E-Numbers Listing

FOOD INGREDIENTS NUMBERS WITH E-PREFIX E-NOS NAME DESCRIPTION HALAL STATUS E100 CURCUMIN COLOR HALAL IF PURE GRIND TURMERIC E101 RIBOFLAVIN COLOR MUSHBOOH (HARAM IF FROM PORK LIVER & KIDNEY, HALAL IF 100% PLANT MATERIAL E102 TARTRAZINE COLOR MUSHBOOH E103 QUINOLINE YELLOW COLOR MUSHBOOH E110 SUNSET YELLOW FCF/ ORANGE YELLOW S COLOR MUSHBOOH E120 COCHINEAL/CARMINIC ACID COLOR HARAM ACCORDING TO ULAMA FROM UK & SOUTH AFRICA E122 CARMOISINE/AZORUBINE COLOR MUSHBOOH E123 AMARANTH COLOR HALAL IF 100% PLANT MATERIAL W/O ALCOHOL E124 PONCEAU 4R/COCHINEAL RED A COLOR MUSHBOOH (SYNTHETIC) E127 ERYTHROSINE BS COLOR MUSHBOOH E131 PATENT BLUE V COLOR MUSHBOOH E132 INDIGO CARMINE/IDIGOTINE COLOR HARAM ACCORDING TO ULAMA FROM UK & SOUTH AFRICA E140 CHLOROPHYLL COLOR HALAL IF NOT EXTRACTED WITH ALCOHOL E141 COPPER COMPLEX OF CHOROPHYLL COLOR HALAL IF NOT EXTRACTED WITH ALCOHOL E142 GREEN S/ACID BRILLIANT GREEN BS COLOR HALAL IF SYNTHETIC MATERIAL ARE HALAL E150 CARAMEL COLOR/WITH CHEMICALS (E-150 A-D) COLOR HALAL E151 BLACK PN/BRILLIANT BLACK BN COLOR HALAL IF SYNTHETIC MATERIAL ARE HALAL E153 CARBON BLACK/VEGETABLE CARBON (CHARCOAL) COLOR MUSHBOOH, HALAL IF 100% VEGETABLE DERIVED E160A ALPHA, BETA, GAMMA COLOR – CAROTENE MUSHBOOH E160B ANNATTO, BIXIN, NORBIXIN COLOR – CAROTENE MUSHBOOH, MAY BE MIXED WITH GELATIN E160C CAPSANTHIN/CAPSORBIN COLOR – CAROTENE MUSHBOOH, MAY BE MIXED WITH GELATIN E160D LYCOPENE COLOR – CAROTENE MUSHBOOH, MAY BE MIXED WITH GELATIN E160E BETA-APO-8-CAROTENAL COLOR – CAROTENE MUSHBOOH, MAY BE MIXED WITH GELATIN E160F ETHYLESTER OF BETA-APO-8-CARTONOIC ACID COLOR – CAROTENE MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161A FLAVOXANTHIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161B LUTEIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161C CRYPTOXANTHIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161D RUBIXANTHIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161E VIOLAXANTHIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161F RHODOXANTHIN COLOR MUSHBOOH, MAY BE EXTRACTED WITH ALCOHOL E161G CANTHAXANTHIN COLOR MUSHBOOH, HARAM IF FROM ANIMAL SOURCE (RETINAL) E162 BEETROOT RED/BETANIN COLOR HALAL IF NOT EXTRACTED WITH ALCOHOL E163 ANTHOCYANINS COLOR HALAL IF NOT EXTRACTED WITH ALCOHOL E170 CALCIUM CARBONATE (CHALK) COLOR – INORGANIC MUSHBOOH, HARAM IF FROM ANIMAL BONES, HALAL IF FROM ROCK MINERAL E171 TITANIUM DIOXIDE COLOR – INORGANIC HALAL E172 IRON OXIDES AND HYDROXIDES COLOR – INORGANIC HALAL E173 ALUMINIUM COLOR – INORGANIC HALAL E174 SILVER COLOR – INORGANIC HALAL E175 GOLD COLOR – INORGANIC HALAL E180 PIGMENT RUBINE/LITHOL RUBINE BK COLOR – INORGANIC MUSHBOOH E200 SORBIC ACID PRESERVATIVE HALAL E201 SODUIM SORBATE PRESERVATIVE HALAL E202 POTASSIUM SORBATE PRESERVATIVE HALAL E203 CALCIUM SORBATE PRESERVATIVE HALAL E210 BENZOIC ACID PRESERVATIVE HALAL E211 SODUIM BENZOATE PRESERVATIVE HALAL E212 POTASSIUM BENZOATE PRESERVATIVE HALAL E213 CALCIUM BENZOATE PRESERVATIVE HALAL E214 ETHYL 4-HYDROXYBENZOATE PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E215 ETHYL 4-HYDROXYBENZOATE, SODIUM SALT PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E216 PROPYL 4-HYDROXYBENZOATE PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E217 PROPYL 4-HYDROXYBENZOATE, SODIUM SALT PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E218 METHYL 4-HYDROXYBENZOATE PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E219 METHYL 4-HYDROXYBENZOATE, SODIUM SALT PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E220 SULPHUR DIOXIDE PRESERVATIVE HALAL E221 SODIUM SULPHITE PRESERVATIVE HALAL E222 SODIUM HYDROGEN SULPHITE PRESERVATIVE HALAL E223 SODIUM