MEXICAN STANDARD

NMX-F-595-SCIF-2015
HALAL FOOD

PREFACE
This International Standard is based on ISO / IEC, Part 2, Directive Rules
for Structuring and design of International Standards, 2011, Sixth
Edition, plus, Chapters References, Effectiveness and Consistency with
International Standards, as established in the Mexican Standard NMXZ-013/1-SCFI-1977.

HALAL FOOD PRODUCTION

The guidelines and regulations associated with the practices for

production of foods certified as fit for consumption in Muslim
communities (HALAL) have been compiled in this document to allow
their wide use and understanding by governments, regulatory
authorities, industries belonging to the food production chain and
consumers.
In the development of this International Standard, participated the
following companies and institutions:

Mexican Arab Chamber of Industry and Commerce

Lebanese Mexican Business Chamber, A.C. (CAMELIB)
Chamber of Industry Canned Food (CANAINCA)
Mexican Meat Council (COMECARNE)
Conservas la Costea
Embassy of Saudi Arabia in Mexico
Embassy of the Arab Republic of Egypt in Mexico
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 Embassy of Bangladesh
Gusi Group
Latin American Institute of Certified Halal (lach)
MATRADE
METCO
NESTLE
MARA LOLLIPOPS
SAGARPA
Directorate General of Animal Health
Directorate of Import and Export
Ministry of Economy
Directorate General of Standards
Ministry of Health
Federal Commission for Protection against Health Risks

INTRODUCTION
Until shortly, the food supply chain in Latin America targeted to the
Muslim community was almost nonexistent. This niche has been for a
great part left unexploited, thus missing a true market potential.
Nowadays, thanks to a rapid growth of this Muslim community, the
number of immigrants has increased and in similar way the number of
immigrants that have settled in this territory. It is for this reason that
more entrepreneurs have focused on widening their market
opportunities, in special those in African and Asian markets, due to the
influence that these minorities have with respect to the demand in the
market. As result, this focus shift has led to developing production
systems that meet the alimentary needs of this niche segment.
As part of the production system, it is required to apply measure
controls and risk assessment in the food chain production according to
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the Islamic law; to reduce the risk of food contamination due to the
usage of prohibited a.k.a. Haram substances. Different Islamic entities
and agencies require this measure controls to prevent the demerit of
health standards.
In order to ensure a strict compliance and reinforcement of the Islamic
law in regards to the food production chain, the trust on behalf of the
Muslim consumers and companies that look forward to certify their
products to meet the market demands, we would like to present a clear
rule which converges the principles as established by the Quran, the
Prophet Muhammad, the last messenger of the Allah and the Sunnah
(The last repository of revelations), along with the opinions of Muslim
scholars from different eras of Islamic thoughts, currents and
implementation of the most advanced techniques of risk control and
quality assurance. A norm that will lead to the best quality standard
that will encourage stakeholders to implement a policy that complies
with the Muslim values and principles, similarly to ensure a healthier
life, wellbeing of our environment in general.
SCOPE AND USE OF THIS STANDARD
In order to use the Halal label, the norm will establish the procedures
of food control. This will guarantee the highest elaboration quality
standard, starting from the production of the raw product to the
delivery to its final destination. The General Applicable National Code
of Practice and Principle for the Food Production Chain, to be adopted
by the various agencies and entities responsible for the certification of
food fit for consumption by Muslims as well as various government
agencies in charge of standardization, monitoring and control of the
components of the supply chain.
For the purpose of this standard, the meat is obtained from domestic
ungulates, solipeds, domestic poultry, lagomorphs, game breeding,
poultry farmed game (including ratites) and wild game, whose
consumption has not been banned by any of the primary sources of
Islamic jurisprudence (Qur'an and Sunnah). However it may also apply
to other types of animals from which meat is obtained, provided if they
meet the requirements of permissibility set forth in this standard
without the demerit of it as established by different agencies for
sanitary control.
REFERENCES
3

DEFINITIONS
For the purpose of this standard and according to the terminology used
within the scope of Islamic sciences and the various international
standards bodies and sanitary control, the following definitions are
used:
Any substances that provides support to the man
who is pure and clean, and has not been forbidden by
Allah or His messenger:

O you who have believed, eat from the

good [i.e., lawful] things which We have
provided for you and be grateful to Allah
if it is [indeed] Him that you worship.
(Quran 2:172)

O you who have believed, fulfill [all]

contracts. Lawful for you are the animals
of grazing livestock except for that which
is recited to you [in this Quran]...
(Quran 5:1)

Food
in
terms
of
Islamic law:

By food is meant, any substance, whether processed,

Food
in semi-processed or raw, which is intended for human
terms
of consumption, and which also includes drinks,
Codex
chewing gum and any substance, which has been
Alimentarius used in the manufacturing of, preparation or
:
treatment of "food" and does not include cosmetics
or tobacco or other substances used only as drugs.
Doubtful
food:

Food that is not possessed clarity regarding its

permissibility. According to the teachings of
Muhammad, the Messenger of Allah is best to avoid
them.
Both legal and illegal things are evident but in
between them there are doubtful (suspicious)
things and most of the people have no
knowledge about them. So whoever saves
himself from these suspicious things saves his
religion and his honor. And whoever indulges in
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these suspicious things is like a shepherd who

grazes (his animals) near the Hima (private
pasture) of someone else and at any moment
he is liable to get in it. (O people!) Beware!
Every king has a Hima and the Hima of Allah on the
earth is His illegal (forbidden) things. Beware! There
is a piece of flesh in the body if it becomes good
(reformed) the whole body becomes good but if it
gets spoilt the whole body gets spoilt and that is the
heart.
Reported by al-Bukhari(1) and Muslim(2).
Food whose consumption is lawful regarding the
Islamic standpoint.

They ask you, [O Muhammad], what has

been made lawful for them. Say, "Lawful
for you are [all] good foods and [game
caught by] what you have trained of
hunting animals which you train as Allah
has taught you. So eat of what they catch
for you, and mention the name of Allah
upon it, and fear Allah." Indeed, Allah is
swift in account. 5. This day [all] good
foods have been made lawful, and the
food of those who were given the
Scripture is lawful for you and your food
is lawful for them... (Quran 5:4-5)

So eat of that [meat] upon which the

name of Allah has been mentioned, if you
are believers in His verses [i.e., revealed
law]. (Quran 6:118)

Halal Food:

1 Sahih al-Bukhari, Book of Belief, Chapter Virtues of Who Keeps his belief,
Number 52 (Al-Bukhari, 2000, pag. 20. Vol. I).
2 Sahih Muslim, Book of Sharecropping works, Chapter Order of Taking the
Lawful and Exit the Doubtful, number 107 (Muslim Bin Hayaj, pag. 1219. Vol.
III).
5

Foods whose consumption is explicitly forbidden for

Muslims:

He has only forbidden to you dead

animals, blood, the flesh of swine, and
that which has been dedicated to other
than Allah. But whoever is forced [by
necessity], neither desiring [it] nor
transgressing [its limit], there is no sin
upon him. Indeed, Allah is Forgiving and
Merciful. (Quran 2:173)

Prohibited to you are dead animals,

blood, the flesh of swine, and that which
has been dedicated to other than Allah,
and [those animals] killed by strangling
or by a violent blow or by a head-long fall
or by the goring of horns, and those from
which a wild animal has eaten, except
what you [are able to] slaughter [before
its death], and those which are sacrificed
on stone altars (Quran 5:3)

And do not eat of that upon which the

name of Allah has not been mentioned,
for indeed, it is grave disobedience
(Quran 6:121)

Haram Food:

Makrooh
Food:

Foods whose consumption is inadvisable.

Mashbooh
Food:

Foods whose consumption is questionable or

doubtful, ie, those with respect to which there are
different legal opinions.

Mubah Food:

Those foods that are lawful and is the choice of every

Muslim to eat or not.

Animal:

Animals of the following types:

Domestic ungulates;
Domestic solipeds;
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 Domestic birds i.e. poultry;

Lagomorphs;
Farmed game;
Farmed game birds, including ratites;
Wild game, i.e. wild land mammals and birds which
are hunted (including those living in enclosed
territory under conditions of freedom similar to those
of wild game);
Animals as otherwise specified by the competent
authority.
Suitable for human consumption in accordance with
the criteria established by the Code of Hygienic
Practice for Meat (CAC / RCP 58-2005):
Suitable for
human
consumption
:

Has been produced under hygienic conditions

as outlined in this code;

is appropriate to its intended use;

and meets outcome-based parameters for

specified diseases or defects as established by
the competent authority.

Competent
authority:

Refers to the official authority charged by the various

government and/or religious entities for controlling
the various processes of the supply chain of food
products for consumption in Muslim communities.

Risk-based:

Containing any performance objective, performance

criterion or process criterion developed according to
risk analysis principles.

Good
Hygienic
Practice
(GHP):

All practices regarding the conditions and measures

necessary to ensure the safety and suitability of food
at all stages of the food chain.

Carcass:

The body of an animal after dressing.

Raw Meat:

Manufacture
d Meat:

Fresh meat, minced meat or mechanically separated

meat.
Products resulting from the processing of raw meat or
from the further
processing of such processed products, so that when
cut, the cut surface shows that the product no longer
has the characteristics of fresh meat.

Fresh Meat:

Meat that apart from refrigeration has not been

treated for the purpose of preservation other than
through protective packaging and which retains its
natural characteristics.

Minced
Meat:

Boneless meat
fragments.

which

has

been

reduced

into

Product obtained by removing meat from fleshMechanically

bearing bones after boning or from poultry carcasses,
Separated
using mechanical means that result in the loss or
Meat (MSM):
modification of the muscle fibre structure.
Meat:

All parts of an animal that are intended for, or have

been judged as safe and suitable for, human
consumption.

Any biological or chemical agent, foreign matter, or

Contaminant other substance not intentionally added to food that
:
may compromise food safety, suitability or
permissibility status.
Process
Control:

All conditions and measures applied during the

production process that are necessary to achieve
safety, suitability and warranty the food permissibility
status.

Quran:

Holy book of Muslims and final revelation of Allah, the

Creator of the Universe.

Performance
Criterion:

The effect in frequency and/or concentration of a

hazard in a food that must be achieved by the
application of one or more control measures to
provide or contribute to a performance objective (PO)
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or a food safety objective (FSO).

The physical process control parameters (e.g. time,
temperature) at a specified step that can be applied
to achieve a performance objective or performance
criterion.

Process
Criterion:

Type of ritual animal sacrifice performed by a clean

and deep cut in the neck, below the throat, severing
the jugular veins and trachea, without touching the
spine, as was ordered by the Prophet Muhammad:
Dhabh:
The sacrifice must be made with a cut at the throat
level or at the base of the neck3
When you slaughter the animal you bear no cutting
down to the spinal cord before sure he's dead4

Deen:

Recognition of the obligation that every human being

possesses to his Creator and thus acts are performed
in accordance with the fulfillment of the obligations
imposed by this debt. Every human being is due to its
creator and sustainer, and their actions should be
subject to the requirements of the correspondence
for this debt.

Divergence:

Differences of interpretation and opinion regarding

the practical application of the two main sources of
Islamic law: the Qur'an and the Sunnah.

Disease
Defect:

or Any abnormality affecting safety, suitability and/or

degree of Islamic consumer acceptability.

Establishme
nt:

A building or area used for performing meat hygiene

activities that is approved, registered and/or listed by
the competent authority for such purposes.

Dressing:

The progressive separation of the body of an animal

3 Daraaqutni, pp. 53 Vol. XI, Hadith 4817.

4 Ibn Masud, pp. 237. Vol X.
9

into a carcass and other edible and inedible parts.

Quality
Assurance
(QA):

All
the
planned
and
systematic
activities
implemented within the quality system and
demonstrated as needed, to provide adequate
confidence that an entity will fulfil requirements for
quality.

Food
Hygiene:

All conditions and measures necessary to ensure the

safety and suitability of food at all stages of the food
chain.

Ihsan:

Striving for excellence.

Safe for human
following criteria:

Safe
for
Human
Consumptio
n:

consumption

according

to

the

has been produced by applying all food safety

requirements appropriate to its intended end-use;
meets risk-based performance and process criteria
for specified hazards; and
does not contain hazards at levels that are harmful
to human health.

Any procedure or test conducted by a competent

Ante-Mortem
person on live animals for the purpose of judgement
Inspection:
of safety and suitability and disposition.
Organoleptic
Inspection:

Using the senses of sight, touch, taste and smell for

identification of diseases and defects.

Post-Mortem
Inspection:

Any procedure or test conducted by a competent

person on all relevant parts of slaughtered/killed
animals for the purpose of judgement of safety and
suitability and disposition.

Official
Inspector:

A competent person who is appointed, accredited or

otherwise recognised by the competent authority to
perform official meat hygiene activities on behalf of,
or under the supervision of the competent authority.

Veterinary
Inspector:

An official inspector who is professionally qualified as

a veterinarian and carries out official meat hygiene
10

activities as specified by the competent authority.

Abattoir:

Any establishment where specified animals are

slaughtered and dressed for human consumption and
that is approved, registered and/or listed by the
competent authority for such purposes.

Musinnah:

Young animal that has completed its teething.

Muslim:

Person who has adopted Islam as way of life.

Nahr:

Type of ritual animal sacrifice recommended for large

animals, consisting of a deep incision from the base
to the middle of the neck, severing the great vessels
(superior vena cava and branchiocephalic trunk)

Inedible:

Inspected and judged by a competent person, or

otherwise determined by the competent authority to
be unsuitable for human consumption.

Establishme
nt Operator:

The person in control of an establishment who is

responsible for ensuring that the regulatory food
hygiene and Islamic requirements are met.

Competent
Body:

A body officially recognised and overseen by the

competent authority to undertake specified food
hygiene and islamic activities.

Hazard:

A biological, chemical or physical agent in, or

condition of, food with the
potential to cause an adverse health or islamic effect.

Competent
Person:

A person who has the training, knowledge, skills and

ability to perform an assigned task, and who is
subject to requirements specified by the competent
authority.

Meat
Preparation:

Raw meat which has had foodstuffs, seasonings or

additives added to it.

Standard
Operating
Procedures
(SOPs):

A documented system for assuring personnel,

facilities, equipment and utensils clean and where
necessary, physically and ritually sanitized to
specified levels prior to and during operations.
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Primary
Production:

All those steps in the food chain constituting animal

production and transport of animals to the abattoir,
or hunting and transporting wild game to a game
depot.

Ready-to-Eat
Products that are intended to be consumed without
(RTE)
any further biocidal steps.
Products:
Chemical
Residues:

Residues of veterinary drugs and pesticides as

described in the Definitions for the Purpose of the
Codex Alimentarius.

