Tracing Critical Points of Food and Drug Ingredients

The halal status of a product is not determined by a single ingredient. Some ingredients have a clear status, while others depend on their origin. This second group is what is called a critical point. It cannot be assessed from the ingredient's name, but from its origin and production process.

This article examines four examples of critical point ingredients commonly used in the food and pharmaceutical industries, then shows how to trace their origin through documents.

Why Some Ingredients Are Called Critical Points

An ingredient falls into the critical point category when its source can vary. Plant and animal sources can produce ingredients with the same name and function. Therefore, its halal status is not inherent to the type of ingredient, but to its origin.

The Decree of the Head of BPJPH (Halal Product Assurance Agency) Number 57 of 2021 on the Criteria for the Halal Product Assurance System (SJPH) places ingredients as one of the five SJPH criteria. This means businesses need ingredient records that can be accounted for, not just a list of names.

Four Examples of Critical Point Ingredients

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

E471 is the most common emulsifier in the food industry. This ingredient can be made from palm oil or from animal fat. Its use is widespread: bread, margarine, ice cream, chocolate, and packaged bakery products.

The alternative is halal-certified E471 with plant-based fatty acid sources listed in the ingredient certificate from the supplier.

2. Gelatin Capsule Shells

Capsule shells made from gelatin are a critical point that often escapes consumer attention. This ingredient is used in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form.

The alternative is plant-based capsules such as HPMC (hydroxypropyl methylcellulose) or halal-certified bovine gelatin capsules.

3. Taurine

Taurine is an amino acid used in energy drinks. Historically this ingredient came from bovine bile, but today it is generally produced synthetically. Its uses include energy drinks, fitness supplements, and some pet food.

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

4. 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.

The alternative is halal-certified flavoring with plant-based solvents, not ethanol, and a plant or microbial base.

How to Trace the Origin of Ingredients

Tracing critical points relies on documents, not assumptions. There are several steps that can be carried out in sequence.

1. Map all ingredients. Compile a list of raw materials, additives, and processing aids. Do not stop at the main ingredients alone, because critical points are often found in processing aids.
2. Flag risky ingredients. Flag ingredients whose source can be plant or animal, or whose process involves certain solvents.
3. Request supplier documents. For each flagged ingredient, request a halal certificate for the ingredient or an origin document that clearly states its source.
4. Check conformity. Ensure the ingredient name, manufacturer, and source written in the document match what is actually used in production.
5. Store and update. Documents need to be archived and reviewed when there is a change of supplier or a formulation change.

These steps are in line with the ingredient criteria in SJPH. They also simplify the audit process when the system is to be examined.

The Role of the Inspection Body and the Limits of Authority

In the halal certification ecosystem, the Halal Inspection Body (LPH) is accredited with reference to SNI ISO/IEC 17065:2012. This standard governs, among other things, impartiality, confidentiality, personnel competence, and the handling of complaints and appeals.

It should be understood that the determination of halal status is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. Therefore, the results of ingredient tracing by businesses serve as supporting evidence, not as the determination of a product's halal status.

Things to Remember

Critical points are not always visible from the ingredient's name. What determines it is the origin and process. By mapping ingredients, flagging those at risk, and tracing supplier documents, businesses can prepare orderly evidence while maintaining product consistency.

To manage the ingredient registry, critical points, and audit readiness in one place, IndoHalal.id provides an SJPH platform that helps your business organize all SJPH criteria in a structured way.