METABISULPHITE PRESERVATIVE HALAL E224 POTASSIUM METABISULPHITE PRESERVATIVE HALAL E226 CALCIUM SULPHITE PRESERVATIVE HALAL E227 CALCIUM HYDROGEN SULPHITE PRESERVATIVE HALAL E230 BIPHENYL/DIPHENYL PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E231 2-HYDROXYBIPHENYL PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E232 SODIUM BIPHENYL-2-YL OXIDE PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E233 2-(THIAZOL-4-YL) BENZIMIDAZOLE PRESERVATIVE HALAL, IF NO ALCOHOL IS USED E239 HEXAMINE PRESERVATIVE – OTHER HALAL E249 POTASSIUM NITRATE PRESERVATIVE HALAL E250 SODIUM NITRATE PRESERVATIVE HALAL E251 SODIUM NITRATE PRESERVATIVE HALAL E252 POTASSIUM NITRATE (SALTPETRE) PRESERVATIVE HALAL E260 ACETIC ACID MISCELLANEOUS – ACIDS HALAL E261 POTASSIUM ACETATE MISCELLANEOUS – ACIDS HALAL E262 POTASSIUM HYDROGEN DIACETATE MISCELLANEOUS – ACIDS HALAL E263 CALCIUM ACETATE MISCELLANEOUS – ACIDS HALAL E270 LACTIC ACID MISCELLANEOUS – ACIDS HALAL E280 PROPIONIC ACID PRESERVATIVE – ACIDS HALAL E281 SODIUM PROPIONATE PRESERVATIVE – ACIDS HALAL E282 CALCIUM PROPIONATE PRESERVATIVE – ACIDS HALAL E283 POTASSIUM PROPIONATE PRESERVATIVE – ACIDS HALAL E290 CARBON DIOXIDE MISCELLANEOUS HALAL E300 L-ASCORBIC ACID (VITAMIN C) ANTIOXIDANTS – VITAMIN C HALAL E301 SODIUM-L-ASCORBATE ANTIOXIDANTS – VITAMIN C AND DERIVATIVES HALAL E302 CALCIUM-L-ASCORBATE ANTIOXIDANTS – VITAMIN C AND DERIVATIVES HALAL E304 ASCORBYL PALMITATE ANTIOXIDANTS – VITAMIN C AND DERIVATIVES MUSHBOOH E306 NATURAL EXTRACTS RICH IN TOCOPHEROLS ANTIOXIDANTS – VITAMIN E MUSHBOOH E307 SYNTHETIC ALPHA-TOCOPHEROL ANTIOXIDANTS – VITAMIN E HALAL ONLY IF IT IS MADE WITH ALL HALAL SYNTHETIC MATERIALS E308 SYNTHETIC GAMMA-TOCOPHEROL ANTIOXIDANTS – VITAMIN E HALAL ONLY IF IT IS MADE WITH ALL HALAL SYNTHETIC MATERIALS E309 SYNTHETIC DELTA-TOCOPHEROL ANTIOXIDANTS – VITAMIN E HALAL ONLY IF IT IS MADE WITH ALL HALAL SYNTHETIC MATERIALS E310 PROPYL GALLATE ANTIOXIDANTS – OTHER HALAL E311 OCTYL GALLATE ANTIOXIDANTS – OTHER MUSHBOOH E312 DODECYL GALLATE ANTIOXIDANTS – OTHER MUSHBOOH E320 BUTYLATED HYDROXYANISOLE (BHA) ANTIOXIDANTS – OTHER MUSHBOOH, HALAL IF VEGETABLE OIL IS USED AS A CARRIER, HARAM IF ANIMAL FAT IS USED AS CARRIER. THEY ARE NOT 100% BHA WHICH IS A CHEMICAL E321 BUTYLATED HYDROXYTOLUENE (BHT) ANTIOXIDANTS – OTHER MUSHBOOH, HALAL IF VEGETABLE OIL IS USED AS A CARRIER, HARAM IF ANIMAL FAT IS USED AS CARRIER. THEY ARE NOT 100% BHA WHICH IS A CHEMICAL E322 LECITHIN EMULSIFIERS AND STABILIZERS MUSHBOOH, HALAL IF IT IS FROM SOY FAT OR EGG YOLK, HARAM IF IT IS FROM ANIMAL FAT E325 SODIUM LACTATE MISCELLANEOUS – SALTS OF LACTIC ACID HALAL E326 POTASSIUM LACTATE MISCELLANEOUS – SALTS OF LACTIC ACID HALAL E327 CALCIUM LACTATE MISCELLANEOUS – SALTS OF LACTIC ACID HALAL E330 CITRIC ACID MISCELLANEOUS – CITRIC ACID AND ITS SALTS HALAL E331 SODIUM CITRATES MISCELLANEOUS – CITRIC ACID AND ITS SALTS HALAL E332 POTASSIUM CITRATES MISCELLANEOUS – CITRIC ACID AND ITS SALTS HALAL E333 CALCIUM CITRATES MISCELLANEOUS – CITRIC ACID AND ITS SALTS HALAL E334 TARTARIC ACID MISCELLANEOUS – TARTARIC ACID AND ITS SALTS HALAL, IF NOT FROM WINE BY-PRODUCT, IN USA IT IS HALAL E335 SODIUM TARTRATE MISCELLANEOUS – TARTARIC ACID AND ITS SALTS HALAL, IF NOT FROM WINE BY-PRODUCT, IN USA IT IS HALAL E336 POTASSIUM TARTRATE (CREAM OF TARTAR) MISCELLANEOUS – TARTARIC ACID AND ITS SALTS HALAL, IF NOT FROM WINE BY-PRODUCT E337 POTASSIUM SODIUM TARTRATE MISCELLANEOUS – TARTARIC ACID AND ITS SALTS HALAL, IF NOT FROM WINE BY-PRODUCT E338 ORTHOPHOSPHORIC ACID MISCELLANEOUS – PHOSPHORIC ACID AND ITS SALTS HALAL E339 SODIUM PHOSPHATES MISCELLANEOUS – PHOSPHORIC ACID AND ITS SALTS HALAL E340 POTASSIUM