Ritual
Slaughtering
:

Is a clearly defined method of killing an animal for the

sole purpose of making its meat fit for Muslims
consumption.

Quality
Assurance
(QA)
System:

The organisational structure, procedures, processes

and resources needed to implement quality
assurance.

Sunnah:

Collection of narratives about the sayings and deeds

of the prophet Muhammad.

Testimony of Internal and external recognition of the acceptance of

Faith:
Islam as a way of life.
Verification:

Activities performed by the competent authority

and/or competent body to determine compliance with
regulatory requirements.

ACCREDITATION, CERTIFICATION, INSPECTION AND MONITORING

AUTHORITIES.
The control and monitoring of fit food producers intended for the
consumption Halal products , labeled under the Halal label, which are
established in the General Guidelines for the Use of the Term Halal,
CAC / GL 24-1997 of the Commission Codex Alimentarius and in this
standard, and the certification of the products tagged with this label,
will be under authority of the certifying bodies duly accredited by the

12

National Accreditation Board,

Accreditation Committee.
THE AUTHORITIES
CERTIFICATION

through the Halal Assessment and

RESPONSIBLES

FOR

THE

AUDIT

AND

Audit, control and certification agencies are non-governmental

organizations, non-profit, without commercial or personal
relationship with the audited companies, integrated by Muslims,
duly accredited by the National Accreditation Board through its
Halal Accreditation Assessment committee, responsible for
ensuring the correct application of this rule to the enterprise
level, role to be played by ethical, transparent and in a
respectful manner.
THE AUDITORS
Auditors are the persons appointed by the certifier body to verify
on field the fulfillment and correct application of this rule inside
the different processes and the veracity of the information
contained in the process records of the audited company.
Requirements for the Auditor:
To be a Muslim
To demonstrate competence for optimal performance of the
position.
Being a person recognized inside his community for his integrity
and ethical behavior.
Not having any commercial, labor or personal relationship with
the audited company.
Duties of the Auditor:
To ensure the correct application of this rule in the different
processes of the supply chain.

13

Check the veracity of the information in the required records

within the Halal Quality Management System.
Differentiate by a previously established brand (logo) products
and batches of products manufactured under strict adherence to
this rule, which will be expended with Halal label.
Inform the agency in charge of auditing and certification about
the anomalies found and risks exist within the production
process.
Ensuring the integrity of the instruments, materials
equipment used for the optimal fulfillment of his work.

and

PRINCIPLES REGARDING PERMISSIBILITY OF FOODS

The basic principle is that all things created by God are
permitted, with a few exceptions that are specifically prohibited.
To make lawful and unlawful is the right of God alone. No human
being, no matter how pious or powerful, may take this right into
his own hands.
Prohibiting what is permitted and permitting what is prohibited is
similar to ascribing partners to God.
The basic reasons for the prohibition of things are impurity and
harmfulness. A Muslim is not required to know exactly why or
how something is unclean or harmful in what God has prohibited.
There might be obvious reasons, and there might be obscure
reasons.
What is permitted is sufficient, and what is prohibited is then
superfluous. God prohibited only things that are unnecessary or
dispensable while providing better alternatives.
Whatever is conducive to the prohibited is in itself prohibited. If
something is prohibited, anything leading to it is also prohibited.
Falsely representing unlawful as lawful is prohibited. It is unlawful
to legalize Gods prohibitions by flimsy excuses. To represent
lawful as unlawful is also prohibited.

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Good intentions do not make the unlawful acceptable. Whenever

any permissible action of the believer is accompanied by a good
intention, his action becomes an act of worship. In the case of
haram, it remains haram no matter how good the intention, how
honorable the purpose, or how lofty the goal. Islam does not
endorse employing a haram means to achieve a praiseworthy
end. Indeed, it insists not only that the goal be honorable, but
also that the means chosen to attain it be proper. The end
justifies the means and Secure your right even through
wrongdoing are maxims not acceptable in Islam. Islamic law
demands that the right should be secured through just means
only.
Doubtful things should be avoided.
Necessity dictates exceptions. The range of prohibited things in
Islam is very narrow, but emphasis on observing the prohibitions
is very strong. At the same time, Islam is not oblivious to the
exigencies of life, to their magnitude, or to human weakness and
capacity to face them. It permits the Muslim, under the
compulsion of necessity, to eat a prohibited food in quantities
sufficient to remove the necessity and thereby survive.
There are five Conditions one should comply with in order to be
considered lawful food:
A consumption good that is not prohibited
Messenger
Must be healthy
Must be nontoxic
Must have a nutritional function
Must be consumed in moderation

by Allah or His

FOODS FOR HUMAN CONSUMPTION ACCORDING TO ISLAMIC

LAW.
The general Quranic guidance a Sunnah dictates that all foods are
Halal except those that are specifically mentioned as Haram. All
foods are lawful except those that are expressively forbidden:

15

Oh you who have believed, eat from the good [i.e., lawful]
things which We have provided for you and be grateful to
Allah if it is [indeed] Him that you worship. (Quran 2:172)
Oh you who have believed, fulfill [all] contracts. Lawful for
you are the animals of grazing livestock except for that
which is recited to you [in this Quran] (Quran 5:1)
Taking the following definitions into considerations, not all ritually
pure is considered permissible for consumption:
A ritual is considered pure, when all substances are pure and
when its presence doesnt inhibit the regular prayers.
It is permissible for consumption, all substances for consumption
shall be ritually pure (Tahir) and adequate for the health and
human
life
(Tayieb).
FOODS FROM VEGETAL ORIGIN
In principle, all plant-based foods are lawful, except those whose
intake represents a danger to human life and/or health or alter
their behavior and/or state of consciousness.
FOODS FROM ANIMAL ORIGIN
LAND ANIMAL PRODUCTS
All animals and products derived from it are lawful except
those which have been expressly forbidden by the Qur'an
and Sunnah:
He has only forbidden to you dead animals, blood,
the flesh of swine, and that which has been dedicated
to other than Allah. But, whoever is forced [by
necessity], neither desiring [it] nor transgressing [its
limit], there is no sin upon him. Indeed, Allah is
Forgiving and Merciful. (Quran 2:173)
Prohibited to you are dead animals, blood, the flesh
of swine, and that which has been dedicated to other
than Allah, and [those animals] killed by strangling or
by a violent blow or by a head-long fall or by the
goring of horns, and those from which a wild animal
16

has eaten, except what you [are able to] slaughter

[before its death], and those which are sacrificed on
stone altars (Quran 5:3)
And do not eat of that upon which the name of Allah
has not been mentioned, for indeed, it is grave
disobedience... (Quran 6:121)
UNGULATES FIT FOR HUMAN CONSUMPTION ACCORDING TO
ISLAMIC LAW.
All ruminant ungulates, are lawful for human
consumption, according to Islamic law, as long they have
been slaughtered.
This with exception of domestic solipeds,
LAGOMORPHS AND POULTRY FIT FOR HUMAN CONSUMPTION
ACCORDING TO ISLAMIC LAW.
The consumption of all animals in these categories are
considered lawful if they have been slaughtered.
FARM GAME OR WILD ANIMALS FIT FOR HUMAN CONSUMPTION
ACCORDING TO ISLAMIC LAW.
All animals are fit for human consumption except those
listed below:
Omnivorous rodents
Primates
Not herbivores reptilians5
Amphibians6
FARMED GAME OR WILD BIRDS.
All birds of this group, including ratites 7, with the
exception of birds of prey, raptors and every all whose
5 It should be noted that among the lizards the only whose consumption is
lawful are those of the Dip-sosaurus family , known as desert lizards or
iguanas, and among turtles the only ones that are prohibited are those of the
Chelydridae family, because are omnivorous .
6 Frogs, toads and salamanders.
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diet is not insectivorous or frugivorous is considered fit

for human consumption.
OTHER ANIMALS
The consumption of an insect, mollusk, or worm, other family
Schistocerca Gregoria, known as desert grasshopper is regarded
as unlawful.
The consumption of any animal that has been fed with Islamicprohibited substances or feed containing them, shall be unlawful.
Permissibility degree for certain animals according to the
different Islamic legal schools
All food is considered fit if it hasnt been prohibited by Allah or
his messenger, if it isnt harmful to humans nor his crops and if it
is not considered a hazard in their homes. It also applies to house
pets and any other animal that hasnt been hunted down or
sacrificed, with the sole intention of using its flesh for human
consumption.
Wild animals like antelopes, zebras, oxes, rabbits etc. are to be
hunted down prior consumption, whereas for domestic animals,
bred for human consumption, should be sacrificed through
beheading. This particular procedure should be carried out
according to the Islamic Law.
Animals that arent considered socially repulsive, just like in the
case of domestic fowl and any alike.
Animals that arent being used as domestic pets or as animals
which main purpose serves for services such as load animals etc.
It is strictly prohibited to consume the flesh of domesticated
donkeys, with exception of wild donkeys, offsprings of donkeys,
except cows, mule and ass hybrids, because it is allowed to
breed to species that serve for consumption. It is allowed to
consume either horse or camel meat.
7.2.2.4.1 According to the Malikita school it is unlawful to
consume the meat of domestic donkeys, horses or
mules, nonetheless it recognizes some opinions where it
is considered just undesirable to consume the meat of
mules and donkeys but it is lawful to consume the meat
of horses.
7.2.2.4.2 The Hanafitea school considers the intake of
horsemeat as undesirable.
It should not have fangs or claws
7 Flightless birds.
18

7.2.2.5.1According to the Malikita school it is considered

to be undesirable (Makrooh) to eat prey of
animals nor primates.
7.2.2.5.2According the Malikita school, it is lawful to eat
all animals that are clean and which are not
considered predators, eventhough its possible
to consume fowl that contain hawk like claws
etc.
The intake of hoopoe, kingfishers, shrikes, owls, bats, vultures,
magpies, and crows are prohibited, but it is considered lawful the
intake of domestic and wild birds such as the sparrow, quail, lark,
starlings, gangue, the stone curlew, the nightingale, the parrot,
ostrich, peacock, grulla, wild duck and goose, and all other
known birds.
7.2.2.6.1According to the Imam Malik, its allowed
eating hoopoes, but it is undesirable. All
animals mentioned above are licit for
consumption with exception to bats, whose
intake in undesirable and to some even
prohibited.
7.2.2.6.2According to the Imam Abu Hanifa it is valid to
consume gulls and owls and undesirable
shrikes, jays and hoopoe; and some recognize
the bat as undesirable and those who see it as
prohibited.
7.2.2.6.3According to the ShaifiI it illicit to consume
neither parrots nor peacock.
It is strictly prohibited to consume weasels.
The Imam Shafii considers that it lawful to eat weasels.
7.2.2.8
It is lawful to consume giraffes, antelopes, wild
cows, large or
small hedgehogs, rabbits, gerbils,
lizards, hyenas, foxes, beavers, squirrels and fenec
(Fennecus Zerda).
7.2.2.8.1The Imam ShafiI considers that its prohibited
to consume giraffe meat.
7.2.2.8.2Abu Hanifa considers that it is unlawful to
consume hedgehogs, gerbils, lizards, hyenas,
foxes, beavers, squirrels and fenecs (Fennecus
Zerda).

19

7.2.2.8.3Ibn Hanbal considers its prohibited to

consume hedgehogs, foxes, squirrels, beavers,
and fenecs.
7.2.2.9
It is lawful to consume grasshoppers;
nevertheless, its prohibited to consume terrestrial
critters like scorpions, snakes, mice, frogs, ants, etc.
7.2.2.9.1According to the Imam Malik, the intake of
grasshoppers, land lobsters is not lawful unless
they are passed through fire, as this action is
comparable to the intention to slaughter.
Nevertheless if found a dead grasshopper, it is
unlawful to consume it. It further states that it
is prohibited anything that that causes harm,
but if the custom is to eat them and the people
are not harmed, then your intake is not be
perceived as prohibited. In cases like snakes
containing
harmful
substances,
it
is
recommendable to completely separate these
substances from the flesh and only this way will
be considered a lawful intake. As for other
animals of this type, firstly it will need to be
killed with fire, hot water or with the teeth to
make them lawful.
7.2.2.10
It is lawful to consume fruits, cheeses and
serum containing worms and weevils beans and
wheat without having to extract them. (This section
applies only to those cases where it is not contrary to
the health regulations).
7.2.2.10.1
The Imam Abu Hanifa, declares if its
acceptable to consume worms, weevils and
grain pests which are in a larval state, alive or
dead and either alone or toghether in the food
they are in.
7.2.2.10.2
The Imam Shafii shares Abu Hanifas
opinion, but doesnt condition that the insects
should be in certain state of development in
order to be consumed. He further adds that the
verdicts differs with bees, where if they were to
fall in the food, under no condition it will be
considered lawful to consume them regardless
20

their quantity, vital condition or the possibility

to extract.
7.2.2.10.3
The Ibn Hanbal considers it is permissible
to consume food containing worms and
weevils, but it is not lawful to consume it alone.
7.2.2.10.4
The Imam Malik affirms in general that it
is edible and permissible as long theyre found
in food and their quantity is inferior to the food
thats consumed. While in the case of those
which arent born in food, it will be strictly
necessary to expose them to fire and in
addition. If one distrusts food safety, it is
recommendable not to eat it, because it is only
lawful to consume that which will not cause any
damage.
7.2.2.11. Its prohibited to consume land a water turtles,
for the sole cause of being amphibians.
7.2.2.11.1. Between tortoises the only ones,
which feed of, of impurities are the ones from
the Chelydriade family.
7.2.2.11.2 Both Ibn and Iman Malik consider
lawful the consumption of water tortoises, as
long as there has been a decapitation. Although
only Imam Malik consider lawful the intake of
the land tortoise.
7.2.2.11.3. It is unlawful to eat meat of
animals that live of impure substances.
7.2.2.12. Its prohibited to consume swine,
canine, carrion and any other animals that have
passed away due to other reasons than
sacrifice.
7.2.2.12.1. The Imam Malik reassures that
some believe the consumption of dog meat as
undesirable, while for others it is lawful

21

7.2.2.12.2 According to the four schools, no

blood should be present in the muscles and
7.2.2.13 Its prohibited to consume animals
which live of impure substances.
7.2.2.13.1 According to the Ibn Hanbal, its
unlawful to consume meat and milk of animals
that live of impure substances. Whereas in the
case of animals that occasionally do, it is the
owners responsibility to reassure this behavior
doesnt happen and 3 days should pass prior to
sacrifice, to make sure no impurities are left in
the body preceding the consumption.
7.2.2.13.2. According to the Imam Malik, the
intake of these animals, both milk and meat are
undesirable.

