Acetic Acid- Source: plant juices, milk, oil petroleum and sometimes muscles. It is the final product of fermentations.

 Agar Agar-Sources: seaweed. Use: a substitute for gelatin (cream and in confectionery items).

 Albumin- Sources: blood (serum albumin), milk (dairy), eggs. Use: coagulant and stiffener in baked goods.

 Alginates- Source: seaweed. Forms: calcium alginate, alginic acid, sodium alginate, propylene glycol alginate. Uses: thickening and stabilizing agent in pastry, jelly, ice cream, cheese, candy, yogurt, canned frosting, whipped cream, and beer.

 Alpha Amylase- Source: hog pancreas. Use: in flour to break down any starches.

 Ambergris- Source: whale intestines. Use: flavoring (also used in perfume).

 Anise- Source: fruit of an herb (in the parsley family). Use: flavoring foods and beverages.

 Ascorbic Acid (Vitamin C) - Source: synthetic or corn. Use nutrient.

 Ascorbyl Palmitate- Source: synthetic and palm oil. Use: preservative.

 Benzoic Acid- Source: synthetic. Use: preservative. 

BHA (Butylated hydroxanisole) - Source: synthetic. Use: as an antioxidant in beverages, desserts, cereals, glazed fruits, dry mixes for beverages, and potato flakes and granules.

 Calcium Carbonate- Source: limestone. Use: tooth powder and in removing acidity of wine.

 Calcium Chloride- Source: synthetic. Use: in canned goods and in cottage and cheddar cheeses as a preservative.

 Calcium Disodium (EDTA) - Source: synthetic. Use: flavor retention in canned soda and canned white potatoes, as preservative in dressings, egg products, oleomargarine, potato salad, lima beans, mushrooms pecan pie filling and spreads.

 Calcium Propionate- Source: synthetic. Use: preservative.

 Calcium stearate- Source: a compound of calcium and stearic acid. Use: anti-caking ingredient in some spices (especially garlic salt and onion salt) and extensively in tablets.

 Calcium Sorbate- Source: synthetic. Use: preservative. 

Calcium Stearol Lactylate- Source: milk or soybeans. Use: instant mashed potatoes. 

Calcium Stearoyl Lactylate- Source: chemical reaction of stearic acid and lactic acid. Use: as a dough conditioner, whipping agent and as a conditioner in dehydrated potatoes.

 Caprylic Acid- Source: palm oil coconut oil. Use: preservative and flavoring. 

Carbon Black- Source: synthetic. Use black coloring in confectionery. 

Carmine (Cochineal)- Source: insect. A crimson pigment derived from a Mexican species of scale insert (coccus cacti). Use: coloring in red apple sauce, confections, baked goods, meats and spics.

 Carrageenan- Source: seawed and irish moss. Use: as a substitute for gelatin (an emulsifier, stabilizer and food thickener).

 Caramel- Source: sugar or glucose. Use: coloring foods, beverages and confectionery items.

 Casein- Source: milk, Use: stabilizer for confectionery, texturizer for ice cream and sherbets, or as a replacement for egg albumin. It is precipitated by acid or by animal or vegetable enzymes.

 Catalase- Source: cow liver. Use: coagulant.

 Cholic Acid- Source: animal bile. Use: emulsifier in dried egg whites.

 Choline Bitartrate- Source: animal tissue. Use: nutrient (B-complex vitamin).

 Citric Acid- Source: fruits and vegetables, molasses and grain. Use: antioxidant, sugar solubilizing in ice cream and sherbet, fruit juice drinks, and canned and jarred products, including jelly, cheese, candy, carbonated beverages, instant potatoes, wheat, chips, potato sticks and wine.

 Civet, Absolute- Source: cats. Use: flavoring for beverages, ice cream, ices candy, baked goods and chewing gum.

 Cocoa butter- Source: cocoa bean. Use: chocolate coatings.

 Cocoa oil- Source:  coconut. Use: in the manufacture of edible fats chocolate, and candies, in baking in place of lard.

