermentation and in dairy.

Galactose – Halal - a type of sugar found in dairy products, in sugar beets and other gums and mucilages. It is considered a nutritive sweetener because it has food energy. Galactose is less sweet than glucose and not very water-soluble. Galactose is produced by hydrolysis of lactose by ß- galactosidase. This enzyme is produced by the lac operon in Escherichia coli (E. coli).

Gelatin (gelatine or jello gelatine) – Sub’ha - a product obtained (by boiling in water) from the partial hydrolysis of collagen derived from cartilage, bones, tendons and hides (skin) in animals. Vegetable gelatin is similar to animal gelatin in its

function and is obtained from gluten of wheat or other cereals. Fish gelatine also exists. Fish gelatin or gelatin obtained from cows slaughtered according to Islamic law is fine. Concerned Muslims should find out the source of gelatin used. Alternatives such as Agar Agar, Carrageen and Gelozone exist.

Ginseng – Halal - an herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance. Numerous species of this herb are grown which include the American Ginseng, Chikusetsu Ginseng, Dwarf Ginseng, Himalayan Ginseng, Korean Ginseng, and Sanchi Ginseng. A common Asian ingredient, the Ginseng root is used in the production of toothpaste, beverages such as tea, soft drinks and liqueurs, as well as soups, food stuffings, salads, candies, and snacks. It can be eaten raw in small amounts as well as cooked, steamed, deep-fried, stir-fried, and candied. Ginseng is available as a fresh root, a powder, an extract, in crystalized form, and as a capsule or tablet.

Gliadin – Sub’ha for health reason – any of several simple proteins derived from rye or wheat gluten. Gliadin is present in many foods and also may be found in beer, though hordein is more commonly the main problem for coeliacs wishing to drink beer. However, it is capable of inducing a toxic response among individuals who lack the enzyme necessary for its digestion. Also, some people are sensitive to gliadin due to disorders such as celiac disease or Crohn's disease.

Glucona delta lactone – Sub’ha - a dextrose derivative produced from gluconic acid. It is used as a food acid and leavening agent in gel and drink powders, as a preservative in processed meats, and in powdered artificial sweeteners. See gluconic acid.

Gluconic acid – Sub’ha - an acid formed from the oxidation of glucose and other sugars. It occurs naturally in fruit, honey and wine and is used as a food additive, an acidity regulator.

Glucose – Halal - a sugar that is found naturally in grains, fruits and vegetables such as corn, grapes, sugar beets, sugar cane, and honey. Through a

process known as photosynthesis, the elements of water, carbon dioxide and energy from the sun are all absorbed by plants to be turned into Fructose and Glucose. It is the combination of these simple sugars, Fructose and Glucose, that occurs to create the substance Sucrose, or white sugar as it is more commonly known. Man-made Glucose is produced through a refining process of cornstarch. Containing approximately half of the sweetening power of regular sugar, Glucose is used as a sweetener in commercial candies, frostings, soft drinks, as an industrial ingredient in the chemical industry.

Glucose syrup – Halal – it is a corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. It is obtained from the incomplete hydrolysis of cornstarch. It is classified according to the degree of conversion which is expressed as the dextrose equivalent (DE), which is the measure of sweetness of the corn syrup as compared to that of sucrose syrup. Generally, the greater is the degree of conversion, the sweeter the syrup. Corn syrup is used as a replacement for sucrose but is less sweet than sucrose. It can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. It is also termed glucose syrup.

Gluten – Halal – it is a substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. Gluten can be extracted from the flour of wheat and other grains by washing out the starch. When baked goods are made with various types of non-gluten flour, wheat flour is often added so that the dough is able to rise effectively. Glycerin or glycerine – Sub’ha - the commercial name for glycerol, a colorless, odorless, syrupy liquid-chemically, an alcohol-obtained from fats and oils and used to retain moisture and add sweetness to foods. It is used also in preparing candy to help prevent sugar crystallization. See glycerol.

Glycerol – Sub’ha - the name glycerol is preferred for the pure chemical, but the commercial product is usually called glycerin. It is a clear, colorless, viscous, sweet-tasting liquid organic compound of the alcohol family. Besides, the source can be from animal or plant based.

Glycerol monostearate – Sub’ha – it is a white or cream colored waxy solid. It is a fat that is missing two of its fatty acids. It is often used with di- glycerides, which are fats that are only missing one of their fatty acids. It may be of animal or plant origin. It is used as emulsifying agents in many products, such as baked goods, whipped cream, and ice cream.

Glyceryl abietate (ester gum) – Sub’ha - may be produced from processed wood resin that has been purified and then reacted with glycerol or glycerin. It is most commonly used in orange and other citrus-oil based flavors that are to be used in carbonated and other beverages. It is a vital ingredient in the production of these flavor emulsions (concentrates). When the glyceryl abietate is added to the emulsion it stabilizes and disperses the essential oils, preventing them from rising to the top of the beverage. See glycerol and glycerin.

Glycine – Sub’ha - a sweet-tasting crystalline non- essential amino acid that is the principal amino acid occurring in sugar cane. It can also be found in animal or vegetable oil. The simplest amino acid found in protein, it is derived from the alkaline hydrolysis of gelatin and used in biochemical research and medicine. Other uses are flavor enhancer, as a nutrient and feed additive, in cereals, and to retard rancidity in animal and vegetable fats.

Glycogen – Sub’ha – branched polysaccharide, a long chain of glucose units, into which it is broken down when energy is needed. It is the principal storage carbohydrate of animals, occurring primarily in the liver and resting muscles. It is found also in some lower plants, fungi, yeast, and bacteria.

Glycyrrhizin – Halal - an extract of the licorice root. It is intensely sweet and used as a flavoring and foaming agent in beverages, in mouth washes, licorice candies, baked goods and confections.

Goat milk – Halal - a milk product that is provided from the mammary glands of goats. Goat milk is believed to be more easily digested than other forms of milk from cows. Goat milk will have a higher fat content; approximately 1.25 grams per ounce compared to 1 gram per ounce of cow's milk, but has

lower lactose content. Fresh goat milk can be found in some specialty stores, while canned goat milk is more readily available in a variety of food stores.

Gravy – Sub’ha - a sauce made from meat juices or drippings usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch or the like. Gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.

Green tea – Halal - made from leaves that are not allowed to ferment before they are dried. They produce a tea that has a slight green tint and a slightly bitter flavor. It contains catechins and flavonoids. People who drink 1-2 cups of green a day are 46% less likely to develop CHD (coronary heart disease), if they drink 4 cups, their risk drops 70%. It also brings down risk to prostate cancer.

Guanylic acid – Sub’ha - may be derived from yeast extract, fish or meat; or synthetically from enzymes and microorganisms. In addition to enhancing flavor, it increases the mouthfeel or body of the product, and is therefore used in spice preparations, soup mixes, processed meats, and in imitation meat and dairy products.

Guar gum – Halal - a water-soluble paste made from the seeds of the guar plant and used as a extender for pectin, thickener and stabilizer in foods (stabilizer and thickener for spreads, syrup, sauces, salad dressing and licorice) and pharmaceuticals.

Gum – Halal - an adhesive substance of vegetable origin, mostly obtained as exudate from the bark of trees or shrubs belonging to the pea family. Use: chewing gum.

Gum acacia / gum arabic - Halal - a natural additive from the bark of certain varieties of acacia tree. It is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups.

Gum base – Sub’ha - a non-nutritive masticatory substance. It is an inert and insoluble non-nutritive product used as a support for the edible and soluble

portion of the chewing gum (sugar, glucose, polyols and flavours). Gum base is produced through a blend of raw materials which can be categorized in five classes:

1. Elastomers, act as the key ingredient and provide elasticity 2. Resins act as binders and softeners 3. Plasticizers render the elastomer soft to ensure thorough blending of the gum base 4. Fillers contribute to the overall texture 5. Antioxidants prevent oxidation of the gum base and flavors during shelf life

However, it can be from synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerol monostearate. See glycerol monostearate.

Gum ghatti – Sub’ha - structurally, Gum Ghatti exists as a calcium salt of a polysaccharidic acid. Ghatti acts as a natural buffer but will lose viscosity at high pH. Higher viscosities can be obtained by dispersing the gum in alcohol or increasing solution pH to above neutral. Aged gum dispersions also show increased viscosity. Gum Ghatti has good emulsifying properties.

Gum guaiac – Halal - source: trees. Use: antioxidant.

Gum tragacanth – Halal - an exudate form the Astragalus genus of plants grown in the Middle East. Use: thickening agent.

Ham – Haram - meat cut from the thigh of the hind leg of a hog after curing by salting or smoking.

Hazelnut – Halal – it is the edible nut of a hazel having a hard smooth brown shell. These wild nuts grow in clusters on the hazel tree in temperate zones around the world. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell. It is also called filberts and cobnuts, particularly when cultivated, these sweet, rich, grape-size nuts are used chopped, ground and whole in all manner of sweets, as well as in savory foods such as salads and main dishes. Hazelnuts are usually packaged whole, though some producers are now also offering them chopped-a real timesaver. Hazelnuts have a bitter brown skin that is best removed, usually by heating them at 350°F for 10 to 15 minutes, until the skins

begin to flake. By placing a handful of nuts at a time in a dish towel then folding the towel over the warm nuts and rubbing vigorously, most of the skin will be removed.

Herb tea - Halal - is not made from tea-shrub leaves, but instead from various herbs, flowers and spices that are used to create a flavor similar to the aroma and taste of the various ingredients added together to create the tea.

Herb vinegar – Sub’ha – it is a type of vinegar that has been produced by soaking herbs in the solution in order to absorb the flavor of the selected herbs. See vinegar.

High fructose corn syrup (HFCS) – Sub’ha - is a form of corn syrup which has undergone enzymatic processing in order to increase its fructose content. High-fructose corn syrup is produced by processing corn starch to yield glucose, and then processing the glucose to produce syrup that contains fructose. First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides. Then, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose. The third enzyme, glucose isomerase, converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in. While alpha- amylase and glucoamylase are added directly to the slurry, glucose-isomerase is packed into columns and the sugar mixture is then passed over it. This 42– 43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Numerous ion-exchange and evaporation steps are also part of the overall process. HFCS is comparable to table sugar (sucrose) in sweetness. This makes it useful to manufacturers as a possible substitute for sugar in soft drinks and other processed foods.

Honey – Halal – a sweet syrupy substance produced by honeybees from the nectar of flowers and used by humans as a sweetener and a spread. Honey is significantly sweeter than table sugar and has attractive chemical properties for baking. Typical honey analysis revealed: fructose (38%); glucose

(31%); sucrose (1%); water (17%); other sugars (9% - maltose, melezitose); ash (0.17%). Its composition and color is dependent upon the type of flower that supplies the nectar. For example, alfalfa and clover produce a white honey, heather a reddish-brown, lavender an amber hue, and acacia and sainfoin a straw color. The main uses of honey are in cooking, baking, spreading on bread or toast, and as an addition to various beverages such as tea. Because honey is hygroscopic (drawing moisture from the air), a small quantity of honey added to a pastry recipe will retard staling. Raw honey also contains enzymes that help in its digestion, several vitamins and antioxidants.

The Nutritional Value for: honey

Energy Carbs Protein Cholesterol Fat Quantity (calories) (grams) (grams) (milligrams) (grams) 1 cup 1030 279 1 0 0 1 tbsp 65 17 0 0 0

Honey dextrose – Halal – dextrose extracted from honey.

Hormone residues in meat – Sub’ha - Hormones are used for a variety of commercial purposes. In the livestock industry, growth hormones increase the amount of lean (non-fatty) meat in cattle. It likewise increases milk production in dairy cows, or to increase the success rates of artificial insemination and speed maturation of eggs. The University Department of Growth and Reproduction, Rigshospitalet, Copenhagen, Denmark, concludes:

“There has been increasing concern about the impact of environmental compounds with hormone-like action on human development and reproductive health over the past decades. An alternative but neglected source of hormone action that may be considered in this connection is hormone residues in meat from husbandry animals treated with sex steroid hormones for growth promotion. Treatment of cattle with naturally occurring or synthetic sex hormones may enhance lean muscle growth and improve feed efficiency and is therefore a very cost effective procedure for cattle producers who have used it for decades in some Western countries, including the USA and Canada. The Joint Food and Agricultural Organisation/World Health Organisation (FAO/WHO) expert committee on food additives (JECFA) and the US Food and Drug Administration (FDA) considered, in 1988, that the residues found in meat from treated animals were safe for the consumers. We have re-evaluated the JECFA conclusions regarding the safety of estradiol residues in meat in the light of recent scientific data, with special emphasis on estradiol levels

in prepubertal children. These levels are needed for estimates of the normal daily production rates of estradiol in children, who may be particularly sensitive to low levels of estradiol. In our opinion, the conclusions by JECFA concerning the safety of hormone residues in meat seem to be based on uncertain assumptions and inadequate scientific data. Our concerns can be summarized as follows. 1) The data on residue levels in meat were based on studies performed in the 1970's and 1980's using radioimmunoassay (RIA) methods available at the time. The sensitivity of the methods was generally inadequate to measure precisely the low levels found in animal tissues, and considerable variation between different RIA methods for measuring steroids exists. Therefore the reported residue levels may be subject to considerable uncertainty. 2) Only limited information on the levels of the various metabolites of the steroids was given despite the fact that metabolites also may have biological activity. 3) Reliable data on daily production rates of steroid hormones were and are still lacking in healthy prepubertal children. This lack is crucial as previous guidelines regarding acceptable levels of steroid residues in edible animal tissues have been based on very questionable estimates of production rates in children. Thus, even today the US FDA bases its guidelines on the presumably highly overestimated production rates in prepubertal children given in the JECFA 1988 report. 4) The possible biological significance of very low levels of estradiol is neglected. In conclusion, based on our current knowledge possible adverse effects on human health by consumption of meat from hormone-treated animals cannot be excluded” [PMID: 10366402 (PubMed - indexed for MEDLINE); Eur J Endocrinol. 1999 Jun;140(6):477-85].

Hydrogenated coconut oil – Sub’ha for health reasons - coconut oil that has had hydrogen catalytically added so as to convert the oil to a hydrogen-saturated solid. See hydrogenation of oil.

Hydrogenated oil – Sub’ha for health reasons - vegetable oil being hydrogenated making it solid at room temperature. See hydrogenation of oil.

Hydrogenated palm oil – Sub’ha for health reasons - hydrogen is catalytically added so as to convert the oil to a hydrogen-saturated solid. See hydrogenation of oil.

Hydrolyzed animal protein – Sub’ha – it is made by treating bone material or the carcasses of poultry, cows or pigs with acid, heat and high pressure. It is normally used as a flavor enhancer. If the source is carrion then it is definitely haram. Allah (SWT) says:

Say [you, Muhammad]: I find nothing in what has been revealed to me that forbids men to eat of any food except carrion, spilt blood, swine flesh, for these are unclean, or an abomination over which a name other than that of God had been invoked (Al Qur-an, 6:145).

Hydrolyzed bovine collagen – Sub’ha – the collagen of biological subfamily Bovinae (or bovines) includes a diverse group of about 24 species of medium-sized to large ungulates, including domestic cattle, Bison, the Water Buffalo, the Yak, and the four-horned and spiral-horned antelopes.

Hydrolyzed porcine collagen – Haram – porcine is another family of swine or pig! Other names for pig are: grunter, Sus scrofa, squealer, farrow, etc.

HVP – hydrolyzed vegetable protein (see acid hydrolyzed vegetable protein).

Icing – Sub’ha – it is a sweet spread that is applied to cakes, pastries, and cookies. It is also called frosting and can be prepared with a number of different ingredients. Sugar or powdered sugar is the ingredient that is common to all varieties of icing, but other ingredients may include butter, milk, eggs, water, cream cheese, and flavorings such as vanilla or other extracts. There are cooked and uncooked varieties of icing. See cheese and vanilla.

Inosinic acid – Sub’ha - a nucleotide found primarily in meat. It is commonly used as a flavour enhancer or potentiator in the food services industry. It contributes no flavor of its own, but enhances the flavor sensation of the food to which it is added.

Inulin – Halal – it is a polysaccharide that is found in the roots of various composite plants and yields fructose when hydrolyzed. Used in bread for diabetics and is obtained from plants. Inulin- containing foods can be rather gassy, particularly for those unaccustomed to inulin, and these foods should be consumed in moderation at first. However, given some time, most people can adapt to consuming fairly high levels of inulin without side effects.

Invert sugar – Sub’ha - created by combining sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrup. The process of making jams and jellies

automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Invert sugar can usually be found in jars in cake-decorating supply shops. See cream of tartar.

Invertase – Halal – it is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. Source: molasses, corn starch, glucose. Use: preservative, flavoring.

Iodine – Halal – a trace mineral required for human life. Humans require iodine for proper physical and mental development. It is used in pharmaceuticals, antiseptics, medicine, food supplements, dyes, catalysts and photography. Iodine is part of sangkap pinoy food fortification program.

Iodized salt – Halal - table salt mixed with a minute amount of iodide salts to help reduce the chance of iodine deficiency, which can lead to thyroid gland problems, the most common being goiter. Only tiny quantities of iodine are required in a diet to prevent this disease.

Iron (ferrous fumerate, ferrous sulfate, ferrous gluconate, iron dextran) – Sub’ha - a mineral that the human body uses to produce the red blood cells (hemoglobin) that carry oxygen throughout the body. Iron is abundant in red meats, vegetables, and other foods, and a well-balanced diet can usually provide an adequate supply of the mineral. But when there is insufficient iron from dietary sources, or as a result of blood loss in the body, the amount of hemoglobin in the bloodstream is reduced and oxygen cannot be efficiently transported to tissues and organs throughout the body. The resulting condition is known as iron-deficiency anemia, and is characterized by fatigue, shortness of breath, pale skin, concentration problems, dizziness, a weakened immune system, and energy loss. Iron is part of sangkap pinoy food fortification program. Animal source of iron must be ascertained.

Isinglass – Halal – a transparent and pure, this form of gelatin comes from the air bladders of certain fish, especially the sturgeon. It was popular 100 years ago, particularly for making jellies and to

clarify wine. With the convenience of today's modern gelatin, isinglass is rarely used.

Jelly – Sub’ha - a dessert made from gelatine, sweetened and flavoured; known in north America as jello; patented in New York by Peter Cooper (1842) as a coloured fruit flavoured gelatine powder for desserts; Jell-O first marketed by Pearl B. Wait of LeRoy, NY, in 1897. If the source of gelatine is from animal, it must be ascertained whether it is halal or not.

Kelp- Halal - a generic name for any of the edible, brown seaweeds of the family Laminariaceae. The ashes of these seaweeds are used as a source of potash and iodine. Kelp is used as a carrier for spices and seasonings in some chewing gum bases, and in the production of alginic acid.

Kimchi sauce – Sub’ha - early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder. Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood. Check if ethyl alcohol is present as a result of fermentation.

Lactic acid - Sub’ha - A bitter-tasting acid used in a variety of food stuffs to act as an acidity regulator. Lactic acid is used also to impart a tart flavor, as well as in the preservation of some foods. Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived from bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus whey to ferment carbohydrates from sources such as the cornstarch, potatoes or molasses. Thus, although it is commonly known as "milk acid", products claiming to be vegan do sometimes feature lactic acid as an ingredient. Lactic acid can also be produced from whey, but its use is restricted to ice cream and cream cheese. See whey.

Lactitol – Halal - a sugar alcohol used as a replacement sweetener for low calorie foods with approximately 40% of the sweetness of sugar. It is used in a variety of low food energy or low fat foods. High stability makes it popular for baking. It is used

in sugar-free candies, cookies (biscuits), chocolate, and ice cream. Lacitol also promotes colon health as a prebiotic. The United States Food and Drug Administration (FDA) classifies sugar alcohols as "generally recognized as safe" (GRAS). Lactitol is also approved for use in foods in many other countries, including Canada, Japan, Israel, and throughout the European Union.

Lactose (milk sugar) - Sub’ha – it is the main sugar present in milk. Upon hydrolysis, yields glucose and galactose. Produced from milk, sometimes as a by product of the cheese making process. Use: sweetener, humectant and nutrient. See cheese.

Lactostearia – Halal – emulsifier, inhibits spoilage.

Lactylated FA esters of glycerol and propylene glycol (LFEGPG) – Sub’ha - a lipid blend that is commercially available and used in the food industry as an emulsifying agent. See glycerol.

Lanolin – Sub’ha - a waxy substance found in the wool of sheep, and is commonly referred to as wool grease. It is the excretion of the skin glands of the sheep that has been deposited on the wool hairs and is extracted with solvent and processed for use. Lanolin is used primarily in cosmetics and skin ointments, as well as for edible purposes in chewing gum base, and as the starting material to synthesize 7-dehydrocholesterol from which vitamin D3 is produced. Halal if the solvent is not haram. See the meaning of solvent.

Lard – Haram - a term used to describe purified swine or hog fat or fat from swine particularly found in the abdominal cavity. Lard is used as a cooking fat and shortening in baked and fried foods. It is either listed as lard or shortening on an ingredient label. Lauric fats – Sub’ha – are based on Palm kernel or Coconut oil; as such or in (partially) hardened form or in interesterified form with other fats. Use: with or instead of cocoa butter. Other fats must be ascertained before passing judgment.

L-Cysteine – Sub’ha - a non-essential amino acid used as a reducing agent in bakery products such as bagels, pizza crusts, hard rolls and croissants to reduce mixing time. It also prevents shrinkage of pizza crusts made with high protein flour and helps in the machinability of dough. L-Cysteine obtained

from human hair is not considered a halal ingredient. Some halal-certifying organizations accept L- Cysteine from duck or chicken feathers. Synthetic L- Cysteine from petroleum is acceptable.

Lecithin - Sub’ha – it is a fatty substance that is commercially obtained from egg yolks and legumes. It is also found in the plasma membrane of plant and animal cells. It is used to preserve, emulsify and moisturize food. Lecithin-vegetable oil sprays (available in every supermarket) can be used instead of high-calorie oils for greasing pans and sautéing foods. See also the meaning phospholipids.

Lipases – Sub’ha – it is a flavor enchancer. It is an enzyme produced by the liver, pancreas, or stomach, or by plant seeds that break down fats. Bacterial lipase is Halal.

Lipids – Sub’ha - any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, which are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch, and together with carbohydrates and proteins constitute the principal structural material of living cells. Lipids play diverse and important roles in nutrition and health. Many lipids are absolutely essential for life. However, there is also considerable awareness that abnormal levels of certain lipids, particularly cholesterol (in hypercholesterolemia) and, more recently, trans fatty acids, are risk factors for heart disease and other diseases. Use: shortening, flavoring, thickener.

Lycopene – Halal – it is one member of a group of pigments, known as carotenoids that create coloration in plants. Carotenoids create the yellow to orange hues as well as the red hues in fruits, vegetables, flowers, and leaves that show color changes as they grow or pass through seasons. Within the carotenoid family are various members that provide distinct colors. Lycopene is an example, which is the carotenoid that is responsible for the red colors in apricots, bell peppers, guava, pink grapefruit, rosehips, and watermelon. Studies have shown that some health benefits may be derived from the consumption of these natural substances in both unprocessed and processed foods.

Lysine – Sub’ha - an essential amino acid obtained by the hydrolysis of proteins and required by the body for optimum growth. Lysine is found in other protein sources, such as red meats, chicken, and turkey. It is used in biochemical and nutritional research, in pharmaceuticals, in fortified foods, and as a nutritional supplement and feed additive. As far as health is concerned, lysine slows the damage to the eye caused by diabetes, and it may help cure atherosclerosis. Since it is used to slow the herpes simplex virus, its antiviral properties may help treat chronic fatigue syndrome, hepatitis, and HIV. Lysine also promotes the body's absorption of calcium, helping to prevent osteoporosis. The aforementioned red meats must be halal otherwise it remains Sub’ha. However, if the source of lysine is blood then it is definitely haram. Allah (SWT) says:

“He [Allah] has forbidden you carrion, blood, swine flesh and that [meat] over which a name other than that of God has been invoked” (Al Qur-an, 6:173).