22

23

24

25

26

7.2.3 AQUATIC ANIMALS

An aquatic animal its defined as one that has lived in
water all its life, developing their vital functions in it.
Initially its lawful to consume all sort of aquatic animals,
except for those whose consumption represent a hazard to
health.
7.2.3.1. Aquatic life classification from an Islamic point of view.
7.2.3.1.1Meat from animals that have died for other causes
than allowed by slaughter.
7.2.3.1.2Fishes without fish scales and/ or flaps, those with
permanent pulmonary respiration, are considered
undesirable.
7.2.3.1.3Other aquatic animals, either mobile or static life, of
various shapes and sizes, which cannot survive out
of water, including mollusks, crustaceans, aquatic
mammals, etc. are included, for which there is no
consensus for their consumption.
7.2.3.1.4Animals that live in water areas by which some
scholars believe that the Islamic sciences of relying
on this medium should be included within its fauna
and considered halal.
7.2.3.2. Differences between Islamic schools
7.2.3.2.1 Malik School
7.2.3.2.1.1 The Imam affirms that all marine creatures are
lawful even if they have been found dead.
7.2.3.2.1.2 In general lines, modern erudites descendant
from the Malik school, consider the intake of sea urchins and
sea
cucumbers
lawful.
7.2.3.2.1.3 It is considered lawful to consume mustelids such
as sea otters.
7.2.3.2.2

The Hanafite school

7.2.3.2.2.1 It is lawful to consume marine animals, eels and

fish found dead, except for those found floating in the water.

27

7.2.3.2.2.2 The intake of crustaceans is prohibited at

all
times.
7.2.3.2.2.3
It is unlawful to consume sea
urchins
and
sea
cucumbers.
7.2.3.2.2.4
It is unlawful to consume dolphins,
and
porpoises,
which
are known as pigs sea.
7.2.3.2.2.5
Its
prohibited
to
consume
manatees and dugongs
7.2.3.2.3

The Hanbalite School

7.2.3.2.3.1 Its prohibited to consume fish
anguilliforms considering they are abominable.
7.2.3.2.3.2 Similar to the Hanafite school, its
unlawful
7.2.3.2.3.2 Similar to the Hanafite School, it is
prohibited to consume sea cucumbers and
urchins.
7.2.3.2.3.3 Its prohibited to consume
manatees and dugongs

7.2.3.2.4 The Shafii School

7.2.3.2.3.4.1 Catalogues lawful all type of fish and
affirms that those of
great size should be beheaded.
7.2.3.2.3.4.2 Its prohibited to consume sea
cucumbers
7.2.3.2.5 According to the Shiism its lawful to consume all sorts
of fish containing scales and fins, as well as shrimps, only if once
taken out of the water are alive.

28

29

30

RITUAL ANIMAL SLAUGHTER

As expressed in the Islamic law, the ritual slaughter is the method of
killing an animal for the sole purpose of making its meat fit for
human consumption.
This process includes all stages in the food production chain, which
might affect to a greater or lesser extent the degree of
permissibility of meat consumption, which is intended to be
marketed as fresh or processed.
REQUIREMENTS OF THE DIFFERENT STAGES OF RITUAL ANIMAL
SLAUGHTER.
RECEPTION
The following considerations should be taken into account
once the animals have arrived to upon to the point where
slaughter will take place:
Only animals whose consumption is permitted by Islamic law are
permitted into a slaughter house.
Animals should be in a healthy, clean and perfectly identifiable
state.
Only young animals, who have completed their dentition
(Mussinah), are physically in a healthy state and without any
defect or physical disability, are allowed to be sacrificed.
Female animals in pregnant state arent admitted for sacrifice
All animals should possess an ID card where the following
antecedents are specified:
Weight
Age
Physical characteristics
Diseases
Medication provided in the past (if applicable)
31

Type of food
Other necessary information to ensure traceability of
the animal.

Operators are obliged to endorse the accuracy of the information

provided by their suppliers and other companies involved in the
primary production process, which are subject to investigation.
However, its recommended that the operator oblige their
suppliers to opt for standardization and certification of their
processes and products.
All animals should be subjected to ante-mortem inspection by
certified staff by which their task is to evaluate the ID card
information to identify potential risks from the primary
production process such as:

Animals fed with healthy substances or prohibited by

the Koran
That risk contamination
Prohibited substances

All possible type of examinations should be carried out to

establish the state and the acceptability of the animal.
In the case of ruminants, its recommended that upon its arrival
to the storage area, it should left at least twelve hours for predressing, in order to allow the animal to reduce levels of stress
caused by the transportation.
In the case of birds, it is advisable to carry out the slaughter and
dressing immediately after its arrival, because the confinement
in gathering areas tends to increase their levels of anxiety and
stress.
The storage area should be clean and it should provide the
minimum necessary requirements to protect the animal welfare
and separate them from slaughter and dressing areas.
The animals should be watered during their stay into the
gathering zone and feed only if necessary.
RESTRAINING
32

LIVESTOCK
Is prohibited the immobilization of the animal with chains and
rings because this goes against the humane treatment.
Its recommended to use appropriate restraint boxes for each
species.
SMALL LIVESTOCK
It is advisory to use restraint boxes, however manual
immobilization is also possible as long as the integrity and
dignity of the animal is respected and doesnt lead to anxiety.
POULTRY AND SMALL ANIMALS
The animals should be carefully restrained by their legs, and put
on a conveyor belt, using attachment cones.
STUNING
It is strictly forbidden to use an irreversible stunning method, i.e.
those that cause insensibility and thundering. Thus it will only be
allowed to use stunning methods that after a period of time of
unconsciousness, the animal is able to stand up, without
suffering any permanent damage.
Anesthesia is considered prudential if:
METHOD
KIND
Percussion
Electrical Shock

ANESTHESIA TIMES (s)

LIVESTOCK
POULTRY
120
20-90
30

Percussive stunner can solely be utilized as a captive bolt firing

pin, with fungus- shaped bolt, which must be placed in the below
specified points depending on the species:

33

POINT OF PLACEMENT OF THE PERCUSSIVE STUNNER

Its not allowed to use the percussive stunner in poultry and
small animals.
Its recommended to use the electrical stunner in sheep, goats
and poultry including ostriches, but its use should be avoided in
cattle and large livestock.
The charging, intensity and application time required for the stun
shock varies per animal, their size and the equipment used.
However, the operator must ensure the vital status of the animal.
If the operator doesnt manage to demonstrate the vital status
of the slaughtered animal after stunning, the animal, thus
consumption of it will be prohibited. Consequently, the flesh
cannot remain in the production line nor it will be marketed for
consumption.

DETERMINATION OF THE VITAL STATUS AND DEGREE OF

SENSITIVITY OF THE ANIMAL.
If animals like cattle, horses, sheep and goats are stunned by
percussion, the animals should collapse immediately, should be
unconscious, there should be no response to auditory or tactile
stimulation. Similarly the animal should show muscle flaccidity,
maintain their stable respiratory and cardiac rhythms, and show
pupillary response to direct light exposure.

34

In case of sheep, goats and ostriches electrically stunned will be

induced an severe epileptic condition characterized by temporal
seizures and recurrent paroxysms, accompanied by rigid spasms
that can last up to 30 seconds, then the animal should be
evaluated to determine their state of unconsciousness.
A detailed analysis should be conducted by the auditor, taking
random samples in the production line to determine the vital
status an degree and sensibility of the animals belonging to
different batches, using the following indicators as evaluation
parameters:

SIGNS
Eye
reflex
(touchi
ng the
cornea
or the
lid,
eye
lids
close)

Wide
open
relaxe
d eye
and
pupil

Blinkin
g

PHYSIOLOGICAL
IMPLICATION

COMMENTS

Corneal reflex is a brain

stem reflex, its absence
indicates loss of brain
stem function and thus
loss of consciousness.

Positive eye reflexes alone do not

indicate consciousness but can be
taken as a sign that the brain is
reorganizing e.g. after stunning.
Positive reflex responses may be
present for several minutes after
the cut in unconscious animals.
After effective captive bolt
stunning eye reflexes must be
absent.

The cranial nerves

innervating the eyeball,
pupil and the lid do not
function and thus brain
activity is impaired. A
wide open relaxed eye
with a blank stare can
be taken as an
additional sign for
unconsciousness.
Blinking is generated by
an eye preservation
reflex. Absence of
blinking is based on lost
sensory and motor
qualities of the

Wide open relaxed eyes and

pupils often occur in dead
animals. However before death
this may be a transient state.
Ocular signs are variable and
should never replace respiratory
and circulatory signs
If repeated spontaneous blinking
is present this may be a sign of
consciousness/sensibility,
especially if occurring together
with eye movements, focused on
external stimuli.
35

concerned cranial
nerves and is a reliable
sign of anaesthesia.
Flickering eyeball,
indicates dysfunction in
Nystagmus is often seen during
the hindbrain if not
the epileptic fit together with
Nystag
triggered by other
effective electrical stunning. After
mus
stimuli. The implication captive bolt stunning insensibility
of nystagmus depends
may be questionable if the eyes
on the slaughter
are rolled back or vibrating.
method.
Involves cortical activity
Focuse
in perception and goal
d eye
directed motor activity
if present animal is conscious.
move
of eyeball muscles
ments
(Grillner et al., 2008)
Involves cortical activity
in perception,
Cogniti
coordinated motor
ve
if positive consciousness is highly
activity of cranial nerves
threat
likely.
and for moving back of
test
the head motor cortex
activity
Gasping (single irregular
Gasping may be the first sign,
mouth or beak opening
that the brain is reorganizing after
mostly without
Gaspin
stunning. A twitching nose (like a
ventilation of the lungs)
g
rabbit) may be a sign of partial
is a sign of a dying brain
sensibility. Gasping after gas
and does not indicate
stunning may lead to recovery.
consciousness.
Rhythmic breathing alone does
Rhythmic breathing is
not indicate consciousness but
Rhyth
coordinated by the
can be taken as a sign that the
mic
brainstem. Absence of
brain is reorganizing e.g. after
breathi
rhythmic breathing
stunning. Breathing may be
ng
indicates lost consciouspresent for several minutes after
ness.
the cut in unconscious animals.
Requires function of
Monotonous sounding false
Vocaliz
somatosensory and
vocalization can occur in
ation
motor cortex;
synchrony with breathing
36

Vocalization indicates
consciousness.

Kicking

May be a sign that

inhibition of spinal
patterns is lost. Kicking
does not necessarily
indicate conscious-ness.

Righting reflex/
response may be helped
by subcortical CNS
structures, but in most
Rightin
cases means function of
g/
the cerebral cortex and
arched
return of proprioception
back
and muscletone. If
present it is very likely
that the animal is
sensible.
A floppy relaxed head
and neck, e.g. hanging
down in shackled
animals indicates that
Floppy
muscle tone and in
head
most case cerebral
control over posture are
lost. If present in most
cases consciousness is
lost.

movements and spasms in the

unconscious state. After throat
cut the larynx is severed from the
trachea, vocalization is no more
possible. Noises generated by
fluids bubbling and gurgling in the
trachea may be falsely taken as
vocalization.
Kicking may be a sign of effective
stunning (electrical or mechanical
stunning), it may occur in
unconscious animals (gas
stunning) or during/ after
severance of the spinal cord or at
the end of bleeding. Following
captive bolt stunning its onset
can coincide with the
development of an isoelectric
EEG.

Righting may be impaired by

shackling or restraint, freezing
behaviour or the use of certain
current forms in electrical
stunning. A relaxed tail does not
occur together with an arched
back or righting.

Some current forms can have a

very relaxing or immobilizing
effect, e.g. in poultry. In these
cases signs of reawakening after
stunning may be completely
masked. The absence of a tonic
spasm after captive bolt stunning
is a sign of a low depth of
concussion, and so in this case a
floppy head and neck
37

Wing
flappin
g

Wing flapping may be a

sign that inhibition of
spinal patterns is lost,
but also can mean
coordinated goal
directed flight attempts.
It often indicates
consciousness.

Nose
pinch

Response to nose pinch

indicates activity of the
respective circuit of
sensory and motor
cranial nerves and
indicates possible return
to sensibility.

A relaxed tongue may

indicate loss of cranial
nerve function but is not
Tongue
a reliable sign of
hangin
unconsciousness. A
g out
curled tongue may be a
sign of possible return
to sensibility.

contraindicate a good stun.

If wing flapping on the rail is
expressed together with
vocalization and breathing, the
bird is showing escape behaviour
and is conscious. Unconscious
wing flapping occurs during headonly electrical stunning,
concussion stunning, CAS
stunning or at the end of
bleeding.
If positive, pinching into the nasal
septum is followed by pain
reaction/ withdrawal. It is a
helpful tool in shackled animals,
which are immobilized by their
position. After electrical stunning
consciousness may be recovered
before sensibility to pain.
The tongue may hang out also
due to gravity when the jaw
muscles are relaxed, and this is a
sign that the animal is
unconscious. This can be
confirmed by manipulating the
jaws by hand and if there is no
resistance to movement, the
animal is unconscious. After neck
cut the tongue may hang out
because the respective nerves
and muscles are cut.

38

Any animal that has died or suffered irreversible damage during

the stunning process, must be removed from the production line.
In cases where the stun isnt performed accordingly, the
operator must ensure animal welfare and humane treatment.
Is prohibited to sacrifice stressed or frightened animals.
SLAUGHTER
In order to commit a slaughter, a trained Muslim needs to fulfill
its function appropriately. During the process, the name of Allah
shall be pronounced while at point of slaughter of each animal,
applying to both manual and automated processes.
In the case of small livestock and small animals, including poultry
and ostriches a clean and deep cut in the neck should be carried
out, below the throat, sectioning out the jugular veins and
trachea, without touching the spine. However, its not
recommended the sectioning of the esophagus to prevent
contamination of the area with digestive tract fluids.

39

In case of livestock it is advisable to make a deep incision from

the base to the middle of the neck (Nahr) sectioning out the
great vessels (superior vena cava and branchio-cephalic trunk)
in order to ensure full and rapid animal bleeding. However if
preferred, may take place Dhabh which was referred to in the
preceding paragraph.

