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E-numbered ingredients

HALAL STATUS
FOR INGREDIENTS
Halal Status for Ingredients
A dough conditioner and maturing and bleaching agent An emulsifier manufactured by the interesterification of A bacterial starter culture; used to develop flavor Any of several water-soluble proteins from egg white, blood A gum; a term used for derivatives of alginic acid, which are A flour that is intermediate between long-patent flours (bread A spice made from the fried, nearly ripe berries of Pimenta officinalis, a tropical evergreen tree The oil of the bitter almond after the removal of hydrocyanic A paste made by cooking sweet and bitter almonds which have been ground and blanched in combination with sugar A preservative; the inclusive term for several aluminum-type compounds such as aluminum sulfate and aluminum potassium sulfate Aluminum ammonium sulfate Ageneral-purpose food additive that functions as a buffer and An anticaking agent; used in vanilla powder Halal Status for Ingredients (continued)
A general-purpose food additive that functions as a buffer, The low-methoxyl pectin resulting from deesterification with A gum that is the ammonium salt of alginic acid A double strengthener and leavening agent A leavening agent and pH control agent that consists of ammonium bicarbonate and ammonium carbamate An alkaline, clear, colorless solution of ammonia A dough conditioner, firming agent, and processing aid An additive; used in the production of caramel A spice that is the dried, ripe fruit of Pimpinella anisum, a A color source of yellowish to reddish-orange color obtained from the seed coating of the tree Bixa orellanna Halal Status for Ingredients (continued)
A gum obtained from breaks or wounds in the bark of Acacis A gum, the plant extract obtained from larch trees A nonessential amino acid that exists as white crystals or A starch obtained from Maranta arundinacea, a perennial Any substance whose function it is to impart flavor and that is not derived from a spice, fruit, vegetable, edible yeast, bark, bud, herb, root, leaf, or other plant material, meat, seafood, eggs poultry, diary, or fermentation products It is termed Vitamin c, a water soublevitamin that prevents scurvy, helps maintain the body’s resistance to infection, and is essential for healthy bones and teeth An antioxidant formed by combining ascorbic acid with A synthetic sweetener that is a dipeptide, synthesized by combining the methyl ester of phenylalanine with aspartic acid A nonessential amino acid that exists as colorless or white A dough conditioner that exists as a yellow to orange-red The oil obtained from the nut of the babassu plam Halal Status for Ingredients (continued)
Dried microorganism Saccharomyces cerevisiae The dried cell walls of yeast, Saccharomyces cerevisiae; used as an emulsifier and thickener in salad dressing A leavening agent that consists of a mixture of sodium bicarbonate, one or more leavening agents such as sodium aluminium phosphate or monocalcium phosphate, and an inert material such as starch Bicarbonate of soda, chemically known as sodium A cereal grain of which there are winter and spring types; A spice obtained from the dried leaves and tender stems of A spice flavoring that consists of the dried leaves obtained from the evergreen tree Laurus nobilis, also called sweet bay or laurel The purified wax obtained from the honeycomb of the bee; used to glaze candy, and in chewing gum and confections A natural red colorant obtained from beets; used in yogurt, A general-purpose additive; used as a pigment and colorant A preservative that occurs naturally in some foods such as A colorless, crystalline solid with a faint odor of benzaldehyde resulting from the interaction of benzoyl chloride and a colled sodium peroxide solution; used in specified cheeses Halal Status for Ingredients (continued)
A colorant that is a carotenoid producing a light to dark A colorant that is a carotenoid producing a yellow to orange A water-soluble vitamin that is a nutrient and dietary An artificial flavoring; used in soft drinks A carotenoid that is the main coloring component of annatto; obtained from the Bixa orellana tree Flour that has been whitened by the removal of the yellow pigment; bleaching can be obtained during natural aging of the flour or can be accelerated by chemicals that are useally oxidizing agents The seed husk or outer coatings of cereals, such as wheat, rye, and oats that is separated from the flour A hard-wheat flour, which generally is obtained from straight A white flour to which potassium bromate is added; used in A proteolytic enzyme obtained from pineapple; used in A vegetable oil whose density has been increased to that of water by being combined with bromine; flavoring oils are dissolved in the brominated oil, which can then be added to fruit drinks Halal Status for Ingredients (continued)