Maleic acid (also called cis-butenedioic acid) – Halal – it is white crystals and unsaturated organic dibasic acid which carboxylic acid groups are next to each other in the cis form. Maleic acid should not be confused with malic acid or malonic acid, both of which are different types of dicarboxylic acids. In industry, maleic acid is derived from maleic anhydride by hydrolysis. Maleic anhydride is prepared commercially by the oxidation of benzene or by the reaction of C4 (butane) with oxygen in the presence of vanadium catalyst. Maleic acid is used as an oil and fat preservative and food acidulant.

Malic acid – Halal - found in apples and other fruits, and is produced synthetically for commercial use from petrochemicals. It is added to foods as a flavoring agent, preservative and color stabilizer. Among the products to which malic acid is added are fruit flavored foods, drinks, syrups, fillings, canned tomatoes, jellies, meringues, and candy confections.

Malt – Sub’ha – a grain of one or more varieties of barley, which has been soaked in water, is made to germinate and then dried. However, if malt has been allowed to ferment in water anaerobically (without air) alcohol would be produced. The liquid becomes unlawful.

Malt extract – Sub’ha - the concentrate extracted from malt and often combined with glycerol. Malt extract is rich in the enzyme disease and is used to convert starches into malt sugar; in the brewing process of beer; and as nutritional supplement in foods. See glycerol.

Malt liquor – Haram – it is a lager of high alcohol content.

Malt syrup – Sub’ha - a natural sweetener made from a filtered, evaporated mash of ground corn and sprouted barley. Use: emulsifier and starch dissolving. See malt.

Maltitol – Halal - a sugar alcohol (polyol) used as a sugar substitute. It has 90% the sweetness of sugar and nearly identical properties, except for browning. It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response. See sugar alcohol. Allegedly, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. In this light, study revealed:

“AIM: We aimed to evaluate the gastro-intestinal tolerance to an indigestible bulking sweetener containing sugar alcohol using a double-blind random cross-over study. METHOD: In order to simulate their usual pattern of consumption, 12 healthy volunteers ingested maltitol or sucrose throughout the day, either occasionally (once a week for each sugar, first period) or regularly (every day for two 9 day periods, second period). In both patterns of consumption, daily sugar doses were increased until diarrhea and/or a grade 3 (ie severe) digestive symptom occurred, at which the dose level was defined as the threshold dose (TD). RESULTS: In the first period (occasional consumption), the mean TD was 92+/-6 g with maltitol and 106+/-4 g with sucrose (P=0.059). The mean intensity of digestive symptoms was 1.1 and 1.3, respectively (P=NS). Diarrhea appeared in six and one subjects respectively (P=0.035). In the second period (regular consumption), the mean TD was 93+/-9 g with maltitol and 113+/-7 g with sucrose (P=0.008). The mean intensity of digestive symptoms was 1.7 and 1.2, respectively (P=NS). However, diarrhea appeared in eight and three subjects, respectively (P=0.04). Maltitol and sucrose TDs between the two periods were not different. CONCLUSIONS: Under our experimental conditions, in comparison to sucrose: (a) occasional or regular consumption of maltitol is not associated with severe digestive symptoms; (b) in both patterns of maltitol consumption, diarrhea frequency is higher, but it appeared only for very high doses of maltitol, much greater than those currently used; (c) maltitol does not lead to intestinal flora adaptation after a 9 day period of consumption.” [Service de Gastroenterologie, Hopital Hotel-Dieu, Paris, France. agnes. [email protected]. Eur J Clinical Nutrition. 2003 Jan;57(1):26-30]

Maltitol Syrup – Halal - sugar free low carb sweeteners for low carb diets and diabetics. Use: humectant, stabilizer. See maltitol.

Maltodextrin – Sub’ha – it is a malt-based carbohydrate. Maltodextrin is a moderately sweet polysaccharide used as a food additive, unrelated to barley malt. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose. See malt.

Maltol – Sub’ha - a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. It occurs naturally in many foods: chicory, treebark, cocoa, coffee, cereals, bread and milk. For commercial use, maltol is produced synthetically by the fermentation of vegetable or mineral materials. Though maltol does not contribute any flavor of its own it is used to enhance the flavor of candy, ice cream, desserts, extracts, juices, beverages, puddings, and baked goods. See definition of fermentation.

Maltose - Halal - the sugar produced by the action of the malt enzyme diastase on starch. Diastase is an amylase or a mixture of amylases that is found in milk and that converts starch to dextrin and maltose. The enzyme converts the starch into sugar. Maltose is used as a nutritive sweetener and flavor enhancer in foods and beverages.

Mannitol or manna sugar – Halal – a white, crystalline, water-soluble, slightly sweet alcohol that is common to many plants and readily obtained from seaweed and fungi. Since it is abundant in nature and sweet in taste it is sometimes referred to as manna sugar. It is commercially produced by chemical process from corn sugar, glucose or invert sugar. Because of its ability to absorb and retain moisture, mannitol is used as a humectant (i.e.,promoter of moisture absorption and retention), lubricant, and release agent in many foods. It is also used as a flavor carrier and enhancer. One of the popular uses for mannitol is in sugar-free confections. Since mannitol is not only sweet, but adds bulk to sugar-free products, it is used especially in ice cream, cakes, cookies, and confections. However, mannitol has approximately the same

caloric value as sugar. Please see the meaning of sugar alcohol.

Margarines – Sub’ha – it is an emulsified fatty food product made from one or more vegetable or animal fats or oils mixed with milk and other ingredients like vitamin D3, whey and gelatin. The fats and oils must be edible but may be from any vegetable or animal carcass source, natural or hydrogenated. Originally, beef fat, known as oleo oil, was chiefly used at first, but later was supplemented by pork and other animal fats and by vegetable oils such as coconut oil, olive oil, and cottonseed oil. At present, most margarine contains only vegetable oils; the margarine produced in the United States is usually made from corn, cottonseed, or soybean oil. The oils, refined, deodorized, and hydrogenated to the desired consistency, are churned or homogenized, usually with cultured skim milk, then chilled and reworked to incorporate salt and remove excess water. It is used as a spread and a baking and cooking fat, consisting of an aqueous phase dispersed in the fat as a continuous phase.

Is margarine better for you?

Harvard University researchers, in a 1994 study, reported that people who consumed hydrogenated oils, which are contained in many brands of margarine, had nearly twice the risk of heart attacks as those who consumed little or no hydrogenated oils.

Several large studies, including the Nurses’ Health Study conducted by Harvard School of Public Health has indicated a strong link between earlier death and consumption of high amounts of trans-fat.

The United States Food and Drug Administration (FDA), the National Heart, Lung and Blood Institute and the American Heart Association (AHA) all have recommended people to limit intake of trans-fat. For this reason, margarine manufacturers have been reducing the amount of trans-fats in their products since the mid-nineties. The US federal government requires by 2006 the labeling of all food in such a way as to disclose amounts of trans-fat in products. Many brands label their products legally now as "zero grams" trans-fat, which in fact means less than 500 mg trans-fat per serving.

Marshmallow - Sub’ha - a light, spongy, very sweet confection once created from the sweetened extract of the roots of the marshmallow plant, this sweet is now commercially made from corn syrup, gelatin, gum arabic, sugar and flavorings. Pork gelatin may be used.

Methylcellulose (or methyl cellulose) – Sub’ha – it is a powdery substance prepared synthetically by the methylation of natural cellulose and used as a food additive, a bulk-forming laxative, an emulsifier, and a thickener. It swells in water to form a gel. When eaten, methylcellulose is not absorbed by the intestines but passes through the digestive tract undisturbed. It attracts large amounts of water into the colon, producing a softer and bulkier stool. It is used to treat constipation, diverticulosis, hemorrhoids and irritable bowel syndrome. It should be taken with sufficient amounts of fluid to prevent dehydration. See methylation.

Methylparaben – Halal – the methyl ester of p- hydroxybenzoic acid. Source: synthetic. Produced from parahydroxybenzoate, a petrochemical derivative, and is also referred to by the trade name, Parabens. Methylparaben is used in many food preparations as a preservative to inhibit the growth of mold and bacteria in such foods as cheese, baked goods, soft drinks, beer, syrups, extracts, fruit salads, juices and preserves.

Methyl silicone – Halal - the common varieties of silicones with properties of oil, resin, or rubber, depending on molecular size and arrangement. Used for better frying, antifoam.

Milk – Halal - a white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin. It is also used for making other foods, such as butter, cheese and yogurt. The most commonly used is cow's milk, which is available as: 1) pasteurized whole milk containing at least 3.25 percent milk fat, 2) low-fat milk containing 1 or 2 percent milk fat and 3) nonfat or skim milk. Other common types of milk include raw milk, buttermilk, powdered buttermilk, evaporated dry milk, condensed milk, sweetened condensed milk, nonfat dry milk, sweet acidophilus milk, low-sodium milk, lactose-reduced milk, ultra pasteurized milk, soy milk, goat milk, and chocolate flavored milk. When stored, milk should be refrigerated, placed in the center of the refrigerator close to the optimum cooling temperature for freshness. When it spoils, the milk will emit a sour aroma that should be easily detected.

Milk fat – Halal - the fatty particles in milk which are separated out to make cream and subsequently butter. The higher the milk fat content in milk, cream, ice cream, etc., the richer and more caloric the product.

Modified food starch – Halal - derived from chemically treated corn, wheat, potato, rice, tapioca or sago. The processing of modified food starch enables it to be free flowing, preventing cleansing and shearing (the natural breaking down of the starch granules).Thus the starch will maintain its qualities when heated or whipped. Modified starch is used as an opacifier in beverages, as well as a thickening and emulsifying agent in baked goods, soups, dressings, processed foods, and prepared mixes.

Molasses – Halal - syrup residue produced during the refining process of sugar, and is used as a food flavoring and additive in candy, baked goods, confections, and many processed foods. Molasses is also used as a nutrient for yeast growth and for starting material in many chemical processes such as the production of citric acid and MSG.

Monocalcium phosphate – Sub’ha - is manufactured from specifically prepared (defluorinated) wet-process phosphoric acid and calcite raw materials. It is used in the food industry as a leavening agent to cause baked goods to rise. See phosphoric acid.

Monoglyceride - Sub’ha – a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

Monosaccharide – Halal – it is a carbohydrate that cannot be decomposed to a simpler carbohydrate by hydrolysis. It is also called simple sugar. Usually, it is in the form of colorless, water-soluble and crystalline solids.

List of some common monosaccharides:  Trioses:

. Aldotriose: glyceraldehyde . Ketotriose: dihydroxyacetone  Tetroses: . Aldotetrose: erythrose and threose . Ketotetrose: erythrulose  Pentoses: . Aldopentoses: arabinose, lyxose, ribose and xylose . Ketopentoses: ribulose and xylulose  Hexoses: . Aldohexoses: allose, altrose, galactose, glucose, gulose, idose, mannose and talose . Ketohexoses: fructose, psicose, sorbose and tagatose  Heptoses: . Keto-heptoses: mannoheptulose, sedoheptulose  Octoses: octolose, 2-keto-3-deoxy-manno-octonate  Nonoses: sialose

Monosodium glutamate (MSG) – Sub’ha – a white crystalline compound used as a food additive to enhance flavor. It is commonly known as MSG, Ajinomoto or Vetsin. It is derived from glutamic acid, one of the 22 amino acids. Glutamic acid, also referred to as glutamate, is a widespread amino acid: it is found naturally in human bodies and in protein-containing foods, such as peas, mushrooms, seaweeds, tomatoes, yeast extracts, nuts, legumes, meats, most dairy products, fermented soy products and by microbiological fermentation of carbohydrates. The two raw materials used for the greater proportion of commercial production are wheat gluten and desugared beet-sugar molasses. Manufacturers, such as Ajinomoto, use selected strains of Micrococcus glutamicus bacteria in a bath of nutrient. The bacteria are selected for their ability to excrete glutamic acid, which is then separated from the nutrient bath, purified, and made into its sodium salt, monosodium glutamate. Other Sources are hydrolyzed proteins, or protein hydrolysates, are acid or enzymatically treated proteins from certain foods. They contain salts of free amino acids, such as glutamate, at levels of 5 to 20 percent. Hydrolyzed proteins are used in the same manner as MSG in many foods, such as canned vegetables, soups, and processed meats. Another source of MSG is fruits, vegetables and nuts that have been sprayed with Auxigro, a growth enhancer that contains 30% glutamic acid. It is classified as Sub’ha because of the possible involvement of yeast extract, the non- specification of meat as one of the sources and the alleged involvement of pork enzyme as claimed by Indonesia. In the issue of Time Asia magazine, dated January 22, 2001, volume 157 No. 3, entitled

Japan's Ajinomoto faces a p.r. nightmare in Indonesia for allegedly violating Muslim dietary laws, writer Daffyd Roderick wrote:

“Of all the side-effects popularly thought to result from ingesting monosodium glutamate—headaches, lockjaw, indigestion, cancer—breaking Muslim holy law has never come up. Until last week, that is, when seven employees from Japanese food-additive manufacturer PT Ajinomoto Indonesia were arrested for violating Indonesia's laws regarding the manufacture of halal foods. The rules—set down by the Ulemas Council, which governs Islamic dietary law in Indonesia— prohibit the use of pork products in any part of food preparation. The seasoning doesn't actually contain pork, the manufacturer insists, though the early stages of production did involve an enzyme derived from pig pancreas. Ajinomoto says it didn't know the hog enzyme was present until a recertification inspection last September. The council then asked Ajinomoto to change the process and recall the unkosher, so to speak, product from the shelves. When the company dithered, the council went public with the findings and three Japanese executives and four Indonesian co-workers ended up behind bars: arrested and jailed, essentially, for feeding pork to Muslims.” (Source: [email protected])

Scientific studies and reviews

. “PURPOSE: This article reviews the literature from the past 40 years of research related to monosodium glutamate (MSG) and its ability to trigger a migraine headache, induce an asthma exacerbation, or evoke a constellation of symptoms described as the "Chinese restaurant syndrome." DATA SOURCES: Literature retrieved by a search using PubMed, Medline, Lexis-Nexus, and Infotrac to review articles from the past 40 years. CONCLUSIONS: MSG has a widespread reputation for eliciting a variety of symptoms, ranging from headache to dry mouth to flushing. Since the first report of the so-called Chinese restaurant syndrome 40 years ago, clinical trials have failed to identify a consistent relationship between the consumption of MSG and the constellation of symptoms that comprise the syndrome. Furthermore, MSG has been described as a trigger for asthma and migraine headache exacerbations, but there are no consistent data to support this relationship. Although there have been reports of an MSG-sensitive subset of the population, this has not been demonstrated in placebo- controlled trials. IMPLICATIONS FOR PRACTICE: Despite a widespread belief that MSG can elicit a headache, among other symptoms, there are no consistent clinical data to support this claim. Findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to MSG. Nurse practitioners should therefore concentrate their efforts on advising patients of the nutritional pitfalls of some Chinese restaurant meals and to seek more consistently documented etiologies for symptoms such as headache, xerostomia, or flushing.” [Ohio Health, Columbus, Ohio, USA. [email protected], J Am Acad Nurse Pract. 2006 Oct;18 (10):482-6]

. “Monosodium L-glutamate (MSG) has been suggested to cause postprandial symptoms after the ingestion of Chinese or oriental meals. Therefore, we examined whether such symptoms could be elicited in Indonesians ingesting levels of

MSG typically found in Indonesian cuisine. Healthy volunteers (n = 52) were treated with capsules of placebo or MSG (1.5 and 3.0 g/person) as part of a standardized Indonesian breakfast. The study used a rigorous, randomized, double-blind, crossover design. The occurrence of symptoms after MSG ingestion did not differ from that after consumption of the placebo.” [Department of Pharmacology, Faculty of Medicine, Gadjah Mada University, Yogyakarta, Indonesia. Journal on Nutrition. 2000 Apr;130 (4S Suppl):1074S-6S]

. “L-Glutamic acid and its ammonium, calcium, monosodium and potassium salts were evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1988. The Committee noted that intestinal and hepatic metabolism results in elevation of levels in systemic circulation only after extremely high doses given by gavage (>30mg/kg body weight). Ingestion of monosodium glutamate (MSG) was not associated with elevated levels in maternal milk, and glutamate did not readily pass the placental barrier. Human infants metabolized glutamate similarly to adults. Conventional toxicity studies using dietary administration of MSG in several species did not reveal any specific toxic or carcinogenic effects nor were there any adverse outcomes in reproduction and teratology studies. Attention was paid to central nervous system lesions produced in several species after parenteral administration of MSG or as a consequence of very high doses by gavage. Comparative studies indicated that the neonatal mouse was most sensitive to neuronal injury; older animals and other species (including primates) were less so. Blood levels of glutamate associated with lesions of the hypothalamus in the neonatal mouse were not approached in humans even after bolus doses of 10 g MSG in drinking water. Because human studies failed to confirm an involvement of MSG in "Chinese Restaurant Syndrome" or other idiosyncratic intolerance, the JECFA allocated an "acceptable daily intake (ADI) not specified" to glutamic acid and its salts. No additional risk to infants was indicated. The Scientific Committee for Food (SCF) of the European Commission reached a similar evaluation in 1991. The conclusions of a subsequent review by the Federation of American Societies for Experimental Biology (FASEB) and the Federal Drug Administration (FDA) did not discount the existence of a sensitive subpopulation but otherwise concurred with the safety evaluation of JECFA and the SCF.” [School of Biological Sciences, University of Surrey, Guildford GU2 5XH, Surrey, UK and. Food and Nutrition Division, FAO, 00100 Roma, Italy. J Nutr. 2000 Apr;130(4S Suppl):1049S-52S]

. “BACKGROUND: The frequency of reactions reported to occur after the consumption of monosodium glutamate (MSG) is the subject of controversy. OBJECTIVE: We conducted a multicenter, multiphase, double-blind, placebo- controlled study with a crossover design to evaluate reactions reportedly caused by MSG. METHODS: In 3 of 4 protocols (A, B, and C), MSG was administered without food. A positive response was scored if the subject reported 2 or more symptoms from a list of 10 symptoms reported to occur after ingestion of MSG-containing foods within 2 hours. In protocol A 130 self-selected reportedly MSG- reactive volunteers were challenged with 5 g of MSG and with placebo on separate days (days 1 and 2). Of the 86 subjects who reacted to MSG, placebo, or both in protocol A, 69 completed protocol B to determine whether the response

was consistent and dose dependent. To further examine the consistency and reproducibility of reactions to MSG, 12 of the 19 subjects who responded to 5 g of MSG but not to placebo in both protocols A and B were given, in protocol C, 2 challenges, each consisting of 5 g of MSG versus placebo. RESULTS: Of 130 subjects in protocol A, 50 (38.5%) responded to MSG only, 17 (13.1%) responded to placebo only (P <. 05), and 19 (14.6%) responded to both. Challenge with increasing doses of MSG in protocol B was associated with increased response rates. Only half (n = 19) of 37 subjects who reacted to 5 g of MSG but not placebo in protocol A reacted similarly in protocol B, suggesting inconsistency in the response. Two of the 19 subjects responded in both challenges to MSG but not placebo in protocol C; however, their symptoms were not reproducible in protocols A through C. These 2 subjects were challenged in protocol D 3 times with placebo and 3 times with 5 g of MSG in the presence of food. Both responded to only one of the MSG challenges in protocol D. CONCLUSION: The results suggest that large doses of MSG given without food may elicit more symptoms than a placebo in individuals who believe that they react adversely to MSG. However, neither persistent nor serious effects from MSG ingestion are observed, and the responses were not consistent on retesting. [Division of Immunology, Children Hospital and Department of Pediatrics, Harvard University, Boston, MA, USA, Journal Allergy Clinical Immunology. 2000 Nov;106(5):973-80]

Monosodium Phosphate – Sub’ha - an acidulant, buffer, and sequestrant that is midly acid, with a pH of 4.5, and very soluble in water, with a solubility of 87 g. per 100 ml. of water at 25°C. It is used as an acidulant in effervescent powders and laxatives. It is also used in soft drink dry-mix formulations, cheese, and in carbonated beverages. See phosphates.

Natural flavors or flavorings – Sub’ha – a flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Halalness depends on the source of flavoring. See also the meaning of fermentation. Natural fruit flavors – Halal - concentrated fruit pulp that is used in confectionery usually requires fortification with some synthetic flavor.

Natural maple walnut flavor – Halal – derived from the fruit of the walnut tree. It is used in a variety of sweet and savory dishes and baked goods. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol.

Natural spices – Halal - derived from plants, used as seasonings.

Niacin – Sub’ha – see vitamin B3.

Nicotinic acid – Sub’ha – see vitamin B3.

Nitrate - Sub’ha - a compound of the elements nitrogen and oxygen. Nitrates are important to all living systems. Plants, especially, require it to develop and produce seeds. Nitrates are present naturally in sewage and in some mineral deposits. According to the Environmental Protection Agency, when nitrates are present in quantities in excess of ten milligrams per liter, the water supply can pose a potentially fatal threat to infants under six months and to young and pregnant animals. Organic nitrates are esters formed by reaction of nitric acid with the hydroxyl (−OH) group in an alcohol. One of the uses of nitrate is in curing meats.

Nitrites – Sub’ha - a chemical compound that contains this functional group, being either an ionic or a covalent compound, i.e. a salt or an ester of nitrous acid. In inorganic chemistry, nitrites are salts of nitrous acid HNO2. Nitrites of the alkali and alkaline earth metals can be synthesized by reacting a mixture of nitrogen monoxide NO and nitrogen dioxide NO2 with the corresponding metal hydroxide solution, as well as through the thermal decomposition of the corresponding nitrate. It is used for the "curing of meat" because it prevents bacterial growth and, in a reaction with the meat's myoglobin, gives the product a desirable dark red color. Because of the toxicity of nitrite (lethal dose of nitrite for humans is about 22 mg per kg body weight), the maximum allowed nitrite concentration in meat products is 200 ppm. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.

Oil of caraway – Halal – it is derived from the seeds of carum carui which are grown in Holland and Central and Southern Europe. It is used for flavoring for chocolate and coatings.

Oil of cardamon – Halal - source: alleppy cardamon, trees from India. Use: enhance the flavor

of ground coffee, butter, chocolate, liquor, spice and vanilla flavoring.

Oil of cassia (cassia bark) – halal - source: leaves and twigs of the Chinese cinnamon. Use: cocoa flavor in biscuits, cakes, ice cream and beverages.

Oil of celery – Halal - source: celery plant. It comes primarily from France. Use: usually as flavoring for cocoa, chocolate and other confections.

Oleic acid – Sub’ha – it is a fatty acids occurring widely in animal fats and vegetable oils. Use: defoaming, flavoring.

Oleoresins – Sub’ha - extracts of natural herb and spices. The resin and the essential oil of a spice can be extracted either by solvents, or by a combination of solvent and steam distillation. When oleoresins are used in a food product the ingredient is referred to as either spice oleoresin or extract or natural flavor. Halal if the solvent used is not haram. See the meaning of solvent.

Omega-3 fatty acids - Halal - any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, capable of reducing serum cholesterol levels and having anticoagulant properties. See fish oil.

Olive oil – Halal - No problems! Just worth knowing about.

Oxysterins – Sub’ha – an additive derived from glycerides, stearic acid used to prevent oil from clouding and inhibit crystallization or release agent. See glyceride. Glycerides are natural or synthetic esters of glycerol and fatty acids. Therefore, it must be ascertained to ensure its permissibility.