PHOSPHATES MISCELLANEOUS – PHOSPHORIC ACID AND ITS SALTS HALAL E341 CALCIUM PHOSPHATES MISCELLANEOUS – PHOSPHORIC ACID AND ITS SALTS HALAL E400 ALGINIC ACID EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E401 SODIUM ALGINATE EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E402 POTASSIUM ALGINATE EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E403 AMMONIUM ALGINATE EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E404 CALCIUM ALGINATE EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E405 PROPANE-1, 2-DIOL ALGINATE EMULSIFIERS AND STABILIZERS – ALGINATES HALAL E406 AGAR EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E407 CARRAGEENAN EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E410 LOCUST BEAN GUM (CAROB GUM) EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E412 GUAR GUM EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E413 TRAGACANTH EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E414 GUM ACACIA (GUM ARABIC) EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E415 XANTHAN GUM EMULSIFIERS AND STABILIZERS – OTHER PLANT GUMS HALAL E420 SORBITOL SUGAR ALCOHOLS HALAL E421 MANNITOL SUGAR ALCOHOLS HALAL E422 GLYCEROL SUGAR ALCOHOLS MUSHBOOH, CALLED GLYCERIN IN USA, HALAL IF IT IS FROM PLANT, HARAM IF IT IS FROM ANIMAL E440A PECTIN EMULSIFIERS AND STABILISERS – PECTIN AND DERIVATIVES HALAL E440B AMIDATED PECTIN EMULSIFIERS AND STABILISERS – PECTIN AND DERIVATIVES HALAL E450 A,B,C SODIUM AND POTASSIUM PHOSHATES AND POLYPHOSPHATES MISCELLANEOUS HALAL E460 MICROCRYSTALLINE / POWDERED CELLULOSE EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E461 METHYLCELLULOSE EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E463 HYDROXYPROPYLCELLULOSE EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E464 HYDROXYPROPYL-METHYLCELLULOSE EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E465 ETHYLMETHYCELLULOSE EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E466 CARBOXYMETHYLCELLULOSE, SODIUM SALT EMULSIFIERS AND STABILISERS – CELLULOSE AND DERIVATIVES HALAL E470 SODIUM, POTASSIUM AND CALCIUM SALTS OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E471 MONO-AND DIGLYCERIDES OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E472 VARIOUS ESTERS OF MONO-AND DIGLYCERIDES OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E473 SUCROSE ESTERS OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E474 SUCROGLYCERIDES EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E475 POLYGLYCEROL ESTERS OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E477 PROPANE-1, 2-DIOL ESTERS OF FATTY ACIDS EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E481 SODIUM STEAROYL-2-LACTYLATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E482 CALCIUM STEAROYL-2-LACTYLATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT E483 STEARYL TARTRATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT FOOD INGREDIENTS NUMBERS WITH NO E-PRE 107 YELLOW 2G COLORS MUSHBOOH 128 RED 2G COLORS MUSHBOOH 133 BRILLIANT BLUE FCF COLORS MUSHBOOH 154 BROWN FK COLORS MUSHBOOH 155 BROWN HT COLORS MUSHBOOH 234 NISIN PRESERVATIVE – OTHER MUSHBOOH 262 SODIUM ACETATE MISCELLANEOUS – ACIDS AND THEIR SALTS HALAL 296 MALIC ACID MISCELLANEOUS – ACIDS AND THEIR SALTS HALAL 297 FUMARIC ACID MISCELLANEOUS – ACIDS AND THEIR SALTS HALAL 350 SODIUM MALATE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 351 POTASSIUM MALATE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 352 CALCIUM MALATE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 353 METATARIC ACID MISCELLANEOUS – SALTS OF MALIC ACID HALAL 355 ADIPIC ACID MISCELLANEOUS – SALTS OF MALIC ACID HALAL 363 SUCCINIC ACID MISCELLANEOUS – SALTS OF MALIC ACID HALAL 370 1, 4 – HEPTONO LACTANE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 375 NICOTINIC ACID MISCELLANEOUS – SALTS OF MALIC ACID HALAL 380 TRIAMMONIUM CITRATE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 381 AMMONIUM FERRIC CITRATE MISCELLANEOUS – SALTS OF MALIC ACID HALAL 385 CALCIUM DISODIUM EDTA MISCELLANEOUS – SALTS OF MALIC ACID HALAL 416 KARAYA GUM EMULSIFIERS AND STABILISERS HALAL 430 POLYOXYETHANE (8) STEARATE EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 431 POLYOXYETHANE (40) STEARATE EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 432 POLYOXYETHANE (20) SORBITAN / POLYSORBATE 20 EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 433 POLYOXYETHANE (20) SORBITAN MONO-OLEATE / POLYSORBATE 80 EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 434 POLYOXYETHANE (20) SORBITAN MONOPALMITATE / POLYSORBATE 40 EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 435 POLYOXYETHANE (20) SORBITAN MONOSTEARATE / POLYSORBATE 60 EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 436 POLYOXYETHANE (20) SORBITAN TRISTEARATE / POLYSORBATE 65 EMULSIFIERS AND STABILISERS – FATTY ACID DERIVATIVES MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 476 POLYGLYCEROL ESTERS OF POLYCONDENSED ESTERS OF CASTER OIL EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 478 LACTYLATED FATTY ACID ESTERS OF GLYCEROL AND PROPANE-1, 2-DIOL EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 491 SORBITAN MONOSTEARATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 492 SORBITAN TRISTEARATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 493 SORBITAN MONOLAURATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 494 SORBITAN MONO-OLEATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 495 SORBITAN MONOPALMITATE EMULSIFIERS AND STABILISERS – SALTS OR ESTERS OF FATTY ACIDS MUSHBOOH, HALAL IF IT IS 100% FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 500 SODIUM CARBONATE / SODIUM BICARBONATE MISCELLANEOUS – ACIDS AND SALTS: CARBONATES HALAL 501 POTASSIUM CARBONATE / POTASSIUM BICARBONATE MISCELLANEOUS – ACIDS AND SALTS: CARBONATES HALAL 503 AMMONIUM CARBONATE MISCELLANEOUS – ACIDS AND SALTS: CARBONATES HALAL 504 MAGNESIUM CARBONATE MISCELLANEOUS – ACIDS AND SALTS: CARBONATES HALAL 507 HYDROCHLORIC ACID MISCELLANEOUS – ACIDS AND SALTS: HYDROCHLORIC ACID AND ITS SALTS HALAL 508 POTASSIUM CHLORIDE MISCELLANEOUS – ACIDS AND SALTS: HYDROCHLORIC ACID AND ITS SALTS HALAL 509 CALCIUM CHLORIDE MISCELLANEOUS – ACIDS AND SALTS: HYDROCHLORIC ACID AND ITS SALTS HALAL 510 AMMONIUM CHLORIDE MISCELLANEOUS – ACIDS AND SALTS: HYDROCHLORIC ACID AND ITS SALTS HALAL 513 SULPHURIC ACID MISCELLANEOUS – ACIDS AND SALTS: SULPHURIC ACID AND ITS SALTS HALAL 514 SODIUM SULPHATE MISCELLANEOUS – ACIDS AND SALTS: SULPHURIC ACID AND ITS SALTS HALAL 515 POTASSIUM SULPHATE MISCELLANEOUS – ACIDS AND SALTS: SULPHURIC ACID AND ITS SALTS HALAL 516 CALCIUM SULPHATE MISCELLANEOUS – ACIDS AND SALTS: SULPHURIC ACID AND ITS SALTS HALAL 518 MAGNESIUM SULPHATE MISCELLANEOUS – ACIDS AND SALTS: SULPHURIC ACID AND ITS SALTS HALAL 524 SODIUM HYDROXIDE MISCELLANEOUS – ALKALIS HALAL 525 POTASSIUM HYDROXIDE MISCELLANEOUS – ALKALIS HALAL 526 CALCIUM HYDROXIDE MISCELLANEOUS – ALKALIS HALAL 527 AMMONIUM HYDROXIDE MISCELLANEOUS – ALKALIS HALAL 528 MAGNESIUM HYDROXIDE MISCELLANEOUS – ALKALIS HALAL 529 CALCIUM OXIDE MISCELLANEOUS – ALKALIS HALAL 530 MAGNESIUM OXIDE MISCELLANEOUS – ALKALIS HALAL 535 SODIUM FERROCYANIDE MISCELLANEOUS – OTHER SALTS HALAL 536 POTASSIUM FERROCYANIDE MISCELLANEOUS – OTHER SALTS HALAL 540 DICALCIUM FERROCYANIDE MISCELLANEOUS – OTHER SALTS HALAL 541 SODIUM ALUMINIUM