 Cream of Tartar (Tartaric Acid) - Source: argol, the stony sediment of wine casks. Once the liquid residue has been removed from the argols by aging one year and drying, the argol are permissible. Use: in a variety of confections and in the preparation baked goods.

Cysteine. L form – Source: an amino acid, human or horse, or (sometimes from deceased women). Use: nutrient in bakery products.

Dextrin- Source: starch. Use: prevents caking of sugar in candy, encapsulates flavor oils in powdered mixes, thickener.

Dextrose (corn syrup) - Source: starch. Use: sweetener, coloring agent in beverages, ice cream, candy and baked goods.

 Dough Conditioners- Source: calcium stearoyl1-2lactylate, or animal fat. Use: to improve the texture of bread. Often it will contain mono and diglycerides.

 Emulsifiers- Source: fats (animals or vegetable, synthetic). Use: binding oils and water, thickening, a preservative in baked goods, reducing ice crystals and air bubbles in ice cream.

 Erythrobic Acid- Source: synthetic. Use: preservative.

 Ethyl Vanillin- Source: synthetic, bark of spruce tree, or wine alcohol. Use: as a flavor instead of vanilla or to fortify if.

 Fats- Source: animal or vegetable, Substances that are solid at room temperature are fats, those that are liquids at room temperature are oils.

 Fatty Acids- Source: animals or vegetable fats.  Use: emulsifiers, binders and lubricants.

 Glucose- Source: fruits and other plants such as potatoes and corn. Use: sweetener and coloring agent.

 Glycine- Source: gelatin, animal or vegetable oil. Use: in cereals. Also as flavor enhancer.

 Glycerol Monostearate- Source: Glycerol monostearate may be of animal origin.

 Glycerine- Source: beef fat, petroleum, or vegetable, Use: as solvent or humectants (maintains the desired level of moisture).

 Gum Arabic, Gum Acacia- Source: trees Use: thickening agent, emulsifier, stabilizer.

 Gum Base- Source: trees (chicle, natural rubber, etc), synthetic butyl rubber, paraffin, polyethylene, vinyl, resin, glycerol monostearate. Use: in the manufacture of chewing gum.

 Gum Guaiac- Source: Trees. Use: antioxidant.

 Guar Gum – Source: plants. Use: extender for pectin, stabilizer and thickener for spread, syrup, sauces, salad, dressing and licorice.

 Gum Tragacanth- Source: shrubs. Use: thickening agent. Herb derived from green leaves or herbaceous part of the plant.

 Invert Sugar (Inversol nulomoline colorose) - Source: cane sugar. Use: sweetener.

 Invertase (Invertin)- Source: molasses, corn starch, glucose, molasses. Use: preservative, flavoring. (Lactic acid can also be produced from whey, but its use is restricted to ice cream and cream cheese).

 Lactose (Milk sugar)- Source: whey. Use: sweetener, humectants and nutrient.

 Lauric Fats- Sources: coconut, palm oil. Use with or instead of cocoa butter.

 Lecithin- Source: soybeans, corn oil. Use: emulsifier and preservative, especially in chocolate.

 Lipids- Source: animal or vegetable fat. Use: shortening, flavoring, thickener.

 Lysine, L and DL Forms- Source: casein, fibrin, blood. Usually synthesized.

 Magnesium Stearate- Source: stearic acid. Form tallow, vegetable oils or synthetic. Use anti-caking agent.

 Malt Syrup- Source: malt and barley. Use: emulsifier and starch dissolving.

 Mannitol- Source: fungi. Use: sweetener.

 Methylparaben- Source: synthetic. Use: preservative.

 Mono and Diglycerides- Source: animal and vegetable. Use stabilizer, emulsifier, softener, preservative. Most are animal products. Mono-and diglycerides do not necessarily have to listed in the ingredients.

 Monosodium Glutamate- Source: sugar, plants, beets and corn. Use: flavor enhancer.