40

For large and small livestock as well as ostriches which have

been stunned may proceed to the immediate hoisting before
slaughter. This is advisable for operator convenience and safety,
and efficiency in the process, but should never be performed in
animals without previous stunning.
For manual slaughter the conventional tool must be a knife very
thin and sharp, in order that the cut can be made in a single
movement.
For automated production lines with mechanical cutthroat these
must have very thin and sharp blades and fulfill the following
requirements:
A Muslim while pronouncing the name of God switches on the
machine.
The height of the rotary disc of the cut-throat machine should be
placed in a manner that can perform the cut just below the
animal's head, not over it, and in adequate distance to sever
only the first three quarters of the neck without touching the
spine. The animal may never be beheaded.
A qualified Muslim operator should review the animals when they
leave the machine to carry out the slaughter of birds that have
not been slaughtered. Those whose slaughter was not performed
appropriately, to do so the operator shall invoke the name of
Allah on each bird.
In the case of birds that have not been properly slaughtered and
removed from the machine without life, they should be removed
immediately from the production line.
BLEEDING
A correct bleeding process should ensure a loss of between 40
and 60% of total blood volume.
In mammals, it must be ensured that the largest possible amount
of blood flows in the first two minutes before reached the
average clotting time is drained, thereby decreasing the risk of

41

intramuscular bleeding by pressure increase of the arterioles and

capillaries in response to the decreased blood volume.
The quality of bleeding may be evaluated according to the
following evaluation parameters:

METH
OD

ELAPSED TIME TO LOSS

OF CEREBRAL RESPONSE
ASSOCIATED WITH LOSS
OF 30 TO 40% OF BLOOD
VOLUME (Seconds) 8

ELAPSED TIME TO LOSS OF

PAIN SENSITIVITY
(Seconds)

LARGE
LIVEST
OCK

LARGE
LIVEST
OCK

SMALL
LIVEST
OCK

POULT
RY

Cuttin
g off
caroti
d and
jugula
r

60-90

30-60

30

Cuttin
g off
jugula
r

180

50-60

3011

Cuttin
g off

SMALL
POULTR
LIVESTO
Y10
CK9

5.4-19.6
average
12.5

12-15

19.512

8Summary of the study conducted under controlled conditions by Levinger (1995, 1976),
quoted in "Report on Good Practices and Adverse-Animal Welfare Concerns in Relation to
Slaughter Practices from the Viewpoint of Veterinary Sciences" (Von Holleben and others, 2010,
pp. . 14-16).

9 Report of visits by DIALREL team to plants with high speed production lines in which was
observed the slaughter of 400 sheep (Von Holleben, and others, 2010, p. 34-35).

10 Study conducted in 692 poultry slaughtered by Kosher method (Barnett, Croning, & Scott,
2007, p. 160.45-49).

11 According to the report published by the University of Sinaloa (Rios & Acosta, 2008, p. 115.
Vol. 2. No. 2).

42

superi
or
vena
cava
and
branc
hiocephal
ic
trunk

It is recommended as long as possible, the use of low voltage

electrical stimulators to optimize the bleeding process.
Must be passed a minimum waiting period of 5 to 6 minutes after
slaughter, before performing the confirmation of the animal
death and be able to proceed to the dressing, this in fulfillment of
the words of the Messenger of Al-lah, "Never should hurry the
death of the animal"13
CARCASS PREPARATION
The implementation of the highest hygienic conditions possible
at this stage should be carefully monitored.
The dressing may be initiated only after the confirmation of the
animal death.
The halal production line must be separated from other
production lines.
Special attention should be paid to the evisceration process
because the contents of stomachs and intestines may
contaminate meat making it Islamically unlawful.

12 According to results of the study conducted by Dr. N. Gregory in 147 adult cattle (Gregory
N., 2010)

13 Daraaqutni, Page 53. Vol XH, Hadith 4817.

43

For cattle and sheep using clamps for esophagus and anus is
recommended.
The sternum may only be cut after evisceration.
Carcass must be carefully washed to remove the maximum
amount of remaining blood.
Is recommended to submit the carcass to maturation process in
order to convert glycogen traces into lactic acid and remove
hemoglobin. The temperature and duration of the process will
vary according to the animal kind and size.
Carcases giving bruising or petechias should be rejected because
these are symptoms of ante-mortem animal abuse or
electrocution in the case of animals which have been applied
electrical stunning.
Animals stunned with a captive bolt firing pin with fungus shaped
bolt which present cranial hematoma, cranial drilling or cerebral
hematoma, should be rejected because this indicates that there
was irreversible brain damage or death during the stun.
Carcases giving off PSE14 or DFD15 should be rejected because it
is a sign of high levels of stress on the animal at slaughter.
Operators shall implement, according to their means, the
necessary mechanisms to obtain meats with an average content
of 0.3% for residual blood, which is an optimum bleeding quality
indicator.
ALCOHOL, ENZYMES AND ADDITIVES USED IN THE FOOD
INDUSTRY
ALCOHO USAGE

14 Pale, soft and exudative, ie, meats characterized by a rapid increase in the lactic acid
concentration after slaughter which produce a sudden drop of muscular PH after 45 minutes,
affecting dramatically its water retention capacity , color, etc.

15 Dark, firm and dry, ie, meats characterized by a post-mortem high pH value at 24 hours.
The muscles with few glycogen don't acidify because the amount of produced lactic acid is low.

44

Is strictly forbidden the use of ethyl alcohol in the food line

production with Halal quality stamp except that there is a
irremediable technical need.
It is permissible to consume products that in its naturally form
contain small amounts of ethanol like fruits.
The essences obtained by products concentration containing
small amounts of ethanol in its natural state may not contain in
its final form higher amounts to 0.1% if is a product ready for
consumption or 0.5% for ingredients used in the food industry or
household preparations.
It is acceptable to use ethanol in food industrial processes, as
long as there are for unavoidable technical reasons and is the
only viable alternative, however the final product shall not
exceed the limits specified in the paragraph above.
The use of alcoholic beverages in culinary preparations is
prohibited, however in order to obtain the desired flavors
authorized artificial flavors may be used.
GELATIN
It is strictly forbidden to use porcine gelatin.
Is it lawful use of gelatin from lawful animals slaughtered
Islamically.
Are lawful possible substitutes for jelly according with the
Agreement thereto are determined the additives and processing
aids in foods, beverages and dietary supplements, their use and
health provisions and amendments:
NAME
Agar-Agar
Carrageenan
Pectin
Modified Corn Starch
Carboxymethyl Cellulose (CMC)

ORIGEN
Chinese, Japanese, Bengali or
Ceylonese fish tail
Red seaweeds
Cell walls of plants
Corn
plant Cellulose

45

Using Xanthan Gum is permissible as long as the culture medium

is halal and complies with the rule relative to the residual alcohol
content permitted in foods.
ENZYMES
Without detriment of the Agreement thereto are determined the
additives and processing aids in foods, beverages and dietary
supplements, their use and health provisions and amendments
The enzymes of vegetal and microbial origin are lawful.
Enzymes of animal origin are lawful as long they are from lawful
animals, slaughtered in Islamic way and have not been
contaminated with prohibited substances.
FOOD INGREDIENTS
The following ingredients are considered Islamically doubtful, so
it should be clarified on the label its source and/or composition:
Acetylated monoglyceride: An emulsifier manufactured by the
interesterification of edible fats with triacetin.
Albumin: Any of several water-soluble proteins from egg white,
blood serum, and milk.
Aluminium caprate: The aluminum salt of capric acid.
Aluminium caprylate: The aluminum salt of caprylic acid.
Aluminium laurate: The aluminum salt of lauric acid.
Aluminium myristate: The aluminum salt of myristic acid
Aluminium oleate: The aluminum salt of oleoic acid.
Aluminum palmitate: The aluminum salt of palmitic acid.
Aluminum stearate: The aluminum salt of stearic acid.
Arginine: A nonessential amino acid that exists as white crystals
or powder.
Artificial coloring: Any of the synthetic coloring materials
approved for the Agreement thereto are determined the

46

additives and processing aids in foods, beverages and dietary

supplements, their use and health provisions and amendments.
Artificial flavor: Any substance whose function it is to impart
flavor and that is not derived from a spice, fruit, vegetable,
edible yeast, bark, bud, herb, root, leaf, or other plant material,
Islamic lawful meat, seafood, eggs, Islamic lawful poultry, dairy,
or fermentation products included in the Agreement thereto are
determined the additives and processing aids in foods,
beverages and dietary supplements, their use and health
provisions and amendments.
Ascorbyl palmitate: An antioxidant formed by combining ascorbic
acid with palmitic acid.
Ascorbyl stearate: An antioxidant; used in peanut oil.
Aspartame: A synthetic sweetener that is a dipeptide,
synthesized by combining the methyl ester of phenylalanine with
aspartic acid.
Aspartic acid: A nonessential amino acid that exists as colorless
or white crystals of acid taste.
Biotin: A water-soluble vitamin that is a nutrient and dietary
supplement.
Calcium caprate: The calcium salt of capric acid; used as a
binder, emulsifier, anticaking agent, and as a general additive.
Calcium caprylate: The calcium salt of caprylic acid; used as a
binder, emulsifier, anticaking agent, and as a general additive.
Calcium laurate: The calcium salt of lauric acid; used as a binder,
emulsifier, and anticaking agent.
Calcium myristate: The calcium salt of myristic acid; used as a
binder, emulsifier, and anticaking agent.
Calcium oleate: The calcium salt of oleic acid; used as a binder,
emulsifier, and anticaking agent.
Calcium palmitate: The calcium salt of palmitic acid; used as a
binder, emulsifier, and anticaking agent.
47

Calcium stearate: The calcium salt of stearic acid; used as an

anticaking agent, binder, and emulsifier.
Calcium stearoyl lactylate: The calcium salt of lactic acid and
stearic acid; used as a dough conditioner, whipping agent, and
emulsifier.
Carmine The red colorant aluminum lake of carminic acid which
is the coloring pigment obtained from dried bodies of the female
insect Coccus cacti.
Cheese: The product obtained by the coagulation of the milk
protein by suitable enzymes or bacteria.
Chewing gum base: A formulation containing masticatory
substances such as chicle and several other GRAS substances;
used in the manufacture of chewing gum according with the
Agreement thereto are determined the additives and processing
aids in foods, beverages and dietary supplements, their use and
health provisions and amendments.
Choline: A substance of the Vitamin B complex family.
Cochineal: A red colorant extracted from the dried bodies of the
female insect Coccus cacti; the coloring is carminic acid in which
the watersoluble extract is cochineal.
Collagen: A protein that is the principal constituent of connective
tissue; used in casings and personal-care products.
Cupric/cuprous aspartate: A salt of aspartic acid with copper.
Cyanocobalamin: Vitamin B12, a water-soluble vitamin found in
meat, fish, and milk.
Cysteine: A nonessential amino acid; used to increase elasticity;
can be made from human hair, duck feathers, or synthetically.
Cystine: A nonessential amino acid; used as a nutrient and
dietary supplement.

48

Diacetyl tartaric acid esters of mono- and diglycerides: A

hydrophilic emulsifier; used in oilin-water emulsions.
Diglyceride: An emulsifier prepared by esterification of two fatty
acids with glycerol or by interesterification between glycerol and
triglycerides.
Dioctyl sodium sulfosuccinate: An emulsifiying agent; used as a
flavor potentiator in canned milk.
Distilled monoglyceride: An emulsifier containing a minimum of
90% monoglyceride derived from edible fat and glycerine.
Ethoxylated mono- and diglycerides: An emulsifier prepared by
the glycerolysis of edible vegetable fats and reacting with
ethylene oxide.
Fat: Water-insoluble material of plant or animal origin, consisting
of triglycerides that are semisolid at room temperature.
Fatty acids: A mixture of aliphatic acids of plant or animal origin;
fatty acids are used as lubricants, binders, food processing
defoamers, and emulsifiers.
Flavoring: Any ingredients, natural or artificial, single or in a
mixture, that impart flavor to a food, components of a flavoring
generally not revealed to the consumer according with the
Agreement thereto are determined the additives and processing
aids in foods, beverages and dietary supplements, their use and
health provisions and amendments.
Folic acid: A B-complex vitamin found in liver, nuts, and green
vegetables.
Gelatin: A protein of animal origin that functions as a gelling
agent; obtained from collagen derived from beef bones and calf
skin, pork skin, fish skin, or poultry skin.
Glutamic acid: An amino acid; used as a flavor enhancer,
nutrient, dietary supplement, and salt substitute.
Glutamic acid hydrochloride: An amino acid; used as a flavoring
agent.
49

Glycerin or glycerol: A polyol; used as a humectant,

crystallization modifier, and plasticizer in candies, baked goods,
and other products.
Glyceryl-lacto esters of fatty acids: Emulsifiers that are the lactic
acid esters of mono- and diglycerides; used as emulsifiers and
plasticizers in toppings, cakes, and icings.
Glycerol-lacto-stearate: An emulsifier that is a monoglyceride
esterified with lactic acid; used in whipped toppings, shortenings,
cake mixes, and coatings.
Glyceryl monolaurate: A monoglyceride emulsifier produced by
the esterification of glycerine and lauric acid; used in baked
goods, whipped toppings, frosting, and glazes.
Glyceryl triacetate: A triglyceride of acetic acid; used as a
humectant and solvent.
Glycine: A nonessential amino acid; used as a nutrient and
dietary supplement in artificially sweetened soft drinks.
Gum base: The component of chewing gum that is insoluble in
water and remains after chewing; prepared from several
ingredients such as chicle, crown gum, petroleum wax, lanolin,
polythylene, polyvinyl acetate, rubber, paraffin, and antioxidants
according with the Agreement thereto are determined the
additives and processing aids in foods, beverages and dietary
supplements, their use and health provisions and amendments.
L-Cysteine: See cysteine.
L-Glutamine: An amino acid; isolated from sugarbeet juice; can
be detected in most plants and animals (including bacteria).
L-Taurine: An amino acid, usually sythentic.
Lactylated fatty acid esters of glycerol and propylene glycol: An
emulsifier made by the reaction of propylene glycol ester with
lactic acid; used in whipped toppings and coffee whiteners.

50

Lauric acid: A fatty acid usually from coconut oil and other
vegetable fats; used as a lubricant, binder, and defoaming agent.
Magnesium laurate: The magnesium salt of lauric acid; used as
an emulsifier and anticaking agent.
Magnesium myristate: The magnesium salt of myristic acid; used
as emulsifier and anticaking agent.
Magnesium oleate: The magnesium salt of oleic acid; used as an
emulsifier and anticaking agent.
Magnesium palmitate: The magnesium salt of palmitic acid; used
as an emulsifier and anticaking agent.
Magnesium stearate: The magnesium salt of stearic acid; used as
a lubricant, binder, emulsifier, and anticaking agent.
Margarine: A butter-like substance made by emulsifying oils and
milk; vegetable oils or mixtures of vegetable oils and animal fat
might be used.
Monoammonium glutamate: A flavor enhancer obtained from
glutamic acid; used in low-salt diets.
Mono- and diglycerides: A mixed emulsifier containing
monoglycerides and diglycerides made by reacting glycerol with
fats or oils; used in numerous food applications.
Monoglyceride: An emulsifier prepared by the direct esterification
of fatty acids with glycerol or by the interesterification between
glycerol and other triglycerides.
Monoglyceride citrate: A sequestrant that is a mixture of glyceryl
monooleate and citric acid; used as an antioxidant synergist.
Monosodium glutamate (MSG): A flavor enhancer sodium salt of
glutamic acid; used in meats, soups, and sauces.
Myristic acid: A fatty acid obtained from coconut oil and other
fats; used as a lubricant and defoaming agent.