PHOSPHATE MISCELLANEOUS – OTHER SALTS HALAL 542 EDIBLE BONE PHOSPHATE (BONE-MEAL) MISCELLANEOUS – ANTI-CAKING AGENTS HARAM 544 CALCIUM POLYPHOSPHATES MISCELLANEOUS – ANTI-CAKING AGENTS MUSHBOOH, HALAL IF IT IS FROM MINERALS, HARAM IF IT IS FROM ANIMAL BONES 545 AMMONIUM POLYPHOSPHATES MISCELLANEOUS – ANTI-CAKING AGENTS HALAL 551 SILICON DIOXIDE (SILICA SALT) MSCELLANEOUS – SILICON SALTS HALAL 552 CALCIUM SILICATE MISCELLANEOUS – SILICON SALTS HALAL 553 MAGNESIUM SILICATE / MAGNESIUM TRISILICATE (TALC) MISCELLANEOUS – SILICON SALTS HALAL 554 ALUMINIUM CALCIUM SILICATE MISCELLANEOUS – SILICON SALTS HALAL 556 ALUMINIUM CALCIUM SILICATE MISCELLANEOUS – SILICON SALTS MUSHBOOH, HALAL IF IT IS FROM MINERALS, HARAM IF IT IS FROM ANIMAL BONES 558 BENTONITE MISCELLANEOUS – SILICON SALTS HALAL 559 KAOLIN (ALUMINIUM SILICATE) MISCELLANEOUS – SILICON SALTS HALAL 570 STEARIC ACID MISCELLANEOUS – OTHER COMPOUNDS MUSHBOOH, HALAL IF THE SOURCE IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 572 MAGNESIUM STEARATE MISCELLANEOUS – OTHER COMPOUNDS MUSHBOOH, HALAL IF THE SOURCE IS FROM PLANT FAT, HARAM IF IT IS FROM ANIMAL FAT 575 GLUCONO DELTA-LACTONE MISCELLANEOUS – OTHER COMOUNDS HALAL 576 SODIUM GLUCONATE MISCELLANEOUS – OTHER COMPOUNDS HALAL 577 POTASSIUM GLUCONATE MISCELLANEOUS – OTHER COMPOUNDS HALAL 578 CALCIUM GLUCONATE MISCELLANEOUS – OTHER COMPOUNDS HALAL 620 L-GLUTAMIC ACID MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF IT IS FROM PLANT PROTEIN, HARAM IF IT IS FROM ANIMAL PROTEIN 621 MONOSODIUM GLUTAMATE (MSG) MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF ALL INGREDIENTS INCLUDING CULTURE MEDIA TO GROW CULTURE FROM HALAL SOURCE, HARAM IF MEDIA IS FROM PORK FAT 622 MONOPOTASSIUM GLUTAMATE MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF ALL INGREDIENTS INCLUDING CULTURE MEDIA TO GROW CULTURE FROM HALAL SOURCE, HARAM IF MEDIA IS FROM PORK FAT 623 CALCIUM GLUTAMATE MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF ALL INGREDIENTS INCLUDING CULTURE MEDIA TO GROW CULTURE FROM HALAL SOURCE, HARAM IF MEDIA IS FROM PORK FAT 627 SODIUM GUANYLATE MISCELLANEOUS – FLAVOUR ENHANCERS HALAL 631 SODIUM INOSINATE MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH 635 SODIUM5 – RIBONUCLEOTIDE MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH 636 MALTOL MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF NO ALCOHOL IS USED IN THE PROCESS 637 ETHYL MALTOL MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF NO ALCOHOL IS USED IN THE PROCESS 900 DIMETHYLPOLYSILOXANE MISCELLANEOUS – FLAVOUR ENHANCERS MUSHBOOH, HALAL IF NO ALCOHOL IS USED IN THE PROCESS 901 BEESWAX MISCELLANEOUS – GLAZING AGENTS HALAL 903 CARNAUBA WAX MISCELLANEOUS – GLAZING AGENTS HALAL 904 SHELLAC MISCELLANEOUS – GLAZING AGENTS MUSHBOOH, UNDER CONSULTATION WITH ISLAMIC SCHOLARS, A GUMMY SECRETION MATERIAL FROM THE PORES OF AN INSECT COCCUS LACCA THAT FEED ON PALAS TREES IN INDIA AND SOUTH ASIA. THIS GUMMY MATERIAL IS CALLED LAC. 905 MINERAL HYDROCARBONS MISCELLANEOUS – GLAZING AGENTS HALAL IF NO ALCOHOL IS USED 907 REFINED MICROCRYSTALLINE WAX MISCELLANEOUS – GLAZING AGENTS MUSHBOOH, HALAL IF OBTAINED FROM HALAL SOURCE 920 L-CYSTEINE HYDROCHLORIDE MISCELLANEOUS – COMPOUNDS USED TO TREAT FLOUR MUSHBOOH, HARAM IF IT IS OBTAINED FROM HUMAN HAIR, HALAL IF IT IS MADE FROM HALAL SYNTHETIC MATERIAL. NO OPINION IF IT IS MADE FROM CHICKEN FEATHERS 924 POTASSIUM BROMATE MISCELLANEOUS – COMPOUNDS USED TO TREAT FLOUR HALAL 925 CHLORINE MISCELLANEOUS – COMPOUNDS USED TO TREAT FLOUR HALAL 926 CHLORINE DIOXIDE MISCELLANEOUS – COMPOUNDS USED TO TREAT FLOUR HALAL 927 AZODICARBONAMIDE MISCELLANEOUS – COMPOUNDS USED TO TREAT FLOUR HALAL

