Friday, June 6, 2008

Kandungan Daripada Haiwan Yang Mungkin Bukan Halal

FOOD ADDITIVES DERIVED FROM ANIMAL PRODUCTS
(listed by number)

CODE

ADDITIVE

DESCRIPTION

120

Cochineal A natural red colour derived from the bodies of pregnant scale insects.

441

Gelatine A thickening, stabilising emulsifying agent made by boiling animal (usually cattle or pigs) skin, ligaments, bones, sinews or other tissue.

469

Sodium Caseinate An emulsifier, stabiliser & binder, derived from cow’s milk.

542

Bone Phosphate An anti-caking agent made from the degreased steam-extract from animal bones.

901

Beeswax (white & yellow) A glazing and polishing agent made from bee honeycomb.

904

Shellac Glazing agent obtained from the resin produced by the lac insect.

FOOD ADDITIVES THAT MAY BE DERIVED FROM ANIMAL PRODUCTS
(listed by number)

CODE

ADDITIVE

COMMENTS

153

Carbon Black

160a

Alpha-, Beta-, Gamma- Carotene May be held in gelatine matrix.

161g

Canthaxanthin

252

Potassium Nitrate

270

Lactic Acid Lactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk or sugar). It is used to impart a tart flavour, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese (used in coagulation) and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut.

322

Lecithin An emulsifier (which allows water & oils to mix); is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is declared as ‘egg yolk’ and not as ‘322’.

325

Sodium Lactate A derivative of lactic acid.

326

Potassium Lactate A derivative of lactic acid.

327

Calcium Lactate A derivative of lactic acid.

328

Ammonium Lactate A derivative of lactic acid.

329

Magnesium Lactate A derivative of lactic acid.

422

Glycerol/Glycerin May be produced from animal fats, synthesised from propylene or from fermentation of sugars.

430

Polyoxyethylene (8) Stearate

431

Polyoxyethylene (40) Stearate

432

Polyoxyethylene (20) Sorbitan Monolaurate or Polysorbate 20

433

Polyoxyethylene (20) Sorbitan Mono-Oleate or Polysorbate 80

434

Polyoxyethylene (20) Sorbitan Monopalmitate

435

Polyoxyethylene (20) Sorbitan Monostearate or Polysorbate 60

436

Polyoxyethylene (20) Sorbitan Tristearate or Polysorbate 65

442

Ammonium Phosphatides

470a

Sodium, Potassium and Calcium Salts of Fatty Acids

470b

Magnesium Stearate

471

Mono- and Di-Glycerides of Fatty Acids

472a

Acetic & Fatty Esters of Glycerol

472b

Lactic & Fatty Acid Esters of Glycerol

472c

Citric & Fatty Acid Esters of Glycerol

472d

Tartaric & Fatty Acid Esters of Glycerol

472e

Di-Acetyl Tartaric & Fatty Acid Esters of Glycerol

472f

Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids

473

Sucrose Esters of Fatty Acids

474

Sucroglycerides

475

Polyglycerol Esters of Fatty Acids

476

Polyglycerol Esters of Interesterified Ricinoleic Acid

477

Propylene Glycol Mono- and Di-Esters

478

Lactylated Fatty Acid Esters of Glycerol and Propane-1,2 Diol

479b

Thermally Oxidised Soya Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids

481

Sodium Oleyl or Stearoyl Lactylate

482

Calcium Oleyl or Stearoyl Lactylate

483

Stearyl Tartrate

491

Sorbitan Monostearate

492

Sorbitan Tristearate

493

Sorbitan Monolaurate

494

Sorbitan Mono-Oleate

495

Sorbitan Monopalmitate

570

Stearic Acid

572

Magnesium Stearate

585

Ferrous Lactate

627

Disodium 5'-Guanylate A flavour enhancer, isolated from sardines or yeast extract.

630

Inosinic Acid

631

Disodium Inosinate A flavour enhancer, often prepared from meat extract and dried sardines. It can also be a synthetic product made via a microbial synthesis process that begins with a vegetable source.

635

Sodium 5'-Ribonucleotides Flavour enhancer.

640

Glycine and its Sodium Salt

910

L-Cysteine A flour treatment agent that can be extracted from duck and chicken feathers.

920

L-Cysteine Monohydrochloride
L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.

921

L-Cysteine Hydrochloride Monohydrate L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.