51

Oleic acid: An unsaturated fatty acid; used as a lubricant and

defoamer.
Oxystearin: A modified fatty acid composed of glycerides of
partially oxidized stearic and other fatty acids.
Palmitic acid: A fatty acid composed principally of palmitic acid
with varying amounts of stearic acid; used as a lubricant, binder,
and defoaming agent.
Pantothenic acid: A water-soluble B vitamin found in liver, eggs,
and meat.
Polyglycerol esters of fatty acids: Emulsifiers that are mixed
partial esters formed by reacting polymerized glycerols with
edible fats, oils, or fatty acids; used in cake mixes, whipped
toppings, and in flavors and colors as a solubilizer.
Polyoxyethylene sorbitan fatty acid esters: Emulsifiers made by
reacting ethylene oxide with sorbitan esters; used in oil and
water emulsions according with the Agreement thereto are
determined the additives and processing aids in foods,
beverages and dietary supplements, their use and health
provisions and amendments.
Polyoxyethylene (20) sorbitan monooleate (Polysorbate 80): An
emulsifier produced by reacting oleic acid with sorbitol to yield a
product which is reacted with ethylene oxide.
Polyoxyethylene (20) sorbitan monostearate (Polysorbate 60): An
emulsifier manufactured by reacting stearic acid with sorbitol to
yield a product which is reacted with ethylene oxide.
Polyoxyethylene (20) sorbitan tristearate (Polysorbate 65): An
emulsifier manufactured by reacting stearic acid with sorbitol to
yield a product which is then reacted with ethylene oxide.
Polyoxyl (40) stearate: An emulsifier and antifoaming agent.
Potassium oleate: The potassium salt of oleic acid; used as an
emulsifier, and anticaking agent.

52

Potassium palmitate: The potassium salt of palmitic acid; used as

a binder, emulsifier and anticaking agent.
Potassium stearate: The potassium salt of stearic acid; used as a
plasticizer in chewing gum base.
Propylene glycol mono and diesters: An emulsifier that consists
of propylene glycol esters of fatty acids such as palmitic and
stearic.
Propylene glycol monostearate: An emulsifier that is a propylene
glycol ester of stearic acid.
Pyridoxine: A water-soluble B vitamin found in liver, eggs, and
meat.
Pyridoxine hydrochloride: A water-soluble B vitamin.
Rennet: A milk coagulant that is the concentrated extract of
rennin enzyme obtained from calves stomachs (calf rennet) or
adult bovine stomachs (bovine rennet).
Shortening: Any animal or vegetable fat or oil; used in baked
goods.
Smoke flavoring: A flavorant obtained from burning hardwoods;
used and mixed with other ingredients.
Sodium caprate: The sodium salt of capric acid; used as an
emulsifier and anticaking agent.
Sodium caprylate: The sodium salt of caprylic acid; used as an
emulsifier and anticaking agent.
Sodium laurate: The sodium salt of lauric acid; used as a
emulsifier.
Sodium lauryl sulfate: An emulsifier and whipping aid.
Sodium myristate: The sodium salt of myristic acid; used as a
binder, emulsifier, and anticaking agent.
Sodium oleate: The sodium salt of oleic acid; used as an
emulsifier and anticaking agent.
53

Sodium palmitate: The sodium salt of palmitic acid; used as an

emulsifier and anticaking agent.
Sodium stearate: The sodium salt of stearic acid; used as a
plasticizer in chewing gum base.
Sodium stearoyl fumarate: A dough conditioner for yeast-raised
baked goods.
Sodium stearyl fumarate: A dough conditioner for yeast-raised
baked goods.
Sorbitan monostearate: An emulsifier that is a sorbitan fatty acid
ester, being a sorbitol-derived analog of glycerol monostearate.
Stearic acid: A fatty acid composed of a mixture of solid organic
acids, principally stearic acid and palmitic acid.
Stearoyl lactylate: A dough conditioner, emulsifier, and whipping
agent, according with the Agreement thereto are determined the
additives and processing aids in foods, beverages and dietary
supplements, their use and health provisions and amendments.
Stearyl citrate: An antioxidant made by reacting citric acid with
stearyl alcohol according with the Agreement thereto are
determined the additives and processing aids in foods,
beverages and dietary supplements, their use and health
provisions and amendments.
Succinylated
conditioners.

monoglycerides:

Emulsifiers

and

dough

Tallow: Animal fat from mutton or beef.

Tyrosine: An amino acid usually isolated from silk waste.
Vanilla extract: A flavorant made from vanilla bean extract.
Vanilla flavor, artificial: A flavorant composed of vanillin and ethyl
vanillin.
Vanillin: A flavorant made from synthetic or artificial vanilla.
54

Whey: The portion of milk remaining after coagulation and

removal of curd.
Whey powder: The solid fraction or dry form of whey.
Whey protein concentrate: Whey powder where some of the
nonprotein has been removed.
Whey protein isolate: Proteins isolated from whey.
Worcestershire sauce: A sauce consisting of many ingredients.
Yeast food: A complete food; used in doughs.
Yogurt: Fermented milk
fermentation of milk.

product

produced

by

bacterial

Zinc stearate: A nutrient and dietary supplement.

ADDITIVES
Without the demerit of the provisions of the Agreement thereto
are determined the additives and processing aids in foods,
beverages and dietary supplements, their use and health
provisions and amendments, the permissibility of the additives
within the Halal food supply chain are as follows:

55

56

CODE

NAME

OBSERVATION

SIN: 100
(i)

Curcumin
Synonyms: Turmeric, Turmeric powder, Indian Saffron, Saffron
de Indias, turmeric Turmeric

SIN: 101
(i)
SIN: 102

Riboflavin (lactoflavina - Vitamin B2)

Synonyms: lactoflavina
Tartrazine
Synonyms: Acid Yellow 23, Yellow FD & C5

WITHOUT
unreported

Yellow 2G
Synonyms: Acid Yellow 17

This dye is allowed only if it is pure, but in

the food industry normally is mixed with fat
and emulsifiers bases such as polysorbate
80.
This dye is allowed only if synthetic origin,
contrary source should be investigated.
If tartrazine is of natural origin it will be
water soluble and be permitted. When
synthetic only be Halal if is solubilized in
vegetable oil.
Synthetic dye obtained from coal tar and a
yellow azo dye. It is soluble in water.

SIN: 110

Sunset yellow FCF and lacquers Synonyms: Yellow 6, FD & C

Yellow 6

CODE

NAME

SIN: 120

Cochineal extract (natural red 4)

Synonyms: Carmine, Carmine cochineal carminic acid
Azorubine (Carmoisine)
Synonyms: Acid Red 14, D & C Red 5

SIN: 122
SIN: 124

Ponceau 4R, Food Red 7 cochineal red A

Synonyms: C6 Acid Red 18, Red 6, Red D &

Chemical dye is allowed Islaamically if used

in powder or liquid as long as the solvent is
permitted.
OBSERVATION
Insect dye obtained
Chemical dye, Islamically permitted if used
powder, otherwise it will only be possible if
the solvent is.
Ponceau 4R: Synthetic Dye, Islamically
permitted if powder is used, otherwise only
be allowed if the solvent is.

ISLAMIC LEGAL
STATUS
DOUBTFUL

DOUBTFUL
DOUBTFUL

ALLOWED
DOUBTFUL
ISLAMIC LEGAL
STATUS
PROHIBITED
DOUBTFUL
DOUBTFUL

57

SIN: 127

Erythrosine, Food Red 14, FD & C Red 3

Synonyms: Red 3, Red FD & C3, Acid Red 51

SIN: 129

Allura Red AC and lacquers, Food Red 17 and its lakes, Red No
40 FD & C Synonyms: Red firing, Red Curry, Red 40, Red FD &
C40
NAME

CODE
SIN: 132

Indigotine and their lakes, Blue 1 and their lacquers food, Blue
# 2 FD & C
Synonyms: Acid Blue 74, Indigo Carmine, Blue 2, FD & C Blue 2

SIN: 133

Brilliant Blue FCF and lacquers, Food Blue 2 and its lakes, Blue
No. 1 FD & C Synonyms: Acid Blue 9 Blue 1, FD & C Blue 1

SIN: 140

Chlorophyllins Green Natural 3

Synonyms: complex magnesium pheophytin A (chlorophyll),
magnesium phaeophytin B Complex (chlorophyll B), Chlorophyll
magnesium, magnesium phaeophytin
Copper complexes of chlorophyllins
Copper complexes of chlorophylls, Green Natural 3
Sodium and potassium salts of copper complexes of
chlorophyllins
Synonyms: copper phaeophytin phaeophytin A. copper B.
Chlorophyll copper. Pheophytin copper. Chlorophylls,
chlorophyllin copper (acid form). Copper chlorophyllin B (acid

SIN: 141
(i) and (ii)

Cochineal Red: commonly extracted from

the cochineal (Dactylopius coccus).

PROHIBITED

Synthetic dye, Islamically permitted if used

powder, otherwise it will only be possible if
the solvent is.
It is soluble in water, so that in any of their
presentations will be Islamically lawful.

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
DOUBTFUL

Usually it was extracted from plant sources,

however now made synthetically and will be
permitted as long as their source is. In the
liquid form is required of a solvent therefore
it is permitted as long as the solvent is.
Extracted from an aromatic hydrocarbon
oil. It is solvent in water so its use is legal.

ALLOWED

ALLOWED

Food coloring is permissible if the solvent is

an alcohol.

DOUBTFUL

Food coloring is permissible if the solvent is

an alcohol.

DOUBTFUL

58

CODE

form). Sodium copper chlorophyllin. Potassium and copper

chlorophyllin. Chlorophyllin sodium and potassium
Fast Green FCF and their lakes, Green Food 3 Synonyms and
lacquers: Green Japan, Green 3 Green FD & C3
Candy Class I
Synonyms: Caustic Caramel Candy pure.
Charcoal
Synonyms: Carbon black, Vegetable black
Beta
Carotene Natural, Orange Food 5.
Beta Carotene Orange Synthetic Food 5
Synonyms: Alpha-carotene, beta-carotene, gamma-carotene,
natural Amarillo 26
Annatto extract (Seed Extract Bixa Orellana), Orange Natural 4.
Synonyms: Achiote. Norbixina annatto. Bixina cis, trans bixin.
Norbixina cis, trans norbixina. Orange 3.
Paprika Oleoresin Extract, Paprika
Synonyms: Main capsanthin and capsorubin dyes, leorresina
capsicum, paprika extract, oleoresin paprika.
NAME

SIN: 160
(d)

Lycopene
Synonyms: Gama, gamma-carotene.

INS: 160
(e)
SIN: 161b
(i)

Beta-apo-8
Food Orange 6
Synonyms: beta-apo-8'-carotenal
Lutein, marigold extract, xanthophylls
Synonyms: Heleniena: dipalmitate of lutein. Xanthophylls.

SIN: 143
INS: 150
(a)
SIN: 153
SIN: 160
(ii) and (i)
SIN: 160
b (i)
SIN: 160
(c)

Carotene,

'-Carotenal.

ALLOWED
Extracted from plant or synthetic sources

ALLOWED

Dye obtained from coal tar

ALLOWED

This dye is of plant origin, but not available

in pure form because it is not water soluble.
It is permitted if it is solvent.

DOUBTFUL

It is a permitted coloring agents. It is used

in aqueous solution in liquid products.

ALLOWED

It is of plant origin, water-soluble or

liposoluble available presentation.

ALLOWED

OBSERVATION

ISLAMIC LEGAL
STATUS
DOUBTFUL

Carotenoid obtained from tomatoes and

other vegetables. It is not soluble in water
but oil or other organic solvents. It is
permitted if it is solvent.
It owns plant, but is not available in its
pure form as it is not water soluble.
It is a xanthophyll carotene, present in
plants in the form of fatty acid ester. It is
extracted from marigold petals. His status
from the Islamic point of view depends on
the status of the solvent used for extraction.

DOUBTFUL
DOUBTFUL

59

If extracted using alcohol as solvent is not

allowed.
It is a plant pigment carotenic. Its Islamic
status depends on the substances used for
removal and solvents used in liquid form.

SIN: 161
(g)

Canthaxanthin
Synonyms: Food Orange 8

CODE

NAME

OBSERVATION

SIN: 162

Red Beets (Betanina)

Synonyms: red beet root.

SIN: 163
(ii)

Anthocyanins
Synonyms: The principal coloring matters are anthocyanins,
anthocyanidins as peonidin glucosides, malvidin, delphinidin and
petunidin. Enocyanin. Eno.
Hydrogenated carbonate and calcium carbonate

It is a food dye extracted from beets or

beet juice. Its Islamic status will depend on
the chemicals used in its extraction and the
solvents used in its liquid form.
It is a water-soluble plant pigment.