E- means EC (European communities) and E-Numbers are assigned to various food additives. Some E-Numbers are banned in some countries. In UK Numbers without E prefix are allowed but may not be allowed in other country. We are getting lot of e-mails from our Muslims brother and sisters inquiring about HALAL status of E-Numbers, so we decided to add to our web site. E-Numbers are divided into following category:

 

Food Additives	E-Numbers
Colors	100-180
Preservatives	200-252
Acidities	260-297
Antioxidant	300-385
Thickeners	400-429
Emulsifiers	430-499
Flavor Enhancer	620-640
Sweeteners	950-967

 

Halal Status: The Halal status was given to the ingredients which are obtained from 100% Halal raw materials without use of alcohol. These are plant and chemical based material. 

Haram: Those are obtained from animal source or use of alcohol. All non-zabiha Halal animal by-products were considered as Haram because Allah’s name was not announced at the time of slaughtering the animal. Off course pork by product was considered 100% Haram.  Some Muslims may differ with us about not accepting the meat slaughtered by people of the book as not Halal meat. 

Mushbooh: Mushbooh status was given to those E-Numbers where source of raw material was not known, it could be from plant source or animal source and also lack of information of use of alcohol with based ingredients. 

Hidden ingredients: We have no knowledge of different food laws in different countries regarding hidden processing aid ingredients which may be Haram. 

HARAM E – NUMBERS:
The following ingredients are considered as Haram: 

E 120: Cochineal (red color from insects) according to Ulema from UK and South Africa 

E 132: Indigo Carmine/Idigotine (Color)

E 441: Gelatin 

E 542: Edible Bone Phosphate 

We have carefully checked these ingredients based on our knowledge of US food industry but we are not familiar with different food laws in different European countries.

• Mono & Diglycerides are fat based emulsifier and are made by reacting glycerol (fat based) with fats and oils. Monoglycerides can be made from beef or pork or soybean fat. Only soybean and zabiha slaughtered cow fat based Mono & Diglyceries are Halal. A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing Mono & Diglycerides indicates that it is obtained from soybean fat.

• Whey:Muslims think that whey is milk based ingredient, it has to be Halal but answer is NO. There are two kinds of whey, one is sweet or rennet whey and other is acid whey. Acid whey is obtained during the making of acid type of cheese such as cottage cheese. Sweet or rennet whey is used more in food products then acid whey. Sweet whey or rennet whey is a by-product of rennet cheese such as cheddar cheese. Whey is portion of milk remaining after coagulation and removal of curd. Whey is Halal only if the Halal starter culture bacteria, Halal medium on which starter culture grown (Starter culture bacteria are Halal if they obtained from milk source not meat source and media on which these starter culture bacteria grown has to be made from Halal ingredients such milk), microbial rennet, microbial lipase enzyme, Halal color, Halal flavor has added to milk. These requirements can only obtained if the cheese and whey are Halal or Kosher certified (which meet the Islamic dietary requirements). A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing whey indicates that it is manufactured under Halal or Kosher supervision.

• FD&C yellow No. 5 or FD&C red No. 40are chemical dyes and they are Halal if use as pure granular or powder form but if they use in liquid form then the solvent has to be Halal because vegetable oil or glycerin (from pork or beef or vegetable fat) can be used as a solvent to dissolve mix these colors in liquid products. A Halal or Kosher symbol (which meet the Islamic dietary requirements) on a food package containing these colors indicates that no pork or beef fat glycerin was used as a solvent.

• L-Cysteine: A non essential amino acid is used as dough conditioner in bagels, pizza, bread, hard rolls. L-Cysteine is manufactured from human hair (Haram source), non zabiha or dead chicken/duck feathers and from petroleum source. MCG considered it Halal if it is made from petroleum source.

• Chocolate Liquor is manufactured from grinding the cocoa nibs from cocoa bean. It is a Halal ingredient and do not contain any liquor or alcohol.

• Vanilla Extractissued as a flavor and it is made from vanilla bean extract. It contains minimum of 35% ethyl alcohol (Haram) otherwise it will not call as vanilla extract according FDA regulation.
  If the yeast extract or autolyzed yeast is made from baker’s yeast then it is a Halal ingredient. But if it is made from brewer’s yeast as a by-product of beer making then it is not considered Halal because beer can penetrate in the yeast cells and never convert to any other things.

• Vinegar: Distilled white vinegar, apple cider vinegar, malt vinegar, corn (Maize) sugar vinegar are considered Halal. Wine Vinegar and Balsamic vinegar are not considered Halal because of left over of wine (alcohol) in wine.

• Processing Aid Ingredients or Hidden ingredients in food products and food ingredients:
  FDA will allow up to 2% of processing aid ingredients or hidden ingredients in a food product or in a food ingredient without reporting in the ingredients statement. Only Halal or kosher certified food products which meet the Islamic dietary requirements protect Muslim consumers from Haram processing aid ingredients or hidden ingredients. Examples of Hidden ingredients are use of pork gelatin in apple juice processing, gelatin in Beta carotene, Polysorbate 80 (a fat based emulsifier) in vitamins mix for milk fortification.

• Soy Sauce:Naturally brewed soy sauce is not a Halal soy sauce because it is just made like wine containing 2-3% ethyl alcohol in it. Soy, wheat and water are main ingredients of naturally brewed soy sauce. All purpose soy sauce or non brewed soy sauce is a Halal soy sauce made from water, salt, hydrolyzed soy protein, corn syrup and sodium benzoate.