A sweetener that consists of sucrose cystals convered with a film of cane molasses which gives it the characteristic color and flavor A member of the grass family that is usually marketed as a A precooked cracked wheat that retains the bran and germ A source of milk fat obtained from cream by a churning process which results in the production of butter fat and buttermilk Butter that has undergone purification by the removal of solid particles or impurities that may affect the color, odor, or taste The product that remains when fat is removed from milk or cream in the process of churning into butter; cultured buttermilk is prepared by souring butter milk The clarified fat portion of milk, cream, or butter obtained by An antioxidant that imparts stability to fats and oils An antioxidant that functions similarly to butylated hydroxyanisole (BHA) but is less stable at high temperatures A fatty acid that is commonly obtained from butter fat A white powder or needles that are odorless and have a bitter taste, occurring naturally in tea leaves, coffee, cocoa, and cola nuts Halal Status for Ingredients (continued)
The calcium salt of acetic acid which functions as a The calcium salt of alginic acid which functions as a An anticaking agent that permits the free flow of dry The salt of ascorbic acid which is a white to slightly yellow A dough conditioner, maturing, and bleaching agent which The calcium salt of capric acid; used as a binder, emulsifier, anticaking agent, and as a general additive The calcium salt of caprylic acid; used as a binder, emulsifier, anticaking agent, and as a general additive The calcium salt of carbonic acid; used as an anticaking agent The calcium salt of citric acid; used as a sequesstrant, buffer, The salt of acetic acid; used as a preservative and sequestrant A white crystalline powder; used as a firming agent, formulation aid, sequestrant, and stabilizer A nutrient and dietary supplement; used in baking powder Halal Status for Ingredients (continued)
A general food additive made by adding water to calcium Calcium salt of iodine; used as a dough conditioner in bread The calcium salt of lactobionic acid; used as a firming agent The calcium salt of lauric acid; used as a binder, emulsifier, A sequestrant; used as a general additive The calcium salt of myristic acid; used as a binder, emulsifier, The calcium salt of oleic acid; used as a binder, emulsifier, The calcium salt of palmitic acid; used as a binder, emulsifier, A nutrient and dietary supplement; used in special dietary The salt of pectin which is obtained from citrus or apple fruit A dough conditioner; used in bakery products A phosphate existing in several anticaking agent and mineral A chelating agent; used to bind metallic ions in foods to Halal Status for Ingredients (continued)
The salt of propionic acid; used as a preservative A derivative of calcium hydroxide and sugar; used to improve A sweetener that is the calcium form of saccharin; ca. 500 An anticaking agent; used in baking powder The calcium salt of sorbic acid; used in cheese The calcium salt of stearic acid; used in cheese The calcium salt of lactic acid and stearic acid; used as a dough conditioner, whipping agent, and emulsifier A general additive made by the high-temperature calcining of A synthetic red colorant similar to carotenoids A dark-brown color obtained by controlled oxidation of A beverage made by absorbing carbon dioxide in water A gas obtained during fermentation of glucose; used in the A water-soluble gum cellulose; used as a thickerner, stabilizer, binder, film former, and suspending agent A spice from the dried, ripe seed of Elettaria cardamomum Halal Status for Ingredients (continued)
The red colorant aluminum lake of carminic acid which is the coloring pigment obtained from dried bodies of the female insect Coccus cacti A general-purpose additive obtained from leaf buds and leaves of the Brazilian wax palm Copernicia cerifera A cocoa substitute obtained from the pods of the carob tree A colorant and provitamin; used in ice cream, cheese, and A seaweed extract obtained from red seaweed A milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid Sodium or calcium salts of casein that are produced by neutralizing acid casein with calcium or sodium hydroxide A spice made from the fried, ripe fruit of the herb Apium A carbohydrate polymer; used as a fiber source and bulking The product obtained by the coagulatin of the milk protein by Several bacteria; used in the coagulation of the milk protein A spice derived from the plant Anthriscus cerefolium A formulation containing masticatory substances such as chicle and several other GRAS substances; used in the Halal Status for Ingredients (continued)