 Natural Fruit Flavors- Concentrated under vacuum of freeze dried. Concentrated fruit pulp that is used confectionery usually requires fortification with some synthetic flavor.

 Oleic Acid- Source: fats and oils (animals or vegetable). Use: defoaming, flavoring.

 Oil of Caraway- Source: seeds of carum carui. Grown in Holland and Central and Southern Europe. Flavoring for chocolate and coating.

 Oil of Cardamon (grains of paradise) - Source: alleppy cardamom, trees from India. Use; enhance the flavor of ground coffee, butter, chocolate, liquor, spice and vanilla flavoring.

 Oil of Cassia (Cassia Bark) - Source: leaves and twigs of the Chinese cinnamon. Use: for cocoa flavor in biscuits, cakes, ice cream and beverages.

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

 Oxysterins- Source: glycerides, stearic acid. Use: prevents oil from clouding.

 Ox Bile- Source: ox bite. Use: preservative and emulsifier in dried egg whites.

 Pectin- Source: roots, stems and fruits of plants. Use: to thicken jellies.

 Pepper Cream- Source: Herb. Use: spice. Requires di-glycerides or other emulsifiers to mix.

 Pepsin - Source: enzymes, usually extracted from hog stomachs, but can be synthetic. Use: coagulant in cheese.

 Polyglycerol Esters of Fatty Acids- Source: fats and oils, animal or vegetable.

 Polysorbate 60, 65 80- Source: stearic acid (also called tween). Use: emulsifiers, especially in “non-dairy” products.

 Potassium Bi Sulfite- Source: synthetic. Use: preservative.

 Potassium Caseinate- Source: milk. Use: stabilizer and texturizer.

 Potassium Metabisulfite- Source: Synthetic. Use: preservative.

 Potassium Sorbate- Source: berries or synthetic. Use: preservative.

 Propionic Acid- Source: synthetic or may be made from cheese. Use: mold inhibitor, preservative.

 Propyl Gallate – Source: synthetic or may be from nuts produced by insects. Use: preservative.

 Propylene Glycol (Aliginate) - Source: synthetic. Use: emulsifier, stabilizer, solvent.

 Propylparaben- Source: synthetic. Use: preservative.

 Release Agents- Sources: Oils, mineral oil, mono-glycerides or synthetic. Use: keeps heated foods from sticking to equipment, utensils and packaging. These need not to be listed in the ingredients.

 Resinous Glaze- Source: insect secretion. Use: coating candies and pills.

 Rennet- Source: animal enzymes. Derived from the lining membrane of the stomach of suckling calves. Use: coagulant and curdling agent especially in cheese and other dairy products. A vegetable enzyme similar to rennet is available as a substitute.

 Shellac- Source: insect secretion. Use: in glaze for confectionery products and in chocolate panning.

 Shortenings- Source: oil. Use: to make baked goods light and flaky. Factories make both animal and vegetable shortenings.

 Sodium Alginate- Source: seaweed or kelp. Use: as a stabilizer.

 Sodium Ascorbate- Source: synthetic. Use: preservative.

 Sodium Benzoate- Source: synthetic origin. Use: preservative.

Sodium Caseinate- Source: milk and cheese. Use: texturizer in “non-dairy” creamers and instant mashed potatoes.

 Sodium Citrate- Source: synthetic. Use: emulsifier and buffer in processed produce.

 Sodium Lauryl Sulfate- Source: synthetic Use: detergent, whipping agent, an emulsifier (in egg products) and (in beverages).

 Sodium Propionate- Source: synthetic origin or rarely it is made from cheese. Use: mold preservative.

 Sodium Sorbate- Source: synthetic or from corn. Use: preservative.

 Sodium Sulfite- Source: synthetic. Use: preservative

 Softeners- Source: animal or vegetable. Use: in chewing gum.

 Sorbic Acid- Source: berries, corn or synthetic. Use: mold inhibitor.