Oyster extract - Sub’ha – an extract from oysters. Determine if alcohol is involved during extraction.

Palm kernel oil – Halal - the reddish-orange oil extracted from the pulp of the fruit of the African palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in West African and Brazilian cooking. Palm-kernel oil, though also extremely high in saturated fat, is

different oil extracted from the nut or kernel of palms. It's a yellowish-white color and has a pleasantly mild flavor. Palm-kernel oil is used in the manufacture of margarine and cosmetics. It's usually listed on labels simply as "palm oil."

Palm kernel olein – Halal - the liquid component of palm kernel oil obtained from fractionation.

Palm kernel stearin – Halal - the more solid fraction of palm kernel oil obtained from fractionation. Palm kernel oil, palm kernel olein and palm kernel stearin find uses in margarine, confectioneries, coffee whitener, filled milk, biscuit cream and coating fats; with little or no further processing. There is a growing trend to use palm kernel oil products as an ingredient in the production of non-hydrogenated trans fat free margarine. Palm kernel stearin is widely used to substitute for the more expensive cocoa butter in many of its traditional applications. In some instances, particularly when hydrogenated, palm kernel stearin exhibits performance superior to that of cocoa butter. Apart from their excellent melting properties, hydrogenated palm kernel oil products generally have good resistance to fat bloom and show good resistance to oxidative stress.

Palm oil – Halal - a form of edible vegetable oil obtained from the fruit of the Oil palm tree. Palm oil itself is reddish because it contains a high amount of betacarotene. It is used as cooking oil, to make margarine and is a component of many processed foods. Boiling it a few minutes destroys the carotenoids and the oil becomes white.

Palm olein – Halal - the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides. In addition to finding uses as in the case of palm oil, palm olein is widely used as cooking oil.

Palm stearin – Halal - the more solid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. It is thus a co-product of palm olein. It is always traded at a discount to palm oil and palm olein; making it a cost effective ingredient in several applications. The

physical characteristics of palm stearin differ significantly from those of palm oil and it is available in a wider range of melting points and iodine values. Palm stearin is a very useful source of fully natural hard fat component for products such as shortening and pastry and bakery margarines. In addition to palm olein and stearin, there are easily a dozen other fractions, obtained from palm oil including various grades of double fractionated palm olein (aka superolein) and palm mid fractions. Where pourability and clarity can be issues for palm olein, especially in temperate countries, superolein finds uses as frying oil and cooking oil, usually in blends with seed oils. Palm mid fraction is commonly used as a highly versatile natural ingredient in the manufacture of tub margarine and in CBE manufacture.

Papain – Halal - produced from the liquid sap of the papaya fruit. Papain is a natural protein digestive agent, and is used as a meat tenderizer, and sometimes prescribed as a digestive aid. Papain is also added to beer and other beverages to aid in maintaining their clarity.

Parfait – Sub’ha - In France, this is a frozen dessert that consists of egg, whipped cream, sugar and flavoring. It can be a single flavor or a combination of flavors. It is placed in a mold or served in a tall, narrow, footed glass. In the United States, this is a layered ice cream dessert, which consists of layers of ice cream, flavored syrup, fruit and whipped cream. The parfait is generally topped with whipped cream, and possibly nuts and a cherry. It is also served in a tall, narrow, footed glass. Check the ice cream ingredients.

Partially hydrogenated palm oil – Sub’ha for health reasons – see hydrogenation of oil.

Pastry – Sub’ha - dough or paste consisting primarily of flour, water, and shortening that is baked and often used as a crust for foods such as pies and tarts.

Pectin – Halal - a gelatinous substance extracted from roots, stems and fruits of plants. Commercial pectin is used in the preparation of jams, jellies and similar food products. Pectin can be used to control diarrhea.

Pepper cream – Sub’ha - source: herb. Use: spice. It requires diglycerides or other emulsifiers to mix. See diglycerides.

Pepsin – Haram - a digestive enzyme of gastric juices usually extracted from a hog’s or pig's stomach. Usually the ingredient is not labeled.

Permitted coloring – See artificial color.

Phenylalanine – Sub’ha for health reason - an essential amino acid found in plants, milk and animals. It is present in many sugarless gums, Monster Munch crisps, sugarless soft drinks (such as Diet Coke) and a number of other food products, all of which must be labeled: "Phenylketonurics: Contains phenylalanine." The genetic disorder phenylketonuria (PKU) is an inability to metabolize phenylalanine. Individuals with this disorder are known as "phenylketonurics", and must abstain from consumption of phenylalanine.

Phosphate minerals – Sub’ha - naturally occurring inorganic salts of phosphoric acid, H3[PO4]. All known phosphate minerals are orthophosphates. There are over 150 species of phosphate minerals, and their crystal chemistry is often very complicated. Phosphate mineral paragenesis can be divided into three categories: primary phosphates (crystallized directly from a melt or fluid), secondary phosphates (derived from the primary phosphates by hydrothermal activity), and rock phosphates (derived from the action of water upon buried bone material, skeletons of small organisms, and so forth). Phosphate minerals are often used for control of rust and prevention of corrosion on ferrous materials, applied with electrochemical conversion coatings. If the source is bone or skeleton, it must be ascertained whether it is from halal or haram source.

Phosphoric acid – Sub’ha for health reasons – it is an organic compound used as a solvent. It is the acidulant used in the second largest amounts by the food industry. It is also used to acidify foods and beverages such as various colas or cola drinks (Pepsi, Coca-Cola, 7-UP). Salts of phosphoric acid have many uses in the food industry. They can act as buffers, acidulants for baking powders and emulsifying salts in the production of processed

cheese. Phosphoric acid is manufactured commercially from phosphate rock mined principally in North Africa and North America. Its salts are called phosphates. If the source is bone or skeleton, it must be cleared first whether it is haram or not. As a health issue, it may ruin the enamel of the teeth. Those with sensitive teeth may experience discomfort or pain after drinking carbonated drinks with phosphoric acid. Phosphoric acid, used in many soft drinks (primarily cola), has been linked to lower bone density in epidemiological studies. This study was published in the American Journal of Clinical Nutrition published in October 2006, to wit:

BACKGROUND: Soft drink consumption may have adverse effects on bone mineral density (BMD), but studies have shown mixed results. In addition to displacing healthier beverages, colas contain caffeine and phosphoric acid (H3PO4), which may adversely affect bone. OBJECTIVE: We hypothesized that consumption of cola is associated with lower BMD. DESIGN: BMD was measured at the spine and 3 hip sites in 1413 women and 1125 men in the Framingham Osteoporosis Study by using dual-energy X- ray absorptiometry. Dietary intake was assessed by food- frequency questionnaire. We regressed each BMD measure on the frequency of soft drink consumption for men and women after adjustment for body mass index, height, age, energy intake, physical activity score, smoking, alcohol use, total calcium intake, total vitamin D intake, caffeine from noncola sources, season of measurement, and, for women, menopausal status and estrogen use. RESULTS: Cola intake was associated with significantly lower (P < 0.001-0.05) BMD at each hip site, but not the spine, in women but not in men. The mean BMD of those with daily cola intake was 3.7% lower at the femoral neck and 5.4% lower at Ward's area than of those who consumed <1 serving cola/mo. Similar results were seen for diet cola and, although weaker, for decaffeinated cola. No significant relations between noncola carbonated beverage consumption and BMD were observed. Total phosphorus intake was not significantly higher in daily cola consumers than in nonconsumers; however, the calcium-to-phosphorus ratios were lower. CONCLUSIONS: Intake of cola, but not of other carbonated soft drinks, is associated with low BMD in women. Additional research is needed to confirm these findings. (Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA. [email protected])

Pimento – Halal – a plant bearing large mild thick- walled usually bell-shaped fruits. It is a sweet pepper with a thick flesh and a mild flavor that is often pickled and used in salads.

Polydextrose – Halal but with health precautions - a multi-purpose additive synthesized from dextrose,

plus about 10 percent sorbitol and 1 percent citric acid. Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free and diabetic cooking recipes. It is also used as a humectant, stabiliser and thickening agent. The FDA approved it in 1981. However, Because Polydextrose and its sorbitol component, are not properly digested by humans, it may cause gastro-intestinal distress if consumed in large amount:

“Polydextrose is a non-digestible 1 kcal/g polysaccharide used primarily as a sugar replacer and dietary fiber in foods. At typical use levels, polydextrose provides physiological effects similar to those of other dietary fibers. However, excessive consumption of non-digestible carbohydrates can lead to gastrointestinal distress. Nine clinical studies were conducted with polydextrose to evaluate the extent of such symptoms. These studies determined laxation endpoints in adults and children, and showed that polydextrose was better tolerated than most other low digestible carbohydrates (e.g. polyols). This is because of a higher molecular weight and partial colonic fermentation, leading to a lower risk of osmotic diarrhea. After evaluating these studies, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Commission Scientific Committee for Food (EC/SCF) concluded that polydextrose has a mean laxative threshold of approximately 90 g/d (1.3 g/kg bw) or 50 g as a single dose.” [Keller & Heckman LLP, 1001 G Street, Washington, DC 20001, USA. Food Chem Toxicol. 2004 Sep;42(9):1531-42].

Polyglycerol esters of fatty acids – Sub’ha – are mixtures of the esters of these fatty acids with the polyglycerol mixture. The commercial products will contain mono- and diglycerides when fats are used for transesterification with polyglycerol mixtures. It is used as emulsifiers. See glycerol.

Propylene glycol monostearate – Sub’ha – it is a colorless, viscous, colorless liquid. It can be used as a lipophiic emulsifier and emulsion stabilizer in food. Halal if is from petroleum or other halal source.

Polysorbate 20, 60, 65, 80, 85 – Sub’ha - produced from fatty acids (stearic, oleic, palmitic or lauric). These fatty acids are derived from animal and/or vegetable sources, and processed with sorbitan, a sorbitol derivative. These are then processed with the petrochemical, ethylene oxide, which enables the fatty acid-sorbitan combination to be hydrophilic (blend with water). Polysorbates are identified universally by a suffix number: 20, 60, 65,

80 and 85. These numerical designations indicate the type of fatty acid (stearic, etc.) used in the manufacturing process. Because of the unique qualities of polysorbates, they have many uses in the preparation of foods and food additives, and are often used either by themselves or with other emulsifiers. Among the applications are spice oils, oleoresins, dressings, beverage mixers, non-dairy creamers, coatings, flavorings, powdered and frozen desserts, ice cream and custards, cake mixes, toppings, donut preparations, pickles, relishes and many other foods.

Pork – Haram – the flesh of a pig or hog or swine or sow or piglet used as food.

Potassium alginate – Halal - chemical compound that is the potassium salt of alginic acid. It is an extract of seaweed and is used as a thickener in the food industry and as a gelling agent and emulsifier.

Potassium benzoate – Halal – it is a food preservative that inhibits the growth of mold, yeast and some bacteria. It works best in low-pH products, below 4.5, where it exists as benzoic acid. It is approved for use in most countries including Canada, the U.S., and the EU, where it is designated by the E number E212. In the EU, it is not recommended for consumption by children.

Potassium bisulfite – Halal - water-soluble powder with sulfur dioxide aroma; decomposes when heated; source: synthetic. Use: preservative.

Potassium bromate – Sub’ha for health reason – is a bromate of potassium and takes the form of white crystals or powder. It is typically used as a flour improver (E924), strengthening the dough and allowing higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up in the baking bread. However, if too much is added or if the bread is not cooked long enough or not at a high enough temperature, then a residual amount will remain, which may be harmful if consumed. Very powerful oxidizer (E°=1.5 volts comparable to Potassium permanganate). Bromate is considered a category 2B (possibly carcinogenic to humans) carcinogen by the International Agency for Research on Cancer (IARC). Potassium bromate has been banned in Europe, as well as the United

Kingdom in 1990, and Canada in 1994, and most other countries. It was banned in Sri Lanka in 2001[1], and China in 2005. In the United States it has not been banned. The FDA sanctioned the use of bromate before the Delaney clause of the Food, Drug, and Cosmetic Act went into effect in 1958 — which bans cancinogenic substances — so that it is more difficult for it to now be banned. Instead, since 1991 the FDA has urged bakers to voluntarily stop using it. In California a warning label is required when bromated flour is used. One study shown that it has genotoxic effects of potassium bromate on human peripheral lymphocytes in vitro [Cukurova University, Natural and Applied Science Institute, Department of Biology, 01330 Adana, Turkey, Mutat Res. 2007 Jan 10;626(1-2):48-52. Epub 2006 Nov 22]. Another study revealed:

“For decades, it has been known that ingested potassium bromate and sodium bromate can induce hearing loss. Hearing loss onset, following high-dose ingestion, is generally rapid occurring within 4-16 h and of a severe to profound degree. Unlike the sensorineural hearing loss which is generally irreversible, bromate-induced tinnitus, which is less well- studied, may reportedly be permanent or temporary. It is not clear whether actual bromate-induced vestibulotoxicity occurs in clinical populations. The primary sites of lesion for bromate- induced ototoxicity appear to be in the cochlea. However, possible effects on the VIIIth nerve and central auditory system have not been fully investigated. Based on animal studies, in the cochlea, bromate damages the stria vascularis, Reissner's membrane, inner and outer hair cells, Claudius cells and inner sulcus cells. Physiologically, bromate reduces the endocochlear potential, cochlear microphonics, and electrophysiologic auditory thresholds. Possible mechanisms are discussed. The effects of long-term low-dose bromate exposure on hearing have not been studied. These effects, if they occur, may not be readily detected in many clinical populations, because idiopathic hearing loss occurs commonly in the population as a whole. Further it is unknown whether or not chronic bromate ingestion may exacerbate noise-induced hearing loss. Further study to determine the maximum safe exposure level for long-term administration and to develop possible antidotes is warranted.” [Southern Illinois University School of Medicine, P.O. Box 19626, Springfield, IL 62794-9629, USA. [email protected]. Toxicology. 2006 Apr 17;221(2-3):205- 11. Epub 2006 Feb 7].

Potassium caseinate – Halal - source: milk. Use: stabilizer and texturizer.

Potassium citrate – Halal – it is a food additive whose role is to improve the quality and stability of the food products. However, people with hyperkalemia (high potassium in the blood) advised not to eat foods containing potassium citrate.

Conversely, people who are stone-formers on urinary tract are not contraindicated but rather indicated.

Potassium iodide – Halal - a salt that is similar in structure and physical character to common table salt (sodium chloride; NaCl). Indeed, potassium iodide is a common commercial additive to table salt, to produce "iodized" salt.

Potassium lactate – Sub’ha - found in sponge cakes and Swiss rolls, ice cream, jams, jellies, marmalades and sweets. Vegetarians should be aware that as the source, E270, Lactic acid, is a naturally occurring animal product it could conceivably be of animal origin.

Potassium phosphate – Halal - contains a mixture of both potassium phosphate monobasic (KH2PO4) and potassium phosphate dibasic (K2HPO4) Use: sequestrant, production of caramel, baking powders, and nutrient solutions.

Potassium sorbate – Halal - is a mild preservative. Source: berries or synthetic. Use: preservative. Labeling of this preservative can either read as "potassium sorbate," or "sorbic acid," or "preservatives."

Powdered cellulose – Halal – composed mainly of cellulose obtained by decomposing pulp. Use: anti- caking agent.

Propane-1,2-diol alginate – Halal - source: synthetic. Use: emulsifier, stabilizer, solvent.

Propionic acid or propanoic acid – Sub’ha - a liquid fatty acid found naturally in sweat, in milk products, and as a product of bacterial fermentation. Prepared synthetically from ethyl alcohol and carbon monoxide, it is used chiefly in the form of its propionates as a mold inhibitor in bread and as an ingredient in perfume. Propionic acid inhibits the growth of mold and some bacteria. Accordingly, most propionic acid produced is used as a preservative. In studies on laboratory animals, the only adverse health effect associated with long-term exposure to small amounts of propionic acid has been ulceration of the esophagus and stomach from consuming a corrosive substance. PubMed search revealed:

“OBJECTIVE: To identify the pathogenesis of gastric ulcers by comparing injury to the nonglandular gastric mucosa of horses caused by hydrochloric acid (HCl) or volatile fatty acids (VFAs). SAMPLE POPULATION: Gastric tissues from 30 horses. PROCEDURE: Nonglandular gastric mucosa was studied by use of Ussing chambers. Short-circuit current (Isc) and potential difference were measured and electrical resistance calculated for tissues after addition of HCl and VFAs to normal Ringer's solution (NRS). Tissues were examined histologically. RESULTS: Mucosa exposed to HCl in NRS (pH, 1.5) had a significant decrease in Isc, compared with Isc for mucosa exposed to NRS at pH 4.0 or 7.0. Also, exposure to 60mM acetic, propionic, and butyric acids (pH, 4.0 or 1.5) caused an immediate significant decrease in Isc. Recovery of sodium transport was detected only in samples exposed to acetic acid at pH 4.0. Recovery of sodium transport was not seen in other mucosal samples exposed to VFAs at pH < or = 4.0. CONCLUSIONS AND CLINICAL RELEVANCE: Acetic, butyric, and propionic acids and, to a lesser extent, HCl caused decreases in mucosal barrier function of the nonglandular portion of the equine stomach. Because of their lipid solubility at pH < or = 4.0, undissociated VFAs penetrate cells in the nonglandular gastric mucosa, which causes acidification of cellular contents, inhibition of sodium transport, and cellular swelling. Results indicate that HCl alone or in combination with VFAs at gastric pH < or = 4.0 may be important in the pathogenesis of gastric ulcers in the nonglandular portion of the stomach of horses.”[ Department of Large Animal Clinical Sciences, College of Veterinary Medicine, University of Tennessee, Knoxville, TN 37996, USA, Am J Vet Res. 2003 Apr;64(4):404-12]

Propyl gallate – Sub’ha - source: synthetic or may be from nuts produced by insects (insect must be halal). Use: as a preservative it is used to prevent or retard rancidity in edible fats and oils.

Propylene glycol aliginate - same as propane-1,2- diol alginate. See propane-1,2-diol alginate.

Propylparaben or propyl para-hydroxybenzoate - Sub’ha - the propyl ester of p-hydroxybenzoic acid, occurs as a natural substance found in many plants and some insects, although it is manufactured synthetically for use in cosmetics, pharmaceuticals and foods. Use: preservative. Pure vegetable shortening – Halal – the source of this kind of shortening is plant.

Quinoline yellow – Sub’ha for health reason – a synthetic dye for yellow to greenish-yellow coloring; obtained from coal tar. It is used in coloring food, cosmetics and medications (FD&C Yellow No.10). But it is banned in some countries as it may cause dermatitis. Evaluation showed:

“Additives, especially colors, are in widespread use in the food industry. With the exception of the quinolines, food colors are relatively weak mutagens and are certified as safe additives

despite reports that some people have allergic reactions to them. The number of food additives is still on the increase, and research on their potential mutagenic/carcinogenic activity in vivo is very expensive. Using two different cellular model systems, human lymphocytes in vitro and Vicia faba root tip meristems of in vivo, we evaluated the potential cytological and genotoxic effects of two dyes: Quinoline Yellow (E 104) and Brilliant Black BN (E 151). Two relatively new, very sensitive and rapid tests - the micronucleus and Comet assays - were used in this study. The data provided in this paper showed the genotoxic effects of the two analyzed food colors, and confirmed the diagnostic value of the MN and Comet assays for screening potentially genotoxic substances.” [Department of Cytogenetics and Plant Molecular Biology, University of Lodz, S. Banacha 12/16, 90-237 Lodz, Poland. [email protected], Cell Mol Biol Lett. 2004;9(1):107-22.

Rennet or rennin – Sub’ha - source: animal enzymes. A vegetable enzyme similar to rennet is available as a substitute. Vegetarian cheese is produced using microbial or fungal enzymes. Use: coagulant and curdling agent especially in cheese and other dairy products. The animal enzyme must be determine whether the animal is halal or not.

Resinous glaze – Sub’ha - source: insect secretion (classify insect whether halal or haram). Use: coating candies and pills.

Retinyl palmitate (see Vitamin A)

Riboflavin – See vitamin B2.

Rice flour – Halal - a fine, powdery flour made from regular white rice.

Rice wine – Haram - a sweet, golden wine made from fermenting freshly steamed glutinous rice. Most rice wines are low in alcohol.

Saccharin – Halal – it is one of the first generation artificial sweeteners. It is about 500 times sweeter than table sugar. It has no caloric value. Saccharin, as a sweetener, produces a bitter taste for some individuals. It is ideal for those who want to cut down on caloric intakes. See aspartame regarding its health effects.

Salt – Halal - sodium chloride used to season and preserve food.

Salted butter – Sub’ha - when made with cream and salt, it is considered a halal butter. In unsalted

butter, the flavoring must be from a halal source, and alcohol should not be used as a solvent.

Shellac – Sub’ha - source: secreted under tree bark by insects. To be treated in a similar way to Honey. Use: in glaze for confectionery products and in chocolate panning. Check whether the insect belongs to the category of halal animal like honey bees.

Shortening — Sub’ha - denotes any oil or fat. The sources of oils are mainly plants while fats are mainly from animals. If the word shortening is listed on the label of a product, it would be difficult to know whether oil or fat has been used. Vegetable shortening may contain 80-90% vegetable oil and 10-20% animal fats. On labels, this may only be reflected as ' vegetable oil'. To be sure, look for 100% vegetable oil or pure vegetable shortening. Bakeries and food industries themselves may not be able to verify the presence or absence of lard in shortenings as this varies from one batch to another depending on the availability and costs.

Silicon dioxide – Sub’ha for health reason - formed when silicon is exposed to oxygen (or air). Silica is also used as a food additive, primarily as a flow agent in powdered foods, or to absorb water (see the ingredients list for Burger King). Inhaling crystalline silica dust can lead to silicosis or cancer.

Skim milk – Halal - the milk from which the cream has been removed.

Skim powder – skim milk. See skim milk.

Sodium acid pyrophosphate or SAP – Halal – a mineral salt used as emulsifier.

Sodium alginate - Halal – it is a colorless or light yellow powdery or crystalline compound. The chemical compound sodium alginate is the sodium salt of alginic acid (see alginic acid). Its form as a gum, when extracted from the cell walls of brown algae or kelp (brown seaweeds), is used by the foods industry to increase viscosity and as an emulsifier.

Sodium ascorbate - see Vitamin C.

Sodium benzoate – Halal - is the sodium salt of benzoic acid and exists in this form when dissolved in water. Source: synthetic origin. It can be produced by reacting sodium hydroxide with benzoic acid. Uses: as a food additive it is used as a preservative, effectively killing most yeasts, bacteria and fungi. Sodium benzoate is effective only in acidic conditions (pH < 3.6) making its use most prevalent in foods such as preserves, salad dressings (vinegar), carbonated drinks (carbon dioxide), jams (citric acid), fruit juices (citric acid), and chinese food sauces (soy, mustard, and duck). Health safety claimed that: “Concentration as a preservative is limited to 0.1% by weight though organically grown cranberries and prunes can conceivably contain levels exceeding this limit” (U.S. FDA). Acceptable daily intakes were established by the World Health Organization at 5 mg/kg for Sodium Benzoate (Cosmetic Ingredient Review Expert Panel, Washington, DC 20036, USA, International Journal on Toxicology, 2001;20 Suppl 3:23-50). On the other hand, “International Programme on Chemical Safety found no adverse effects in humans at doses of 647-825 mg/kg of body weight per day” (Concise International Chemical Assessment Document 26: BENZOIC ACID AND SODIUM BENZOATE).

Sodium bicarbonate is the same as baking soda. See baking soda.

Sodium bisulfite – Halal – it is a food additive with E-number E-222. It can be prepared by bubbling sulfur dioxide in a solution of sodium carbonate in water.

Sodium caseinate – Halal – a tasteless, odorless, water-soluble, white powder; used in medicine, foods, emulsification, and stabilization; formed by dissolving casein in sodium hydroxide and then evaporating.