The oil from the seed of plants of the genus Salvia; used in A natural masticatory substance of vegetable origin; used in A substance of vegetable origin; used in chewing gum base A spice from the Allium palant similar to green onions A propellant and aerating agent form foames or sprayed foods A green picment from plant; used in sausage casings and An emulsifier; used as an emulsifying agent in egg white A substance of the Vitamin B complex family The product made by the alcoholic and subsequent acetic fermentation of apple juice; used in salad dressings, mayonnaise, and sauces A spice made from the dried bark of the evergreen tree An acidulant and antioxidant produced by extraction from A flavorant obtained by pressing the iol from the rind of A spice that is the unripened bud from the clove tree, Eugenia A red colorant extracted from the dried bodies of the female insect Coccus cacti; the coloring is carminic acid in which the water-soluble extract is cochineal The fat obtained by pressing chocolate liquor Halal Status for Ingredients (continued)
Viscous liquid obtained by the grinding of cocoa nibs from the cocoa bean; also termed chocolate liquor The powder produced by grinding cocoa presscake obtained The fruit of coconut palm which produces coconut meat and A protein that is the principal constituent of connective tissue; used in casings and personal-care used in casings and personal-care products Salt of gluconic acid; used as a dietary supplement A dried coconut meat; used as a flavorant A spice that is the dried, ripe fruit of Coriandrum sativum L.
A dry-milled product of high fiber content obtained from corn A finely ground flour made from milling and sifting maize or The oil obtained from the germ of the corn plant The starch made from the endosperm of corn A starch produced by treating cornstarch with dilute mineral A corn sweetener liquid composed of maltose, dextrin, The oil obtained from the seeds of the cotton plant Portion of milk that is high in milk fat, with 18 to 40% fat Halal Status for Ingredients (continued)
The potassium salt of tartaric acid; used in baked goods, A spice that is the dried, ripe fruit of Cuminum cyminum L.
A salt of copper and iodine; used in table salt A blend of spices; used as seasoning in curries, sauces, and meats; typical spices include coriander, ginger, clove, cinnamon, red pepper, and cumin Vitamin B12, a water-soluble vitamin found in meat, fish, and A nonessential amino acid; used to increase elasticity; can be made from human hair, duck feathers, or synthetically A nonessential amino acid; used as a nutrient and dietary A gum obtained by fermentation of sugar with bacteria A corn sweetener commercially made from starch Halal Status for Ingredients (continued)
Diacetyl tartaric acid esters of A hydrophilic emulsifier; used in oil-in-water emusions mono- and diglyceridesDiammonium phosphate A leavening agen; used in the production of cookies and A mineral supplement and dough conditioner An emulsifier prepared by esterification of two fatty acids with glycerol or by interesterification between glycerol and triglycerides A spice from the dried, ripe fruit of the plant Anethum An antifoaming agent; used in fats and oils Dioctyl sodium sulfosuccinate An emulsiflying agent, used as a flavor potentialtor in canned The potassium salt of phosphoric acid; used as a stabilizing Disodium dihydrogen EDTA A flavor enhancer that belongs to the same family as Disodium 5’-guanylate (DSG) A flavor enhancer that belongs to the same family as A flavor enhancer which performs as does disodium An acidulant and a sodium salt of malic acid The sodium salt of phosphoric acid; used as a protein An emulsifier containing a minimum of 90% monoglyceride Halal Status for Ingredients (continued)