 Sorbitan Monostearate- Source: stearic acid. Use: emulsifier, defoamer and flavor disperser.

 Spearmint Oil- Source: the herb mentha viriais. Use: primarily as flavoring in chewing gum.

 Sperm Oil- Source: whale. Use: release agent and lubricant in baking pans.

 Spices- Source: dried vegetable product derived from any part of the plant, whether root, stem, bark, fruit, bud or seed.

 Stannous Chloride- Source: synthetic. Use: preservative.

Stearic Acid- Source: animal or vegetable oil. Use: in Butter and vanilla flavoring. Softener in chewing gum.

Stearyl Lactylic Acid- Source: fats and oils. Use: emulsifier.

Sulfur Dioxide- Source: synthetic. Use: preservative.

Thiodipropionic Acid- Source: synthetic. Use: preservative, or from cheese.

Tocopherols- Source: synthetic, or soybeans. Use: preservative, nutrient (Vitamin E).

Turmeric- Source: herb. Use: spice. As a powder: (often used in its oleo resin form for use in pickling brine and mustard with glycerides added).

Vanilla- Source: bean. Use: flavoring, it may be processed with glycerine.

Vanillin- Source: bark of spruce tree. Use: flavoring.

Vegetable Gums- Use: substitute for gelatin in desserts and candies. 

Whey- Source: milk. Use: binder and flavoring agent.

The consumers is often confronted with food product ingredients whose is difficult for the average individual to trace. This section on food ingredients and additives has been prepared to help eliminate his confusion and to provide better understanding. It includes the most common additives and ingredients used in the United States. In addition to a brief description of them, we have also pointed out the various food products in which it is most often used. These ingredients and additives could be Halal if the origin of them is not animal or alcohol.

 Acerola

Acerola is obtained from a cherry-like fruit which grows in the Caribbean area and parts of Florida. It is widely regarded as one of the richest natural sources for vitamin C, and is used as a nutritional supplement.

 Adipic Acid

Adipic acid occurs naturally in beets and is commercially produced synthetically from petrochemicals. Adipic acid is used in gel desserts, beverages powders, flavorings, jams and jellies, baking powder and processed dairy products as an acidulant imparting a smooth, tart taste.

 Aspartic Acid

Aspartic acid is found in animals and plants, and is especially abundant in sugar cane and beet molasses. It is most commonly produced synthetically by the enzymatic microbial process with mineral chemicals. In addition to pharmaceutical uses, aspartic acid is used in the production of synthetic sweeteners (aspartame).

 Beta Carotene       

Beta carotene is present in many and is derived from either carrot or palm oil by extraction, or by microbial processing of corn and soybean oil. Beta carotene is used as a coloring agent in foods for deep orange/yellow pigment.

 BHT (Butylated Hydroxytoluene)

BHT is produced from either petroleum or coal tar derivatives; and is used to prevent rancidity in facts and oils. In chewing-gum base it aids in maintaining the softness and chewability; and is used as a preservative in many foods.

 Bromate

Bromates are derived from natural salts that are further processed with other mineral and chemicals to produce either calcium or potassium bromated. They are most commonly used in flour as a maturing agent (brominated flour) and as a dough conditioner.

 Caffeine

Caffeine is the natural extract of coffee, tea or kola nuts, and is used as an additive in beverages.

 Carboxymethycellulose (Cellulose Gum)

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

 EDTA (Ethylenediaminetetra Acetic Acid)

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

 Enzymes

Enzymes are a natural substance produced by living cells, and occur naturally in many foods. Fermented foods, such as wine, beer and bread, are examples of the action of enzymes. For industrial use, enzymes are added to foods under controlled condition to bring about specific reactions. Enzymes are obtained from plants, animal tissue and microbial sources for commercial use. The most common plant enzymes are malt amylase, papain, ficin, and bromelian. These are derived from barley malt, papaya, figs and pineapple. In addition to these, micro–organisms have been found to produce abundant amonts of enzymes, and these are referred to as microbial enzymes. Plant and microbial enzymes are used extensively to convert starch into sugar and syrup; added to flour to improve dough quality; in the fermentation of grains; and as meat tenderizers. Invert sugar, corn syrup, dextrose and fructose are all results of enzymatic action. Pectic enzymes produced from fungi are used extensively in the processing of apple, grape, berry and other fruit juices, concentrates, purees and wine. These enzymes aid and increase the rapid release of the juices from the fruit. Among the enzymes derived from animal tissue are pepsin, rennet, lipase and catalase.