SIN: 170
SIN: 171

CODE

Titanium dioxide
Synonyms: Titanium oxide. Pigment White 6
Iron oxides
Yellow iron oxide. Pigment Yellow 42
Synonym: Iron oxide (III) hydrated. Hydrated ferric oxide
Black iron oxide. Pigment Black 11
Synonym: iron oxide (II, III). Ferrous ferric oxide
Red iron oxide. Pigment Red 101 Synonyms: Iron oxide (III)
chloride. Anhydrous ferric oxide
NAME

SIN: 200

Sorbic acid

WITHOUT:
172 (iii)
172 (i)
172 (ii)

DOUBTFUL

ISLAMIC LEGAL
STATUS
DOUBTFUL

ALLOWED

ALLOWED
ALLOWED
ALLOWED

OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED

60

SIN: 201
SIN: 202
SIN: 203
SIN: 210
to 213,
216 and
218

Sodium sorbate
Synonyms: Sodium salt of sorbic acid. Sodium sorbate.
Potassium sorbate
Synonyms: Potassium salt of sorbic acid. Potassium sorbate.
Calcium sorbate
Synonyms: Calcium salt of sorbic acid. Calcium sorbate
Benzoates
SIN: 210 benzoic acid
Synonyms: bencencarboxlico acid. Phenylcarboxylic acid.
Fenilfrmico acid. Carboxibenceno.
SIN: 211 Sodium benzoate
Synonyms: Sodium salt of bencencarboxlico acid.
Phenylcarboxylic sodium salt of the acid. Sodium salt of benzoic
acid. Sodium benzoate
SIN: 212 Potassium Benzoate
Synonyms: Potassium salt of bencencarboxlico acid.
Phenylcarboxylic potassium salt of the acid. Potassium salt of
benzoic acid. Potassium benzoate.
SIN: 213 Calcium Benzoate
Synonyms: Calcium salt of bencencarboxlico acid.
Phenylcarboxylic calcium salt of the acid. Calcium salt of
benzoic acid. Monocalcium benzoate. Calcium benzoate.
SIN: 216 p-hydroxybenzoate
Synonyms: Ester n-propyl p-hydroxybenzoic acid. propyl poxybenzoate. Pyrrolidinyl ethylene. Propylparaben. Propyl phydroxybenzoate
SIN: 218 p-hydroxybenzoate
Synonyms: methyl ester of p-hydroxybenzoic acid.
Methylparaben. methyl p-oxybenzoate. Methylparaben

ALLOWED
ALLOWED
ALLOWED
ALLOWED

61

SIN: 220
to 225,
227, 228,
539

Sulfites
SIN: 220 Sulfur Dioxide
Synonyms: sulfur acid anhydride. Sulfur oxide.
SIN: 221 Sodium Sulfite
Synonyms: sodium sulphite
SIN: 222 Acid Sodium sulfite
Synonyms: sodium sulfite hydrogenated
SIN: 223 Sodium metabisulfite
Synonyms: Disodium Pentaoxodisulfato. Sodium disulfite.
Sodium metabisulfite. Sodium pyrosulfite. Sodium bisulfite
SIN: 224 Potassium metabisulfite
Synonyms: disodium Pentaoxodisulfato potassium. Potassium
disulphite. Potassium metabisulfite. Potassium pyrosulfite.
SIN: 225 Potassium sulfite
Synonyms: potassium sulfite.
SIN: 227 calcium bisulfite
Synonyms: hydrogenated calcium sulphite
SIN: 228 potassium bisulfite
Synonyms: sodium hyposulphite.
SIN: 539 SodioSinnimos thiosulfate: sodium thiosulfate.

ALLOWED

SIN: 234

Nisin
Synonyms: Not reported.
Pimaricin
Synonyms: Natamycin
Potassium nitrate
Synonyms: Potassium nitrate. Nitro. Salitre.
Glacial Acetic Acid
Synonyms: ethanoic acid. Acetic acid
NAME

ALLOWED

SIN: 235
SIN: 252
SIN: 260
CODE

ALLOWED
ALLOWED
ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS

62

SIN: 261
(i)
SIN: 262
(i)
SIN: 263
SIN: 270
SIN: 280
SIN: 281
SIN: 282
SIN: 283

Potassium Acetate
Synonyms: Potassium salt of acetic acid. Potassium acetate
Sodium acetate
Synonyms: Sodium salt of acetic acid. Sodium acetate.
Calcium acetate
Synonyms: Calcium salt of acetic acid. Calcium acetate
Lactic Acid
Synonyms: lactic acid (L-, D- and DL)
Propionic acid
Synonyms: methylacetic acid. Etilfrmico acid. Carboxietano.
Propanoic acid.
Sodium propionate
Synonyms: sodium salt of propionic acid. Sodium propionate.
Sodium propionate.
Calcium propionate
Synonyms: Calcium salt of propionic acid. Calcium propanoate.
Calcium propionate.
Potassium propionate
Synonyms: potassium propanoate
Sodium tetraborate (borax)

CODE

NAME

SIN: 290

Carbon dioxide
Synonyms: carbonic acid anhydride. Carbon dioxide. Carbonic
anhydride. Carbon dioxide.
D acid, L-Malic
Synonyms: hydroxybutanedioic acid. Hydroxysuccinic acid.
Malic acid. Pomaloso acid.
Fumaric acid
Synonyms: trans-butenedioic acid.

SIN: 296
SIN: 297

ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
It is a processing aid and is in Annex X of
the agreement
OBSERVATION

ALLOWED
ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED

63

SIN: 300

Ascorbic Acid

ALLOWED

SIN: 301

Sodium Ascorbate
Synonyms: Sodium salt of ascorbic acid. Sodium ascorbate.
Calcium Ascorbate
Synonyms: Calcium salt of ascorbic acid. Calcium ascorbate.
Ascorbyl Palmitate
Synonyms: ascorbyl ester of hexadecanoic acid. Ascorbyl ester
of palmitic acid. Ascorbyl palmitate.

ALLOWED

SIN: 302
SIN: 304

SIN: 307

SIN: 310
CODE
SIN: 311
SIN: 312

SIN: 315
SIN: 316
SIN: 320

Tocopherols
D-alpha-tocopherol concentrate 307 (a)
Concentrates tocopherols. (Mixture) 307 (b)
Dl-alpha-tocopherol 307 (c)
Propyl gallate
Synonyms: gallic acid propyl ester.
NAME
Octyl gallate
Synonyms: n-octyl ester of gallic acid.
Dodecyl gallate
Synonyms: dodecyl gallic acid ester. Lauryl gallate
Erythorbic acid
Synonyms: D-isoascorbic acid. Isoascorbic acid.
Sodium erythorbate
Synonyms: Sodium salt of erythorbic acid. Sodium
erythorbate. Sodium isoascorbate.
Butylhydroxyanisol
Synonyms: BHA

ALLOWED
There is a possibility that the palmitic acid
used is obtained from animal fats, including
pork, although the main source is vegetable
fat.

DOUBTFUL

ALLOWED

ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED

There is a possibility that the lauric acid

used for the production of lauryl alcohol is
obtained from animal fats, despite being
vegetable fats are the main source.

DOUBTFUL

ALLOWED
ALLOWED
It is allowed as long as the means of
transport is a vegetable oil because it is not

DOUBTFUL

64

SIN: 321

Butylhydroxytoluene
Synonyms: BHT

SIN: 322
(i)

Lecithin
Synonyms: complex mixture of acetone-insoluble phosphatides
including: phosphatidyl choline, phosphatidyl ethanolamine and
phosphatidyl inositol, combined with various amounts of other
substances such as triglycerides, fatty acids and carbohydrates.
Phospholipids. Phosphatides. Partially hydrolyzed lecithin. Soy
lecithin. Hydroxylated lecithin. Lecithin sunflower (Helianthus
annuus)
Sodium Lactate
Synonyms: sodium lactate.
Potassium lactate
Synonyms: Potassium lactate.
Calcium Lactate
Synonyms: dilactate calcium. Dilactate hydrated calcium.
Calcium lactate. Calcium salt of L-lactic acid.
Citric acid
Synonyms: anhydrous citric acid. Citric acid monohydrate.
Sodium citrate
Synonyms:
Sodium dihydrogen citrate: monosodium citrate, monobasic
sodium citrate
Trisodium citrate: tripotassium salt of beta-hydroxytricarboxylic acid. Citric acid trisodium salt. Sodium citrate.
Tripotassium citrate
Synonyms: tripotassium salt of citric acid. Potassium citrate.
Calcium citrate
Synonyms: Calcium salt of citric acid. Calcium citrate.

SIN: 325
SIN: 326
SIN: 327
SIN: 330
INS: 331
(i and iii)

INS: 332
(ii)
SIN: 333

available in pure form.

It is allowed as long as the means of
transport is a vegetable oil because it is not
available in pure form.
It is listed as doubtful Islamically since it
must be verified the source of its origin.

DOUBTFUL
DOUBTFUL

ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED

ALLOWED
ALLOWED

65

SIN: 334
CODE
SIN: 335
(I and ii)
SIN: 336
(I and ii)
SIN: 337
SIN: 338
SIN: 339
(I, ii and
iii)

CODE
SIN: 340
(I, ii and
iii)

Tricalcium citrate.
Acid L (+) - Tartaric
Synonyms: dextro-tartaric acid
NAME
L (+) - tartrate and monosodium L (+) - sodium tartrate
L (+) - potassium tartrate and L (+) - tartrate Dipotassium
L (+) - sodium potassium tartrate
Synonyms: double tartrate of potassium and sodium
Phosphoric Acid
Synonyms: orthophosphoric acid
Phosphates
Synonyms:
(I) Sodium dihydrogen phosphate: monosodium dihydrogen
orthophosphate. Monosodium phosphate. Sodium acid
phosphate. Sodium biphosphate. Monobasic sodium phosphate.
Monosodium orthophosphate
(Ii) Disodium hydrogen phosphate: disodium hydrogen
phosphate. Disodium phosphate. Sodium phosphate dibasic.
Secondary sodium phosphate.
(Iii) Trisodium Phosphate: Sodium salt of monophosphoric acid.
Sodium phosphate. Tribasic sodium phosphate. Trisodium
monophosphate. Trisodium orthophosphate.
NAME
Phosphates
Synonyms:
(I) Potassium dihydrogen phosphate: monopotassium
dihydrogen orthophosphate. Monopotassium phosphate.

It is permitted only if it comes from

unfermented grapes.
OBSERVATION
It is permitted only if it comes from
unfermented grapes.
It is permitted only if it comes from
unfermented grapes.
It is permitted only if it comes from
unfermented grapes.

DOUBTFUL
ISLAMIC LEGAL
STATUS
DOUBTFUL
DOUBTFUL
DOUBTFUL
ALLOWED

It can be obtained from animal bones.

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
DOUBTFUL

It can be obtained from animal bones.

66

SIN: 341
(I, ii and
iii)

CODE

Potassium phosphate monobasic. Potassium acid phosphate.

Potassium biphosphate.
(Ii) dipotassium hydrogen phosphate: hydrogenated
dipotassium orthophosphate. Potassium phosphate dibasic.
Dipotassium monophosphate. Secondary dipotassium
phosphate.
(Iii) tripotassium phosphate: potassium salt of monophosphoric
acid. Potassium phosphate. Tribasic potassium phosphate.
Tripotassium monophosphate. Tripotassium orthophosphate.
Phosphates
Synonyms:
(I) Calcium dihydrogen phosphate: calcium dihydrogen
Tetraortofosfato. Monobasic calcium phosphate. Monocalcium
phosphate. Monocalcium orthophosphate
(Ii) Calcium hydrogen phosphate: calcium orthophosphate
hydrogenated. Secondary calcium phosphate. Dicalcium
phosphate. Dibasic calcium phosphate. Hydrogenated calcium
monophosphate
(Iii) tricalcium phosphate: tribasic calcium phosphate. Calcium
phosphate. Calcium phosphate precipitate.
NAME

SIN: 350
(I and ii)

SIN: 350 (i) sodium Hidrogenomalato

Synonym: None
SIN: 350 (ii) D, L-malate sodium
Synonym:
Sodium salt of D, L-malic acid. D, L-malate sodium.

SIN: 351
(I and ii)

SIN: 351 (i) D, L-malate Potassium Hydrogenated, Synonyms:

hydrogenated Potassium salt of D, L-malic acid. D, L-malate
hydrogenated potassium.
SIN: 351 (ii) D, L-potassium malate

In large quantities it can cause

hyperactivity, digestive problems and
disrupt the natural balance of calcium and
phosphorus in the body. It is very easy to
consume large amounts because of the
many foods that contain it.

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED

ALLOWED

67

SIN: 352
(ii)
SIN: 354
SIN: 357
SIN: 380
CODE
SIN: 381
SIN: 386
and 385

SIN: 400
SIN: 401
SIN: 402

Synonyms: Potassium salt of D, L-malic acid. D, L-malate

potassium.
D, L-malate calcium
Synonyms: Calcium salt of D, L-malic acid. D, L-malate.
L (+) - tartrate Calcium
Synonyms: Calcium salt of L (+) - tartaric acid. L (+) - calcium
tartrate.
Potassium adipate
Synonyms: Potassium salt of adipic acid. Potassium adipate.
Citrate triammonium
Synonyms: triammonium salt of citric acid. Ammonium citrate
tribasic.
NAME
Ferric ammonium citrate
Synonyms: iron ammonium citrate. Ammonium citrate, iron
(III) citrate, iron (III) ammonium. Iron ammonium citrate.
Ethylene diamine tetra
Synonyms:
Disodium ethylene diamine tetra: dihydrogen disodium ethylene
diamine tetraacetate. Disodium EDTA. Disodium edetate.
Calcium disodium ethylene diamine tetra EDTA: tetraacetate
(ethylenedinitrilo) disodium-calcium. Calcium-disodium edetate.
Calcium EDTA. Calcium disodium EDTA
Alginic acid
Synonyms: polymannuronic acid.
Sodium alginate
Synonyms: Sodium salt of alginic acid. Sodium alginate.
Potassium alginate
Synonyms: Potassium salt of alginic acid. Potassium alginate.

ALLOWED
Only it is allowed if it comes from
unfermented grapes.

DOUBTFUL

It is a sodium salt of adipic acid, which is

obtained by oxidation of fats.