An antioxidant; used in cream cheese, instant mashed The fine powder obtained from durum wheat The protein fraction of egg, also termed egg white The yellow portion of the egg; used as an emulsifier in Flour that has been whitened by removal of the yellow pigments and fortified with vitamins and minerals A food preservative that is a strong reducing agent A density adjuster prepared from glycerol of nonanimal sources and refined wood rosin of pine trees An emulsifier prepared by the glycerolysis of edible vegetable fats and reacting with ethylene oxide An antioxidant; used in the preservation of color in chili A synthetic flavor enhancer related to maltol A flavoring agent that is a synthetic vanilla flavor A flavoring obtained from clove oil and also found in Wheat granules from which the bran and germ have been Halal Status for Ingredients (continued)
Water-insoluble material of plant or animal origin, consisting of triglycerides that are semisolid at room temperature A mixture of aliphatic acids of plant or animal origin; fatty acids plant or animal origin; fatty acids are used as lubricants, binders, food processing defoamers, and emulsifiers A colorant, also called brilliant blue; used in candies, baked A colorant, also called indigotine; used in candies, A colorant, also called fast green FCF; used in cereals, soft A colorant, also called erythrocine; used in candies, A colorant, also called ponceau SX; used only in maraschino A colorant, also called Allura red AC; used in beverages, desserts, candies, confections, cereals, and ice cream A colorant, also called tartrazine; used in beverages, baked goods, pet food, desserts candies, confections, cereal, and ice cream A colorant, also called sunset yellow FCF; used in beverages, bakery goods, dessert confections, and ice cream A spice that is the dried, ripe fruit of the plant Foeniculu Seed of the herb Trigonella foenumgraecum; used as a spice Halal Status for Ingredients (continued)
A nutrient and dietary supplement that is a source of iron, A nutrient and dietary supplement and a coloring adjunct Any ingredients, natural or artificial, single or in a mixture, that impart flavor to a food, components of a flavoring generally not revealed to the consumer A B-complex vitamin found in liver, nuts, and green A sweetener found naturally in fresh fruit and honey; obtained by the inversion of sucrose with the enzyme invertase and by the isomerization of dextrose A corn sweetener derived from the isomerization of glucose in the syrup to fructose by the enzyme isomerase An acidulant; used in desserts, pie fillings, and candies Halal Status for Ingredients (continued)
A gum extract of the red alga Furcellaria fastigiata; used in milk puddings, flans, jelly, jam, and other products A spice that is cloves of the herb Allium sativium A seasoning that is a mixture of garlic pwder and salt A protein of animal origin that functions as a gelling agent; obtained from collagen derived from beef bones and calf skin, pork skin, fish skin, or poultry skin A gum that is a plant exudate from the Anogeissus latifolia tree; used in buttered syrup and as a stabilizer A spice that is the dried rhizome of the ginger plant, Zingiber A strong acidulant preservative flavoring A mild organic acid which is the hydrolyzed form of glucono- Glucono-delta-lactone (GDL) A mild acidulant; used in sausaes, frankfurters, and dessert An amino acid; used as a flavor enhancer, nutrient, dietary A polyol; used as a humectant, crystallization modifier, and plasticizer in candies, baked goods, and other products Glyceryl-lacto esters of fatty Emulsifiers that are the lactic acid esters of mono- and diglycerides; used as emulsifiers and plasticizers in toppings, cakes, and icings Halal Status for Ingredients (continued)
An emulsifier that is a monoglyceride esterified with lactic acid; used in whipped topping, shortenings, cake mixes, and coatings A monoglyceride emulsifier produced by the esterification of glycerine and lauric acid; used in baked goods, whipped toppings, frosting, and glazes A triglyceride of acetic acid; used as a humectant and solvent A nonessential amino acid; used as a nutrient and dietary supplement in artificially sweetened soft drinks A flavorant and foaming agent derived from licorice root An acidulant, also called distilled or spirit vinergar, made by the fermentation of dilute distilled alcohol A solution of grape pigment made from Concord grapes; used A neutral red colorant; used in soft drinks and candies An antioxidant and preservative made from wood resin A gum obtained from the seed kernel of the guar plant, Cyamopsis tetragonoloba; a thickener and stabilizer; used in ice cream, baked goods, and sauces Halal Status for Ingredients (continued)