• Nucleotides in infant formula: Nucleotides are made from yeast cells including torula yeast and brewer yeast. One of the larger manufacturers of nucleotides is using a specific strain of torula yeast and growing on alcoholic beverages such as beer and wine to manufacture the Nucleotide.  But the residual of amount of alcohol in nucleotide is very minimum such as 200 part per millions (PPM). Nucleotides are now adding to infant formulas such as in Similac and Enfamil brands. Islamic dietary laws considered alcoholic beverages are Haram. Nucleotide is considered as Mushbooh ingredient by MCG.

• The Natural or artificial Flavor: consists of two things one is flavoring material and second is solvent which could be alcohol (haram) or water or propylen glycol (halal) or vegetable oil. The flavoring material in natural flavors is any thing comes from natural such vegetable source or animal source while flavoring material in artificial flavor is from chemicals or synthetic material.

• Grain/Plant based ingredients:
  Baker’s yeast, Baker’s yeast extract, Beta Carotene (if vegetable oil is used as a carrier that is not gelatin), Microbial rennet, Chocolate liquor, Glycerin (plant and Halal synthetic source), Torula yeast (if grown on sugar cane not on liquor) and All purpose soy sauce.
• Mineral, chemical, synthetic (Halal or kosher certified) based ingredients:
  Artificial Flavor (made from Halal ingredients without alcohol), BHA and BHT(only if vegetable oil is used as a carrier) and vanillin (from Halal synthetic source).
• Dairy Ingredients ( made with Halal enzymes and Halal culture media or kosher certified): Acid Casein, Buttermilk solids, Caseinates, cheese powder, Lactose, Whey and Whey protein concentrate.

• Haram ingredients from alcohol beverages: Beer, Beer flavor, Rum Flavor, Hard Cider, Beer Batter, Soy Sauce (Naturally brewed), Wine, Pure Alcohol as a Natural Flavor, Vanilla Extract containing alcohol.
• Haram ingredients from Human body: L-Cysteine from human hair.
• Haram ingredients from Pig: Bacon, Ham, Gelatin, Enzymes, Marshmallow (pig Gelatin), Vitamins.
• Grain/plant based ingredients with pig based carrier: Beta carotene (pig Gelatin) and BHA/BHT (pig based carrier).
• Dairy ingredients made from pork enzymes and culture media: Caseinates, Lactose, Whey.
• Ingredients made from pork fat: Lard, Mono & diglycerides, Sodium Stearoyl Lactylate, DATEM, Polysorbate 60 or 80.

• Yeast Extract from brewer’s yeast (some Islamic scholars considered it Halal but to other think it is a Mush-booh ingredient).
• Cochineal/Carmine color (Islamic scholars in UK and South Africa considered it Haram but others do not considered it Haram).

• Process Flavors,
• Hydrolysates,
• Fat Flavors,
• Autolysates,
• Enzyme Modified Flavor with addition of carriers,
• antioxidants,
• solvents and
• flavor enhancers.

1. Meat, Savory Flavors and Extracts:
   The McDonald raw French fries and Hash Brown are made with a food flavor containing Non-Zabiha beef extract.
2. Dairy Flavors containing animal enzymes.
3. Alcohol as an ingredient and Carrier in flavors

Type	Nature Of Fermentation
Kefir	Acid and Alcohol
Koumiss	Acid and Alcohol
Yogurt	Medium Acid
Cultured Buttermilk	Low Acid
Cultured Cream	Low Acid
Leben & Dahi	Medium Acid
Cheese	Acid, Diacetyle, Propionic Acid & CO2

1. Ingredients used to make the Mother Starter Culture growth Media
2. Ingredients used to make the Bulk Starter Culture growth Media
3. Starter Bacterial culture are Halal if they obtained from milk source and not from meat source, usually in practice they obtained from milk.
4. Milk Coagulating Enzyme, such as Microbial rennet used to coagulate milk or Rennet obtained from Zabiha slaughtered calves
5. Fat Hydrolyzing Enzyme, such as Microbial Lipases
6. Dairy ingredients such as Non Fat dry milk solid or cream or dry milk added
7. Artificial color such as artificial blue or green color is added to neutralize natural yellow color in curd for Asiago or Blue cheese
8. Media to grow mold Penicillium roquefortti providing blue color in blue cheese
9. Harmless plant based enzyme is added for curing or flavor development and growth media for biological curing agent used on the surface of Brick cheese
10. Flavoring, hydrolyzed lactose, whey for cold packed cheese food, gelatin is allowed in cream cheese but most manufacturer use gums instead of gelatin

• OU, CRC, V, Kof K do not consider pork gelatin as a kosher gelatin.
• K, KO accept pork gelatin as a kosher product.

1. Gelatin in Jell-o Gelatin products is made from pork and considered kosher by a Rabbi who certify these products with a kosher symbol K. These products are Haram (NOT HALAL).
2. Kosher gelatin is also obtained from non kosher slaughtered cattle bones and skin in China, which is certified by a Rabbi in Florida. This gelatin is used in majority of Dannon Yogurts( Dannon’s Premium Low Fat Plain, Premium Non Fat Plain and Natural Plain with UD kosher symbol do not contain any gelatin and considered as Halal products) and other brand of yogurts.
3. Kosher gelatin is also made from pork source and listed as kosher gelatin in some products with kosher symbol KO. These products are Haram (NOT HALAL).
4. The Union of Orthodex Jewish Congregation of America certifies a Kosher gelatin, which is made from cattle. These cattle are slaughtered according Jewish laws by a Sochet (A Rabbi). This kosher gelatin is used in Entenmann’s Frosted Toaster Pastries with kosher symbol UD. Many Islamic Scholars do not accept kosher meat as the meat of Ahle-Kitab because Sochet (Rabbi) do not announce the name of Allah and other prayers on each animals.

