Examining the Critical Points of Emulsifiers, Animal Fats, and Fragrances

In halal certification, not all ingredients have a clear status. Some fall into a zone whose status depends on their source and processing. Three examples that frequently appear in food and cosmetic products are mono- and diglyceride emulsifiers (E471), animal fats or shortening, and fragrances or scenting ingredients. Understanding their critical points helps businesses prepare the right documents.

What is meant by critical point

A critical point is a part of an ingredient or process that can change the halal status of a product. According to the Decree of the Head of BPJPH (the Halal Product Assurance Agency) Number 57 of 2021 on the Criteria for the Halal Product Assurance System (SJPH), one of the SJPH criteria is ingredients. This means businesses must know the origin and status of the ingredients used, not merely their trade names.

For the three ingredients below, the default status is neither halal nor haram; it depends on the source. Therefore, tracing is key.

Mono- and Diglycerides of Fatty Acids (E471)

E471 is the most common emulsifier used in the food industry. Its function is to bind water and oil, so it is widely found in bread, margarine, ice cream, chocolate, and packaged bakery products. Its critical point lies in the source of the fatty acids. E471 can be made from palm oil or from animal fats. Without clear documents, its status cannot be determined.

How to trace it:

• Request the ingredient specification from the supplier, including a statement of the fatty acid source.
• Ensure there is a halal certificate for the ingredient that explicitly states a plant-based source.
• Keep the document in the ingredient registry as part of the SJPH ingredient criteria.

Animal Fats and Shortening

Shortening is a solid fat used for frying and baking. It is common in cookies, pastry, donuts, instant noodles, and packaged fried products. Its critical point is the origin of the fat. Shortening made from lard is absolutely haram. Shortening made from beef fat can only be accepted if it comes from animals slaughtered according to the requirements and has a halal certificate.

Easier-to-trace alternatives are palm oil, coconut oil, vegetable margarine, or shortening from halal-certified beef fat. Businesses should determine their choice of fat source from the outset and set it out in their ingredient policy.

Fragrances and Scenting Ingredients

Fragrances and scenting ingredients generally have a high alcohol solvent content. In addition, some may contain animal musk. The critical point lies in the source of the solvent and the source of the fragrance components. The status of these ingredients depends on the source, so it cannot be generalized.

Tracing steps that can be taken:

1. Identify the type of solvent used. Is it plant-based alcohol, synthetic alcohol, or another source.
2. Check whether there is animal musk and from which animal.
3. Choose clearer alternatives, such as alcohol-free fragrance or halal-certified synthetic musk.
4. Keep supporting documents from the supplier for each batch of ingredients.

Building a tidy traceability trail

Tracing critical points is not a one-time job. An ingredient registry is needed that records the ingredient name, source, supplier, certificate number, and validity period. This registry becomes part of the ingredient and process criteria for halal products in the SJPH as stipulated in Kepka BPJPH 57/2021.

For ingredients whose status depends on the source, documents are decisive. Without documents, the halal auditor has no basis for assessment. Therefore, get into the habit of requesting ingredient specifications and certificates whenever there is a change of supplier or formulation.

The role of institutions and authority

The halal assessment of ingredients and products is carried out through an inspection process by an accredited Halal Inspection Agency (LPH). The SNI ISO/IEC 17065:2012 standard serves as the accreditation reference for LPH, including the aspects of impartiality and personnel competence. The determination of halal status is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while halal certificates are issued only by BPJPH. Businesses do not determine halal status themselves, but prepare evidence and systems that make inspection easier.

Closing

The critical points in E471, animal fats, and fragrances are rooted in one thing: ingredient sources that are not always transparent. Tracing them requires documents, not assumptions. For businesses that want to tidy up their ingredient registry and critical points in one place, the SJPH IndoHalal.id platform can help manage ingredient criteria, processes, and internal audits in an integrated way.