The component of chewing gum that is insoluble in water and remains after chewing; prepared from several ingredients such as chicle, crown gum, petroleum wax, lanolin, polyethylene, polyvinyl acetate, rubber, paraffin, and antioxidants A sweetener made from corn syrup through isomerization of the glucose in the syrup to fructose by the enzyme isomerase A sweetener that is a natural syrup, made by honey bees, through the action of the enzyme honey invertase on nectar gathered by bees A spice, obtained from the horseradish plant; used in sauces An inorganic acid; used as an acidulant and neutralizing agent Oil that has been hydrogenated to modify the texture from a liquid to a semisolid or solid through the chemical addition of hydrogen Hydrolyzed vegetable protein A flavor enhancer obtained from vegetable proteins such as wheat gluten, corn gluten, defatted soy flour through acid hydrolysis; used to improve flavors in suops, dressings, meats, snack foods, and crackers Hydroxylated soybean lecithin An emulsifier and clouding agent obtained by treating soybean lecithin with peroxide; used in dry-mixed beverages, margarine, and baked goods Halal Status for Ingredients (continued)
A gum obtained from the reaction of alkali cellulose with propylene oxide; used in whipped toppings as a stabilizing and foaming aid A gum formed by the reaction of propylene oxide and methyl chloride with alkali cellulose; used in bakery goods, dressings, breaded foods, and salad dressings A sweetener that is a mixture of dextrose (glucose) and A synthetic flavoring agent; used in desser gels, puddings, A synthetic flavoring agent; used in dessert gels, puddings, A synthetic flavoring agent; used in beverages, ice creams, A synthetic flavoring agent; used in beverages, ice creams, A synthetic flavoring agent; used in beverages, ice creams, An antioxidant made by reacting citric acid with isopropyl A gum, the dried exudate from the Sterculia urens tree; used in baked goods, denture adhesives, toppings, and frozen desserts A brown seaweed product; used as a source of iodine and as a The seed of kola species; used in beverages as a flavoring Halal Status for Ingredients (continued)
An amino acid; isolated from sugarbeet juice; can be detected in most plants and animals (including bacterial) An acidulant that is a natural organic acid present in milk used as a flavor agent, preservative, and acidity adjuster in foods A milk sugar that occurs in most mammalian milk; usually obtained from cow milk; used in baked goods for flavor,browning, and tenderizing and in dry mixes as an anticaking agent Lactylated fatty acid esters of An emulsifier made by the reaction of propylene glycol ester glycerol and propylene glycol with lactic acid; used in whipped topping and coffee A fat rendered from hogs, consisting principally f oleic and palmitic fatty acids; used in many food and nonfood products A fatty acid usually from coconut oil and other vegetable fats; used as a lubricant, binder, and defoaming agent Mild acids that chemically react with alkaline sodium bicarbonate to produce carbon dioxide gas; leavening agents include tartaric acid, monocalcium phosphate, sodium acid pyrophosphate, sodium aluminum phosphate, and acidic acid An emulsifier that is a mixture of phosphatides commercially obtained from soybeans and egg yolk; extensively used in foods A oil obtained from lemon fruit; used to impart lemon flavor Halal Status for Ingredients (continued)
A flavoring agent made from dried root portions of Glycyrrhiza glabra; used in candies, baked goods, beverages, and tobacco An antioxidant and flavoring agent obtained form citrus oils A gum obtained from the plant seed of a locust bean tree, Ceratonia siligua; used in processed cheese, ice cream, bakery products, soups, and pies A spice comprising skin covering of the nut meg Myristica An anticaking agent and general purpose food additive The magnesium salt of caseinate; used in bakery goods, The magnesium salt of lauric acid; used as an emulsifier and The magnesium salt of myristic acid; used as emulsifier and The magnesium salt of oleic acid; used as an emulsifier and The magnesium salt of palmitic acid; used as an emulsifier An insoluble salt; used as an anticaking agent The magnesium salt of stearic acid; used as a lubricant, Halal Status for Ingredients (continued)