5. Kosher Symbols: Allah says in Quran
   “This day are (all) things are good and pure made lawful unto you. The Food of the people of the books is lawful to you and yours is lawful unto them” (Sura 5, Ayat 5).

• human hair,
• chicken feathers and
• synthetic material.

• Baker’s Yeast: Halal
  The role of baker yeast in baking industry is to leaven bread and related products. Baker’s Yeast is a Halal yeast.
• Brewer’s Yeast:
  This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
• Wine Yeast:
  This yeast is used in making wine.
• Alcohol Yeast :
  Yeast is used in production of alcohol.
• Torula Yeast:
  Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

• Autolyzed Yeast Extracts or Yeast Extracts:
  Autolyzed yeast extracts are available as a powder derived from Baker’s Yeast or Brewer’s Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

• first being an alcoholic fermentation effected by yeasts and the
• second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

1. The packed generator; and
2. Submerged fermentation system.

1. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
2. Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
3. Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
4. Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
5. Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
6. Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

1. Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
2. Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
3. Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
4. Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

• Category I (21CFR-135):
  Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
• Category II (21CFR-135):
  Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
• Category III (21CFR-135):
  Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

1. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
2. Vanilla extract (extracted with alcohol).
3. Vanilla flavoring (extracted with alcohol)
4. Concentrated vanilla flavoring (extracted with alcohol)
5. Vanilla powder (no alcohol is used)
6. Vanilla-Vanillin extract (extracted with alcohol)
7. Vanilla-Vanillin flavoring (extracted with alcohol)
8. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

1. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
2. Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
3. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
4. Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
5. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

• human hair,
• chicken feathers and
• synthetic material.

• Baker’s Yeast: Halal
  The role of baker yeast in baking industry is to leaven bread and related products. Baker’s Yeast is a Halal yeast.
• Brewer’s Yeast:
  This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
• Wine Yeast:
  This yeast is used in making wine.
• Alcohol Yeast :
  Yeast is used in production of alcohol.
• Torula Yeast:
  Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

• Autolyzed Yeast Extracts or Yeast Extracts:
  Autolyzed yeast extracts are available as a powder derived from Baker’s Yeast or Brewer’s Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

• first being an alcoholic fermentation effected by yeasts and the
• second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

1. The packed generator; and
2. Submerged fermentation system.

• human hair,
• chicken feathers and
• synthetic material.

• Baker’s Yeast: Halal
  The role of baker yeast in baking industry is to leaven bread and related products. Baker’s Yeast is a Halal yeast.
• Brewer’s Yeast:
  This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
• Wine Yeast:
  This yeast is used in making wine.
• Alcohol Yeast :
  Yeast is used in production of alcohol.
• Torula Yeast:
  Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.

• Autolyzed Yeast Extracts or Yeast Extracts:
  Autolyzed yeast extracts are available as a powder derived from Baker’s Yeast or Brewer’s Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.

• first being an alcoholic fermentation effected by yeasts and the
• second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

1. The packed generator; and
2. Submerged fermentation system.

1. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
2. Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
3. Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
4. Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
5. Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
6. Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

1. Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
2. Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
3. Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
4. Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

• Category I (21CFR-135):
  Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
• Category II (21CFR-135):
  Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
• Category III (21CFR-135):
  Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

1. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
2. Vanilla extract (extracted with alcohol).
3. Vanilla flavoring (extracted with alcohol)
4. Concentrated vanilla flavoring (extracted with alcohol)
5. Vanilla powder (no alcohol is used)
6. Vanilla-Vanillin extract (extracted with alcohol)
7. Vanilla-Vanillin flavoring (extracted with alcohol)
8. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

1. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
2. Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
3. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
4. Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
5. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

1. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
2. Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
3. Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
4. Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
5. Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
6. Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.

1. Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
2. Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
3. Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
4. Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

• Category I (21CFR-135):
  Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
• Category II (21CFR-135):
  Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
• Category III (21CFR-135):
  Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.

1. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
2. Vanilla extract (extracted with alcohol).
3. Vanilla flavoring (extracted with alcohol)
4. Concentrated vanilla flavoring (extracted with alcohol)
5. Vanilla powder (no alcohol is used)
6. Vanilla-Vanillin extract (extracted with alcohol)
7. Vanilla-Vanillin flavoring (extracted with alcohol)
8. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

1. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
2. Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
3. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
4. Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
5. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.

• first being an alcoholic fermentation effected by yeasts and the
• second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.

1. The packed generator; and
2. Submerged fermentation system.

1. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
2. Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
3. Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines. It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
4. Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also amber color vinegar.
5. Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
6. Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma. There is possibility of left over wine in this vinegar.

1. Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
2. Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
3.  Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
4. Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.

1. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
2. Vanilla extract (extracted with alcohol).
3. Vanilla flavoring (extracted with alcohol)
4. Concentrated vanilla flavoring (extracted with alcohol)
5. Vanilla powder (no alcohol is used)
6. Vanilla-Vanillin extract (extracted with alcohol)
7. Vanilla-Vanillin flavoring (extracted with alcohol)
8. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)

1. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
2. Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
3. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
4. Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
5. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.