Sodium citrate - Halal – it is the sodium salt of citric acid. Source: synthetic. Use: controls acid, improves and protects flavor, emulsifier and buffer in processed produce. Research from the British Journal of Sports Medicine (2003) showed that use of sodium citrate (approx. 37 grams) improved running performance over 5 km by 30 seconds (Oopik, V et al 2003; 37: 485-489).

Sodium chloride - Halal – it is a common or table salt. Nowadays, salt is produced by evaporation of seawater or brine from other sources, such as brine wells and salt lakes, and by mining rock salt, called halite. It is used as a food preservative and seasoning.

Sodium cyclamate – Halal – it is an artificially prepared salt of cyclamic acid, formerly used as a low-calorie sweetener but now it is allegedly banned because of the possible carcinogenic effects of its metabolic products. However, studies have shown that carcinogenic effects in lower animal particularly in rats are not true with humans (see aspartame on related study).

Sodium erythorbate – Halal - sodium erythorbate is made from sugars such as beet and cane sugar. It is used predominantly in the food industry (meat, poultry, soft drinks and other food stuffs) when used in processed meat such as hot dogs and beef sticks, this compound keep these foods from changing color. This compound reduces the rate of nitrate to nitric oxide in meat thus keeping the pink in meat color. As an antioxidant this compound helps keep the flavor stability, similar to Vitamin C. This compound can have a very tiny effect as Vitamin C. Also helps prevent the formation of nitrosamines, which is a carcinogen.

Sodium ethyl para-hydroxybenzoate – Halal – it is used as food preservative especially on fish sauce. The maximum level permitted concentration is 1,000 ppm.

Sodium guanylate – Sub’ha – it is sodium salt of guanylic acid, a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially, it is prepared from yeast extract or sardines. Sodium metabisulfite – Sub’ha for health reasons – it is an inorganic compound used as a food additive, mainly as a preservative. As an additive, it may cause allergic reactions, particularly skin irritation, gastric irritation and asthma [St John's Institute of Dermatology, St Thomas's Hospital, London, UK. PMID: 7493478 [PubMed - indexed for MEDLINE]

Sodium nitrite – Halal - used as a color fixative and preservative in meats and fish. As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish and meats and also prevents growth of Clostridium botulinum, the bacteria which causes botulism. Research is ongoing to investigate its applicability towards treatments for sickle cell anemia, heart attacks, brain aneurysms, and pulmonary hypertension in infants.

Sodium propionate – Sub’ha – it is the sodium salt of propionic acid (see propionic acid). It is used as a mold inhibitor in bakery products. It is also used as a fungicide and bactericide, especially to prevent food spoilage. Rarely, it is made from cheese (see cheese).

Sodium pyrophosphate – Halal – it is sodium salt of pyrophosphoric acid. Sodium pyrophosphate is used as a buffering agent, an emulsifier, and a thickening agent, and is often used as a food additive. Common foods containing sodium pyrophosphate include chicken nuggets, marshmallows, crab meat, imitation crab, and soy- based meat alternatives. It is also used as a water softener.

Sodium saccharin – Halal – an artificial sweetener used in medicine and as a nonnutritive food sweetener.

Sodium sorbate – Halal - source: synthetic or from corn. Use: preservative.

Sodium stearoyl lactylate – Sub’ha - derived from animal body parts that are boiled. It can be also made by combining lactic acid and stearic acid, and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt. It is used as an emulsifier in processed foods.

Sodium sulfite – Halal – a soluble compound of sodium used as a preservative to prevent dried fruit from discoloring, and for preserving meats.

Soft caramel - Halal - a candy made with caramelized sugar, butter and milk or cream, and sometimes corn syrup.

Softeners – Sub’ha - source: animal or vegetable. Use: in chewing gum.

Sorbic acid - Halal - a white crystalline solid found in the berries of the mountain ash or prepared synthetically and used as a food preservative and fungicide (mold inhibitor).

Sorbitan monostearate – Sub’ha - is an ester of sorbitan (a sorbitol derivative) and stearic acid (see stearic acid) and is sometimes referred to as a synthetic wax. It is primarily used for emulsifying water and oils together. Sorbitan monostearate is used in manufacture of food and healthcare products, and is a nonionic surfactant with emulsifying, dispersing, and wetting properties.

Sorbitan fatty acid esters – Sub’ha - produced by adding the fatty acids- either stearic, oleic, palmitic or laurel- of both animal and vegetable origin to sorbitan, a sorbitol derivative. The finished product is often identified to indicate the type of fatty acid used (i.e., sorbitan mono-stearate, sorbitan mono or di- oleate, etc.). The manufacturing process of sorbitan fatty- acid esters does not include the use of ethylene oxide, and therefore the finished product is fat adhering. Often sorbitan fatty- acid esters are referred to by the trademark name SPAN, which is the registered name of a manufacturer's brand of sorbitan fatty- acid esters. Because of its unique qualities, sorbitan fatty-acid esters are used in many foods and food additives, and in combination with other emulsifiers. Among them are spice oils, oleoresins, bread, cake, and dough mixes, dressings, beverage mixers, non-dairy creamers, coatings, flavorings, powdered and frozen desserts, ice cream and custards, toppings, donut preparations, pickles, relishes, and powdered yeasts. Sobitan fatty-acid esters, like all fatty-acid products, are produced from both animal and vegetable sources.

Sorbitol – Halal with precautions - a sugar alcohol formed by the reduction of the sugar glucose or fructose. Sorbitol is also produced from corn sugars, glucose, and dextrose. It is a white, sweetish, crystalline alcohol, found in various berries, fruits and seaweeds or prepared synthetically and used as a flavoring agent, a sugar substitute for people with diabetes, and a moisturizer in cosmetics and other products. Besides being used as an artificial

sweetener, sorbitol is employed as a thickener and stabilizer in candies, gums and numerous other food products. Sorbitol is used as both a sweetener and humectant, maintaining moisture and freshness in baked goods, candies, fondants, toppings, shredded coconut, and jellies. In dietetic beverages and foods, it is used to reduce the aftertaste of artificial sweeteners. However, excessive use of sorbitol may cause diarrhoea and gastrointestinal distress. Too much sorbitol in cells can cause damage. Ingesting large amounts of sorbitol can lead to some abdominal pain, gas, and mild to severe diarrhea. Sorbitol can also aggravate irritable bowel syndrome and fructose malabsorption.

Soy protein – Halal - source: derived from defatted soy flour with a high solubility in water (high NSI). The aqueous extraction is carried out at a pH below 9. The extract is clarified to remove the insoluble material and the "supernatant" is acidified to a pH range of 4-5. The precipitated protein-curd is collected and separated from the whey by centrifuge. The curd is usually neutralized with alkali to form the sodium proteinate salt before drying. Food uses: Soy protein is used in a variety of foods such as salad dressings, soups, imitation meats, beverage powders, cheeses, non-dairy creamer, frozen desserts, whipped topping, infant formulas, breads, breakfast cereals, pastas, and pet foods.

Soy protein isolate – Halal - made from defatted soy meal. Most of the fats and carbohydrates have been removed, yielding a product with 90 percent soy protein. It is used in the food industry for both nutritional (increasing protein content), sensorial (better mouthfeel, bland flavour) and functional reasons (for applications requiring emulsification, water and fat absorption and adhesive properties).

Soya flour – Halal - finely ground flour is made from soybeans and, unlike many flours, is very high in protein (twice that of wheat flour) and low in carbohydrates. Soy flour is ordinarily mixed with other flours rather than being used alone. It has a wide variety of uses such as for baking and to bind sauces.

Soya lecithin – Halal – it is a soy-derived lecithin. Use: emulsifier.

Soya oil – Sub’ha - a pale yellow, fixed drying oil produced by solvent extraction from soybeans; used for soap manufacture, cattle feeds, and printing inks, and in margarine, salad dressing, and high-protein foods. Halal if the solvent used is not haram.

Soya sauce – Sub’ha - only all purpose seasoned without alcohol is halal. Soy sauce made with wheat and soybean is not accepted as a halal ingredient because it is a fermented product, resulting in the presence of 2-3% leftover ethyl alcohol. Soy sauce or all-purpose soy sauce made with hydrolyzed vegetable protein, water, salt, corn syrup and sodium benzoate is considered halal.

Soybean oil – it is the same as soya (see soya oil).

Spearmint oil – Halal - source: the herb mentha viriais. Use: primarily as flavoring in chewing gum.

Spices – Halal - pungent or aromatic seasonings source: dried vegetable product derived from any part of the plant, whether root, stem, bark, fruit, bud or seed.

Spices natural flavor – Halal – derived from plants and used as food flavorings.

Stannous chloride - Halal - source: synthetic. Use: preservative.

Starch – Halal - isolated commercially from the following sources: cereal grain seeds [maize (corn), wheat, rice, sorghum], roots and tubers [potato, sweet potato, tapioca (cassava), arrowroot], and stems and pith (sago).

Starter cultures – Sub’ha - developing a natural cheese product for halal markets requires much attention. The starter cultures generally are desirable bacteria that produce lactic acid, gas for eye development, flavor, color and texture, and give milk its consistency. The starter culture bacteria are considered halal, but the source of media used to grow mother cultures and milk starter cultures cannot be ignored in halal-certified dairy products. Only unfortified milk or halal certified milk, used as media, is acceptable. If whey, lactose, pancreatin, autolyzed brewer’s yeast or extract is used along with the milk, then those ingredient sources must be halal.

Stearamide – Halal - a long chain carboxylic acid amide, used as a slip agent, anti-fogging or lubricant for plastic films (polyolefin) which can be used in food packing material. It is used as a dispersant in printing and dying. It is used in paper and textile industry for water-proof as well as corrosion inhibitor in oil wells. It is used for the synthesis of organic chemicals and surfactants used in detergent, ore floating agent, fabric softener, anti-static agent, germicide, insecticide, emulsifier, anti-caking agent, water treatment agent and lubricant.

Stearates – Sub’ha – it is a salt or an ester of stearic acid (see stearic acid) which is usually derived from tallow or animal fat. This usually comes in the form of calcium stearate, and it is found in hard candies.

Stearic acid – Sub’ha – it is a waxy saturated fatty acid. Stearic acid is prepared by treating animal fat with water at a high pressure and temperature, leading to the hydrolysis of triglycerides. It can also be obtained from the hydrogenation of some unsaturated vegetable oils. Common stearic acid is actually a mix of stearic acid and palmitic acid, although purified stearic acid is available separately. It is used in butter and vanilla flavoring, softener in chewing gum and candy.

Stearoyl lactylate – Sub’ha – it is an animal- derived food additive.

Stearyl lactylic acid – Sub’ha - source: fats and oils. Use: emulsifier.

Stock – Sub’ha – In food industry, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.

Sucralose - Halal – it is one of the new generation artificial sweeteners. It is about 600 times sweeter than sugar. Although not approved by the Federal Drug Administration at this writing, Sucralose is

already being used in Australia and Canada under the brand name Splendar. This crystalline, free- flowing sweetener is both water soluble and stable, making it appropriate for a broad range of foods and beverages. See aspartame regarding the study on new generation artificial sweeteners.

Sucrose – Halal - a crystalline, water-soluble sugar obtained from sugarcane, sugar beets and sorghum. Sucrose also forms the greater part of maple sugar. It's sweeter than glucose but not as sweet as fructose.

Sucrose acetate isobutyrate – Halal - a food additive used as a flavor emulsion stabilizer in citrus- based soft drinks.

Suet – Sub’ha - the hard fatty tissues around the kidneys and loins of cattle, sheep and other animals, used in cooking and for making tallow. Sugar (refined) – Halal - a sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste. However, watch out for other refined sugar that used bone ash (see tricalcium phosphate) as a filtering agent in the production (source:http://answers.google.com/answers/threadv iew?id=474002).

Sulfur dioxide – Halal - a colorless, water-soluble, nonflammable gas used viticulturally in small, controlled amounts through a process called sulfating. Winemakers use sulfur dioxide in a variety of ways. Grapevines can be sprayed with it to deter many insects and diseases. After the grapes are crushed, sulfur dioxide is used to inhibit the growth of bacteria, mold, and wild yeasts in must (the quality of smelling or tasting old or stale or mouldy). It's also used to prevent spoilage or OXIDATION in the finished wine. Sulfur dioxide can be prepared by burning sulfur. Sulfur dioxide is sometimes used as a preservative in alcoholic drinks, or dried apricots and other dried fruits due to its antimicrobial properties. The preservative is used to maintain the appearance of the fruit rather than prevent rotting. This can give fruit a distinctive chemical taste.

Surimi - Sub’ha - lean meat from fish or land animals is first separated or minced. The meat then

may be rinsed numerous times to eliminate undesirable odors. The resulting meat is then beaten and pulverized to form a gelatinous paste. Depending on the desired texture and flavor of the surimi product, the gelatinous paste is mixed with differing proportions of additives such as starch, egg white, salt, vegetable oil, sorbitol, sugar, soy protein, and seasonings. Surimi is a useful ingredient for producing various kinds of processed foods.

Sweet buttermilk – Halal – it is a by-product from churning sweet cream into butter.

Sweet corn flavor – Halal - the latest development in sweet corn varieties gave us the “SB” gene and these varieties are often called the “sweet breed.” Sweets – Sub’ha - look out for gelatine in boiled sweets and mints, and cochineal in boiled sweets and Smarties.

Tallow - Sub’ha - the fat of sheep and cattle is a primary source for fatty acids, stearic and oleic. Tallow may also be processed and produced into a shortening, either by itself or in combination with vegetable or animal fats. The term "tallow" rarely, if ever, appears on product ingredient lists, however, its derivatives are used to produce a variety of food and flavor chemical additives. One should inquire whether the tallow used is from animal slaughtered according to Islamic law.

Tapioca starch or flour – Halal - a starchy substance extracted from the root of the cassava plant. It's available in several forms including granules, flakes, pellets (called pearl tapioca) and flour or starch. The most widely available forms are tapioca flour (also called cassava flour) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc., much like cornstarch. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in natural food stores and Asian markets. If stored in a cool, dark place, all types of tapioca will keep indefinitely.

Tartaric acid – is another name of cream of tartar (see cream of tartar).

Tartrazine (AE102) – Sub’ha for health reason - colour (yellow and orange) (FDA: FD&C Yellow #5). Preservatives: Used to increase the shelf life of food. used commercially in soft. drinks, yellow- or orange- colored foods, and medicines. It may cause asthma attacks in tartazine-sensitive people and also in aspirin sensitive persons (The Tribune, Chandigarh, India - Health Tribune)

Tertiary butyl hydroquinone (TBHQ) – Halal – it is a petrochemical derivative. It is most common used in combination with BHA and BHT as an antioxidant for fats and oils.

Thiamin – it is another name for vitamin B1 (see vitamin B1).

Thiodipropionic acid – Sub’ha – it is a white crystalline solid having a slight characteristic odor. It is used as an antioxidant for fats and other foodstuffs.

Tocopherols – it is also known as Vitamin E (see vitamin E).

Tomato powder – Halal - a concentrated, dried tomato powder. Uses: soups, stews, tomato sauces, casseroles.

Torula yeast – Sub’ha - it is widely used as a flavoring in processed foods and pet foods. It is produced from wood sugars, as a by-product of paper production. It is pasteurized and spray-dried to produce a fine, light grayish-brown powder with a slightly yeasty odor and gentle, slightly meaty taste. Haram if it is grown on liquor and halal if it is grown on sugar cane or halal sulfite waste.

Triacetin – Halal - combustible oil with a bitter taste and a fatty aroma; found in cod liver and butter; used in plasticizers, perfumery, cosmetics, and external medicine and as a solvent and food additive.

Tricalcium phosphate – Sub’ha - commonly termed as bone ash. Much of the "tricalcium phosphate" on the market is actually powdered hydroxyapatite. The skeletons and teeth of vertebrate animals are composed of calcium phosphate, mainly hydroxylapatite. Calcium

phosphate is used as a raising agent and anti-caking agent.

Tryptophan - Sub’ha – it is one of the essential amino acids. It is a heterocyclic compound that is found in small amounts in most proteins. It plays an important role in the growth and development of infants and in the biosynthesis of serotonin and niacin (thus, deficiency of niacin or tryptophan can cause pellagra). Its occurrence in milk has been suggested as the reason that drinking milk before bedtime helps people sleep. It is used in medicine and nutrition research, in enriched foods, and as a dietary supplement. Tryptophan, found as a component of dietary protein, is particularly plentiful in oats, bananas, dried dates, milk, yogurt, cottage cheese, red meat, fish, poultry, sesame, chickpeas, sunflower seeds, pumpkin seeds, and peanuts. It is found in turkey at a level typical of poultry in general. So far, if the source is meat then it must be halal meat.

Turmeric powder – Halal – it is the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. Turmeric root is cleaned, boiled, and dried in the oven before being powdered. Today it's used mainly to add both flavor and color to food. It should be stored in a cool, dark place for no more than 6 months. “Turmeric (Curcuma longa rhizomes), commonly used as a spice, is well documented for its medicinal properties in Indian and Chinese systems of medicine. It has been widely used for the treatment of several diseases. Epidemiological observations, though inconclusive, are suggestive that turmeric consumption may reduce the risk of some form of cancers and render other protective biological effects in humans. These biological effects of turmeric have been attributed to its constituent curcumin that has been widely studied for its anti- inflammatory, anti-angiogenic, anti-oxidant, wound healing and anti-cancer effects. As a result of extensive epidemiological, clinical, and animal studies several molecular mechanisms are emerging that elucidate multiple biological effects of curcumin. This review summarizes the most interesting in vitro and in vivo studies on the biological effects of curcumin.” [Department of Pathology, Uniformed Services University of the Life Sciences, Center for Combat Casualty and Life Sustainment Research,

Bethesda, Maryland 20814, USA. [email protected] Life Sci. 2006 Mar 27;78(18):2081-7. Epub 2006 Jan 18]. Another study revealed:

“Carcinogens from cigarette smoke form the link between nicotine addiction and lung cancer, which is the leading cause of cancer-related mortality in the world. One of the most frequently studied chemopreventive agents is a curcumin, a natural compound extracted from turmeric that inhibits cell proliferation and induces apoptosis in human leukaemia, prostate cancer, and non-small cell lung cancer. Curcumin (diferuoylmethane) is a major yellow pigment in turmeric (Curcuma longa) and is widely used as a spice. Curcumin exhibits a variety of pharmacological effects, and has been reported to have anti-inflammatory and anti-tumor activities.” [Katedra i Zaklad Farmakognozji Collegium Medicum Uniwersytetu Mikolaja Kopernika w Bydgoszczy. Przegl Lek. 2005;62(10):1180-1]

Vanilla – Sub’ha - is a flavoring derived from orchids in the genus Vanilla. There are three main commercial presentations of natural vanilla: whole bean, powder, extract (see vanilla extract). As flavoring, it may be processed with glycerine (see glycerine).

Vanilla extract – Sub’ha – it is a flavoring extract made from the vanilla bean and used in candy, ice cream, and perfumes. The flavor extracted from vanilla beans is most commonly dissolved in alcohol. Documentation from a distributor of vanilla extract showed that the ingredient contained 50% alcohol.

Vanillin or vanillic acid – Sub’ha - obtained from vanilla or produced synthetically. Please note that some types are dissolved in alcohol before they are used. This makes them unlawful to consume. Be wary about this.

Vegetable carbon – the same as carbon black (see carbon black).

Vegetable fat – Halal - a semisolid vegetable oil, used chiefly for food; for example, Suari fat, ucuhuba tallow, Mahuba fat, gamboge butter (gurgi, murga), Sierra Leone butter (kamga, lamy), and Mafura tallow.

Vegetable gums – Halal - use: substitute for gelatin in desserts and candies.

Vegetable oil – Halal - any of various oils obtained from plants and used in food products and industrially.

Vegetable protein – Halal – protein derived from plants.

Vegetable shortening – Sub’ha - may contain 80- 90% vegetable oil and 10-20% animal fats. On labels, this may only be reflected as ' vegetable oil'. To be sure, look for 100% vegetable oil or pure vegetable shortening.

Vinegar – Sub’ha - The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. Vinegar is an alcoholic liquid that has been allowed to sour. It is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. Vinegars usually have 4%-6% acetic acid, an organic acid responsible for the acidity of vinegar. It is formed when a microorganism called aceto-bacter aceti acts on ethyl alcohol in the presence of oxygen. While the acid is the same in vinegar from any source, the flavor, odor, and color of the vinegar depend upon the materials from which it is made which include:

o White o Cane o Malt o Raisin o Wine o Date o Apple cider o Beer o Fruit o Honey o Balsamic o East Asian black o Rice o Flavored vinegars o Coconut o Herb Concerning vinegar, prominent Muslim scholar, Sheikh Yusuf Al-Qaradawi states:

"Muslim scholars unanimously agree that if wine turns into vinegar by itself, it is lawful. However, if it turns into vinegar with the aid of a chemical substance or by adding something, such as salt, bread or onion, to it, scholars hold different views regarding it. Although some scholars say that it is pure and lawful because it has been changed from its original state, others say that it is still impure and, thus, it is must be avoided.

In his book, Al-Majmu`, Imam An-Nawawi states: 'If wine changes into vinegar by itself, it becomes pure according to the majority of scholars. However, if the change is a result of putting something in it, I say that it is still impure. Ahmad and

most scholars also hold this view. Abu Hanifah, Al-Awza`i and Al-Layth consider it pure.'

Malik has reported three hadiths on this, the most authentic one is that treating wine is prohibited. But once it is carried out, wine becomes pure. In the books of the Maliki jurists, it is stated that it is permissible to treat wine so that it becomes vinegar.

What I see is that if wine changes into vinegar, it becomes pure and lawful as it has changed from its original state and this requires a new ruling as is the case with all other converted impurities regardless of whether this occurs naturally or by human interference. Wine itself is a pure substance as it was made from grapes. After becoming an intoxicant, it becomes prohibited. Once it changes and lacks the intoxicating characteristic, it regains its original ruling.

The view of the Hanafi scholars and those who follow them in this respect seems to be strong. They say that treating wine is similar to its natural change into vinegar as both involve the removal of the reason of prohibition, which is intoxication, as well as the attainment of its benefit of nourishment and medicinal purposes.

In addition, the reason for declaring it impure (i.e., intoxication) no longer stands. It is well known that a ruling is attached to its reason in terms of existence or otherwise.

In his book, Sharh Mushkil Al-Aathar, Imam At-Tahawi states: 'Since treatment is a process of reformation, it is permitted as is the case for tanning impure leather. It is stated in an authentic hadith: 'When animal leather is tanned, it becomes pure.' This applies to the case in hand, i.e., vinegar, and it includes all its types."

Therefore, it’s clear from the above-mentioned statements and quotations that so long as vinegar originates from wine directly, without the aid of any additives, it is lawful according to the unanimous view of scholars. As for the vinegar that originates from wine through human interference, it’s somehow controversial among scholars, as you can see.

Vitamin A - Sub’ha - one of four fat-soluble vitamins necessary for good health. It serves an important role as an antioxidant by helping to prevent free radicals from causing cellular damage. Adequate levels are important for good eyesight, and poor night vision may be one of the first symptoms of a deficiency. It is also necessary for proper function of the immune, skeletal, respiratory, reproductive, and integumentary (skin) systems. There are two basic forms of vitamin A. Retinoids, the active types, are contained in animal sources, including meat, whole milk, and eggs. Liver is particularly rich in vitamin A, since it is one of the storage sites for excess. Precursor forms of the vitamin (carotenoids) are found in orange and leafy

green produce such as sweet potatoes, carrots, collard greens, spinach, winter squash, kale, and turnip greens. It is used in Sangkap Pinoy food fortification program.

