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FOOD INGREDIENT - (Halal E-Codes)


E-Numbers represent specific food additives, used by the food industry in the manufacture of various food products. These E-Numbers have been formulated by the European Economic Community (EEC) and are universally adopted by the food industry worldwide.

The E numbering system was developed in order to keep track of massive amounts of additives available in the market and became a legal requirement on packaging in the 1980s. E stands for European and thus denotes that additives tagged with an E number has passed safety tests and has been granted use in the European Union.

In order to standardize and avoid confusion, each additive is assigned its own unique number. At a later stage, the numbering system was adapted for international use by the Codex Alimentarius Commission, hence the International Numbering System (INS) was born. INS maintains the same number for each additive but without the E. For further information on E numbers, please visit The Codex General Standard for Food Additive (GSFA).

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Categories

Food additives can be divided into several groups, although there is some overlap between them. The list below gives a brief detail on each category.

Acids
Food acids are added to make flavours "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid.

Acidity regulators
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.

Anticaking agents
Anticaking agents keep powders such as milk powder flowing freely.

Antifoaming agents
Antifoaming agents reduce or prevent foaming in foods.

Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and are generally beneficial to health.

Bulking agents
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.


Food colouring
Colourings are added to food to replace colours lost during preparation, or to make food look more attractive.

Colour retention
In contrast to colourings, colour retention agents are used to preserve a food's existing colour.

Emulsifiers
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenised milk.

Flavours
Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.

Flavour enhancers
Flavour enhancers enhance a food's existing flavours.

Flour treatment agents

Flour treatment agents are added to flour to improve its colour or its use in baking.

Humectants
Humectants prevent foods from drying out.

Preservatives
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.

Propellants
Propellants are pressurised gases used to expel food from its container.

Stabilizers
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.

Sweeteners
Sweeteners are added to foods for flavouring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay.


Thickeners
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties

The Halal additives list has been established by The Halal Technical Committee JAKIM in 2006 and it has been improvised to match with current EU approved additives.

100-199    

food colors

200-299    

preservatives

300-399    

antioxidants, phosphates, and complexing agents

400-499    

thickeners, gelling agents, phosphates, humectants, emulsifiers

500-599    

salts and related compounds

600-699    

flavor enhancers

700-899    

not used for food additives (used for feed additives)

900-999    

surface coating agents, gases, sweeteners

1000-1399 

miscellaneous additive

1400-1499

starch derivatives

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TO BE CONTINUED........