Four Critical-Point Ingredients and How to Trace Their Origins

Some food ingredients cannot be judged halal or not solely from the name on the label. Their status depends on the origin of the ingredient and how it is processed. Four examples that often come up are mono- and diglycerides of fatty acids (E471), alcohol-solvent propolis, taurine, and microbial enzymes used in food processing.

Regulations place ingredients as one of the criteria in the Halal Product Assurance System (SJPH), as stipulated in the Decree of the Head of BPJPH Number 57 of 2021 concerning the Criteria of the Halal Product Assurance System. This means that tracing ingredients is not an additional task, but part of the system being audited.

Why they are called critical points

A critical point is a part of the production chain that can change the halal status of a product. For ingredients, critical points generally lie in three things: the source of the raw material, the medium or solvent used, and the processing method.

Ingredient names that sound technical do not automatically indicate their origin. Conversely, names that sound foreign are not automatically problematic. What determines it is the document that explains their origin.

Four ingredients and their sources of concern

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

E471 is the most common emulsifier used in the food industry. This ingredient can be made from palm oil or from animal fat. Therefore its status depends on the source. Products that use it include bread, margarine, ice cream, chocolate, and packaged bakery products.

A traceable alternative is E471 with a plant-based fatty acid source listed in the ingredient certificate from the supplier.

2. Alcohol-Solvent Propolis

Propolis comes from bees, so its source is halal. The issue lies in the extraction process, which generally uses high-concentration ethanol. This ingredient is used in immune supplements, herbal mouthwash, and traditional wound care products.

Available alternatives are water-based or glycerin-based propolis extract, or alcohol-free propolis powder.

3. Taurine

Taurine is an amino acid used in energy drinks, fitness supplements, and some pet food. Historically this ingredient came from bovine bile, but today it is generally produced synthetically. Its status still depends on the source, so its production origin needs to be confirmed through documents.

The alternative is synthetic taurine from chemical engineering that has been halal-certified.

4. Microbial Enzymes for Food Processing

This is a broad category that includes amylase, protease, and lipase. Enzymes can come from microbial, plant, or animal sources. Their use is widespread: glucose and fructose syrup, meat tenderizers, juice and cheese production, and even dishwashing detergent whose contact with food is indirect.

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

How to trace the origin of ingredients

Ingredient tracing runs from upstream to downstream. There are several steps that can be carried out in sequence.

1. Compile a list of ingredients in each product, including ingredients not visible on the consumer label such as processing aids.
2. Separate ingredients whose status is clear from ingredients whose status depends on the source.
3. For ingredients whose status depends on the source, request documents from the supplier: the ingredient's halal certificate if available, or a specification that states its origin and process.
4. Record the supplier's name and document number in the ingredient registry, so it can be traced back when there is a change.
5. Update the records when the supplier changes or the formulation changes.

The core of these steps is simple: every ingredient whose status depends on the source must have a written answer to the question of where it comes from and how it is processed.

What to avoid

The mistake that often happens is judging an ingredient only from its name. E471, which sounds chemical, can come from plants. Propolis, which sounds natural, can be extracted with alcohol. Taurine, which is now generally synthetic, still needs origin documents. Enzymes with uniform names can come from different sources between suppliers.

It should be noted that determining the halal status of a product is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. The documents you collect serve as examination materials, not as the determinant of halal status.

Placing tracing within the system

Law Number 33 of 2014 concerning Halal Product Assurance regulates the obligation of halal certification, the establishment of BPJPH, the role of the Halal Inspection Agency (LPH), and the authority of MUI in determining product halalness. Law Number 6 of 2023 amends several provisions, including simplifying the certification process and introducing a halal declaration scheme for UMK (micro and small enterprises).

The product groups required to be halal-certified along with their phasing are stipulated in the Decree of the Minister of Religious Affairs Number 748 of 2021, which was later amended. Meanwhile, the Decree of the Head of BPJPH Number 57 of 2021 is the main reference for implementing SJPH on the business actor side, with five criteria: commitment and responsibility, ingredients, halal product process, product, and monitoring and evaluation.

Ingredient tracing is in the second criterion, but its results touch other criteria. Ingredients with unclear origins will complicate the assessment of the process, and ultimately affect the product's readiness to be examined.

To organize the ingredient registry, critical points, and audit readiness in one place, the SJPH IndoHalal.id platform can help manage all the SJPH criteria for your business.