CHAPTER 3

DTF30143

Best Practices For
Halal Food
Production

CHAPTER 4

FOOD ADDITIVES
AND INGREDIENT

CHAPTER 3

Halal Ingredients

Now we at TOPIC ??

1.0 INTRODUCTION TO HALAL FOOD
2.0 KEY AREAS FOR HALAL COMPLIANCE
3.0 HALAL INGREDIENTS
4.0 HALAL SLAUGHTERING
5.0 HALAL FOOD STANDARDS
6.0 ISSUES AND CHALLENGES IN MANAGING
HALAL FOOD PRODUCTION

At the end of the class, students should be able to:

3.1 Determine the usage of food additives in food production

3.1.1 Determine food additives
3.1.2 Classify the food additive according to its function

a. Antioxidant
b. Coloring
c. Flavor additives
d. Food conditioner
e. Preservative
f. Seasoning

How It's Made McDonald's Fries

 https://www.youtube.com/watch?v=HSA827wlomg



Food additives are……………..

 Substances added to food to preserve flavor

or enhance its taste, appearance, or other
qualities. Some additives have been used for
centuries; for example, preserving food by
pickling (with vinegar), salting, as with bacon,
preserving sweets or using sulfur dioxide as with
wines.

Food additives are……………..

 Food additives are classified into many
functional classes, for example, acidity
regulators, antioxidants, colors, emulsifiers,
preservatives, stabilizers, sweeteners, and
thickeners.

 https://padlet.com/put3nurhafizah/etgzve0qlddfrgse

Why we/ industries use food additives?

?

Please list 4 Things About Food Additive

https://www.youtube.com/watch?v=JU51f737Obg&t=80s





Function: Make food appealing

Function: Improve processing and preparation

(stabilizer)

VS

Function: Improve processing and preparation

(thickeners)

VS

A-preservative

A preservative is a chemical that
prevents things from decaying.
Some preservatives are added to food,
and others are used to treat wood or metal.
 Nitrates are used as preservatives in
food manufacture.
 Though the panels come pre-treated
they needed a final sealing with two coats of preservative.
Examples: benzoates and nitrites





B- coloring

 Are added to food to replace
colours lost during preparation or to
make food look more attractive
Examples: Caramel colouring











C-antioxidant

 An antioxidant is a substance
which slows down the damage that can be
caused to other substances by the effects
of oxygen. Foods which contain antioxidants
are thought to be very good for you.

 Examples : cabbage , broccoli , asparagus ,
avocados



D-seasoning

 a substance , especially salt or pepper , that
is added to food to improve its flavor.

 Taste the soup and adjust the seasoning,
adding more salt or pepper.
 Examples : rosemary , thyme , parsley ,
oregano

e. Flavor
additives

F-food conditioner

 Any substance that is added to
food for a technological purpose
to obtain the desired food and
includes emulsifier ,antifoaming agent,
Stabilisers , thickeners , modified
starches , gelling agent



1-Emulsifier

 Definition.
A food emulsifier, also called
an indulgent , is a surface-active
agent that acts as a border
between two immiscible liquids
such as oil and water, allowing
them to be blended into stable
emulsions.
Example: mayonnaise



2-stabilizer

 A stabilizer is an additive to food which
helps to preserve its structure. Typical uses
include preventing oil , water emulsions
from separating in products such as
salad dressing, preventing ice crystals
from forming in frozen food such as ice
cream and preventing fruit from settling
in products such as jam, yoghurt and jelly's.
Example : baking powder , baking soda

3-antifoaming agent

 anti-foaming agent is a chemical
additive that reduces and hinders
the formation of foam in industrial
process liquids.
The terms anti-foam agent and
deform are often used interchangeably.
Example : chili Sause

4-thickener

 Are substance which when
added to the mixture
increase its viscosities
without sustains modifying
its other Properties.

5-modified starch

 Prepared by physically enzymatically
or chemical treating native starch
to change starches are modified
to enhance their performance in
different applications.
Example: potatoes , corn flour

6-gelling agent

 Gelling agents in food and
beverage applications give more
stability to the product and can
extend the shelf life of the product
by primarily giving it more structure.
Example : gelatin desserts,
gummies (gummy bears), marshmallows,
cream cheese, margarine and some low
fat yogurts.





7-acid regulator

 Are used for controlling the
ph. of food for stability or to
affect activity of enzyme
Example : fruit drink , wine

8-enzyme

 substance produced by a living
organism which acts as a catalyst
to bring about a specific biochemical
Reaction
examples : pineapple , papaya

9-solvent

 Applying chemoreceptors
obtuse essential oil on films.
 Therefore, indeed solvent for this
but food safe one plus, with above
essential oil

10-anticaking agent

 Anticaking Agent is the food
additive that prevents agglomeration
in certain solids, permitting a
free-flowing condition.
Anticaking agents consist of such
substances as starch, magnesium carbonate,
and silica and are added to fine-particle solids,
such as food products like table salt, flours, coffee, and sugar



At the end of the class, students should be able to:

3.2 Detect the used of E-Numbers

3.2.1 Define E-Numbers
3.2.2 Differentiate the E-Numbers code cluster

E-numbers (watch and list down)

https://www.youtube.com/watch?v=Nz0lR5A-p5E



https://en.wikipedia.org/wiki/E_numbe
r