DOUBTFUL
ALLOWED

OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED

ALLOWED
ALLOWED
ALLOWED

68

SIN: 403
SIN: 404
SIN: 405
CODE
SIN: 406
SIN: 407

SIN: 410
SIN: 412
SIN: 413
SIN: 414
SIN: 415

CODE

Ammonium alginate
Synonyms: Ammonium salt of alginic acid. Ammonium
alginate.
Calcium Alginate
Synonyms: Calcium salt of alginic acid. Calcium alginate.
Propylene Glycol Alginate
Synonyms: Alginate hydroxypropyl, 1,2-propanediol ester of
alginic acid, alginate 1,2-propanediol
NAME
Agar
Synonyms: Agar agar, agarose, agar Japanese, bengal ceylon
Carrageenan (carrageenan ammonium, calcium, potassium and
sodium)
Synonyms: polysaccharide of D-galactose and 3,6-anhydrogalactose and Euchemana. Iridofican. Furcerelan. Hipnean.
Carrageenan semi-finished
Algarrobo gum
Synonyms: Algarrobo. Locust bean gum. Locust bean gum
Guar Gum
Synonyms: high molecular weight polysaccharides derived
galactomannans. Guar flour.
Tragacanth
Synonym: Tragacanto
Gum arabic
Synonym: acacia gum.
Xanthan Gum
Synonym: Not reported
NAME

ALLOWED
ALLOWED
ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
DOUBTFUL

ALLOWED
ALLOWED
ALLOWED
ALLOWED
It should be monitored trace levels of
alcohol in the resulting product, as it occurs
in an alcoholic medium created by
fermentation of hydrocarbon chains.
OBSERVATION

DOUBTFUL

ISLAMIC LEGAL

69

SIN: 416
SIN: 417
SIN: 418
SIN: 420
to 421

SIN: 422
SIN: 428
SIN: 430433 and
435 to 436

STATUS
ALLOWED

Gum Karaya
Synonyms: sterculia Goma. Kadaya Goma. Katilo. Kutirra.
Kullo.
Tara gum
Synonym: Not reported
Goma Gellana
Synonym: Not reported
SIN: 420 (i) Sorbitol
INS: 420 (ii) Sorbitol syrup
Synonyms: Sorbitol: D-glucitol. D-Sorbitol. SIN: (421)
Mannitol
Synonyms: cordycepic acid. D-mannitol.
Glycerol
Synonyms: Glycerin. Trihydroxypropane.
Jelly
Synonyms: Grenetina.
SIN: 430 Polyoxyethylene stearate (8)
Synonyms: polyoxyl stearate (8). Polyoxyethylene
monostearate 8.
SIN: 431 Polyoxyethylene stearate (40)
Synonyms: polyoxyl stearate (40). Polyoxyethylene 40
monostearate.
SIN: 432 polyoxyethylenated sorbitan monolaurate (20)
Synonyms: Polysorbate 20.
SIN: 433 Polyoxyethylene sorbitan monooleate (20)
Synonyms: Polysorbate 80.
SIN: 435 polyoxyethylenated sorbitan monostearate (20)
Synonyms: Polysorbate 60.
SIN: 436 polyoxyethylene sorbitan tristearate (20)
Synonyms: Polysorbate 65.

ALLOWED
ALLOWED
ALLOWED

It is a propiol obtained from fats and oils.

DOUBTFUL

Porcine gelatin is not permitted is

DOUBTFUL

Fatty acid derivatives, their origin should be

established

DOUBTFUL

70

SIN: 440

SIN: 442
SIN: 444
CODE
SIN: 450
(I, ii and
iii)

SIN: 451
(I and
ii)

Pectins
Synonyms: Pectin. Amidated pectin. Not amidated pectin.
Low-methoxy pectin. Partial methyl esters of
polygalacturonic acid and its ammonium, calcium,
potassium and sodium. Ammonium pectate. Ammonium
pectate. Calcium pectate. Calcium pectate. Potassium
pectate. Potassium pectate. Sodium pectate. Sodium
pectate
Ammonium salts of phosphatidic acid
Synonyms: Mixture of ammonium salts of phosphorylated
glycerides. Ammonium phosphatides
Sucrose acetate isobutyrate
Synonyms: hexaisobutirato sucrose diacetate.
NAME
Phosphates
SIN: 450 (i) Disodium Pyrophosphate
Synonyms: disodium diphosphate. Sodium acid pyrophosphate.
Disodium dihydrogen pyrophosphate
INS: 450 (ii) trisodium pyrophosphate
Synonyms: trisodium diphosphate.
INS: 450 (iii) tetrasodium pyrophosphate
Synonyms: tetrasodium diphosphate. Sodium pyrophosphate.
Sodium pyrophosphate
Phosphates
INS: 451 (i) pentasodium triphosphate
Synonyms: pentasodium tripolyphosphate. Sodium
triphosphate. Sodium tripolyphosphate.
INS: 451 (ii) Pentapotassium triphosphate
Synonyms: Pentapotassium tripolyphosphate. Potassium
triphosphate. Potassium tripolyphosphate.

ALLOWED

Although usually extracted from rapeseed,

use of animal fat can not be completely
ruled out.
It is the source of the fatty acids involved in
the process of obtaining established.
OBSERVATION

DOUBTFUL
DOUBTFUL

It could come from animal bones.

ISLAMIC LEGAL
STATUS
DOUBTFUL

It could come from animal bones.

DOUBTFUL

71

INS: 452
(i, ii, iv
and v)

SIN: 459
SIN: 460
(I and ii)

CODE
SIN: 461
SIN: 463
SIN: 464

Phosphates
INS: 452 (i) Sodium polyphosphate
Synonyms: sodium hexametaphosphate. Sodium
metaphosphate. Polymetaphosphate sodium. Sodium
polyphosphate. Graham salt. Sodium tetraphosphate.
INS: 452 (ii) Potassium polyphosphate
Synonyms: potassium hexametaphosphate. Potassium
metaphosphate. Potassium polymetaphosphate. Potassium
polyphosphate.
INS: 452 (iv) Calcium polyphosphate
Synonyms: A heterogeneous mixture of calcium salts of
polyphosphoric acids. Calcium polyphosphate.
INS: 452 (v) Ammonium polyphosphate
Synonyms: ammonium polyphosphate.
Beta Cyclodextrin
Synonyms: Cicloheptamilasa, Beta Dextrin Schardinger,
Cyclodextrin B, BCD
Powder microcrystalline cellulose
Synonyms:
INS: 460 (i) Microcrystalline Cellulose
Synonyms: Cellulose. Cellulose gel.
INS: 460 (ii) Cellulose Powder
Synonyms: Cellulose.

It could come from animal bones.

NAME

OBSERVATION

Methyl cellulose
Synonyms: methyl cellulose ether.
Hydroxypropylcellulose
Synonyms: hydroxypropyl cellulose ether.
Hydroxypropyl Methyl Cellulose
Synonyms: Ether 2-hydroxypropyl methylcellulose.

DOUBTFUL

ALLOWED
ALLOWED

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED

72

SIN: 465
SIN: 466

SIN: 469
SIN: 470

Methyl Ethyl Cellulose

Synonyms: Methyl ethyl cellulose ether. MEC.
Sodium carboxymethylcellulose
Synonyms: Sodium salt of carboxymethyl ether of cellulose,
sodium carboxymethylcellulose, sodium CMC, sodium
cellulose glycolate, cellulose gum, CMC Na.
Carboxymethylcellulose
Synonyms: enzymatically hydrolyzed carboxymethylcellulose,
CMC gum, enzymatically hydrolyzed cellulose
Fatty acid esters and salts thereof
stearate, ammonium stearate
calcium stearate,
magnesium stearate
stearate and sodium stearate
Synonyms:
aluminum octadecenoic acid. Aluminum salt of stearic acid.
Aluminum stearate. Aluminum tristearate.
Ammonium salt b octadecenoic acid. Ammonium salt of stearic
acid. Ammonium stearate.
c
Calcium salt of octadecanoic acid. Calcium salt of stearic acid.
Calcium stearate.
d
magnesium salt of octadecanoic acid. Magnesium salt of
stearic acid. Magnesium stearate.
and
potassium salt of octadecanoic acid. Potassium salt of stearic
acid. Potassium stearate.
Sodium salt of octadecanoic acid. Sodium salt of stearic
acid. Sodium stearate.
Mono- and diglycerides of fatty acids:
Glycerylmonostearate mono- and diglycerides of fatty acids:
Glyceryl monopalmitate:
Glyceryl monooleate.
Synonyms: monostearin. Mono and diglycerides. Monopalmitin.
Mono and diglycerides. Monoolein. Mono and diglycerides.
Aluminum

ALLOWED
ALLOWED

ALLOWED
You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

b, c

d, potassium

Sal

SIN: 471

73

CODE

NAME

OBSERVATION

INS: 472
(a)

Acetic acid esters and glycerol fatty acids

Synonyms: glycerol esters of fatty acids and acetic acid.
Acetoglycerides. Acetylated mono- and diglycerides. Mono and
diglycerides Esters of acetic acid. Acetylated monoglycerides.
Acetic acid esters of mono- and diglycerides of fatty acids.
Esters of sucrose fatty acid
Synonyms: Mono, di and tri-esters of sucrose with fatty acid
portions.
Sucrose fatty acid esters. Sucrose esters. And sucrose esters
fatty acids
Polyglycerol esters of fatty acids
Synonyms: partially mixed polymer formed by reacting glycerol
with edible fats, oils or fatty acid esters. Glycerol esters of fatty
acids.
Polyglycerol esters of interesterified ricinoleic acid.
Synonyms: polyglycerol esters of polycondensed fatty acids of
ricinoleic acid. Glycerol esters of fatty acid Castor oil
condensate. Polyglycerol esters of condensed castor oil fatty
acids. Polyglycerol polyricinoleate.
NAME

You must confirm their origin

ISLAMIC LEGAL
STATUS
DOUBTFUL

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

OBSERVATION

Propylene glycol esters of fatty acids

Synonyms: Mixed mono and diesters of propylene glycol fatty
acid fat food. Esters propan-1,2-diol fatty acid.
Sodium dioctylsulfosuccinate
Synonyms: Sodium salt of 1,4-bis (2-ethylhexyl) ester of
sulfosuccinic acid. Dioctyl sodium sulfosuccinate.
Stearoyl-2-lactylate
Synonyms: Di-2-stearoyl lactate Sodium. Sodium stearoyl

You must confirm their origin

ISLAMIC LEGAL
STATUS
DOUBTFUL

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

SIN: 473

SIN: 475

SIN: 476

CODE
SIN: 477
SIN: 480
SIN: 481
(i)

74

SIN: 482
(i)
SIN: 484
SIN: 491

SIN: 492
CODE
SIN: 501
(i)
INS: 501
(ii)
SIN: 503
(i)
SIN: 503
(ii)
SIN: 504
(i)

lactylate. Stearoyl-2-lactylate.
Stearoyl-2-lactylate calcium
Synonyms: Di-2-stearoyl lactate calcium. Calcium stearoyl
lactylate. Stearoyl-2-lactylate calcium.
Stearyl citrate.
Synonyms: citric acid stearyl ester. Stearyl citrate
Sorbitan monostearate
Synonyms: Mixture of partial esters of sorbitol and its monoand edible dianhidros with stearic acid. Stearic acid ester of
sorbitol
Sorbitan tristearate
Synonyms: Mixture of partial esters of sorbitol and mono- and
dianhydrides with edible stearic acid.
NAME
Carbonates
Potassium carbonate
Synonyms: Dipotassium salt of carbonic acid. Potassium
carbonate. Potassium salt of carbonic acid.
Potassium carbonate Hydrogenated
Synonyms: potassium hydrogen carbonate. Potassium
bicarbonate. Potassium hydrogen carbonate.
Ammonium carbonate
Synonyms: Ammonium salt of carbonic acid. Ammonium
carbonate.
Hydrogenated ammonium carbonate
Synonyms: Ammonium bicarbonate. Ammonium hydrogen
carbonate.
Magnesium carbonate
Synonyms: magnesium salt of carbonic acid. Magnesium
carbonate.

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

You must confirm their origin

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED

ALLOWED
ALLOWED
ALLOWED
ALLOWED

75

SIN: 504
(ii)

SIN: 507
CODE
SIN: 508
SIN: 509
SIN: 510
SIN: 511
SIN: 512
SIN: 513
SIN: 514
(i)
INS: 514
(ii)
CODE

Hydrogenated magnesium carbonate

Synonyms: Carbonate hydrated magnesium hydroxide.
Hydrated basic magnesium carbonate.
Magnesium subcarbonate. Hydrogenated magnesium
carbonate. Magnesium carbonate hydroxide
Hydrochloric acid
Synonyms: Hydrogen chloride, muriatic acid.
NAME
Potassium chloride
Synonyms: Potassium salt of hydrochloric acid. Potassium
chloride.
Calcium chloride
Synonyms: Calcium salt of hydrochloric acid. Calcium
chloride.
Ammonium Chloride
Synonyms: Ammonium salt, muriate of ammonia,
ammonium chloride, ammonium salt of hydrochloric acid
Magnesium chloride
Synonyms: magnesium salt of hydrochloric acid. Magnesium
chloride hexahydrate. Magnesium chloride.
Stannous chloride
Synonyms: Sal tin (II) of hydrochloric acid. Tin chloride (II).
Sulfuric Acid
Synonyms: No synonym.
Sodium sulfate
Synonyms: Glauber's salt
Sodium acid sulfate
Synonyms: sodium bisulfate, hydrogenated sulfate, sulfuric
acid.
NAME

ALLOWED

ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED

OBSERVATION

ISLAMIC LEGAL

76

SIN: 515
(i)
SIN: 516
SIN: 518
SIN: 521
SIN: 524
SIN: 525
SIN: 526
SIN: 527
CODE
SIN: 528
SIN: 529

Potassium sulphate
Synonyms: No synonym.
Calcium sulphate
Synonyms: Calcium salt of sulfuric acid. Calcium sulfate.
Magnesium sulfate
Synonyms: magnesium salt of sulfuric acid. Magnesium
sulfate.
Sodium Aluminum Sulfate
Synonyms: sodium aluminum salt of sulfuric acid. Double
sodium aluminum sulfate.
Sodium hydroxide
Synonyms: Sodium hydroxide. Sodium hydrate. Caustic
soda.
Potassium hydroxide
Synonyms: Potassium hydroxide. Potassium hydrate. Caustic
potash.
Calcium hydroxide
Synonyms: calcium dihydroxide. Calcium hydroxide. Calcium
hydrate.
Ammonium hydroxide
Synonyms: ammonium hydroxide. Ammonia water. Ammonia
water.
NAME
Magnesium hydroxide
Synonyms: magnesium hydroxide. Magnesium hydrate. Milk
of magnesia.
Calcium oxide
Synonyms: Calcium oxide. Cal.

STATUS
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED

77

SIN: 530
SIN: 535

SIN: 536

SIN: 538

CODE
SIN: 541
SIN: 551
SIN: 552
SIN: 553 i
SIN: 553
iii

Magnesium oxide
Synonyms: Magnesium Oxide.
Ferrocyanides
Sodium ferrocyanide
Synonyms: hexacyanoferrate (II) sodium. Sodium
ferrocyanide decahydrate. Sodium ferrocyanide. Sodium
hexacyanoferrate. Yellow prussiate of soda.
Ferrocyanides
Potassium ferrocyanide
Synonyms: hexacyanoferrate (II) potassium. Potassium
ferrocyanide. Potassium hexacyanoferrate. Yellow
prussiate of potash.
Ferrocyanides
Calcium ferrocyanide
Synonyms: hexacyanoferrate (II) calcium. Yellow Prussia.
Calcium ferrocyanide. Calcium hexacyanoferrate. Yellow
prussiate Lima.
NAME
Sodium aluminum phosphate
Synonyms: aluminum phosphate, sodium phosphates.
Amorphous silicon dioxide
Synonyms: Silicon dioxide. Silicone dioxide. Silica. Colloidal
silica. Amorphous silicon dioxide.
Calcium silicate
Synonyms: calcium silicate.
Magnesium silicate
Synonyms: magnesium silicate.
Talc
Synonyms: No synonymous.

