Essays by the halaal foundation pakistan
During the Halaal certification course in South Africa, one of the presenters asked us how many ingredients are used in bread. The participants hardly named the four common ingredients: flour, salt, water and baking powder.
The presenter told that, in some kinds of bread,
more than 12 ingredients are used. Flour is its main ingredient while other ingredients are added for different purposes.
In the food industry, these additional ingredients are known as food additives.
Food additives are of several types according to their functions. And under every type, there are several food additives. For example, raising agent is a type or category of food additives which increase the volume of the food, usually during cooking, and the food additives which are used as raising agents are like yeast and baking powder.
In the same way, every type has many food additives. In the following chart, types of food additives and their functions have been presented so that if the consumers judge the food additives for their Shariah status, they can be aware of the functions thereof too.
Different Types of Food Additives and Their Functions:
1) To increase the acidity of foods2) Preservative
Change or maintain the acidity orbasicity of foods.
|3||Anti-caking Agents||To Prevent caking, lumping or agglomeration|
|4||Anti-Foaming Agents||To prevent excessive foaming from occurring in food, usually a liquid|
1) To stop oils and fats from combining with oxygen and turning rancid2) To extend the shelf life of vegetables and fruits
|6||Bulking Agents||To increase bulk in the products without adding significant calories or food value|
|7||Carriers and Carrier Solvents||To dissolve a product and may later evaporate to leave the products in place such as water, alcohol, etc.|
1) To make food more appetizing2) To make the existing food colour brighter
|9||Emollients||To make soft or smooth|
|10||Emulsifiers||To mix together ingredients like oil and water that would normally separate|
|11||Firming Agents||To Precipitate residual pectin, thus strengthening the supporting tissue preventing its collapse during processing.|
|12||Flavor Enhancers||To make the existing flavor in the food stronger|
|13||Flour Treatment Agents||To improve the colour of flour or its use in baking|
|14||Foaming Agents||To make foods Foamy, either to make them visually attractive or to increase volume|
|15||Gelling Agents||To cause a liquid to set, such as pectin or gelatin when added to jellies|
|16||Glazing Agents||To produce or increase the shine on a food, such as a fruit garnish.|
|17||Humectants||To prevent food from drying out.|
1) To give texture to products such as sauces gravies, soups and pie fillings and in dried instant foods
2) To frozen food products to prevent liquid loss during defrosting
3) To improve the creamy texture in low fat foods such as yoghurt4) Starch is also the raw material for the industrial manufacture of glucose syrups and sweeteners
|19||Packaging Gases||To provide an atmosphere in packaged food, which prevent the growth of bacteria and molds|
|20||Preservatives||To keep food safe for longer|
|21||Propellants||To expel food from its container, such as the gas in aerosol cream|
|22||Raising Agents||To increase the volume of the food, usually during cooking such as, yeast or baking powder|
|23||Stabilizers||To prevent the mixture like oil and water from separating|
|24||Sequestrants||To react with trace metals, forming tightly bound complexes (Sequestered), thereby preventing the decomposition of the food|
|25||Sweeteners||To increase sweetness|
1) To produce viscous solutions
2) To improve consistency3) To stabilize emulsions