Vitamin B3 (Niacin or nicotinic acid) – Sub’ha - a white crystalline acid that is a component of the vitamin B complex found in meat, wheat germ, dairy products, and yeast (see food source below). Commercially, it is produced synthetically from petrochemical or other mineral sources. Niacin is used as a nutritional supplement in processed grain products: flour, cereals, noodles, etc., and in vitamin supplements. Niacin deficiency can lead to a condition called pellagra. Individuals with pellagra may experience diarrhea, dermatitis and dementia. Niacin reduces bad cholesterol (LDL), increases good cholesterol (HDL) and reduces triglyceride levels in the blood. It is not clear how niacin affects cholesterol and triglyceride levels, but the mechanism may involve reducing the production of proteins that transport cholesterol in the blood.

Food Sources

Animal Fruits and products: vegetables:

 liver, heart and  leaf vegetables kidney  broccoli  chicken  tomatoes  fish: tuna,  carrots salmon  dates  milk  sweet potatoes  eggs  asparagus  avocados

Seeds: Fungi:

 nuts  mushrooms  whole grain  brewer's yeast products  legumes  saltbush seeds

Vitamin C (ascorbic acid or sodium ascorbate) - Halal – it is an essential nutrient found mainly in fruits and vegetables although it can be produced synthetically. The Ascorbic Acid will help to keep

soups, sauces, dips, and other foods with green ingredients, a brighter green in color. Food Sources:

Fruits: oranges, lemons, limes, grapefruits, tangerines, pears, bananas, melons, papayas, strawberries, mangos, blackberries, blueberries, kiwis, pineapples, watermelons, raspberries, cranberries, cantaloupes, rose hips, acerola cherries.

Vegetables: asparagus, broccoli, green peppers, red peppers, cabbage, kale, cauliflower, potatoes, sweet potatoes, yams, squash, peas, turnips, turnip greens, onions, corn, pumpkins, carrots, parsley, sauerkraut.

Herbs: garlic, watercress.

Other sources: fish and milk (occurs in small amounts).

Medically, ascorbic acid helps produce collagen, a protein needed to develop and maintain healthy teeth, bones, gums, cartilage, vertebrae discs, joint linings, skin and blood vessels.

Wheat – Halal - the world's largest cereal-grass crop. Its status as a staple is second only to rice.

Wheat flour – Halal - a powdery substance derived by grinding or mashing the whole wheat grain.

Whey and whey powder – Sub’ha - the watery part of milk that separates from the curd when milk sours and becomes coagulated, or when cheese is made. Rennet is used to curd the milk. Whey should be avoided because the rennet used to curd the milk could be from a non-halal source. It is used as a replacement for dried milk in many commercially prepared foods. It is used in the production of cheese, lactose, ice cream, dairy confections, baked goods, beverages, infant formulas, soups, candies and prepared cereals. Since whey is a by-product of cheese, it may be accepted as Halal only when produced from cheese made with Halal enzymes.

Whole wheat flour – see wheat flour

Xanthan gum – Sub’ha - a natural gum polysaccharide used as a food additive and rheology modifier. It is produced by a biotechnological process involving fermentation (see fermentation) of glucose or sucrose by the Xanthomonas campestris bacterium. It is used as a stabilizer, thickener, emulsifier, and foam enhancer. It is used in the preparation of cottage cheese and other dairy products, puddings, relishes, salad dressings,

flavorings, beer and other foamy beverages and beverage mixers.

Xylitol – Halal – it is also called wood sugar or birch sugar, is a five-carbon sugar alcohol (see sugar alcohol) that is used as a sugar substitute. Xylitol is a naturally occurring sweetener found in the fibers of many fruits and vegetables including, various berries, corn husks, oats and mushrooms. It can be extracted from birch, raspberries, plums, and corn and is primarily produced in China. Xylitol, gram for gram, is roughly as sweet as sucrose, but contains 40% less food energy.

Yeast – Sub’ha – it is one celled microorganisms (fungi) whose enzymes cause fermentation and convert sugar into alcohol and carbon dioxide. For commercial use, masses of yeast cells are pressed and mixed with various starches to form cakes, and are sold as packaged yeast. Cultured strains of yeast are used in the production of baked goods, wine, beer, alcohol, protein flavor enhancers (nucleatides) and food supplements. They are most commonly derived as a by-product of the brewing process of cereal grains. Strains of yeast especially suited for wine production are cultivated as well, and are invaluable in the production of the various varieties of wine. They are derived from centuries-old strains of wine yeast. Haram when it produces ethyl alcohol during fermentation)-Fermenting agent.

Yeast extracts – Sub’ha - the common name for yeast autolysates, that is, concentrations of yeast cells that are allowed to die and break up, so that the yeasts' digestive enzymes break their proteins down into simpler compounds. See yeast.

Yellow prussiate of soda – Halal – it is a mineral or chemical derivative. It is used as an anti-caking agent in salt, spice preparations and many powdered foods.

Yoghurts – Sub’ha – A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours. Today, yogurt is made commercially in carefully controlled environments and the requisite bacteria (usually Lactobacillus bulgaricus and Streptococcus

thermophilus) are added to the milk. Though yogurt can be made from the milk of many animals, cow's milk is the most commonly used. There are a variety of commercial yogurts now produced:

Plain yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients.

Flavored yogurt has sugar and either artificial flavorings or natural fruit (or both) added. Some flavored yogurts contain gelatin or stabilizers for a thicker texture. Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred-in which case they're referred to as Swiss-style.

Frozen yogurt resembles soft-serve ice cream in texture-has become very popular and competes head-to-head in some markets with ice cream.

Zein – Halal - a protein extracted from corn. It is used as a source of protein in food additives, and as a coating for processed foods.

PART – II

INGREDIENTS AND CHEMICAL SUBSTANCES USED IN DENTIFRICES AND MOUTHWASHES

Allantoin – Sub’ha – a crystallizable oxidation product of uric acid found in allantoic and amniotic fluids, in fetal urine and in many plants. It is produced synthetically by the oxidation of uric acid.

Allantoin is active in skin-softening (keratolytic effect) and rapid cell regeneration by precipitating proteins on skin. It is used as an abrasive and astringent agent in the end products include cosmetic lotions, creams, suntan products, scalp preparations, shampoos , lipsticks and various aerosol preparations. It is used in topical pharmaceutical preparations. Allantoin has been used in various oral hygiene preparations such as toothpaste and mouthwash as well as in eye drops to treat watering eyes and in ear drops to clean the ear canal.

Alcohol – Sub’ha – any of a class of common organic compounds that contain one or more hydroxyl groups (-OH) attached to one or more of the carbon atoms in a hydrocarbon chain. Sometimes, it is used in mouthwashes or gargles in certain amount.

Sheikh Ahmad Kutty, a senior lecturer and Islamic scholar at the Islamic Institute of Toronto, Ontario, Canada, states:

“If you can avoid mouth wash which contains alcohol it is preferred to do so.

But if you find you have no choice but to use it, then you may use it provided you make sure no drop of it enters your system. Wash your mouth thoroughly with water immediately after using them. It should be fine.”

Moreover, Dr. Muzammil H. Siddiqi, former President of the Islamic Society of North America states:

“According to the Qur’an and Sunnah, it is haram to drink alcohol or alcoholic beverages. Even a small amount of alcohol is haram and it must be avoided. However, jurists have differed on the najasah (physical impurity) of alcohol. Some of them consider it najis (impure), meaning that if it touches the body and clothes then it must be washed. There are others who do not consider it najis.

As far as toothpaste and mouthwash that contain alcohol are concerned, it is better to avoid them, because they go inside the mouth.”

Calcium carbonate – Halal – it occurs naturally as chalk, limestone, marble, and other forms and used in a wide variety of manufactured products including commercial chalk, medicines, and dentifrices. In

dentifrice, it acts as an abrasive and cleaning agent for removing stains and plaque.

Carageenan – Halal - derived from Irish moss and several other red algae, widely used as a thickening, stabilizing, emulsifying, or suspending agent in industrial, pharmaceutical, and food products. They can be used in toothpaste, shampoo, etc.

Cellulose gum – Halal - derived from plant fibers. It is used in conjunction with the silicates as a thickening agent.

Hexetidine - Halal – a very safe oral antiseptic with broad antibacterial and antifungal activity in vivo and in vitro. It has local-anesthetics, astringent and deodorant activity. Also, it has very strong antiplac effects. Resistention of microorganisms on hexetidine is short and transient. These characteristics give important therapeutic role in treatment of oral infections.

Hydrated silica – Halal - a jellylike substance, H2SiO3, produced when sodium silicate solution is acidified. It is used in gel toothpastes, or in the clear portion of striped toothpastes.

Polyethylene glycol 6, 8, 40 – Halal – colorless liquids with high molecular weight that are soluble in water and in many organic solvents used in a number of toothpastes as a dispersant; it binds water and helps keep gum uniform throughout the toothpaste.

Potassium nitrate – Sub’ha for health reason –it is prepared commercially by the reaction of potassium chloride with sodium nitrate. Recently, the use of potassium nitrate in toothpastes for sensitive teeth has increased dramatically, despite the fact that it has not been conclusively shown to help dental hypersensitivity.

Red No. 33 – Halal – it is artificial coloring used in toothpaste. It is a 2,7-Naphthalenedisulfonic acid, 5- amino-4-hydroxy-3-(phenylazo)-, disodium salt. Red No. 40 – Halal – it is artificial coloring used in toothpaste (see artificial colorings).

SD Alcohol 38B – Sub’ha - solvent, protects oral cavity by closing the pores inside the mouth. Determine whether the alcohol is ethyl or not to make it Halal.

Silicic acid (silica) – Halal – it is the same as hydrated silica (see hydrated silica).

Sodium bicarbonate (baking soda) – Halal - added for taste and mouthfeel. It combines with acids to release carbon dioxide gas, adding to the foam produced by brushing. It is a mild abrasive. It may reduce the numbers of acid loving bacteria in the mouth, although this effect lasts only as long as the mouth stays alkaline.

Sodium carbonate peroxide – Halal - added to "peroxide" toothpastes as a whitener. It breaks down into sodium carbonate (washing soda) and hydrogen peroxide. The hydrogen peroxide bleaches the teeth, and kills germs.

Sodium fluoride – Halal – it is another active ingredient. Like sodium monofluorophosphate, it acts as a source of fluorine, and hence as an anti-caries agent. Studies shown that the anti-dental carries properties of flurides in different concentration are the same. However, this confirms that fluoride has anti-dental carries property, to wit:

“The objective of this research was to evaluate the anticaries effectiveness of a low-dose (500 ppm F, low-NaF) sodium fluoride dentifrice, a high-dose (2,800 ppm F, high-NaF) sodium fluoride dentifrice and an experimental 0.454% stabilized stannous fluoride (1,100 ppm F) with sodium hexametaphosphate (SnF2-HMP) dentifrice, each relative to a standard 1,100 ppm F sodium fluoride positive control dentifrice. Subjects (n = 955, with approximately 239 per group) with a mean age of 10.6 (approximately 9-12 years) were randomly assigned to one of four dentifrice treatments. Two calibrated examiners independently measured visual- tactile caries as DMFS that was supplemented with a radiographic examination at baseline, 12 months and 24 months for each subject. Generally similar results were independently observed by both examiners at the conclusion of the 2-year study period. Considering all subjects that attended at least 60% of the supervised brushing sessions, statistically significantly less caries was observed in the high-NaF group compared to the control group. Similarly, statistically significantly less caries was observed in the SnF2-HMP group as compared to the control group. Differences in caries increments between the low-NaF and control groups were not statistically significant. One of the examiners observed these same statistically significant differences after 1 year. In conclusion, the results of this clinical trial indicated that while

no difference in caries increments was observed between the low-NaF and control groups, both the high-NaF and the SnF2- HMP groups experienced significantly fewer lesions than the control group.” [2004 S. Karger AG, Basel. Indiana University- Purdue University at Indianapolis, Ind., USA. [email protected]. Caries Res. 2004 Nov-Dec;38(6):542-50]

Sodium hydroxide – Halal – it acts as a base, to neutralise the low pH conditions produced by plaque bacteria and to enable their easy removal.

Sodium lauryl sulfate (SLS) – Sub’ha – is prepared by sulfation of lauryl alcohol and neutralisation with sodium carbonate, is another common surfactant which has an amphiphilic properties due to C12 chain ( lipophilic) attached to a sulfate group (hydrophilic). This bifunctionality in one molecule provides the basic properties useful in cleaners and detergents. SLS is used as a wetting agent in textiles, foaming and cleaning agent in detergent, cosmetic emulsifier, and sometimes in toothpastes.

Sodium monofluorophosphate – Halal - prepared by heating a difluorophosphate solution in dilute sodium hydroxide, a major active ingredient in the product. It acts as a source of fluorine, and hence as an anti-caries agent.

Sodium saccharin – Halal – it is an artificial sweetener. This is used in place of sucrose, as it is less harmful to teeth.

Sodium stearate – Sub’ha – it is a white powder with a fatty aroma; used in medicine and toothpaste and as a waterproofing agent. Investigate the presence of fatty aroma.

Sorbitol – Sub’ha – a crystalline alcohol occurring naturally or prepared synthetically essentially an emulsifying agent. It enhances foaming and imparts viscosity, giving good consistency and plasticity. Other functions are to prevent drying and to enhance the cooling effect of the paste.

Tetra potassium Pyrophosphate – Halal - anhydrous tetra potassium phosphate is in white powder. It is apt to absorb humidity in the open air to deliquescent; Soluble in water but insoluble in ethanol, and at 25 , its solubility in water is

187g/100g water; It can chelate with alkaline metals ions or heavy metal ions. It mainly applied to electroplating without cyanate, industrial or household detergents; it can be used as a buffering reagent as well as stabilizer for hydrogen peroxide; it can also be used as dispersion agent for ceramic, clay, latex and pigments etc.

Tetra sodium pyrophosphate (TSPP) – Halal - removes calcium and magnesium from the saliva, so they can't deposit on teeth as insoluble deposits called tartar, (calcified plaque). In this respect it acts as a water-softening agent. It won't remove tartar that already exists. TSPP is slightly alkaline, and has a bitter taste, requiring additional flavorings to mask it. Also, additional detergents must be added to keep it in solution. All of these factors can irritate oral membranes and cause sensitivity.

Titanium dioxide – Halal – it occurs in four forms:

 rutile, a tetragonal mineral usually of prismatic habit, often twinned;  anatase or octahedrite, a tetragonal mineral of dipyramidal habit;  brookite, an orthorhombic mineral. Both anatase and brookite are relatively rare minerals;  Titanium dioxide (B) or TiO2(B), a monoclinic mineral.

It is used to make the paste opaque and white because of its brightness and very high refractive index (n=2.4), in which it is surpassed only by a few other materials.

Triclosan – Halal - a derivative of diphenyl ether that is a very popular antibacterial agent. The anti- bacterial agent added to kill plaque-forming microbes. It is insoluble in water; but fat-soluble. It disables the activity of the enzyme called ENR (enoyl-acyl carrier-protein reductase) which humans don't have. This enzyme is vital in building cell membranes of many bacteria and funguses. Triclosan has a powerful antibiotic action even at very low concentrations as its one molecule blocks permanently one molecule of ENR.

PART – III

INGREDIENTS AND CHEMICAL SUBSTANCES USED IN TOILETRIES, COSMETICS AND OTHER SKIN CARE PRODUCTS

Acetylated lanolin alcohol – Sub’ha – it is the fat of wool shearings, which has been reacted with acetic acid and a small amount of lye. It is

hypoallergenic lanolin derived emollient with a smooth, velvety feel. Acetylatedlanolin forms a protective coating on the skin's surface and prevents moisture loss.

Acrylates copolymer – Halal – it is a hair-setting polymers which are particularly suitable for use in hair sprays. It has good compatibility with water when neutralized with AMP. It is a white powder that requires neutralization. It provides excellent setting effect, curl retention even under extreme conditions of humidity.

Adenosine triphosphate – Halal – it is a synthetic riboflavin. It is a component of Unipertan V -242 that functions as a catalyst in the tanning process.

Allantoin – Halal – it is an essential extract of the comfrey plant. It is also an unsurpassed natural healing agent for the skin. It has the ability to help heal minor wounds and skin ulcers, and to stimulate the growth of healthy skin cells.

Almond oil – Halal – it is oil extracted from the seeds of sweet almonds and used as an emollient.

Aloe extract – Halal - an oil soluble extract of the aloe vera plant or any other member of the aloe family, known for the hydrating and soothing properties.

Aloe juice – Halal - any concentration or dilution of aloe vera gel.

Aloe vera gel – Halal – an extract of the aloe vera leaf. It is an excellent hydrating, softening and soothing properties. It is also believed to have healing properties, especially for sunburned skin, provided the extract has not been altered during processing. It is a source of allantoin.

Aloe vera oil – Halal - the gel extracted from the leaves of the aloe vera plant, a member of the lily family.

Alpha bisabolol – Halal – it is a myrrh type gum resin with anti-irritant properties.

Althea extract – Halal - the extract of the althea plant.

Aluminum chlorohydrate – Halal – it is an aluminum salt. Most commonly used material for anti-perspirant preparations. Least irritating of the aluminum salts.

Aluminum sequichlorohydrate & aluminum zirconium tetrachlorohydrex gly – Halal - these aluminum salts are mixed with zirconium salts (e.g., zirconium hydroxy chloride) to make combination salts such as aluminum zirconium trichlorohydrate and aluminum zirconium tetrachlorohydrate. Aluminum zirconium salts are generally believed to be more efficacious than aluminum-only salts due to the more acidic nature of zirconium salts in the mixture. Without being bound by theory, the increased acidity is believed to increase the lifetime of the blockage that provides the reduction in perspiration flow.

Aminomethyl propanedial – Halal - an alkalizer / neutralizer used to adjust pH in cosmetic preparations.

Ammonium laureth sulfate – Halal – it is surfactant. It is used as primary surfactant for many shampoos with low irritation.

Ammonium xylenesulfonate – Halal – it is a hydrotrope, a compound that makes it easier for water to dissolve other molecules. It is added as a thickener, and to help keep some of the odd ingredients added for marketing effect in solution, including perfumes.

Annato extract – Halal - a natural plant colorant derived from the flesh surrounding the seed of a shrub native to South America, bixa orellana, producing yellow 008080 tones.

Apricot kernel oil – Halal – oil expressed from the seeds of apricots.

Arachidyl propionate – Sub’ha – an ester of the short-chain fatty acid used as skin softener and humectant obtained from coal and limestone.

Arnica – Halal - an herb found in the northern hemisphere. The dried flower heads have long been used as an astringent and to treat skin disorders. It has been used externally to treat swelling and bruising, and helps with under eye circles. It is also an anti -inflammatory and soothing.

Ascorbic acid and ascorbyl palmitate – Halal – a vitamin C. it is a preservative and anti-oxidant used to help prevent free radical damage in the skin. The white or pale yellow powder will darken slightly when exposed to air.

Awapuhi – Halal – an actiphyte of the Hawaiian white ginger root. It is a natural additive.

Banana oil – Halal - the natural fragrance derived from bananas. Used as a solvent in some formulations.

Beeswax – Halal - purified wax from the honey- comb of the bee. Used primarily as an emulsifier.

Bentonite clay – Halal – it is white clay found in North America. Oil absorbing and cleansing, it is used for its excellent refining action on enlarged "pores" and oily areas of the skin.

Benzophenone-3 – Halal – it is an oxybenzone of an organic benzophen derivative. Benzophenone can be prepared by the reaction of benzene with carbon tetrachloride followed by hydrolysis of the resulting diphenyldichloromethane. It is a sun-screen active in both UV-B and UV-A spectrums used in conjunction with a second sunscreen to obtain higher protection values of SPF 8 and above.

Benzothonium chloride – Halal – it is the salt derivative that serves as an antiseptic and germicide.

Benzoyl peroxide – Halal – it is an oxygen releasing chemical which causes drying, peeling and antibacterial action on the skin. Used for acne lesions, benzoyl peroxide is the number one acne medication recommended by doctors. The release of oxygen is important to combat the anaerobic bacteria present in the acne affected follicles. The peeling and drying effects peel the acne pustules and open up the comedones.

Benzoyl alcohol – Halal – it is a solvent with a faint, sweet odor used in many perfumes (see alcohol).

Benzyl alcohol – Halal - an alcohol that is soluble in water and readily soluble in ether; valued for the esters it forms with acetic, benzoic, and sebacic acids and used in the soap, perfume, and flavor industries. It is prepared by the hydrolysis of benzyl chloride using sodium hydroxide. It can also be prepared via a Grignard reaction by reacting phenylmagnesium bromide with formaldehyde, followed by acidification (see alcohol).

BHT (butylated hyroxytoluene) – Halal - a crystalline phenolic antioxidant used to preserve fats and oils especially in foods.

Bioecolia – Halal – the natural sugar complex that inhibits the growth of unfavorable bacteria.

Biomin aquacinque – Sub’ha - an aqueous mixture of five skin care minerals - magnesium, iron, zinc, copper, and silicon with yeast additive (see yeast).

Biosaccharide complex – Halal – it is a carbohydrate complex that inhibits the growth of bacteria on the skin that may cause the unpleasant after tan odor.

Bladder wrack – Halal – it is seaweed having forked, brownish-green branches with gas-filled bladders. It is a source of iodine; reported to help remove toxins.

Borage – Halal - an herbaceous plant, borgo officinalis used as skin soother.

Bromelain – Halal – it is proteolytic enzyme, obtained from the pineapple plant, a perennial herb with many varieties. The bromelain may be derived from either the stem or the fruit juices. Bromelain hydrolyzes proteins and digests dead cells on the surface of the skin.

Butyl ether – Halal – it is colorless liquid, boiling at 142°C, and almost insoluble in water; used as an extracting agent, as a medium for Grignard and other reactions, and for purifying other solvents.

Butyl-methoxydibenzoylmethane – Halal – it is one of the most common sunscreen chemicals.

Butylene glycol – Halal – it is petroleum derived mechanical ingredient.

Butylparaben - Halal - the ester of butyl alcohol and p-hydroxybenzou acid family. It is an oil soluble preservative of the paraben family. See alcohol.

C12 - C15 Alcohols benzoate – Sub’ha – it is the ester of benzolic acid and C - 12 -15 alcohols. Determine if the alcohol is ethyl or not.

Cameilia extract – Halal – an extract of a tropical ever 008080 shrubs used to scent products.

Camelia sinensis leaf extract – Halal - extracted from the leaf of tropical evergreen shrub or small tree used to scent products.

Caramel – Halal – it is a natural colorant.

Carbomer – Halal - it is also a tradename for a synthetic polymer of acrylic acid. Carbomers are used as emulsion stabilizers or thickening agents in cosmetic products.

Carbopol or carbomer (see carboner)

Carboxylate/Carboxaline – Halal – a magnesium aspirate.

Carnauba wax – Halal – it is extracted from the leaves of the Brazilian wax palm tree. It is emollient and moisturizing and used for its skin protectant properties.

Carotene or betacarotene – Halal – it is found primarily in carrots. A pro-vitamin, converted by the body into vitamin A, carotene gives a yellow to 008080-red color to formulations.

Castor oil – Halal – it is emollient and natural oil used in hair dressings, lipsticks, and skin care lotions. It is obtained from the castor bean.

Ceteareth-20 – Sub’ha - it is derived from cetearyl alcohol through ethoxylation. Used with the parent

alcohol or with other fatty alcohols, it functions as a primary emulsifier and thickening agent. See also cetearyl alcohol.

Cetearyl alcohol – Sub’ha - it is a mixture of fatty alcohols, consisting predominantly of cetyl and stearyl alcohols and is classified as a fatty alcohol. a waxy, crystalline solid used as an emulsifier. Not to be confused with drying, ethyl alcohols.