 Rennet plays a major role in the production of cheese and dairy products. When added to milk it forms the curd from which cheese is made, and brings about the reactions which give each type of cheese its unique characteristics. In recent years enzymes produced by microbial means have been introduced for use in the production of cheese and dairy products. Oral lipases extracted from the glands at the base of the tongue of animals are employed to bring about reactions in butter fat, and create unique flavor sensations. These fats are referred to as having been lipolized. Lipolized cream and butter-fat flavors are used in margarines, butter sauces, vegetable oil, chocolate and caramel confections, processed cheese products, and imitation dairy product, as well as a variety of pharmaceuticals. Microbial enzymes have been developed which duplicate the action the natural lipase. Lipases extracted from the pancreas are used as digestive aids and added to commercial egg whites to aid in removal of yolk particles, to enhance the whipping qualities.

 Flavors

A flavor formulation may consist of many substances, some natural and other synthetic. These flavor chemicals are unique in that they impart flavor characteristics similar to those of the natural food product, and can be blended with other natural or synthetic materials to create either flavor similar to those found in nature or new flavor sensations. Under the law, when flavor ingredients are added to a food product, the declaration on the label must indicate that flavor has been added, since the flavor of the food is not entirely its own, but has been enhanced. There are more than fifteen hundred flavor ingredients-both of natural extract and synthetic chemicals- that may be used in the preparation of a formula. The chemicals are referred to as acids, alcohols, aldehydes, esters, ketones or thiols. They are produced by a synthetic chemical process, either from fats and oil of animal or vegetable origin, or from petrochemicals. In addition there are various enzymes and extracts from animal glands and organs that are used as ingredients in flavor formulations. Some examples are:(a) ambergrisan extract of a growth from sperm whale intestines which has been found to process blending qualities; (b) castoreum- an extract of beaver glands use to enhance berry–type flavor; (c) civet- produced from the secretion of the civet cat, and used to blend flavor ingredients, or for its effect on cheese and alcoholic flavors; (d) lipase- an enzyme derived from calf glands used in dairy products, as well as butter and cheese – flavored foods. Flavor formulations may also contain a variety of fruit extracts and concentrates including grape, wine and cognac to enhance fruit- type flavors. 

 In addition to the flavor ingredients, solvents must be added to the formula in order for the product to properly dilute and uniformly maintain its qualities in the food or beverage to which it is added. Most commonly used for this purpose are propylene glycol (a petrochemical derivative), glycerin (either animal or synthetic), ethyl alcohol (ethanol) and water. In some formulae, polysorbates (of either animal or vegetable origin) are added to increase the water solubility of the flavor.    

 Fructose

Fructose occurs naturally in honey and fruits, and is commercially produced by the enzymatic action of dextrose. The sweetest of the common sugar, fructose is one and a half times as sweet as common table sugar. High fructose syrups are used in soft drinks, canned fruits, frozen desserts, and many other naturally sweetened processed foods.

 Fumaric Acid

Fumaric acid occurs in many plants, and is prepared commercially from glucose by microbial fermentation and from petrochemicals. It is used to acidify beverages, baking powders and powdered desserts, and acts as a flavoring agent, and as an anti-oxidant preservative. Because of these qualities fumaric acid is used in pie filling and gels, sausage, and many other prepared foods. 

 Furcellaran (Danish Agar)

Furcellaran is an extract of seaweed found in Scandinavian waters. It is used as a gelling agent in milk, puddings, jams, jellies, bakery fillings and dietetic products.   