An organic acid; used as a preservative for fats and oils An acid mainly from apples; used in soft drinks, dry-mix beverages, pudding, jellies, and fruit filling A source of the enzyme alpha-amylase which hydrolyzes starch to fermentable sugars such as dextrins and maltose, produced by the controlled sprouting of grains, usually barley; used as a supplement to flour The barley produced under the controlled sprouting of the An extract of water-soluble enzymes from barley evaporated to form a concentrate that contains D-alpha-amylase enzyme The flour prepared by the drying and grinding of barley or wheat sprouted under controlled conditions A product obtained from the partial acid or enzymatic hydrolysis of starch; used in crackers, pudding, and candies A flavor enhancer or modifier; occurs naturally in chicory, cocoa, coffee, and cereals; used in vanilla and chocolate-flavored foods and beverages A sugar formed by the enzymatic action of enzymes on starch; used in bread, instant foods, and pancake syrups The syrup obtained from barley by extraction and evaporation; used as a malt flavor, source of malt and protein, and is used in bakery goods Halal Status for Ingredients (continued)
A vinegar made by the alcoholic and subsequent acetous fermentation of malted barley or cereals; used as an acidulant and preservative in foods A source of manganese; used as nutrient and dietary A polyhydric alcohol; used as a sweetener, humectant, and bulking agent in sugarless candies, chewing gum, cereal, and pressed mints A sweetener obtained by concentrating the sap of the maple A sweetener made by concentrating the sap of the sugar A butter-like substance made by emulsifying oils and milk; vegetable oils or mixtures of vegetable oils and animal fat might be used A spice obtained from leaves of the herb Majorana bortensis A gum composed of cellulose; used in coatings and pie A gum that is the methyl ether of ethyl cellulose; used in whipped toppings, meringues, and aerated confectionary products An antimicrobial agent; used to prevent yeast and mold Methyl salicylate (wintergreen A synthetic flavoring agent; used in chewing gum, candies, Halal Status for Ingredients (continued)
A water insoluble gum; used in tablets, capsules, and shredded cheese as a non-nutritive filler, and anticaking agent The fat of milk concentrated as cream to make butter; used in bakery products, confections, and frozen desserts The dry, whole ilk that is produced by a spray or roller-drying process; used in soup mixes, dessert mixes, and for reconstituting The dry form of skim milk; used in ice cream mix, baked Starch treated with certain chemicals to modify the physical characteristics of the native starch for improved solubility and texture; used as a thickener, binder, and stabilizer The by-product of the manufacture of sugar from sugar cane containing sucrose and invert sugar; used as a flavoring and sweetener A flavor enhancer obtained from glutamic acid; used in low- An acidulant; used as a leavening agent and yeast nutrient in A mixed emulsifier containing monoglycerides and diglycerides made by reacting glycerol with fats or oils; used in numerous food applications An acid-leavening agent and nutritional supplement; widely Halal Status for Ingredients (continued)
An emulsifier prepared by the direct esterification of fatty acids with glycerol or by the interesterification between glycerol and other triglycerides A sequestrant that is a mixture of glyceryl monooleate and citric acid; used as an antioxidant synergist A mild acid neutralizing agent an dsequestrant; used in low- A flzvor enhancer sodium salt of glutamic acid; used in meats, soups, and sauces as a flavor intensifier An acidulant, buffer, and sequestrant; used in cheese and A spice made from the fried, ripe seed of several varieties of the family cruciferae; used as a flavorant in baked goods, sauces, and salad dressings The ground dehusked mustard seed; used in salad dressings A fatty acid obtained from coconut oil and other fats; used as A preservative; used as a coating on the suface o fcheeses to A water-soluble B vitamin; used as a nutrient and dietary A water-soluble B vitamin; used as a nutrient and dietary Halal Status for Ingredients (continued)
A noncombustible gas; used as a propellant in certain dairy and vegetable fat whipped toppings contained in pressurized containers; also called laughing gas A spice obtained from the nutmet tree Myristica fragrans An unsaturated fatty acid; used as a lubricant and defoamer Spice extractions containing the volatile and nonvolatile flavor components; used in seasonings form foods A colorant extraction containing the volatile and nonvolatile A modified fatty acid composed of glycerides of partially A fatty acid composed principally of palmitic acid with varying amounts of stearic acid; used as a lubricant, binder, and defoaming agent An oil obtained from palm kernels; used interchangeably with coconut oil used in margarine and confectionary The oil obtained from the fruit of the palm tree; used in A water-soluble B vitamin found in liver, eggs, and meat A meat tenderizer that is a protein-digesting enzyme obtained A spice and colorant made from the ground, dried, ripe fruit Halal Status for Ingredients (continued)