Cetyl alcohol (fatty alcohol) – Halal – it is not an "alcohol" in the sense of a rubbing alcohol, etc. It's actual used as an emollient & emulsifier, derived from coconut oil or may be synthetically produced. A gentle humectant, lather booster, and emulsifier. In hair products, it is used to smooth and soften the hair cuticle. It is also a secondary emulsifier that thickens or adds body to lotions. Not to be confused with drying, ethyl alcohols.

Chamomile extract (chamomilia recruta) – Halal - extract made from the flowers of anthemis nobilis. Used for its soothing properties.

Chamomilia recutita extract – Halal – see chamomile extract

Chlorophyll – Halal - the 008080 coloring matter in plants. It is known for its natural cleansing and moisturizing properties.

Cholesterol escin complex – Sub’ha – it is thought to aid in detoxification and shrinking of fat cells.

Citric acid – Halal – it is an organic acid. Naturally occurring in citrus fruits and used to adjust the pH of products.

Clove bud oil – Halal - a natural essential oil steamed distilled from clove buds, syzygium atmaticum. It blends a sweet, spicy note to skin care formulations.

Cocamide or MEA or TEA – Halal – it is a mixture of amides of the fatty acids obtained from coconut oil. As coconut oil contains about 50% of lauric acid, it is used as a foaming agent to make the lather. The other surfactants will generate a certain amount of suds, but this foaming agent is added to get the

amount just right. Besides its foam stabilizing effects, it is also a viscosity booster (it is thick).

Cocoamidopropyl betaine – Sub’ha – it is based on coconut fatty alcohols (determine what kind of alcohol) added for several of its special properties. It is milder on the skin than the benzine sulfonates, so adding it to the mix reduces the amount of the harsher detergents needed. It is thicker than the other ingredients, so it can be added to make the mix have the right viscosity. It has anti-static properties, so the hair doesn't generate an electric charge and jump to the plastic combs and brushes used when drying the hair. It is a humectant, attracting moisture from the air, thus keeping hair from drying out. Lastly, it has antibiotic properties that can prevent spoiling of the shampoo.

Cocoa butter – Halal - it is obtained from cocoa beans, used as an emollient. It is also used in suntan lotions.

Collagen (soluble) – Sub’ha - a protein derived from the selected skins of young animals or from vegetable sources. The collagen molecule is too large to penetrate the unbroken skin. However, it forms a superior protective film to soothe and hydrate. Collagen is chemically bonded to water and so provides long -lasting moisturizing effects.

Comfrey – Halal – it is a plant that contains allantoin, which is thought to stimulate the growth of healthy tissue.

Comfrey extract – Halal – it is an extract of the fruit of citrullus colocynthis used as skin soother and moisturizer.

Copper peptides – Sub’ha – it is organic copper proteins help to accelerate the tanning process by boosting your melanocytes with organic copper, while the protein provides soothing and nourishing benefits to the skin. Copper is a trace element found in every cell. In products applied to the skin, it's combined with small protein fragments called peptides.

Corn cob meal – Halal – it is a finely milled powder from corn cobs. The extremely fine milling of the meal ensures that no harsh abrasiveness is left in

the action of this exfoliant. Gives complete cell debris removal without drying or scratching.

Corn oil – Halal – it is natural golden-colored oil expressed from corn kernels, zea mays. It is the America's premier native emollient oil which is rich in linoleic acid, one of the three essential fatty acids.

Corn starch – Halal – it is obtained from corn and used as a drawing agent. Absorbs water and soothes the skin.

Cucumber extract – Halal – it is from the same family as aloe; strong moisturizing capabilities.

Cucumis sativus extract – Halal - extract of cucumber. A creeping plant (Cucumis sativus), of the gourd family (Cucurbitaceae), or its oblong fruit, for which it is widely cultivated. See cucumber extract.

Cyclomethicone – Halal - a volatile silicone compound used to reduce the greasy feel of tanning oils.

CuO2 complex - halal – it is exclusive intensifying complex for rich hydration.

Dandelion – Halal – it is a vegetable source of protein that is high in skin-friendly ingredients.

D&C Red #33 – Halal - certified monoazo colorant permitted for use in drugs and cosmetics but not in food.

DEA (Diethanolamine) – Sub’ha – it is an organic chemical compound which is both a secondary amine and a dialcohol. A dialcohol has two hydroxyl groups in its molecule. Like other amines, diethanolamine acts as a weak base. it is a neutralizing agent that raises pH.

Decyl oleate – Sub’ha – it is the ester of decyl alcohol and oleic acid, an emollient that adds body to lotions. Deionized/Demineralized water – Halal - water run through active resin beds to remove metallic ions and filtered through a submicron filter to remove suspended impurities.

DHA (Dehydroxyacetone) – Halal - derived from sugar cane, causes the surface layer of your skin to oxidize, creating a natural-looking tan.

Dicetyldimonium chloride – Halal – it is a quaternary ammonium salt used as conditioner.

Dihydroxyacetone – Sub’ha – it is a simple carbohydrate that is primarily used as an ingredient in sunless tanning products. It is often derived from plant sources such as sugar beets and sugar cane, by the fermentation of glycerin. Dihydroxyacetone, or DHA, reacts with amino acids in the outer layers of the skin to produce a browning effect.

Dimethicone – Halal – it is derived from silicon used as a skin protectant and moisturizer for its superior spreadability, excellent emolliency, and water repellency. Well tolerated by even the most sensitive skins, they have a filming action on the skin surface and smooth fine, dry lines.

Dimethicone copolyol – Halal – it is a silicone derived emollient used in conditioner preparations for hair and skin.

Dimethyl lauramine oleate – Halal – it is salt of dimethyl lauramine and oleic acid used as conditioning agent for hair. It is derived from safflower oil.

Disodium oleamide MEA-Sulfosuccinate – Sub’ha – it is a wax -like solid surfactant used as a solubilizer and wetting agent in bath preparations and lotions. Origin: Synthetic compound derived from fatty acids.

DL-Alpha Tocopheryl Acetate - See vitamin E.

DMDM (Dimethylol Dimethyl) – Halal – it is used with hydantoin to form a preservative. Slowly releases formaldehyde to give bactericidal properties to lotions.

DNA enzyme complex – Sub’ha - bioengineered to supply the body with moisturization and reduce the appearance of fine lines and wrinkles.

EDTA (Ethylene Diamine Tetra Acetic Acid) – Halal – it is a synthetic compound used in lotions as a preservative.

Elastin – Sub’ha - a protein, found in the layers of skin and artery walls, that keeps skin soft and supple. Used as a moisture binder.

Ergocalciferol – Sub’ha – it is a fat-soluble vitamin known as Vitamin D. It is used in food products or skincare lotions.

Essential oils – Halal - are the fragrant oils that are present in many plants. It is naturally fragrant oils used in cosmetics, aromatherapy, medicine, perfumery, and flavoring.

Ethyl alcohol – Haram - acts as a fat solvent in oils and lotions. It is haram whether it is used in foods, beverages or external used.

Ethylparaben – Halal – it is a microbial preservative.

Eucalyptus oil – Halal – it is a vegetable oil valued for its awakening and revitalizing fragrance.

Evening primrose oil – Halal – it is a tall, hardy, native biennial of the Onagraceae family. It helps the body replenish moisture lost to tanning, minimizing flaking and peeling for the appearance of a longer - lasting tan.

FD & C dyes – Halal – dyes which are approved by FDA for food, drug and cosmetic use.

Farnesol – Halal – it is the natural ingredient found throughout the plant world which regulates developmental processes and is a natural bioactivator in human skin.

Fir needle oil – Halal – it is a natural cleanser obtained from the needle of various cone-bearing ever 008080 trees.

Formaldehyde – Sub’ha - a toxic, pungent water- soluble gas used in the aqueous form as a disinfectant, fixative, or tissue preservative. It is a strong contact allergen. Acute and chronic dermatitis was once a common complaint in the beauty parlor

industry because of using formaldehyde in fingernail finishes. It is also a strong allergen and irritant to which humans have a very low odor threshold (less than 1 ppm), and it is carcinogenic in the rat bioassay via the inhalation route. It increases airway resistance when inhaled, probably because of local irritation and release of inflammatory mediators. Both pulmonary changes and dermatologic symptoms have been reported in the occupational setting. Unlike in foods and beverages, formaldehyde used extyernally is vclassified under Sub’ha.

Fragrance – Halal – it is an aromatic blend of essential oils of natural origin; or essential oils of natural origin and synthetic fragrance materials; or completely synthetic fragrance materials.

Free radical scavengers – Sub’ha - naturally derived anti-oxidants (vitamin A, C, E, carotenoids, bioflavonoids, selenium, etc.) that counteract the free radicals that cause fine lines and wrinkles.

Gelatin – Sub’ha – it is obtained by hydrolysis of collagen-proteinaceous material. Used as thickener and bodying agent in shampoos and face masks.

Geranium masculatum – Halal - an herb used to promote shiny hair.

Ginseng – Halal – it is an extract of ginseng root. It is used as demulcent, anti irritant and soothing.

Glucose tyrosinate – Sub’ha - a source of soluble tyrosine, this gives lotion a characteristic tan color. Tyrosine is commonly found in animal proteins.

Glycereth – Sub’ha – it is a polyethylene glycol ester of glycerin used as emollient (see glycerin below).

Glycereth 26 – Sub’ha – it is the polyethylene glycol ether of glyerin with an average ethoxylation value of 26 used as an emollient (see glycerin below).

Glycerin – Sub’ha – an alcohol-obtained from fats and oils used in cosmetics, inks and certain glues. It is a naturally derived skin friendly humectant prepared by the hydrolysis of fats and oils.

Glyceryl monostearate – Sub’ha – it is a waxlike solid used as an emulsifying and thickening agent.

Glyceryl stearate – Sub’ha – it is a monoester of glycerine and steric acid used as an emollient and emulsifier (see glycerin).

Glycol distearate – Sub’ha - is added to make shampoos opaque and pearlescent. It has tiny flakes that mix well with surfactants, and stay in solution. They also add shear-thinning qualities, making liquid hand soaps pump out of the bottle easier. Glycol belongs to the alcohol family.

Glycol stearate – Sub’ha – it is the monoester of ethylene glycol and stearic acid. An emollient and an emulsifier used in lotions and shampoos to achieve a pearling effect.

Guar hydroxypropyltrimonium chloride – it is a unique, ready to use, water based solution of cationic guar (an annual plant Cyamopsis tetragonolobus). It is use for substantive polymeric conditioning for hair and skin care applications.

Heliotherapy hydration complex – Halal - combination of advanced skin care extracts that help retain the moisture normally lost to the sun and the environment.

Honey – Halal – it is used as a color, flavor and emollient. It is a natural ingredient for cosmetic products.

Horsetail extract – Halal - obtained from the plant equisetum arvense, known for its soothing, regenerating properties as well as its toning and astringent qualities. Commonly believed to stop bleeding and heal wounds.

Horsetail grass – Halal – it is an equisetum arvense.

Hot action complex – Sub’ha - exclusive combination of intensifying ingredients produces a warming and reddening effect as it works deep within the epidermis. The intensifying ingredients must be known to determine itd halaness.

Hyaluronic acid – Sub’ha - a polysaccharide which is an integral part of the gel-like substance of animal connective tissue; it supposedly serves as a lubricant and shock absorbent in the joints. It is a potent humectant that absorbs moisture from the air to help hydrate your skin. A viscous mucopolysaccharide used as a humectant. It holds up to 370% more moisture than even the Collagen protein molecule. Binds and retains essential moisture in the skin layers and reduces fine lines caused by dehydration.

Hydrogenated castor oil – Halal - is a hard, brittle wax that is insoluble. It is produced by adding hydrogen in the presence of a nickel catalyst. Castor oil is a plant extract consisting primarily of ricinoleic acid.

Hydrogenated polydecene – Halal - it is an oligomer of ethylene (1-decene) is used as the raw material for the pure polydecene and is oligomerized which is then hydrogenated. It is used for skin hydration and its anti-aging action on the skin, while promoting soft smooth skin in cosmetics.

Hydrogenated soybean oil – Halal - the end product of controlled hydrogenation of soybean oil, the oil obtained from soybeans by extraction or expression. It consists essentially of oleic, linolenic and saturated acids. It is used as emollient.

Hydrogenated vegetable oil – Halal - a vegetable oil thickened through hydrogenation. It increases the stability of the oil while retaining the protective emolliency.

Hydrolyzed animal collagen – Sub’ha - derived from animal sources. Gives body to the hair and helps protect it from sun, wind and weather damage. It leaves a protective emollient film. See collagen.

Hydrolyzed wheat protein – Halal – it is wheat oligosaccharides. It is a hydrolysate of wheat protein and a non-animal source of protein for shampoos and conditioners and other cosmetic preparations.

Hydroxyethyl cellulose – Halal - a naturally derived polymer which helps modify viscosity and form gels with water -soluble ingredients. Helps protect the skin and impact a certain feel.

Imidazolidinyl urea – Sub’ha - a by-product of human metabolism used as an anti microbial agent. found in many shampoos, to prevent fungal and bacterial spoilage. They release formaldehyde to kill germs.

Inositol – Halal – it is a vitamin B; an emollient.

Isoprpyl alcohol – Halal – it is used externally as a rubbing alcohol and a general purpose cleaner.

Isopropyl myristate – Halal – it is an ester of isopropyl alcohol and myristic acid. It spreads very easily and promotes a dry feeling.

Isopropyl palmitate – Halal – it is an ester of isopropyl alcohol and palmitic acid. It spreads more readily than isopropyl myristate.

Ivy – Halal – it is a mild irritant botanical believed to stimulate blood circulation to the areas on which it is applied and known for its toning and tightening properties.

Jojoba oil – Halal – it is extracted from the seeds of the desert shrub simondsia chinesis this oil is actually an emollient ester with excellent spreading, lubricating and penetrating properties. It is excellent for hair and scalp conditioning and said to be useful in oily skin preparations.This ingredient is found in Vasseur Scientific Skincare's Cellular Night Cream.

Jasmine oil – Halal - a colorless fragrant essential oil from flowers of a jasmine, as Jasminum officinale or J. grandiflorum; the oil is extracted from the flowers by enfleurage and is used in perfumery. Warming and smoothing oil used also to revitalize and stimulate the skin.

Kaolin clay – Halal - white powder clay, obtained from kaolin in southeast China. It is used for its oil absorbing properties; kaolin clay refines the skin and helps clear breakouts.

Kelp extract – Halal - extracted from a north American species of brown seaweed, Macrocystis pyriferae. It is high in silicon, which is believed to keep the skin from wrinkling and sagging. Kelp is considered an important nutrient source for cells. It has been used to treat anemia and in cases of

obesity because of its high iodine content, which has a normalizing effect on the thyroid. Iodine is known to be pore clogging. Avoid any kelp extract if you are acne prone or have sensitive skin.

Kiwi extract – Halal - extract of the tropical kiwi fruit. It is a natural additive.

Lactic acid – Sub’ha – it is obtained from molasses through an exclusive anaerobic bio-fermentation process (see fermentation). This process yields a high purity lactic acid, which is of great value in retexturizing the skin surface and stimulating cell renewal. Lactic acid, being an alpha hydroxy acid diminishes the cohesion of surface skin cells and subsequently, prevents the thickening of the stratum corneum. Lactic acid is absorbed across the stratum corneum so the lower layers of this section of the epidermis, and assists in cell detachment from that level. The resulting smoothness and flexibility of the skin's surface is evident soon after application. It has a larger molecular size than glycolic acid and is absorbed more gradually across the epidermis with less irritation.

Laneth-10 acetate – Sub’ha – it is the polyethylene glycol ether of lanolin alcohol with an average ethoxylation value of 10. Lanolin derived emulsifier.

Lanolin – Halal – refined derivative of the unctuous fat-like sebaceous secretion of sheep. It consists of a highly complex mixture of esters of high molecular weight aliphatic, steroid or triterpenoid alcohols and fatty acids. It is obtained from the wax found on sheep's wool; refined and purified to cosmetic specifications. Excellent emollient, skin lubricant and protectant, capable of absorbing water in an amount equal to 50% of its weight. It is rich in cholesterol and other skin-friendly steroids.

Lanolin alcohols – Sub’ha - distilled and deodorized solid with excellent emolliency to skin and hair. It contains up to 30% cholesterol and related sterols.

Lauramide DEA – Halal – it is a mixture of ethanolamides of lauric acid, a high foaming surfactant for shampoos, bubblebaths, etc.

Laureth -23 – Sub’ha – it is an emulsifier, the polyethylene glycol ether of lauryl alcohol.

Lauroamphocarboxyglycinate – Halal - it is an amphoteric organic compound use as mild, foaming surfactant for shampoos and facial cleansers.

Lauryl glucoside – Halal – it is a surfactant and detergent made from coconut oil (the "lauryl" part) and sugar (the glucose part). Such alkyl glycosides biodegrade quickly, and tend to be gentle to the skin, and they work in hard water. It is sed in shampoos as a detergent and as a thickening agent.

Lavender oil – Halal – it is an effective in treating acne, dermatitis and oily skin problems. It also acts as antiseptic and anti-inflammatory. Awakening Woman 'Kool' Blue Moisture Gel contains this ingredient.

Lecithin – Halal - naturally occuring phospholipid derived from soybeans. Both water and oil loving, lecithin helps protect the skin and replenish the acid mantle as well as improve the skin's feel after application.

Long chain fatty alcohols – Sub’ha - lubricate the hair. One end of the molecule binds to the hair, leaving the slippery fatty end on the outside to rub against other strands of hair, or a comb.

Macademia nut oil – Halal - an extract of macadamia nut used as natural additive.

Magnesium citrate – Halal – it is magnesium salt of citric acid. Used in hair sets or bodying agents.

Magnesium oxide - a white powdery compound having a high melting point (2,800°C), used in food packaging, cosmetics, and pharmaceuticals.

Mallow extract – Halal - from the herb family. It is a mucilaglnous gel which is soothing, healing, softening and pain easing to the skin. It is also an excellent in reducing inflammation and softening the skin.

Menthol – Sub’ha – it is crystalline alcohol that occurs especially in mint oils. It has the sharp fragrance and cooling properties of peppermint.

Methyl gluceth – Sub’ha – it is a versatile, gentle, effective humectant, emollient and foaming agent. It acts as humectant, valuable in eliminating dry skin; less tacky than other humectants. It is produced from glucose (corn) and methyl lalcohol (from hydrogen and carbon dioxide).

Methylchloroisothiazolinone – Halal – a preservative that is used only in rinse-off products.

Methylisothiazolinone – Halal – a preservative that is used only in rinse -off products.

Methylparaben/Propylparaben – Halal - food grade preservatives developed in Europe and used to ensure shelf life, hygienic stability of products. One of the most commonly used preservative in cosmetics today and is non-irritating, non-sensitizing and non-toxic.

Methylsuifonylmethane (MSM) – Sub’ha – it is a patented substance found in, for example, cow's milk and human urine that is said to enhance moisture retention of the skin, relieve discomfort from skin irritation, soften, smooth and lubricate the skin, and strengthen nails.

Mineral oil – Halal – it is a liquid blend of hydrocarbons obtained from petroleum. It is effective solvent for removing oil, grease and make-up from the skin. An excellent amplifier or intensifier allowing the skin to absorb ultraviolet rays more effectively. Most companies no longer use mineral oil in products; vegetable oils have been found to be as effective and more skin friendly.

Mink oil – Sub’ha – mink is any of three species of aquatic carnivorous mammals that are members of the family Mustelidae in the genus Mustela. It is an oil similar to human sebum; this oil is obtained from the subdermal fatty tissue of minks. It has soothing, amplifying, conditioning, and protective properties, making it an important component of dry skin products. High in unsaturated triglycerides, mink oil has tremendous spreading capabilities.

Modified sea salts – Halal - sea salts obtained by evaporation of sea salts.

Montinorilionite – Halal - mineral that has a drawing effect while absorbing greases and dirt.

Mucopolysacchaildes – Halal – it is highly effective humectants with claims of adding up to 33 percent more moisture in the skin.

Myristyl myristate – Sub’ha – it is an ester of myristyl alcohol and myristic acid. Esters are light oils used as cosmetic emollients.

N-Acetyl-L Tyrosine – Sub’ha - it is a source of soluble tyrosine.

NaPCA (Sodium PCA) – Halal – it is the sodium salt of 2-Pyrrolidone-5-Carboxylic Acid, NaPCA is one of the best moisture binders available, as well as a humectant and an emollient.

Nanospheres – Halal – it is a unique delivery system that encapsulates moisturizing agents to help promote a spectacular looking tan.

Nettles – Halal – it is a coarse herbs known for their tonic, astringent and revitalizing properties.

Nettle extract (white) – Halal - obtained from the flowers of lamium album and containing tannins, amino acids and flavonoids. It is known for its tonic, astringent and revitalizing properties. It is used both in skin care and hair care preparations.

Nylon-12 – Halal – it is a microscopic spheroids that have tremendous absorbant powers. Nylon - 12 remains on the skin's surface to absorb skin oil as it's secreted, making the skin's surface imperfections (including wrinkles) less apparent.

Octocrylene – Halal - a substituted acrylic.

Octyl methoxycinnamate – Sub’ha – it is the ester of 2-ethylehexyl alcohol and methoxycinnamic acid. It is a non-PABA sunscreen agent manufactured in Switzerland. Octyl palmitate – Sub’ha - an emollient amplifying ester commonly used as a mineral oil replacement. Determine the fatty acid and type of alcohol involved.

Octyl salicylate – Sub’ha – it is an ester of 2-

ethylhexel alcohol and salicylic acid used as an antiseptic and sunburn preventative.

Octyl stearate – Halal - derived from cascarilla bark and other natural items; provides a barrier between skin and the elements; softens and smooths the skin.

Oleyl alcohol – Sub’ha – it lubricates the hair.

Oleyl betaine – Halal – it is a zwitterion (inner salt).

Olive oil – Halal – it is an extract of olive. It acts as emollient with superior penetrating ability. It is used in lipsticks, hairdressings, shampoos, soaps and conditioners.

008080 Oil – Halal – extracted from the plant Citrus aurantium. It is soothing, hydrating, calming oil that reduces irritation. It is used in essential oils blends. Awakening Woman Day Cream 25 contains 008080 Oil.

PABA (Para Amino Benzoic Acid) – Sub’ha - a metabolic acid found in yeast and liver cells; it is a vitamin B complex acid used as a "building block" in sunscreens with tremendous UVB absorption qualities.

Padimate O (Octyl Dimethyl PABA or 2 - Ethyihexyl PABA) – Sub’ha – it is the ester of 2- ethyihexyl alcohol and dimethyl paminobenzoic acid. A "PABA~free" sunscreen, Padimate O is a derivative of PABA, but is no longer PABA.

Panthenol – Halal - a biologically active substance that metabolizes to vitamin B5 in the skin. It is known for its revitalizing and conditioning effects in the hair and skin. It has humectant-like properties that promote moisture absorption.

Papain – Halal - a digestive enzyme, collected from papaya fruit. Papain hydrolyzes proteins and has a proteolytic capacity (digests proteins). Papain has the ability to digest dead tissue without affecting the surrounding live tissue, and has gained itself the reputation as a "biological scalpel." It is used in digestive aids and as the active ingredient in enzyme cleaners for soft contact lenses. Papain contains 212

amino acids and is also rich in malic acid, an alpha hydroxy acid.

Parsley – Halal - petroselinum sativum used to sooth skin.

PEG (Polyethylene Glycol or Polyoxyethylene Glycol) – Halal - polymeric forms of ethylene oxide. It is an organic configuration that is reacted with various other molecules to produce a wide range of cosmetic materials. Higher numbers mean higher ethoxilation, which usually means higher solubility in water.

PEG-75 Lanolin – Halal – it has protective and emollient properties. Lanolin is a fatty substance obtained from wool of sheep and used in soaps, cosmetics, and ointments.

