Instrumentations and Analysis Techniques for Halal Authentication and its

Current Reality in the Muslim World

Dzulkifly Mat HashimFaculty of Food Science and Technology,

University Putra, Malaysia

The First Gulf Conference on Halal Industry and its Services

24-26 January 2011Salmiyah, State of Kuwait -Holiday Inn Hotel, Al

أدوات القياس وتقنيات التحليل لمصادقة الح�ل، وواقعھا الحالي في العالم ا�س�مي

ذو الكفل مات ھاشم، ماليزيابوتراكلية العلوم وتقنية الغذاء، جامعة

مؤتمر الخليج ا&ول لصناعة الح�ل وخدماته2011يناير 24-26

دولة الكويت–السالمية –فندق ھوليدي إن

APPLICATION OF THE HALAL PRINCIPLES

In the selection of food and drink, Islam has laid down a few very

important guidelines:

� Whether the consumption of such food (product) is prohibited by Allah

(swt)

� Whether the food (product) is obtained through Halal or haram means

� Whether the food (product) has, at any stage of its production or

processing, been added or comes into contact with a prohibited

ingredient

� Whether or not the material or any of its added composite is harmful to

health

SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES

� Halal foods shall meet the following criteria:

� Does not contain a part or ingredients derived from human

� Do not comprise of or contain any part of an animal that is

forbidden to be used or consumed by a Muslim by Shariah Law, or

that is not slaughtered according to Shariah Law

� Do not contain any material or genetic modified organism (GMO)

which are decreed as najs according to Shariah Law

HALAL FOODS

SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL GUIDELINES

� Is not prepared, processed, manufactured or stored using any

equipment that is contaminated with things that are najs according

to Shariah Law.

� During its preparation, processing, manufacturing or storage, the

medicinal product is not in contact or near with any materials that

does not meet the requirements stated in items above

� Do not endanger the consumer or the user

HALAL FOODS (cont’d)

SOURCE:MS 1500 (2009) MALAYSIAN STANDARD FOR HALAL FOODS : GENERAL

GUIDELINES

HALAL CRITICAL AREAS

1. Raw materials : animal or plant origin?

2. Slaughtering : according to Islamic law or Halal compliant?

3. Processing operations/equipment – any cross-contamination?

4. Packaging/Storage/Transportation (containers and vessels) – packaging composites or additives contain animal derivatives?

5. Food ingredients and additives

� Pig and by-products (e.g. lard, gelatin), derivatives (protein hydrolysate)

� Enzymes

� Emulsifiers

� Alcohol (ethanol from intoxicants)

6. Biotechnology and GMF (genetically modified food)

7. Safety and quality aspects (aspect of ‘Thoyyiba’)

� Is the product sourced from animal?

1. Type of animal (permissible animals only)

2. Slaughtering (must be according to procedure prescribed by Shariah)

3. At which stage the raw materials or derivatives are removed from the

animal?)

(limolin, keramin and vitamin D3, amino acids, L-cystein, gelatin and lard)

� Is the product extracted from plants, vegetables or chemical in

nature? Generally, no issue except if proven to be poisonous or intoxicating

� Is it derived from aquatic products? Generally, acceptable except

poisonous or intoxicating

GUIDELINES ON HALAL CRITICAL AREAS

� Ethanol (Alcohols from intoxicating beverages are forbidden)

� Processing of products?

1. Contamination? Separation from Halal and Haram?

2. Materials for brushes and belt conveyers?

3. Processing aids (e.g., enzymes, excipients, binders)

� Others : Human parts (placenta, hair), Insects (cochineal colour, oil or

protein hydrolysates from insects deemed as filth)

GUIDELINES on Halal CRITICAL AREAS (continued)

ANALYTICAL METHODS FOR HALAL AUTHENTICATION

� For lipid-based materials: Fatty Acid Methyl Ester analysis (FAME)

using Gas Chromatography using Flame Ionization Detector (FID) is not

adequate to determine source of origin of fats and oil present

� For protein-based materials : High Performance Liquid Chromatography

(HPLC) based on amino acids analysis is not adequate to determine

source of proteins

� Deoxyribose Nucleic Acid (DNA) techniques such as Real Time –

Polymerase Chain Reaction (RT-PCR) can assist in determining the

source of origin, in particular if enough amount of DNA is present in the

material

HALAL ANALYTICAL TECHNIQUES: Current situation

DEVELOPMENT OF HALAL ANALYTICAL METHODS

DEVELOPMENT OF HALAL ANALYTICAL METHODS

GAS CHROMATOGRAPHY -TIME OF-FLIGHT-MASS SPECTROMETER

nenene

pe3pe3

pe3

pe2pe2

pe2pe1pe1

pe1

se1se1se1se2se2

se2se3se1se1

cece

ce

Nipah ethanol

Pineapple ethanol

Sugarcane ethanol

Cassava ethanol

PCA PLOT OF ETHANOL FROM DIFFERENT BOTANICAL SOURCES

ISOTOPE RATIO MASS SPECTROMETER ( IRMS) ANALYSIS

13C OF ETHANOL : IRMS RESULTS

CELLULOSE

SUCROSE

IRMS ON GELATINE : NITROGEN VS. OXYGEN

From 15N it may be inferred that sample J is a mixture of porcine and bovine gelatin, whereas sample C may be derived from bovine gelatin only.

LIQUID CHROMATOGRAPHYMASS SPECTROMETER (LC MS)ANALYSIS

LC MS/MS ANALYSIS: GELATIN PEPTIDE MARKERS

AB SCIEX 4000 QTRAP

POTENTIAL PORCINE GELATIN PEPTIDES MARKERS

*GETGPSGPAGPTGAR

*PGEAGPPGPPGPAGEK

QGPSGPSGER

GETGPAGPAGPVGPVGAR

GEVGLPGVSGPVGPPGNPGANGLPGAK

*GPTGPAGVR*GPTGDPGK

GENGPVGPTGPVGAAGPAGPNGPPGPAGSR*TGETGASGPPGFAGEK

DGQAGHK

GYPGNPGPAGAAGAPGPQGAVGPAGK

TGQPGAVGPAGIR

Unique peptides in porcine – compared to bovine

PROFILE COMPARISON BETWEEN BOVINE AND PORCINE GELATINS

Porcine

Bovine

Same MRM methods

CONFIRMATION OF POTENTIAL MARKER PEPTIDES

GETGPSGPAGPTGAR GPTGPAGVR

Porcine Porcine

BovineBovine

These two peptides are most distinct compared to others

LC -MS-MS PROTEOMICS ON HALAL COMPLIANT SLAUGHTER OF

CHICKEN

Source : Azura Amid et al (2009). Development of a rapid and reliable method for identification of halal slaughtered chicken. Proceedings of the Analysis X Conference, Kuala Lumpur.

� Calcium and aluminum stearate salts (slip agents) impart lubricity,

preventing the polymer from sticking to metal surfaces during

extrusion or mold release.

� Stearates bind to and inactivate trace polymerization catalysts

remaining in the polymer blend. Stearates applied directly to molds

and extruders provide lubricity. Stearates additives are inexpensive

and work well.

ANIMAL DERIVED COMPONENTS IN PACKAGING

CONCLUSION

� From the Halal perspective, compliance of some ingredients and

products in the food and pharmaceutical industries remain unresolved

� Traceability for Halal certification that is currently in place rely on

documentation

� It is imperative to develop robust scientific methods for traceability

in Halal compliance of ingredients and products

� Consolidation of analytical techniques in certification and traceability

systems will assist integrity and will result in a more rapid growth of

the Halal industry

Thank You