Antimicrobial agents that are methyl or prophyl esters of para-hyroxybenzoic acid; used in baked goods, beverages, and food color The rice that is cooked to be gelatinized, then dried; used in A herb made from the fried leaves of Petroselinum hortense; A water-soluble plant gum obtained from citrus peel and A spice from the vine Piper nigrum L. which produces A hot spice related to paprika, bell peppers of the Capsicum The ripe pod spice of the genus Capsicum A mixture of semisolid hydrocabons obtained from petroleum; used in bakery products, dehydrated fruits and vegetables, and egg white solids as a release agent and defoamer A wax from petroleum; used in chewing gum base and as a protective coating on raw fruits and vegetables A strong inorganic acid produced by burning phosphorus; used as a flavoring acid in cola and root beer beverages to provide desirable acidity A reduced-calorie bulking agent made by condensation of Polymers of ethylene oxide and water; used as flavoring Halal Status for Ingredients (continued)
Emulsifiers that are mixed partial esters formed by reacting polymerized glycerols with edible fats, oils, or fatty acids; used in cake mixes, whipped toppings, and in flavors and colors as a solubilizer Polyoxyethylene sorbitan fatty Emulsifiers made by reaction ethylene oxide with sorbitan Polyoxyethylene(20) sorbitan An emulsifier produced by reaction oleic acid with sorbitol to yield a product which is reacted with ethylene oxide Polyoxyethlene (20) sorbitan An emulsifier manufactured by reacting stearic acid with monostearate (Polysorbate 60) sorbitol to yield a product which is reacted with ethylene Polyoxyethlene(20) sorbitan An emulsifier manufactured by reacting stearic acid with sorbitol to yield a product which is then reacted with ethylene oxide A seed spice of the Papaver somniferum L. plant A gum that is the potassium salt of alginic acid A general-purpose food additive and alkali A nutrient and dietary supplement used as a salt substitue A water-soluble alkali and a food additive A nutrient made by reacting iodine with potassium hydroxide Halal Status for Ingredients (continued)
A preservative and color fixative in meats The potassium salt of oleic acid; used as an emulsifier, and The potassium salt of palmitic acid; used as a binder, A preservative, the potassium salt of sorbic acid; used in cheese, bread, beverages, margarine, and dry sausage The potassium salt of stearic acid; used as a platicizer in A preservative and antioxidant sulfite salt A phosphate; used as a moisture binder in meat and as an A sweetener obtained by grinding sugar and adding Starch that has been heat processed to permit swelling in cold An aerating agent; used as a propellant and aerating agent for The acid source of the propionates; used as a mold inhibitor A gum that is the propylene glycol ester of alginic acid Propylene glycol mono- and An emulsifier that consosts of propylene glycol esters of fatty Halal Status for Ingredients (continued)
Propylene glycol monostearate An emulsifier that is a propylene glycol ester of stearic acid A synthetic antioxidant; used to retard fat and oil rancidity A water-soluble B vitamin found in liver, eggs, and meat A gum produced from the fruit of the quince tree, Cydonia A flavorant naturally obtained from the cinchona tree; used as a bitter flavoring in beverages such as quinine water A dried grappe; used as a fruit and as an ingredient in cereals The oil derived fro seeds of Brassica campestris and related A mink coagulant that is the concentrated extract of rennin enzyme obtained from calves’ stomachs (calf rennet) or adult bovine stmachs (bovine rennet) The flour made from different varieties of long-, medium-, The starch obtained from rice; used in puddings A natural red colorant obtained from the roselle flower A herb made from the dried leaves of Rosmarinus officinalis Rum ether (ethyl oxyhydrate) A synthetic flavoring agent; used in beverages, candies, and Halal Status for Ingredients (continued)
A nonnutritive synthetic sweetener which is 300 to 400 times A vegetable oil obtained from safflower seeds A spice and colorant obtain from the dried stigmas of Crocus A herb made from the dried leaves and flowering top of the plant Satureia officinalis L.
The stacrch obtained from the sago palm; used in puddings A herb that is the dried leaves and flowering top of the palnt White flour with added sodium bicarbonate and other salts The seed of the plant Sesamum indicum L.