PEG-80 Sorbitan laurate – Halal – it is an ethoxylated sorbitol monoester of lauric acid with an average of 80 moles of ethylene oxide. It is a mild surfactant.

PEG-100 Stearate – Halal - derived from stearic acid. It is used as emulsifier for creams and lotions.

PEG-20 Stearate – Halal – it is a water soluble emulsifier for triglycerides, waxes, and mineral oils.

PEG -150 Distearate – Halal - form stabilizer; hair and skin conditioner.

Peppermint oil – Halal - obtained from peppermint leaves. It is a mild anesthetic and a flavoring material.

Petrolatum – Halal - petroleum derived, inexpensive substance used to prevent moisture loss. It tends to feel tacky.

Phenoxyethanol – Sub’ha - is an organic chemical compound often used in dermatological products such as skin creams. It is a bactericide, often used in place of sodium azide in biological buffers as 2- phenoxyethanol is less toxic and non-reactive with copper and lead.

Phospholipids – Sub’ha - complex fatty materials found in all living cells. It is an emollient, antioxidant, natural emulsifiers and spreading

agents.

Phosphoric acid – halal – it is an inorganic acid; a pH adjuster.

Pineapple extract – Halal - contains the protein digesting and blood clotting enzyme bromelin, anti- inflammatory.

Placental extract – Sub’ha - aqueous extract of bovine or human placentas after birthing,and from plant sources also. It is a naturally rich source of skin nutrients, amino acids, and proteins that has a revitalizing effect on skin.

Planell oil – Sub’ha - an emollient. It is a mixture of naturally derived phytosterols (plant-based) and glycolipids (animal-based).

Poloxamer 407 – Halal – it is non-ionic polymer surfactant.

Polyquaternium 7 – Halal - conditioner used in both rinse-off and leave-in conditioner preparations.

Polyquaternium 10 – Halal - it is a mildly irritating toxic and permanently charged polymer which occurs as a colorless transparent viscous liquid. It is used as a conditioner in cosmetic products such as shampoo, mousse, hair spray, and hair dye. Its permanent charge arises from a quaternary amine which is hydrophilic. This is connected to the polymerized backbone which is hydrophobic causing the particular feeling of conditioning associated with shampoo and conditioner.

Polysorbate 20 – Sub’ha - a mixture of laurate esters of sorbitol and sorbitol anhydrides, consisting of monoester, condensed with approximately 20 moles of ethylene oxide. It is a versatile oil-in-water emulsifier, very water-soluble solubilizer for essential oils, fragrances and vegetable oils in aqueous solutions. It is also viscosity modifier in shampoos, liquid soaps and conditioners. If esterified with fatty acids it must be a halal source (see polysorbate 40).

Polysorbate 40 – Sub’ha - it is an oily liquid. It is a class of emulsifiers used in some pharmaceuticals and food preparation. It is often used in cosmetics to solubilise essential oils into water based products.

Polysorbates are derived from PEG-ylated sorbitan (a derivative of sorbitol) esterified with fatty acids. Surfactants that are esters of plain (non-PEG-ylated) sorbitan with fatty acids are usually referred to by the name Span.

Potassium hydroxide – Halal – it is a caustic white solid used as bleach and in the manufacture of soaps, dyes, and many potassium compounds.

Potassium stearate – Sub’ha - derived from Stearic Acid, a byproduct of vegetable oil through the saponification process, involving the hydrolyzation of fat in the presence of potassium hydroxide. It acts as a de-foaming agent. used as a thickener in cleansing lotions and shampoos . It is a gelling agent for some oil type cosmetics, thickened perfumed oils or colonges.

Propylene glycol /Butylene glycol – Sub’ha – it is clear, colorless liquids which are among the most common moisuture-carrying vehicles in skin care. It is a superb permeation through the skin and excellent humectant properties. Softens and moisturizes the skin. Glycol is dihydric alcohol.

Propylene glycol – Sub’ha - an aliphatic alcohol serving as an humectant in skin products and a solvent for preservatives, essential oils, flavors and fragrances. It is also used in preparation of herbal extracts. Glycol is dihydric alcohol.

Propylene glycol stearate – Sub’ha – it is the as ester of propylene glycol and stearic acid. Used in creams, lotions, hair care products and makeups as co-emulsifier to produce a pearly opaque effect. Glycol is dihydric alcohol.

Propylparaben – Halal – it is the common cosmetic preservative that is anti -fungal and anti -microbial. It is less water soluble than methylparaben.

Protovanol – Sub’ha - a concentrated form of vanilla used as a natural tanning accelerator. It requires heat and light to drive it.

Purified water – Halal - see deionized water.

Quaternium-15 & 19 – Halal – it is a quaternary ammonium salt used as preservative active against a wide spectrum of microbial organisms.

Quaternary Ammonium Salts (QUATS) – Halal - various derivatives in this group are used in waterproof sunscreens because they impart cationic properties to compounds. QUATS chemically react with the skin, making lotions they are in more water resistant.

Red clover flowers – Halal - a skin soothing ingredient.

Red raspberry extract – Halal - a soothing and non -stimulating extract. It is noted to be a natural antibiotic. Red raspberry extract is also very soothing and relaxing to an inflamed skin. It is an excellent for a sensitive skin and any irritation from acne, shaving or windburn.

Red raspberry leaves – Halal - leaves of the red raspberry, rubus idaeus. It is an astringent.

Retinyl Palmitate (Vitamin A) – Sub’ha – it is useful in cosmetics as a skin normalizer. Works to moisturize dry skin and reduce excess oil.

Riboflavin (Vitamin B2) – Sub’ha - works with soluble tyrosine in suntan-enhancing products. It is believed to accelerate tyrosine in tanning products. It also produces a characteristic yellow color in lotions.

Robane – Halal - obtained from shark oil. Helps skin absorb oxygen and acts to fight bacteria.

Rose hip extract – Halal - very rich in natural Vitamin C. Mositurizing and hydrating to the skin. Helps protect the skin from capillary damage and firms and tones the tissues. Helps mositure bind in the connective tissue proteins of the skin. Found in Awakening Woman Eye Cream.

Rosemary extract – Halal - derived from extract of an aromatic evergreen Mediterranean shrub (Rosmarinus officinalis). It is valued for its reviving, blood vessel-widening, and invigorating properties.

Safflower oil – Halal - one of the most useful oils in cosmetics. The flowers are used in decoctions for skin eruptions, acne and skin blemishes.

Sage extract – Halal – it is an oil of the herbal plant salvia officinalis. Smells like camphor. It acts as astringent. Supposedly has healing powers. It is used by some to prevent drying.

Salicylic acid – Halal - occurs naturally in winter008080, sweet birch and other plants. This Beta Hydroxy Acid improves the appearance and condition of the skin. Its micro-exfoliating action causes a slow movement of the superficial cells that are already old, forcing the deep layers to replace them with younger cells. In addition to its exfoliating action, salicyulic acid is also used as an anti - microbial in medicine.

Saponin – halal - any of various plant glucosides that form soapy lathers when mixed and agitated with water, used in detergents, foaming agents, and emulsifiers.

Sea kelp – Halal – an ahnfeltia extract. It is the calcined ashes of seaweeds from which iodine is obtained; a large, coarse seaweed or wrack. It is used as skin soother.

Sea wrack – Halal - seaweed cast ashore.

Selenium protein complex (Biomin S -P -C) – Halal - neutralizes free radicals on the skin, which is thought to minimize the aging effects of the sun. Also serves as a counter irritant.

Sesame oil – Halal - light, emollient oil obtained from sesame seeds.

Shea butter – Halal - a natural lipid obtained from the fruit of the karite tree, butyrosperum parkii. The slightly 008080ish butter with soothing protecting qualities is said to have some sunscreening ability.

Silicone oils – Halal – silicone oils such as dimethicone and cyclomethicone are used to make the hair shiny and slippery.

Silk amino acids – Sub’ha – it is the mixture of amino acids resulting from the complete hydrolysis of silk. The principal amino acids contained within are glycine, alanine, and serine. Their low molecular weight indicates that the molecules can penetrate the cuticle in undamaged hair as well as the surface layer of the epidermis. Silk amino acids improve skin and hair with regard to feel and gloss, and have a moisturizing effect due to their water-binding properties.

Slippery elm bark – Halal - the dried inner bark of ulmus fulva used for its soothing and softening properties. It is a product of the North American elm tree.

Soap bark – Halal - a perennial herb native to Europe and parts of Asia. It is a natural cleanser.

Sodium benzoate – Halal - another preservative used in shampoos. It kills bacteria, fungi, and yeasts, and works well in acidic mixtures.

Sodium borate – Halal - a crystalline compound that is the sodium salt of boric acid and is used as an alkalizing agent and as a mild astringent in lotions, gargles, and mouthwashes.

Sodium C14 -16 Olefin suffonate – Halal – a surfactant derived from coconut oil. It is used in "soapless" shampoos. Mixture of long chain of surfactant salts.

Sodium chloride – Halal - a purified salt used for its natural cleansing, toning, refreshening, and astringent properties.

Sodium citrate – Halal - a typical buffering agent used in shampoo

Sodium hexametaphosphate – Halal - Sodium Hexametaphosphate is used as sequestering agent. It is used in the industry of soap, detergents, water treatment, metal finishing and plating, pulp and paper manufacture, synthesis of polymers, photographic products, textiles, scale removal and agriculture.

Sodium lauryl/laureth Suffate – Sub’ha – it is the sodium salt of sulfated ethoxylated lauryl alcohol. It

is a high foaming, viscous surfactant used as cleansing agent for shampoos.

Sodium magnesium silicate – Halal - used as thickening and binding agent used in cosmetic formulations. Final report on the safety assessment of sodium magnesium silicate revealed:

“This report reviews the safety of Aluminum, Calcium, Lithium Magnesium, Lithium Magnesium Sodium, Magnesium Aluminum, Magnesium, Sodium Magnesium silicate, Zirconium Silicates, Magnesium Trisilicate, Attapulgite, Bentonite, Fuller's Earth, Hectorite, Kaolin, Montmorillonite, Pyrophyllite, and Zeolite as used in cosmetic formulations. The common aspect of all these claylike ingredients is that they contain silicon, oxygen, and one or more metals. Many silicates occur naturally and are mined; yet others are produced synthetically. Typical cosmetic uses of silicates include abrasive, opacifying agent, viscosity-increasing agent, anticaking agent, emulsion stabilizer, binder, and suspending agent. Clay silicates (silicates containing water in their structure) primarily function as adsorbents, opacifiers, and viscosity-increasing agents. Pyrophyllite is also used as a colorant. The International Agency for Research on Cancer has ruled Attapulgite fibers >5 microm as possibly carcinogenic to humans, but fibers <5 microm were not classified as to their carcinogenicity to humans. Likewise, Clinoptilolite, Phillipsite, Mordenite, Nonfibrous Japanese Zeolite, and synthetic Zeolites were not classified as to their carcinogenicity to humans. These ingredients are not significantly toxic in oral acute or short- term oral or parenteral toxicity studies in animals. Inhalation toxicity, however, is readily demonstrated in animals. Particle size, fibrogenicity, concentration, and mineral composition had the greatest effect on toxicity. Larger particle size and longer and wider fibers cause more adverse effects. Magnesium Aluminum Silicate was a weak primary skin irritant in rabbits and had no cumulative skin irritation in guinea pigs. No gross effects were reported in any of these studies. Sodium Magnesium Silicate had no primary skin irritation in rabbits and had no cumulative skin irritation in guinea pigs. Hectorite was nonirritating to the skin of rabbits in a Draize primary skin irritation study. Magnesium Aluminum Silicate and Sodium Magnesium Silicate caused minimal eye irritation in a Draize eye irritation test. Bentonite caused severe iritis after injection into the anterior chamber of the eyes of rabbits and when injected intralamellarly, widespread corneal infiltrates and retrocorneal membranes were recorded. In a primary eye irritation study in rabbits, Hectorite was moderately irritating without washing and practically nonirritating to the eye with a washout. Rats tolerated a single dose of Zeolite A without any adverse reaction in the eye. Calcium Silicate had no discernible effect on nidation or on maternal or fetal survival in rabbits. Magnesium Aluminum Silicate had neither a teratogenic nor adverse effects on the mouse fetus. Female rats receiving a 20% Kaolin diet exhibited maternal anemia but no significant reduction in birth weight of the pups was recorded. Type A Zeolite produced no adverse effects on the dam, embryo, or fetus in either rats or rabbits at any dose level. Clinoptilolite had no effect on female rat reproductive performance. These ingredients were not genotoxic in the Ames bacterial test system. In primary hepatocyte cultures, the addition of Attapulgite had no significant unscheduled DNA synthesis. Attapulgite did cause significant increases in unscheduled DNA

synthesis in rat pleural mesothelial cells, but no significant increase in sister chromosome exchanges were seen. Zeolite particles (<10 microm) produced statistically significant increase in the percentage of aberrant metaphases in human peripheral blood lymphocytes and cells collected by peritoneal lavage from exposed mice. Topical application of Magnesium Aluminum Silicate to human skin daily for 1 week produced no adverse effects. Occupational exposure to mineral dusts has been studied extensively. Fibrosis and pneumoconiosis have been documented in workers involved in the mining and processing of Aluminum Silicate, Calcium Silicate, Zirconium Silicate, Fuller's Earth, Kaolin, Montmorillonite, Pyrophyllite, and Zeolite. The Cosmetic Ingredient Review (CIR. The Cosmetic Ingredient Review (CIR) Expert Panel concluded that the extensive pulmonary damage in humans was the result of direct occupational inhalation of the dusts and noted that lesions seen in animals were affected by particle size, fiber length, and concentration. The Panel considers that most of the formulations are not respirable and of the preparations that are respirable, the concentration of the ingredient is very low. Even so, the Panel considered that any spray containing these solids should be formulated to minimize their inhalation. With this admonition to the cosmetics industry, the CIR Expert Panel concluded that these ingredients are safe as currently used in cosmetic formulations. The Panel did note that the cosmetic ingredient, Talc, is a hydrated magnesium silicate. Because it has a unique crystalline structure that differs from ingredients addressed in this safety assessment, Talc is not included in this report.” [Int J Toxicol. 2003;22 Suppl 1:37- 102,www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd Retrieve&db PubMed&list_uids=12851164&dopt=Abstract]

Sodium PCA – Sub’ha - occurs naturally in human skin and is reponsible for binding mositure to the cells. It is highly water-absorbing and used as an excellent humectant. It is a component of the NMF (natural moisturizing factor). It is derived from amino acid.

Sodium laureth-13 carboxylate – Sub’ha – it is an anionic surfactant increasing the cleansing power of some shampoos. See sodium luryl / laureth sulfate.

Sodium saccharin – Halal – it is an artificial flavoring and a sweetner. It is non-caloric. It is 300 times sweeter than sugar. It is used in mouthwash, denitrifies and lipsticks.

Sodium trideceth sulfate – Sub’ha - a sodium salt of sulfated ethoxylated tridecyl alcohol. It is an excellent wetting agent for shampoo preparations, as well as baby shampoos.

Sorbitan stearate – Sub’ha - it is used as an emulsifier of essential oils in lotion products. Thickens and stabilizes emulsions.

Sorbitol – Halal – it is a humectant that leaves skin with a velvety feeling. It is derived from fruits, seaweed, and algae.

Spermaceti – Halal – a waxy substance consisting of various esters of fatty acids, obtained from the head of the sperm whale or another cetacean and used for making candles, ointments, and cosmetics.

Squalane – Halal - a saturated branched chain of hydrocarbon obtained from hydrogenating shark liver oil. It is found in small quantities in human sebum. It is a natural emollient; very spreadable and soothing to the skin.

Stearalkonium chloride – Halal – it is quaternary ammonium compound used in hair conditioners.

Stearamidopropyl dimethylamine – Halal - it is an amidoamine used as conditioner.

Steareth 2 – Sub’ha - the polyethelyne glycol ethers of stearyl alcohol. The number indicates the degree of liquidity from 4 (thin) to 100 (solid). It is an emulsifier.

Steareth 21 – Sub’ha - the polyethelyne glycol ethers of stearyl alcohol. The number indicates the degree of liquidity from 4 (thin) to 100 (solid). It is an emulsifier.

Stearic acid – Sub’ha - a common, naturally occurring fatty acid widely used as an inexpensive primary emulsifying agent. When neutralized with triethanolamine, it functions as a tremendous thickening agent. Its soap -like character enables it to penetrate the skin and to have emollient, skin - softening properties.

Stearyl alcohol – Halal - a natural fatty alcohol derived mainly from coconut oil, very similar to cetyl alcohol (See cetyl alcohol). It is an emulsion stabilizer; also adds body to a lotion.

Sulfur – Halal - a pharmaceutical grade sulfur of a 99.5% purity. Sulfur accelerates peeling of the skin and has a topically antiseptic action on the skin surface. Traditionally used for problem skins, sulfur works synergistically with other micro -exfoliant ingredients and is particularly suitable for skins

prone to breakout and congestion. Found in Awakening Woman MaxiClear.

Sunflower oil – Halal - obtained from sunflower seeds. It is a bland, pale yellow oil that contains large amounts of Vitamin E. Natural oil.

Sweet almond oil – Halal – it is the fixed oil obtained from the ripe seed kernel of prunus persica dulsis. It is used as an emollient.

TEA (Triethanolamine) – Halal – it is produced by ammonolysis of ethylene oxide. It neutralizes carbomer solutions to form gels. It also neutralizes stearic acid to form anionic emulsions and acts as an alkalizing agent to control pH.

Tea tree oil – Halal – it is extracted from the plant, Melaleuca alternifolia. Used for its antiseptic, analgesic and anti -bacterial properties; also aids in healing and soothing skin.

Tetrasodium EDTA – Halal - water softner. It is a bonding agent that links with minerals to prevent them from causing microbial growth.

Titanium dioxide (Microcrystalline) – Halal - up until now, only sunscreens based on organic ultra - violet light absorbers were available. Although effective, these chemical compounds are unsuitable for around the eye area, due to their irritant - potential. Microcrystalline Titanium Dioxide is a new inorganic natural material, which functions as a sunblock to both UVA and UVB rays.

Tocopherol acetate (Vitamin E) – Sub’ha – it is the ester of tocopherol and acetic acid.

Tocopheryl linoleate – Sub’ha - a substance that helps prevent stiffening of the stratum corneum as a result of UV exposure. It provides the skin with linoleic acid, one of the major essential fatty acids.

Tocopheryl nicotinnate – Sub’ha - it increases blood supply at the skin's surface without irritation. TRF or Tissue Respiratory Factor – Sub’ha – it is a skin care complex. Composed of amino acids, mono - and disaccharides, vitamins, phosphorus -containing compounds, nucleosides and nucleotides, TRF substances are produced by living cells (like yeast)

upon injury. They may serve as healing agents; stimulate collagen and elastin production, and regenerate cells on the lower levels of the skin.

Triacetin – Halal - combustible oil with a bitter taste and a fatty aroma; found in cod liver and butter; used in plasticizers, perfumery, cosmetics, and external medicine and as a solvent and food additive.

Triclocarban – Halal – it is insoluble in water; but fat-soluble. It disables the activity of the enzyme called ENR (enoyl-acyl carrier-protein reductase) which humans don't have. This enzyme is vital in building cell membranes of many bacteria and funguses. Triclocarban has a powerful antibiotic action even at very low concentrations as its one molecule blocks permanently one molecule of ENR. It is used in hospitals for cleansing and disinfecting the skin of patients and surgeons. It is used in cosmetics, household goods and personal care products. It is also used in plastics (children's toys) and textiles (kitchen and table goods) for antibacterial activity purpose. It is closely similar to triclosan.

Triclosan - Halal - is a potent wide spectrum antibacterial and antifungal agent. It is found in soaps, deodorants, toothpastes, mouthwashes and is infused in an increasing number of consumer products, such as kitchen utensils, toys, bedding, socks, and trash bags. It has been shown to be effective in reducing and controlling bacterial contamination on the hands and on treated products. More recently showering or bathing with 2% triclosan has become a recommended rational for the decolonization of patients whose skin is carrying meticillin resistant Staphylococcus aureus (MRSA) (PMID 16581155) following the successful control of MRSA outbreaks in several clinical settings. (PMID 2255283) (PMID 7677266)

Trolamine salicylate is an organic compound which is the salt formed between triethanolamine and salicylic acid. It is used as an ingredient in sunscreens, analgesic creams, and cosmetics. The salicylic acid portion contributes to both the sun protection effect (by absorbing ultraviolet rays) and the analgesic effect. The triethanolamine neutralizes the acidity of the salicylic acid. One benefit of this topical analgesic is that it has no odor, in contrast to

other products such as menthol (Ben-Gay) or capsaicin (Zostrix).

Tyrosine – Sub’ha – it is the amino acid from proteins that is converted through several metabolic steps to melanin. It is added to tanning accelerator products to supplement the body's normal level of tyrosine at the skin's pigment cell level thereby speeding the tanning process. May be used in its natural form or in a modified, more water solubler form as acetyl tyrosine.

Unipertan – Sub’ha - the original tan accelerating ingredient composed of tyrosine, riboflavin, and collagen (hydrolyzed animal protein or protein hydrosolate). The original form of unipertan employs animal by -products.

Unipertan V-242 – Halal - a totally vegetable form of unipertan, providing tyrosine (an amino acid essential to the tanning process) and adenosine triphosphate (a vegetable catalyst to the tanning process), in a vegetable collagen base.

Unitrienol T27 - Sub’ha - a patented blend of fernesyl acetate, fernesol, and panthenyl triacetate which helps in the regulation of moisture and oil levels in the skin while promoting elasticity. Studies show that unitrienol reduces the appearance of wrinkle depth. The source and its processing must be known to ensure its halalness.

Urea – Sub’ha - produced commercially from two raw materials, ammonia and carbon dioxide. Medical use (Drug use): Urea is used in topical dermatological products to promote rehydration of the skin.

Vanillin – Sub’ha – it is a natural tanning accelerator that reacts with skin proteins under the influence of heat and light to produce a tan.

Vegetable glycerine – Halal – it is pure 100% vegetable glycerine. It is used to retain moisture and helpful in pulling oxygen and bringing it into the skin. Vegetable glycerine is a natural emollient that adds a cooling effect on the skin and has found itself in most skin care products and soaps. Also very useful in making non-alcohol herbal extracts, which are called glycerites. This makes for a sweet alcohol-

free extract that can be easily administered to children and animals.

Vegetable oil (Hydrogenated) – Halal - obtained from soybean and cotton. It is an edible and natural moisture binder.

Vitamin A – Sub’ha – it is an ingredient used for its regenerating properties. Improves elasticity, moisture content and suppleness while reversing the signs of photo - aging. Skin deficient in this nutrient appears rough, unevenly-thickened and dry.

Vitamin A Palmitate – Sub’ha – it is known as "retinyl" palmitate, reduces skin dryness and flaking, and aids healthy cell reproduction. Applied topically, it activates the epidermis and helps the skin cells of the stratum corneum bind together.

Vitamin C – Halal – it is the most popular antioxidant, Vitamin C is a required component in the production of collagen, the tissue responsible for skin suppleness. Moreover, Vitamin C has been shown to help slow the production of hyperpigmentation ("age spots") while providing some UV protection.

Vitamin D – Halal - it soothes skin; has corrective qualities; an excellent skin nutrient.

Vitamin E – Halal - Vitamin E plays a crucial role in protecting skin cells and membranes from environmental damage. It also provides deep moisturization and calms inflammation. Its natural moisture binders, allows the skin to breathe and function naturally. It is believed to have natural healing qualities.

Vitamin E Linoleate – Halal – it is a deep moisturizing vitamin derivative that "plumps" underlying skin cells and helps reduce the appearance of wrinkles.