ALLOWED
ALLOWED

ALLOWED

ALLOWED

OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED
ALLOWED
ALLOWED

78

SIN: 554
SIN: 555
SIN: 556
SIN: 559
CODE
SIN: 570

Sodium aluminosilicate
Synonyms: sodium aluminum silicate. Sodium Silicate.
Sodium Silicate.
Potassium aluminosilicate
Synonyms: potassium aluminum silicate. Potassium Silicate.
Potassium Silicate.
Calcium aluminum silicate
Synonyms: Calcium Silicate. Calcium aluminosilicate.
Aluminum silicate
Synonyms: aluminum silicate. Kaolin.
NAME
Fatty acids (stearic, capric, caprylic, lauric, myristic, oleic and
palmitic)
Stearic Acid
Synonyms: octadecanoic acid. Fatty acid.
Capric acid
Synonyms: decanoic acid. Fatty acid.
Caprylic acid
Synonyms: octanoic acid. Fatty acid.
Lauric acid
Synonyms: dodecanoic acid. Fatty acid.
Myristic acid
Synonyms: acid 1-tridecanocarboxlico. Tetradecanoic acid. Fatty
acid.
Oleic Acid
Synonyms: Cis-octadece-9-enoic. 9,10-octadecenoic acid. Fatty
acid.
Palmitic acid
Synonyms: hexadecanoic acid. Cetyl acid. Fatty acid.

ALLOWED
ALLOWED
ALLOWED
ALLOWED
OBSERVATION
Its origin must be determined

ISLAMIC LEGAL
STATUS
DOUBTFUL

79

SIN: 575
SIN: 576
CODE
SIN: 577
SIN: 578
SIN: 579
SIN: 620
SIN: 621
SIN: 622
SIN: 623
CODE
SIN: 624

Glucono-delta-lactone
Synonym: glucono delta lactone, gluconolactone, delta
gluconolactone, GDL.
Sodium gluconate
Synonym: Sodium salt of gluconic acid. Sodium gluconate.
NAME
Potassium gluconate
Synonym: Potassium salt of gluconic acid. Potassium
gluconate.
Calcium gluconate
Synonym: Calcium salt of gluconic acid. Calcium gluconate.
Ferrous gluconate
Synonym: Sal iron (II) of gluconic acid. Di-d-gluconate
dihydrate, iron (II). Gluconate, iron (II).
L-Glutamic acid
Synonym: L-2-amino-pentanedioic. L--aminoglutmico.
Glutamic acid.
Monosodium L-glutamate
Synonym: monosodium salt of L-glutamic acid. Sodium
glutamate. Monosodium glutamate. GMS.
Monopotassium L-glutamate
Synonym: monopotassium salt of L-glutamic acid. Potassium
glutamate. Monopotassium glutamate.
Di-calcium L-glutamate
Synonym: Calcium salt of L-glutamic acid. Dl-calcium Lglutamate. Calcium glutamate.
NAME
Monoammonium L-glutamate
Synonym: monoammonium salt of L-glutamic acid.

ALLOWED
ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
DOUBTFUL

Its origin must be determined

80

SIN: 625
SIN: 626
SIN: 627
SIN: 628
SIN: 629
CODE
SIN: 630

SIN: 631

SIN: 632

SIN: 633

Monoammonium glutamate. Monoammonium glutamate.

Di-L-glutamate, magnesium
Synonym: magnesium salt of L-glutamic acid. Dl-L-glutamate
magnesium. Magnesium glutamate.
Acid 5'Guanilico
Synonym: guanosine-5'monofosfrico acid, guanosine
monophosphate.
Disodium 5'Guanilato
Synonym: 5'guanlico acid disodium salt, sodium guanylate,
sodium 5'guanilato.
Dipotassium 5'Guanilato
Synonym: 5'guanlico acid dipotassium salt, sodium
guanylate, potassium 5'guanilato.
Calcium 5'Guanilato
Synonym: Calcium salt of 5'guanlico acid, calcium guanylate,
calcium guanosine 5 'monophosphate.
NAME
5'-inosinic acid
Synonyms: inosine monophosphate, inosinic acid.
Disodium 5'-inosinate
Synonym: 5'-inosinic acid disodium salt. Sodium inosinate.
Disodium inosinate, sodium 5'-inosinate. Inosine-5'monophosphate disodium.
Dipotassium 5'-inosinate
Synonym: dipotassium salt of 5'-inosinic acid. Potassium
inosinate. Potassium 5'-inosinate. Inosine 5'-monophosphate
dipotassium.
Calcium 5'-inosinate

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

Its origin must be determined

DOUBTFUL

OBSERVATION

ISLAMIC LEGAL
STATUS
DOUBTFUL

It is a commercial nucleotide Torula yeast

obtained. This yeast can grow in alcohol or
using sugarcane as a means of culture
medium.
It is a commercial nucleotide Torula yeast
obtained. This yeast can grow in alcohol or
using sugarcane as a means of culture
medium.
It is a commercial nucleotide Torula yeast
obtained. This yeast can grow in alcohol or
using sugarcane as a means of culture
medium.
It is a commercial nucleotide Torula yeast

DOUBTFUL

DOUBTFUL

DOUBTFUL

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Synonym: Calcium salt of 5'-inosinic acid. Calcium inosinate.

Calcium 5'-inosinate. Inosine 5'-monophosphate calcium.
SIN: 636
SIN: 637
INS: 900
(a)
CODE
SIN: 901
SIN: 903
SIN: 904
SIN: 905
(a) (c: i
and ii)
SIN: 925
SIN: 926
SIN: 941

Maltol
Synonyms: Acid Larixnico
Ethyl Matol
Synonyms: 2-Ethyl-3-hydroxy-4-pyrone
Polydimethylsiloxane
Synonyms: PDMS, dimethylsilicone oil, dimethylsilicone fluid,
polydimethylsiloxane, dimethicone.
NAME
Bee wax.
Synonyms: white beeswax and yellow
Carnauba
Synonyms: Not Reported
Shellac
Synonyms: Varnish lacquer. Bleached shellac. Free bleached
shellac wax. Shellac
Food Grade Mineral Oil
Synonyms: Liquid paraffin. Liquid petrolatum. Mineral oil, high
viscosity. Mineral oil of low and medium viscosity
Microcrystalline wax: wax hydrocarbons. Petroleum wax
Paraffin wax: petrolatum. Paraffin.
Agents used to treat flours (Chlorine)
Synonym: Not reported
Agents used to treat flours (Chlorine Dioxide)
Synonym: chlorine oxide (IV). Chlorine dioxide. Chlorine
peroxide.
Nitrogen.
Synonym: Not reported

obtained. This yeast can grow in alcohol or

using sugarcane as a means of culture
medium.
ALLOWED
ALLOWED
ALLOWED
OBSERVATION

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED

Only in its pure state is permitted.

DOUBTFUL
ALLOWED

ALLOWED
ALLOWED
ALLOWED

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SIN: 942
CODE

SIN: 944
SIN: 950
SIN: 951
SIN: 952
(I, ii and
iv),
SIN: 955,
SIN: 957,
SIN: 965
(I and ii)
SIN: 967

SIN: 966

Nitrous Oxide.
Synonyms: Monoxido dinitrogen oxide, nitrogen.
NAME
Isobutane.
Synonym: Not reported
Propane.
Synonym: Not reported
Acesulfame Potassium
Synonyms: Acesulfame K
Aspartame
Synonyms: Methyl Ester aspartlico phenylalanine.
Cyclamates
INS: 952 (i) Cyclamic acid
INS: 952 (ii) Calcium cyclamate
INS: 952 (iii) Sodium cyclamate)
Synonyms: Cyclamates
SIN: 955 Sucralose
Synonyms: 1,6-Dichloro-1,6-dideoxy-beta-D-fructofuranosyl-4chloro-4-deoxy-alpha-D-galactopyranoside. 4,1 ', 6'trichlorogalactosucrose
SIN: 957 Thaumatin
Synonyms: without report
INS: 965 (i) Maltitol
INS: 965 (ii) maltitol syrup.
Synonyms: D-glucitol. D-Sorbitol
SIN: 967 Xylitol
Synonyms: Not Reported
Lactitol
Synonyms: Lactositol, lactobiositol

ALLOWED
OBSERVATION
It is a processing aid and is in Annex X of
the agreement

ISLAMIC LEGAL
STATUS
ALLOWED
ALLOWED
ALLOWED
AVOID
ALLOWED

It is extracted using alcohol as solvent so

please check your blood traces in the
product.

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SIN: 999
(I and ii)

Quilaia extracts Types I and II

Synonyms: quillaia and Quillaja respectively

SIN: 1200

Polydextroses
Synonym: Modified polydextroses
Polyvinylpyrrolidone
Synonym: Povidone, PVP, poly [1- (2-oxo-1-pyrrolidinyl)
-ethylene]
Insoluble polyvinylpyrrolidone
Synonym: Polyvinylpolypyrrolidone, insoluble PVP, PVPP,
Crospovidone, Povidone interlaced
Modified starches
INS: 1404 Oxidized Starch
Synonym: roasted starch
SIN: 1410 Phosphate Monostarch
Synonym: Modified starch.
INS: 1411 Glycerol Distarch
Synonym: Modified starch. Distarch glycerol esterified
distarch phosphate trimerafosfato sodium esterified with
phosphorus oxychloride.
INS: 1412, distarch phosphate
Synonym: Modified starch.
INS: 1413 Phosphated distarch phosphate
Synonym: Modified starch. Phosphated distarch phosphate.
SIN: acetylated distarch phosphate 1414
Synonym: Modified starch. Acetylated distarch phosphate.
SIN: 1420 Starch acetate.
Synonym: Modified starch. Acetylated starch.
INS: 1422 acetylated distarch adipate
Synonym: Modified starch. Acetylated distarch adipate.
SIN: Hydroxypropyl Starch 1440

INS: 1201
INS: 1202
SIN: 1404,
SIN: 1410,
SIN: 1411,
SIN: 1412,
SIN: 1413,
SIN: 1414,
SIN: 1420,
SIN: 1422,
SIN: 1440,
INS: 1450
INS: 1451

It is extracted using alcohol as solvent, so it

should be reviewed trace levels of alcohol in
the product.

DOUBTFUL
ALLOWED
ALLOWED
ALLOWED
ALLOWED

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Synonym: Modified starch. Hydroxypropyl starch.

INS: 1450 Sodium starch octenyl succinate
Synonym: Modified starch.
INS: 1451 Acetylated Oxidized Starch
Synonym: Modified starch.
INS: 1518
and 1520

INS: 1518 Triacetin

Synonym: glycerol triacetate Glyceryl triacetate
WITHOUT: Propylene glycol 1520
Synonyms: 1,2-dihydroxy. Methyl glycol. 1,2-Propanediol

the origin of glycerin used in their

production must be established

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85

PACKAGING, LABELING AND STORAGE

Without disregards to the provisions of the General
Guidelines for Use of the term Halal, embodied in CAC /
GL 24-1997, the following requirements must be taken
into account:
The Halal label stamp must have a prominent position on
the product, including a complete data source of the
certifying agent.
Must be stored separately from non-halal products.
Traceability of the processes of packaging, labeling and
storage must be guaranteed.
A qualified Muslim is essential to the inspection.
Products intended for export must be accompanied by a
halal certificate issued by a competent authority.
LOCATIONS, MACHINES AND EQUIPMENT
All machine and equipment must be proved to be clean
and purified upon commencement of each day.
In the case of companies with production lines halal and
non-halal, working simultaneously, they must be
separated by physical barriers that minimize the risk of
cross-contamination between both.
In the case of companies with single production line but
production of halal and non-halal, they must carry out a
strict planning process so that theyre never processed
simultaneously. Such schedule shall be informed at least
48 hours prior to the certifying agency in order to verify
the proper cleaning and purification of locations,
machinery and equipment before beginning the process
of production of certified products with the halal label.
The locations, machinery and equipment must be prewashed and disinfected before the purification process,
for which products should not contain any substance
classified as impure used.

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The purification process should be carried with pure water

flow, whenever possible, however, in cases where due to
the specific characteristics of the location, machinery or
equipment, this is not possible, may use jets water
steam.
Earth should never used for purification, because the
heath standard forbids it, despite of its proper usage in
absence
of
water.
LEGAL CONSIDERATIONS CONCERNING TO THE USE OF
LOGO AND DUTIES AND RIGHTS OF THE MARK USERS.
Companies wishing to certify their products and
processes under the Halal stamp must purchase a
contractual compromise with the Halal Control Agency or
the signatories of this rule, which require strict adherence
and compliance as specified herein, failing administrative
and financial penalties that might arise in the event of
default.
The companies should provide the certifying agency and
the agency assigned as auditor all the information
necessary for the performance of its functions and full
verification of compliance with this standard within
production lines.
The Companies will implement a quality management
system to ensure the halal standard by identifying critical
control points, the implementation of policies and
strategies to minimize these risks and implement a
continuous improvement processes, whereby a complete
safety and permissibility of consumption food achieved,
from the point of view of Islamic law.
This standard establishes in general, the minimum
requirements for the production of food products whose
consumption is permissible by Muslim communities, so
that in case of disagreement between the parties shall
appoint a tribunal of arbitration which must have at least
5 persons as follows: 1 expert in food science, 1 expert in
Islamic law, 1 representative of the certifying entity, 1
representative
of
the
certificate
body
and
1
representative of the auditing body.

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During the arbitration, parties must submit all

documentary evidence to support your cause and then
make a decision by secret ballot, which will be adopted in
the majority opinion, i.e., three out of five.

ACCORDANCE WITH INTERNATIONAL STANDARDS

This International Standard does not coincide with the following

international standards, it is not possible to agree with the
international concept for the following reasons:

General Standard for Food Additives CODEX STAN 192-1995,

only matches in the coding.

General Guidelines for the use of the term "halal" CAC / GL

24-1997, the Mexican standard surpasses the scope of the
directive.

Compendium of Standards of the Codex Alimentarius: Food

Production of Animal Origin (2nd Edition.), This International
Standard does not consider swine.

System Hazard Analysis and Critical Control Point (HACCP)

System and Guidelines for its Application Annex to CAC / RCP-1
(1969), Rev. 3 (1997), adheres fully to the methodology of this
system.

Mexico D.F., to

The Director General of Standards

88

Lic. Alberto Esteban Marina Ulises

89