Dissecting Critical Points of Ingredients and How to Trace Them

The halal critical point of an ingredient rarely appears on the label as a suspicious word. Often it is actually an ingredient with halal status whose name is neutral, but its origin determines the final status. Therefore, the safest way is not to guess from the name, but to trace the source through documents.

Law Number 33 of 2014 on Halal Product Assurance serves as the basis for the mandatory halal certification, the establishment of BPJPH (Halal Product Assurance Agency), and the role of the Halal Inspection Agency (LPH). The latest amendment through Law Number 6 of 2023 simplifies the process, introduces a halal statement scheme for UMK (micro, small, and medium enterprises), and opens the way for the Halal Product Fatwa Committee. It should be noted that the determination of halalness is the authority of the MUI Fatwa Commission/Halal Product Fatwa Committee, while the certificate is only issued by BPJPH.

Why ingredient names are not enough

Many ingredients have more than one possible source. The same trade name can come from vegetable oil or animal fat. Without a document stating its source, the halal status of that ingredient remains dependent on the source, not automatically halal.

Therefore, tracing runs from upstream. What is sought is not merely the ingredient name, but the origin of the ingredient, the process, and the treatment that accompanies it.

Four categories of ingredients that need to be dissected

1. Emulsifiers: Mono- and Diglycerides of Fatty Acids (E471)

E471 is among the most common emulsifiers in the food industry. This ingredient can come from palm oil or animal fat. Its use is widespread, for example in bread, margarine, ice cream, chocolate, and packaged bakery products.

A traceable alternative is halal-certified E471 with a vegetable fatty acid source listed in the ingredient certificate from the supplier.

2. Flavoring

Flavoring provides additional taste. Two things need to be checked: the solvent, which is often alcohol, and the base, which can be animal-derived. Flavoring is used in soft drinks, snacks, candy, flavored dairy products, and instant noodles.

A traceable alternative is halal-certified flavoring with a vegetable solvent (not ethanol) and a vegetable or microbial base.

3. Microbial enzymes for food processing

This category is broad, covering amylase, protease, and lipase. Although called microbial, enzymes can be sourced from microbial, vegetable, or animal sources. Their use includes glucose and fructose syrup, meat tenderizers, juice and cheese production, and dishwashing detergent for indirect contact.

A traceable alternative is halal-certified microbial enzymes from fermentation, accompanied by source documents from the supplier.

4. Alcohol or ethanol

Alcohol and ethanol have syubhat (doubtful) status. Their status depends on the source, concentration, and purpose of use. This ingredient appears as a solvent for flavorings and colorings, vanilla extract, fermented products such as soy sauce, tapai, and tempoyak, as well as liquid medicine.

A traceable alternative is a non-alcohol vegetable solvent, or synthetic/industrial ethanol with source and concentration documents verified by LPH.

How to trace critical points

1. Map all ingredients. Compile a list of ingredients, including auxiliary ingredients that do not appear on consumer labels.
2. Mark ingredients with source-dependent or syubhat status. The four categories above can be a starting point for marking.
3. Request source documents from suppliers. Halal certificates for ingredients and source information are the main reference.
4. Record origin, process, and concentration. For ingredients such as ethanol, concentration and purpose of use also determine status.
5. Keep a document trail. Tracing must be auditable, not just verbal notes.
6. Verify through LPH. If documents are insufficient, ingredients are verified through the Halal Inspection Agency.

In accreditation practice, LPH refers to SNI ISO/IEC 17065:2012 which regulates impartiality, confidentiality, personnel competence, complaint and appeal management, and accountability. LPH accreditation guidelines are also regulated in the Head of BPJPH Decision Number 78 of 2025, which contains requirements, Pratama and Utama qualifications, scope of competence, fees, application flow, surveillance, and witnessing assessments.

Closing gaps in the production line

Critical points do not stop at raw materials. Auxiliary ingredients, fermentation media, and solvents also determine the outcome. Therefore, tracing should become a routine habit, not a one-time task before an audit.

To tidy up the ingredient registry, mark critical points, and prepare BPJPH certification readiness in one place, the SJPH platform from IndoHalal.id can help businesses manage all SJPH criteria in an orderly manner.