Vitatan complex – Halal - exclusive tanning technology supplies the skin with moisturizing nutrients to help build a spectacular, golden brown tan.

Walnut extract – Halal – it is a bronzing agent that creates a natural-looking tan color.

Walnut leaf extract – Halal – it is obtained from the leaves of juglans spp. and used for its astringent and conditioning properties.

Walnut oil – Halal – it is medium-light oil that leaves a luxurious, silky feel on the skin.

Watercress extract – Halal - extract from nasturtium officinalis. It is a natural additive.

Wheat germ oil – Halal – it is a rich source of vitamin E that smooths the skin and serves as an anti-oxydant.

Wheat oligosaccharides – Halal – it is a polysaccharide, derivative of wheat used as conditioner for hair and skin. It is also a moisturizer.

Witch hazel – Halal – it is obtained from twigs of hamamelis virginiana. Has a natural alcohol content of 70% and is astringent, cooling and antiseptic.

Yeast extract – Sub’ha – it is obtained from yeast (Saccharomyces cerevisiae), this extract comprised of a complex mixture of proteins, sugars and amino acids acts as an excellent humectant and may be instrumental in enhancing the rate of cell turnover in this skin. Because its properties are analogous to soluble collagen, it is often referred to as pseudocollagen. recent studies indicate that extracts of yeast also aid in reducing hyperpigmentation by blocking melanin biosynthesis.

Zinc Oxide – Halal – it is a compound of zinc and oxygen, zinc oxide is a mild antiseptic agent. When added to sunscreens, it physically prevents UV light from reaching the skin.

Zinc pyrithione – Halal – allegedly, it is an antifungal agent best known for its use in treating dandruff and seborrheic dermatitis. It also has antibacterial properties and is effective against many pathogens from the streptococcus and staphylococcus class. Other medical uses involve treatment of psoriasis, eczema, ringworm, fungus, athletes foot, dry skin, atypical dermatitis, tinea,

vitiligo, etc. Check if there is an involvement of alcohol.

Zinc sulfate – Sub’ha - it is a colorless crystalline compound, ZnSO4·7H2O, used medicinally as an emetic and astringent, as a fungicide, and in wood and skin preservatives. It is also called white vitriol. To ensure its halalness, the source and its processing must be known.

Zinc sulphate – Halal - it can be prepared by reacting zinc with sulfuric acid. It is used medicinally as an emetic and astringent, as a fungicide.

PART – IV

TERMS TO REMEMBER

Acidulant is an acidic substance used as food additives that act as control agents to alter food ph levels in beverages and sweets or to serve as levening agents for breads or it is one of a class of

chemicals added to food to increase either tartness (bitter, sour in taste or effect) or acidity.

Additives (in foods) are any of various chemical substances added to produce desirable effects. Additives include such substances as artificial or natural colourings and flavourings; stabilizers, emulsifiers, and thickeners; preservatives and humectants (moisture-retainers); and supplementary nutrients. They are used to preserve food and retard spoilage, to improve nutritional value and to make food more appealing. Food additives make food more convenient, especially for the on- the-go consumer! Additives are used in foods for four main reasons:

1. Preserving and Retarding Spoilage 2. Improving Nutritional Value 3. Increasing Appeal 4. Food Colors

Alcohol is a general term for organic ingredients that contain the OH (hydroxyl) group. Alcohols differ substantially in their properties ranging from water soluble solvents like isopropyl (rubbing) alcohol, ethyl alcohol (used by breweries, the only drinkable alcohol) through moisturizing agents like glycerine or propylene glycol to fatty alcohols like cetyl alcohol and sugars (multi alcohols). Alcohol can be produced by the yeast FERMENTATION of certain carbohydrates- the sugar in fruit, in the instance of wine. If a wine is fully fermented, from 40 to 45 percent of the grapes' sugar content is converted into carbon dioxide and from 55 to 60 percent is converted into ethyl alcohol. The only alcohol suitable for drinking is ethyl alcohol, a liquid produced by distilling the fermented juice of fruits or grains. Pure ethyl alcohol is clear, flammable and caustic. Water is therefore added to reduce its potency. There are two systems in use for alcohol nomenclature, the common naming system and the IUPAC (International Union of Pure and Applied Chemistry) naming system.

Alcohols and their formulas

Name

Common IUPAC Formula

Methyl alcohol Methanol CH3OH

Ethyl alcohol Ethanol CH3CH2OH

n-Propyl alcohol 1-Propanol CH3CH2CH2OH

Isopropyl 2-Propanol (CH ) CHO alcohol 3 2

n-Butyl alcohol 1-Butanol CH3(CH2)2CH2OH

sec-Butyl 2-Butanol CH CH CHOHCH alcohol 3 2 3

tert-Butyl 2-Methyl-2- (CH ) COH alcohol propanol 3 3

2-Methyl-1- Isobutyl alcohol (CH ) CHCH OH propanol 3 2 2

n-Amyl alcohol 1-Pentanol CH3(CH2)3CH2OH

n-Hexyl alcohol 1-Hexanol CH3(CH2)4CH2OH

Allyl alcohol 2-Propen-1-ol CH2&dbnd;CHCH2OH

Crotyl alcohol 2-Buten-1-ol CH3CH&dbnd;CHCH2OH

Ethylene glycol 1,2-Ethanediol HOCH2CH2OH

1,2- Propylene glycol CH CHOHCH OH Propanediol 3 2

Trimethylene 1,3- HOCH CH CH OH glycol Propanediol 2 3 2

1,2,3- Glycerol CH OHCHOHCH OH Propanetriol 2 2

Relative to alcohol, Dr. Muzammil Siddiqi, former president of the Islamic Society of North America (ISNA), states the following:

“There are many types of alcohol, actually there are hundreds of members in alcohol family. Among them ethyl is the best known and this alcohol is generally used in beverages. There are some types of alcohol that are denatured and are used in perfumes and other cleansing agents. The rubbing alcohol does not contain ethyl alcohol. It is dangerous for drinking and may cause blindness and death. The external use of such alcohol is not forbidden in Islam.

According to the Qur’an and Sunnah, it is Haram to drink alcohol or alcoholic beverages. Even a small amount of alcohol is Haram and it must be avoided. However, jurists have differed on the Najasah or the physical impurity of alcohol. Some of them consider it Najis (impure), meaning that if it touches the body and clothes then it must be washed. There

are others who do not consider it Najis. There are many jurists who have allowed the use of rubbing alcohol and the use of perfumes that contain alcohol.

As far as toothpaste or mouthwash that contain alcohol is concerned, it is better to avoid them, because they go inside the mouth.”

In addition regarding alcohol, Al-Azhar House of Fatwa issued the following Fatwa:

"In Islam, it is unanimously held that all things are supposed to be deemed pure, and that it is not necessary that all what is declared forbidden is considered impure. This is because impurity is a legal ruling that needs evidence. For example, drugs and fatal poisons are forbidden, yet this by no means qualify them to be impure.

For this reason, some scholars including Rabi`ah, Al-Layth Ibn Sa`d, Al-Muzani (the companion of Ash-Shafi`i) and some other scholars hold that wine is pure regardless of its being unlawful, and that only drinking it is forbidden. However, the majority of jurists are of the view that wine is impure and forbidden.

Thus, we conclude that all that is impure is deemed forbidden, but not vice versa. This is because regarding something as impure is to forbid any physical contact with it, whereas regarding something as unlawful is not necessarily to forbid any contact with it. To illustrate, wearing gold and silk is unlawful (for men), yet they are considered pure by the consensus of scholars and thus can be touched by men.

As far as perfumes containing alcohol is concerned, they consist of many ingredients like water, perfume, and alcohol that comprises the highest percentage. It is known that alcohol is produced from sugarcane by way of distillation. Thus, according to the juristic rule, which states that all things are presumed to be originally pure and that being prohibited does not render something impure, perfumes that contain alcohol are pure, particularly if we bear in mind that they are used for cleaning and perfuming the body. Thus, it is permissible to use these perfumes and there is nothing wrong in that."

Dr. Muzammil H. Siddiqi, former President of the Islamic Society of North America, adds:

"It is forbidden to drink alcohol. In the perfumes usually denatured alcohol is used. This alcohol is not unclean (najas). According to some jurists even natural alcohol is not najas. According to the Shari`ah, there is nothing wrong in using alcohol based perfumes."

Moreover, the Islamic Religious Council of Singapore, states the following:

“Usually the alcohol used in commercial products is synthetically made from chemical reaction, which is cheaper than a type produced from the fermentation of carbohydrates such as grapes and rice. Synthetic alcohol is not najis

(impure). But alcohol made from the fermentation of carbohydrates is najis. This is because synthetic alcohol is very poisonous and thus cannot be consumed by humans; whereas alcohol produced by the fermentation of carbohydrates is consumable, although it is haram. Therefore, using products containing synthetically produced alcohol is allowable and will not nullify the Prayer.”

Anti-caking agents are used in such things as table salt to keep the product from forming lumps, making it better for packaging, transport and for the consumer. Anti-caking agent in salt is denoted in the ingredients as anti-caking agent (554), that is, sodium aluminosilicate, a man-made product. This product is present in nearly all commercial table salts as well as dried milks, egg mixes, sugar products, and flours.

Antioxidants – Sub’ha – a chemical compounds used to protect certain food components from being destroyed or lost through oxidation. The nutrients known to be important antioxidants are: Vitamin C, Vitamin E, Selenium, glutathione, Beta and other carotenes (lycopene).

Artificial sweeteners are category of non-nutritive, high-intensity sugar substitutes.

Carbonylation is the introduction of a carbonyl radical into a molecule.

Carcinogen is a chemical or other agent that causes cancer in animals or humans.

Casing is a membranous case, often made of animal intestine, used to contain sausage or other processed meat. The membrane may come from the intestines of sheep, hogs or cattle. Casings can be purchased- thoroughly cleaned and packed in salt-from specialty butchers. Today, most commercial sausages have casings of formed collagen.

Chelating agents are certain organic compounds that are capable of forming coordinate bonds with metals through two or more atoms of the organic compound; such organic compounds are called chelating agents. The compound formed by a chelating agent and a metal is called a chelate. A chelating agent that has two coordinating atoms is called bidentate; one that has three, tridentate; and so on. EDTA, or ethylenediaminetetraacetate, is a

common hexadentate chelating agent. Chlorophyll is a chelate that consists of a magnesium ion joined with a complex chelating agent; heme, part of the hemoglobin in blood, is an iron chelate. Chelating agents are important in textile dyeing, water softening, and enzyme deactivation and as bacteriocides. In food, it traps trace amounts of metal atoms that would otherwise cause food to discolor or go rancid.

Chelation is a chemical reaction or process involving chelate ring formation and characterized by multiple coordinate bonding between two or more of the electron-pair-donor groups of a multidentate ligand and an electron-pair-acceptor metal ion. The multidentate ligand is usually called a chelating agent, and the product is known as a metal chelate compound or metal chelate complex. Metal chelate chemistry is a subdivision of coordination chemistry and is characterized by the special properties resulting from the utilization of ligands possessing bridged donor groups, two or more of which coordinate simultaneously to a metal ion.

Coagulation is collecting into a mass of minute particles of a solid dispersed throughout a liquid (a sol), usually followed by the precipitation or separation of the solid mass from the liquid. The casein in milk is coagulated (curdled) by the addition of acetic acid or citric acid. The albumin in egg white is coagulated by heating.

Colorings (in foods) are dyes of various colors (most commonly blue, green, red and yellow) used to tint foods such as frostings and candies.

Confectionery refers to delicacies or sweetmeats that have sugar as a principal ingredient, combined with coloring matter and flavoring and often with fruit or nuts.

Crisp means to refresh vegetables such as celery and carrots by soaking them in ice water until they once again become crisp. Other foods, such as crackers that have lost their snap, may be heated in a moderate oven until their crispness returns.

Dentifrices are substances for cleaning the teeth; applied with a toothbrush.

Drippings are the juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

Emulsifiers are any ingredients used to bind together normally non-combinative substances, such as oil and water (keep oil and water mixed together). Egg yolks contain a natural emulsifier (lecithin) and are used to thicken and bind sauces (such as hollandaise), as well as to bind ingredients in baking. Xanthan gum is a commercial emulsifier used in numerous foods like salad dressings and dairy products. Some commercial emulsifiers also inhibit baked goods from going stale.

Fermentation is a process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.

Fining agent is the process of removing minute floating particles that prevent wines and beers from being clear (see clarify). Besides egg whites and eggshells, other substances used to fine these liquids include gelatin, isinglass and diatomaceous earth.

Flavor enhancers are substances that accentuate the taste of a food to which it has been added without contributing a flavor of its own. Flavor enhancers are commonly added to commercially produced food products (eg. frozen dinners, instant soups, snackfoods) to make them taste more 'savoury'.

The commonly used flavor enhancers are: European Australian  E620 Glutamic acid  A621 monosodium glutamate, MSG  E621 Monosodium  A622 monopotassium glutamate glutamate  E622 Monopotassium  A623 calcium diglutamate glutamate  E623 Calcium diglutamate  A624 monoammonium glutamate  E624 Monoammonium  A625 magnesium glutamate diglutamate  E625 Magnesium diglutamate  E626 Guanylic acid  E627 Disodium guanylate, sodium guanylate

 E628 Dipotassium guanylate  E629 Calcium guanylate  E630 Inosinic acid  E631 Disodium inosinate  E632 Dipotassium inosinate  E633 Calcium inosinate  E634 Calcium 5'- ribonucleotides  E635 Disodium 5'- ribonucleotides  E636 Maltol  E637 Ethyl maltol  E640 Glycine and its sodium salt

Flavoring Agents and Adjuncts are substances added to impart or help impart a taste or aroma in food. They are classified into the major groups of spices, natural flavors, and artificial or synthetic flavors. Aliphatic, aromatic and terpene compounds refer to synthetic chemicals and isolates from natural sources. This classification encompasses the largest group of flavoring materials. The flavors used are natural, artificial, or combinations and exist in liquid or dry form. General flavor types available include fruit, dairy, meat, vegetable, beverage, and liquor.

Food additives are substances intentionally added to food either directly or indirectly with one or more of the following purposes: 1. To maintain or improve nutritional quality; 2. To maintain product quality and freshness; 3. To aid in the processing or preparation of food; and 4. To make food more appealing. Some 2,800 substances are currently added to foods for one or more of these uses. During normal processing, packaging and storage, up to 10,000 other compounds can find their way into food. Today more than ever, additives are strictly regulated. Manufacturers must prove the additives they add to food are safe. This process can take several years and includes a battery of chemical studies as well as tests involving animals, the latter to determine whether the substances could have harmful effects such as cancer and birth defects. The results of these comprehensive studies must be presented to the Food and Drug Administration (FDA), which then determines how the additive can be used in food. There are two major categories of

food that are exempt from this testing and approval process: 1. A group of 700 substances categorized as GRAS ("generally recognized as safe"), which are so classified because of extensive past use without harmful side effects; and 2. Substances approved before 1958 either by the FDA or the USDA. An ongoing review of many of these substances is in effect, however, to make sure they're tested against the most current scientific standards. Research on some food additives revealed:

OBJECTIVE: To determine if a causal connection exists between food additives and various medical complaints. DESIGN: Literature study. METHOD: Medline over the period January 1966-January 1999 was searched for articles on the following substances not containing protein and lactose: monosodium glutamate (MSG), sulfites, azo-dyes (tartrazine, sunset yellow, azorubin, amarant, cochineal red), benzoates, sorbates, butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), parabens, cinnamon and vanilla, in combination with key words regarding food and side effects. Of those studies purporting to demonstrate an effect, only double-blind randomized placebo-controlled studies with oral challenge were assessed further, unless the complaint was anaphylaxis. Of studies not demonstrating an effect the design was assessed. RESULTS: Only for sulfites as causative agents of asthma and anaphylaxis, methodologically adequate studies demonstrating a causal connection could be found. For azo-dyes, benzoates, MSG, sorbates and BHA/BHT, no link with medical symptoms was demonstrable. For parabens, cinnamon and vanilla there were insufficient or inadequate data to justify a conclusion. [Academisch Ziekenhuis, afd. Allergologie, Groningen. Ned Tijdschr Geneeskd. 2000 Sep 16;144(38):1836- 9]

Fractionation is a separation process in which a certain quantity of a mixture (solid, liquid, solute or suspension) is divided up in a large number of smaller quantities (fractions) in which the composition changes according to a gradient.

Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents.

Glazing agents are food additives providing shiny appearance or protective coating to foods. Mostly they are based on waxes.

Hydrogenation of oil is the process of heating oil and passing hydrogen bubbles through it. The fatty acids in the oil then acquire some of the hydrogen, which makes it denser. If you fully hydrogenate, you

create a solid (a fat) out of the oil. But if you stop part way, you produce semi-solid partially hydrogenated oil that has a consistency like butter, only it's a lot cheaper.

What's Wrong with Hydrogenation?

Unlike butter or virgin coconut oil, hydrogenated oils contain high levels of trans fats. A trans fat is an otherwise normal fatty acid that has been "transmogrified", by high-heat processing of a free oil. The fatty acids can be double-linked, cross-linked, bond-shifted, twisted, or messed up in a variety of other ways.

The problem with trans fats is that while the "business end" (the chemically active part) is messed up, the "anchor end" (the part that is attached to the cell wall) is unchanged. So they take up their position in the cell wall, like a guard on the fortress wall. But like a bad guard, they don't do their job! They let foreign invaders pass unchallenged, and they stop supplies at the gates instead of letting them in.

In short, trans fats are poisons, just like arsenic or cyanide. They interfere with the metabolic processes of life by taking the place of a natural substance that performs a critical function. And that is the definition of a poison. Your body has no defense against them, because they never even existed in our two billion years of evolution -- so we've never had the need or the opportunity to evolve a defense against them.

Moreover, Partially hydrogenated oils will not only kill you in the long term by producing diseases like multiple sclerosis and allergies that lead to arthritis, but in the meantime they will make you fat!

Humectant is any substance that is added to another substance to keep it moist.

Hydrolysis is a chemical reaction in which water (H2O or HOH) and another reactant exchange functional groups to form two products, one containing the H and the other the OH. In most hydrolyses involving organic compounds, the other reactants and products are neutral; for example, an ester can be hydrolyzed to form a carboxylic acid and an alcohol.

Hyperkalemia is an abnormally high concentration of potassium ions in the blood.

Leavening agents or leaveners are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies. Baking powder, baking soda and yeast are the most common leaveners used today. When mixed with a liquid they form carbon dioxide gas bubbles, which cause a batter or dough to rise during (and sometimes before) the baking process. Some foods, such as angel food cake and sponge cake are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

Methylation, in biochemistry, specifically refers to the replacement of a hydrogen atom with the methyl group. It also refers to an organic compound in which the hydrogen of the hydroxyl group of methyl alcohol is replaced by a metal.

Mouthfeel is a product’s physical and chemical interaction in the mouth. It is a concept used in many areas related to the testing and evaluating of foodstuffs.

Natural and artificial flavors (in bakery products) are the most important ingredients for Muslim consumers. The makeup of flavoring material must be plant-based (no meat). Petroleum-based propylene glycol is considered a halal solvent for flavoring.

Neoplasm is an abnormal new growth of tissue in animals or plants; a tumor.

Nephrotoxicity is the quality or state of being toxic to kidney cells.

Oxidation is any chemical reaction in which a material gives up electrons, as when the material combines with oxygen. Burning is an example of rapid oxidation; rusting is an example of slow oxidation.

Phospholipids are a class of lipids formed from four components: fatty acids, a negatively-charged phosphate group, nitrogen containing alcohol and a backbone. There are two classes of phospholipids: those that have a glycerol backbone and those that

contain sphingosine. Both classes are present in the biological membrane. Phospholipids that contain a glycerol backbone are called phosphoglycerides (or glycerophospholipids), which are the most abundant class of phospholipid found in nature. The most abundant types of naturally occurring phosphoglyceride are phosphatidylcholine (lecithin), phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, and cardiolipin.

Preservatives are any of numerous chemical additives used to prevent or slow food spoilage caused by chemical changes (e.g., oxidation, mold growth) and maintain a fresh appearance and consistency.

Pyrophosphate is a salt or an ester of pyrophosphoric acid. In chemistry, the anion, the salts, and the esters of pyrophosphoric acid are called pyrophosphates.

Release agent is a lubricant, such as wax or silicone oil, used to coat a mold cavity to prevent the molded piece from sticking when removed. It is a substance used in moulding and casting that aids in the separation of a mould from the material being moulded and reduces imperfections in the moulded surface. Substances used to aid in the separation of food from a cooking container after baking or roasting, such as fat or flour, can also be considered release agents.

Rye is a plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste. Rye grows as tall as 8 feet, thrives in cooler climates, and grows well even in poor soil. The color of the grain may range from beige to dark gray. It is processed into a variety of forms including whole kernels (berries), flakes, meal, and flour. Rye is an excellent source of dietary fiber as well as vitamin E, calcium, iron, thiamin, phosphorus, and potassium. The grain should be stored in an airtight container in a cool, dry location.

Sangkap Pinoy or micronutrients are vitamins and minerals required by the body in very small quantities. These are essential in maintaining a strong, healthy and active body; sharp mind; and for

women to bear healthy children. These are Vitamin A, Iodine and Iron.

Seasonings are ingredients added to food to intensify or improve its flavor. Some of the most commonly used seasonings include herbs (such as oregano, rosemary and basil), spices (like cinnamon, nutmeg, cloves and allspice), condiments (such as Worcestershire sauce, soy sauce and mustard), a variety of vinegars and-the most common of all-salt and pepper.

Sequestrant is a food additive whose role is to improve the quality and stability of the food products. Sequestrants form chelate complexes with polyvalent metal ions. Especially copper, iron and nickel serve as catalysts in oxidation of the fats in the food. Sequestrants are a kind of preservative.

Stabilizer is a substance that renders or maintains a solution, mixture, suspension, or state resistant to chemical change. It is a chemical that is added to a solution or mixture or suspension to maintain it in a stable or unchanging state.

Solvent is a solution that acts as a dissolving agent. It is a fluid phase (liquid, gas, or plasma) that dissolves a solid, liquid, or gaseous solute, resulting in a solution. The most common solvent in everyday life is water. Most other commonly-used solvents are:

Common Solvents

Hexane 1,4-Dioxane n-Butanol

Benzene Tetrahydrofuran (THF) Isopropanol

Toluene Acetone n-Propanol

Ethanol or Diethyl ether Acetonitrile (MeCN) ethyl acohol

Dimethylformamide Chloroform Methanol (DMF)

Dimethyl sulfoxide Ethyl acetate Formic acid (DMSO)

Dichloromethane Acetic acid Water

Sugar alcohol (also known as a polyol, polyhydric alcohol, or polyalcohol) is a hydrogenated form of

carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. They are commonly used for replacing sucrose in foodstuffs, often in combination with high intensity artificial sweeteners to counter the low sweetness. Some common sugar alcohols are:  Erythritol  Maltitol  Glycerol  Mannitol  Isomalt  Sorbitol  Lactitol  Xylitol Suspension agent is a material that gives a surface activation that keeps droplets from become larger (droplets coming together to form larger droplets is called coalescence.)

Syneresis is the separation of liquid from a gel that is caused by contraction (as in cheese making)

Synthetic indicates that a substance is formed by use of materials and processes other than those of the natural product, and that the end product is a duplicate of the natural substance. A synthetic chemical process may involve the use of chemicals or other materials of Halal as well as Haram origin. Unless the source of all materials and their derivation is established, the fact that it is described as synthetic, or of chemical origin, is not effective Halal guarantee.

Thickening agents are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilize" factory- made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed.

Transesterification is the process of exchanging the alkoxy group of an ester compound by another alcohol. These reactions are often catalyzed by the addition of an acid or base.

Allah knows best.

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