966

Lactitol

1518

Glycerol Mono-, Di- and Tri-Acetate or Tracetin

FOOD ADDITIVES DERIVED FROM ANIMAL PRODUCTS
(listed by name)

ADDITIVE

CODE

DESCRIPTION

Beeswax (white & yellow)

901

A glazing and polishing agent made from bee honeycomb.
Bone Phosphate

542

An anti-caking agent made from the degreased steam-extract from animal bones.
Cochineal

120

A natural red colour derived from the bodies of pregnant scale insects.
Gelatine

441

A thickening, stabilising emulsifying agent made by boiling animal (usually cattle or pigs) skin, ligaments, bones, sinews or other tissue.
Shellac

904

Glazing agent obtained from the lac insect.

Sodium Caseinate

469

An emulsifier, stabiliser & binder, derived from cow’s milk.

FOOD ADDITIVES THAT MAY BE DERIVED FROM ANIMAL
PRODUCTS
(listed by name)

ADDITIVE

CODE

COMMENTS

Acetic & Fatty Esters of Glycerol

472a


Alpha-Carotene

160a

May be held in gelatine matrix.
Ammonium Lactate

328

A derivative of lactic acid.
Ammonium Phosphatides

442


Beta-Carotene

160a

May be held in gelatine matrix.
Calcium Oleyl

482


Calcium Lactate

327

A derivative of lactic acid.

Canthaxanthin

161g


Carbon Black

153


Citric & Fatty Acid Esters of Glycerol

472c


Di-Acetyl Tartaric & Fatty Acid Esters of Glycerol

472e


Disodium 5'-Guanylate

627

A flavour enhancer, isolated from sardines or yeast extract.
Disodium Inosinate

631

A flavour enhancer, often prepared from meat extract and dried sardines. It can also be a synthetic product made via a microbial synthesis process that begins with a vegetable source.
Ferrous Lactate

585


Gamma-Carotene

160a

May be held in gelatine matrix.
Glycerol/Glycerin

422

May be produced from animal fats, synthesised from propylene or from fermentation of sugars.
Glycerol Di-Acetate

1518


Glycerol Mono-Acetate

1518


Glycerol Tri-Acetate

1518


Glycine and its Sodium Salt

640


Inosinic Acid

630


Lactitol

966


Lactic Acid

270

Lactic acid is bitter-tasting acid that forms when certain bacteria combine with lactose (milk or sugar). It is used to impart a tart flavour, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese (used in coagulation) and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut.
Lactic & Fatty Acid Esters of Glycerol

472b


Lactylated Fatty Acid Esters of Glycerol

478


L-Cysteine

910

A flour treatment agent that can be extracted from duck and chicken feathers.
L-Cysteine Monohydrochloride

920

L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
L-Cysteine Hydrochloride Monohydrate

921

L-Cysteine is a flour treatment agent that can be extracted from duck and chicken feathers.
Lecithin

322

An emulsifier (which allows water & oils to mix), is mostly derived from soy beans, seeds, peanuts and maize. Although it may be derived from eggs, in this form it is declared as ‘egg yolk’ and not as ‘322’.
Magnesium Lactate

329

A derivative of lactic acid.
Magnesium Stearate

470b,572


Mixed Acetic and Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids

472f


Mono- and Di-Glycerides of Fatty Acids

471


Polyglycerol Esters of Fatty Acids

475


Polyglycerol Esters of Interesterified Ricinoleic Acid

476


Potassium Lactate

326

A derivative of lactic acid.
Potassium Nitrate

252


Polyoxyethylene (20) Sorbitan Monolaurate

432


Polyoxyethylene (20) Sorbitan Mono-Oleate

433


Polyoxyethylene (20) Sorbitan Monopalmitate

434


Polyoxyethylene (20) Sorbitan Monostearate

435


Polyoxyethylene (20) Sorbitan Tristearate

436


Polyoxyethylene (8) Stearate

430


Polyoxyethylene (40) Stearate

431


Polysorbate 20

432


Polysorbate 60

435


Polysorbate 65

436


Polysorbate 80

433


Propane-1,2 Diol

478


Propylene Glycol Mono- and Di-Esters

477


Sodium 5'-Ribonucleotides

635

Flavour enhancer.
Sodium Lactate

325


Sodium Oleyl

481

A derivative of lactic acid.
Sodium, Potassium and Calcium Salts of Fatty Acids

470a


Sorbitan Monolaurate

493


Sorbitan Mono-Oleate

494


Sorbitan Monopalmitate

495


Sorbitan Monostearate

491


Sorbitan Tristearate

492


Stearoyl Lactylate

481, 482

A derivative of lactic acid.
Stearyl Tartrate

483


Sucroglycerides

474


Sucrose Esters of Fatty Acids

473


Stearic Acid

570


Tartaric & Fatty Acid Esters of Glycerol

472d


Thermally Oxidised Soya Bean Oil Interacted With Mono- and Di-Glycerides of Fatty Acids

479b


Tracetin

1518


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