 Gelatin

Gelatin is produced by extracting collagen, a fibrous animal protein, from beef, calf and pork. After soaking and cooking, collagen is filtered, refined and evaporated to obtain the gelatin. Many years ago in the United States, kosher gelatin was produced from kosher- slaughtered and processed calf skins. The supply of this kosher gelatin has long since been exhausted, and the product is no longer produced. Therefore, the product listing “kosher gelatin” in there ingredients, that could be either from non- kosher –slaughtered animal or from pork.

 Glucona Delta Lactone

Glucona delta lactone is a dextrose derivative produced from gluconic acid .It is used as a food acid and leavening agent in gel and drink powders, as a preservative in processed meats, and in powdered artificial sweetners.

 Glyceryl Abietate / Ester Gum

Glyceryl abietate may be produced from processed wood resin that has been purified and then reacted with glycerol or glycerin. Ester gum is most commonly used in orange and other citrus-oil based flavors that are to be used in carbonated and other beverages. The ester gum is a vital

ingredient in the production of these flavor emulsions (concentrates). When the ester gum is added to the emulsion it stabilizes and disperses the essential oils, preventing them from rising to the top of the beverage.

 Glyseryl Abietete/Ester Gum

Glyceryl abietate may be produced from processed wood resin that has been purified and then reacted with glycerol or glycerin. Ester gum is most commonly used in orange and other citrus-oil based flavors that are to be used in carbonated and other beverages.

 Glycyrrhizin

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

 Gum Ghatti

Gum ghatti is processed from the sap of a tree found in India. It is used in beverages and foods as an emulsifier and thickener.

 Hydrolized Vegetable Protein (HVP)

Hydrolized vegetable protein is produced by hydrolysis, whereby the proteins of the vegetable flours are isolated. Soy, wheat and other plant flours are commonly used for this purpose. These proteins are the modified to impart meat, fish and poultry-like flavors, or to be used as flavor enhancer in foods. HVP is used in processed-meat product vegetarian-meat flavors, imitation meats, gravy sauces, soup mixes canned fish, spice blends, soy sauce, oriental foods and flavorings. Some formulations, fish, meat or casein may be used to produce hydrolized protein. Such products are referred to as hydrolized proteins, and should not be confused with hydrolized vegetable proteins.

 Inosinic Acid (lnosinate; Disodium Inosinate)

Inosinic acid may be derived from yeast extract, fish and meat, or synthetically from enzymes and microorganisms. Inosinic acid is a flavor potentiator. It contributes no flavor of its own, but enhances the flavor sensation of the food to which it is added.

 lsopropyl Citrate

lsopropyl citrate is produced from citric acid reacted with isopropyl alcohol (a petrochemical derivative). Isopropyl citrate is used as an anti-oxidant in shortening, margarine and oils.

 Kelp

Kelp is produced from algae (seaweed), and is used as a carrier for spices and seaonings in some chewing gum bases, and in the production of alginic acid.

 Lactic Acid

Lactic acid occurs naturally in many foods and can be produced from corn, soy, cane and beet sugars, whey, or by synthetic process from petrochemical derivatives. In commercial use, the predominant means of lactic acid production is either the fermentation process of sugar or

corn starch. It is also produced synthetically from petrochemicals. Because lactic acid adds a mild flavor and inhibits fermentation, it is used in Spanish-type olives, dried egg powders, vinegar relishes, pickles, fruit juice, some wines, jams, jellies, beer, processed meats and food emulsifiers. It is also added to dry milk powders, baked goods, prepared mixes, fruit pectins, canned fruits, butter and cheese.

 Lanolin

Lanolin is a waxy substance found in the wool of sheep, and is commonly referred to as wool grease. It is the excretion of the skin glands of the sheep that has been deposited on the wool hairs and is extracted with solvent and processed for use. Lanolin is used primarily in cosmetics and skin ointments, as well as for edible purposes in chewing gum base, and as the starting material to synthesize 7-dehydrocholesterol from which vitamin D3 is produced.

 Lard

Lard is a term used to describe purified hog fat. Lard is used as a cooking fat and shortening in baked and fried foods. It is either listed as lard or shortening on an ingredient label.

 Malic Acid

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

 Malt Extract

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

 Maltol

Maltol occurs naturally in many foods: chicory, treebark, cocoa, coffee, cereals, bread and milk. For commercial use maltol is produced synthetically by the fermentation of vegetable or mineral materials. It is sometimes referred to by the registered mark of a private company as VELTOL. Though maltol does not contribute any flavor of its own it is used to enhance the flavor of candy, ice cream, desserts, extracts, juices, beverages, puddings, and baked goods.

 Maltose

Maltose is the sugar produced by the action of the malt enzyme diastase on starch. The enzyme converts the starch into sugar. Maltose is used as a nutritive sweetener and flavor enhancer in foods and beverages.

 Mannitol (Manna Sugar)

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

 Methylparaben (Parabens)

Methylparaben is produced from parahydroxybenzoate, a petrochemical derivative, and is also referred to by the trade name, Parabens. Methylparaben is used in many food preparations as a preservative to inhibit the growth of mold and bacteria in such foods as cheese, baked goods, soft drinks, beer, syrups, extracts, fruit salads, juices and preserves.

 Modified Food Starch

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

 Molasses

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

 Niacin (Nicotinic Acid)

Niacin is an essential nutrient found in liver, meats, whole grains, fish and yeast. Commercially it is produced synthetically from petrochemical or other mineral sources. Niacin is used as a nutritional supplement in processed grain products: flour, cereals, noodles, etc., and in vitamin supplements.

 Oleoresins

Oleoresins are the extracts of natural herb and spices. The resin and the essential oil of a spice can be extracted either by solvents, or by a combination of solvent and steam distillation. When oleoresins are used in a food product the ingredient is referred to as either spice oleoresin or extract or natural flavor. The ingredient used for solubility need not be listed. Oleoresins are highly concentrated and able to be standardized. Food processors often find them more practical in the processing of food products than ground or whole spices.

 Papain

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

 Polysorbates

Polysorbates are produced from fatty acids (stearic, oleic, palmitic or lauric). These fatty acids are derived from animal and/or vegetable sources, and processed with sorbitan, a sorbitol derivative. These are then processed with the petrochemical, ethylene oxide, which enables the fatty acid-sorbitan combination to be hydrophilic (blend with water). Polysorbates are identified universally by a suffix number: 20, 60, 65, 80 and 85. These numerical designations indicate the type of fatty acid (stearic, etc.) used in the manufacturing process. Often polysorbates are referred to by a trade name, TWEEN, which is the registered name of a manufacturer’s brand of polysorbates. Because of the unique qualities of polysorbates, they have many uses in the preparation of foods and food additives, and are often used either by themselves or with other emulsifiers. Among the applications are spice oils, oleoresins, dressings, beverage mixers, non-dairy creamers, coatings, flavorings, powdered and frozen desserts, ice cream and custards, cake mixes, toppings, donut preparations, pickles, relishes and many other foods.

 Riboflavin (Vitamin B2)

Riboflavin is found in many foods, i.e., egg yolk, liver, milk, leafy vegetables, yeast. Commercial riboflavin is synthetically produced from a combination of chemical processes involving mineral chemicals or the fermentation of plant or lactose carbohydrates. Riboflavin is used as a nutritional supplement, and to enrich flour, cereals, and processed food.

 Saccharin

Saccharin is produced by chemical process from chemicals of mineral origin (ortho-toluenesulfamide). Saccharin is five hundred times as sweet as sugar and is used as a non-nutritive sweetener and sugar substitute.

 Sodium Bicarbonate (Baking Soda)

Sodium bicarbonate is a mineral product produced from soda ash. It is used in baking powder, antacids and other pharmaceuticals.

 Sodium Guanylate (Guanylic Acid)

Sodium guanylate or guanylic acid may be derived from yeast extract, fish or meat; or synthetically from enzymes and microorganisms. In addition to enhancing flavor it increases the “mouthfeel” or body of the product, and is therefore used in spice preparations, soup mixes, processed meats, and in imitation meat and dairy products.

 Sodium Pyrophosphate

Sodium pyrophosphate is produced from minerals. It is used in the preparation of baking powders, prepared mixes, and as a preservative for canned and frozen fish.

 Sorbitan Fatty-Acid Esters

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

 Sorbitol

Sorbitol is produced from com sugars, glucose, and dextrose. Sorbitol is used as both a sweetener and humectant, maintaining moisture and freshness in baked goods, candies, fondants, toppings, shredded coconut, and jellies. In dietetic beverages and foods, it is used to reduce the aftertaste of artificial sweeteners.

 Synthetic

The description “synthetic” indicates that a substance is formed by use of materials and processes other than those of the natural product, and that the end product is a duplicate of the natural substance. A synthetic chemical process may involve the use of chemicals or other materials of Halal as well as Haram origin. Unless the source of all materials and their derivation is established, the fact that it is described as synthetic, or of chemical origin, is not effective Halal guarantee.

 Tallow

Tallow- the fat of sheep and cattle- is a primary source for fatty acids, stearic and oleic. Tallow may also be processed and produced into a shortening, either by itself or in combination with vegetable or animal fats. The term “tallow” rarely, if ever, appears on product ingredient lists, however, its derivatives are used to produce a variety of food and flavor chemical additives.

 Tapioca

Tapioca is a starch derived from the roots of the cassava plant. It is used as a thickener in soups, dressings and popular pudding preparations.

 TBHQ

TBHQ (tertiary butyl hydro quinone) is a petrochemical derivative. It is most common used in combination with BHA and BHT as an antioxidant for fats and oils.

 Thiamin (Vitamin B1)

Thiamin is a nutrient found in Whole grains, rice, meats, eggs, milk, and green-leaf vegetables. Thiamin is produced by chemical synthesis for commercial use.

 Vitamins

The fact that a vitamin source is indicated to be of synthetic origin does not guarantee that the tablet, capsule or liquid formula is Halal. In the preparation of vitamin formulae, tablets are coated with various substances- waxes, resins, gelatin- in which glycerine and glycerides form part of the coating. Capsules are made from gelatin. Many tablets are prepared with other additives to help in the binding and forming of the tablet. Various starches, dextrose, lactose, stearates and gelatin may be used for this purpose. Liquid vitamins often contain glycerine which is used as a base for the formula preparation. In each instance, therefore, the status of all components must be verified to guarantee Halal, in addition to the source of the vitamin itself.

 Whey

Whey is a by-product of cheese production, and is produced from the liquid residue of the milk which is drained off after the solid curds (cheese) are removed. After processing and spray-drying, whey is an excellent and inexpensive source of dairy protein, and is used as a replacement for dried milk in many commercially prepared foods. It is used in the production of cheese, lactose, ice cream, dairy confections, baked goods, beverages, infant formulas, soups, candies and prepared cereals. Since whey is a by-product of cheese, it may be accepted as Halal only when produced from cheese made with Halal enzymes.

 Xanthan Gum

It is produced by the bacterial fermentation of corn sugars or other carbohydrates. Xanthan gum is used as a stabilizer, thickener, emulsifier, and foam enhancer. It is used in the preparation of cottage cheese and other dairy products, puddings, relishes, salad dressings, flavorings, Beer and other foamy beverages and beverage mixers.

 Xylitol

Xylitol is derived from wood pulp wastes, peanut shells, cottonseed husks, or corn cobs. It is used as an artificial sweetener in tooth pastes and dietetic foods.

 Yeast

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

 Yellow Prussiate Of Soda

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

 Zein

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