A spice from Allium ascalonicu,, amember of the onion Any animal or vegetable fat or oil; used in baked goods A flavorant obtained from burning hardwoods; used and A leavening agent, preservative, sequestrant, and buffer A grum obtained as a sodium salt of alginic acid obtained Sodium aluminum phosphate An emulsifier and leaving agent Halal Status for Ingredients (continued)
A preservative that is the sodium salt of benzoic acid A preservative that prevents discoloration and inhibits A gum that is the sodium and calcium salt of alginic acid; The sodium salt of capric acid; used as an emulsifier and The sodium salt of caprylic acid; used as an emulsifier and The sodium salt of casein, a milk protein A buffer and sequestrant, acidulant, and flavoring agent A preservative, sequestrant, acidulant, and flavoring agent An antioxidant that is the sodium salt of erythorbic acid A humectant; the sodium salt of lactic acid The sodium salt of lauric acid; used as a emulsifier The sodium salt of myristic acid; used as a binder, emulsifier, Halal Status for Ingredients (continued)
The salt of nitric acid; used as an antimicrobial agent and The salt of nitrous acid; used as an antimicrobial agent and The sodium salt of oleic acid; used as an emulsifier and The sodium salt of palmitic acid; used as an emulsifier and A preservative that is the salt of propionic acid An anticaking and conditioning agent used to prevent caking A preservative that is the salt of sorbic acid The sodium salt of stearic acid; used as a plasticizer in A dough conditioner for yeast-raised baked goods A dough conditioner for yeast-raised baked goods An emulsifier that is a sorbitan fatty acid ester, being a sorbitol-derived analog of glycerol monostearate Halal Status for Ingredients (continued)
The oil obtained from the seed of the soybean legume The concentrate obtained by processing soybean flour to The isolate prepared from soybean flour by extracting the A variety of dried plant products that impart an aroma and A fatty acid composed of a mixture of solid organic acids, principally stearic acid and palmitic acid A dough conditioner, emulsifier, and whipping agent An antioxidant made by reacting citric acid with stearyl An acidulant prepared by the hydrogenation of maleic or Succinylated monoglycerides Emulsifiers and dough conditioners A vegetable oil obtained from sunflower seeds The dried leaves and flowering tops of the herb Artemisia A coagulant, emulsifier, and a sequestrant Soy flour that is heat processed and extruded Halal Status for Ingredients (continued)
A vegetable protein that is heat processed and extruded to The herb composed of leaves of the plant Thymus vulgaris L.
A white pigment; used as a color additive A fat-soluble vitamin E obtained from vegetable oils A gum produced from the plant of the genus Astragalus; used An emulsifier and alkaline buffer; used in low-sodium A spice and colorant obtained from rhizome or root of An amino acid usually isolated from silk waste A flavorant made from vanilla bean extract A flavorant composed of vanillin and ethyl vanillin A flavorant made from synthetic or artificial vanilla Oils obtained from a vegetable source, including soy beans, An acidulant and flavorant produced by successive alcoholic Halal Status for Ingredients (continued)
An acidulant and flavorant produced by successive alcoholic The oil-containing portion of wheat kernel The water-insoluble complex protein fraction separated from The portion of milk remaining after coagulation and removal The vinegar made by the alcoholic and acetous fermentation A gum obtained by microbial fermentation from A flavor enhancer obtained from the yeast cells of An anticaking agent and crystallizing agent A corn protein produced from corn gluten meal A source of zinc that functions as a nutrient and dietary A nutrient and dietary supplement; used in frozen substances

Source: http://thehalalfood.info/upload/about_halal/halal_Ingredient_status.pdf

Cognitive benefits of bioastin astaxanthin and spirulina

Cognitive Benefits of BioAstin Natural Astaxanthin Some other nutraceuticals have begun to attain a certain level of fame for having beneficial properties for the brain. But due to BioAstin’s superior antioxidant and anti-inflammatory properties, indications are that it will prove to be superior to all other nutraceuticals for brain health. There is substantial evidence that most diseas

M: otalguide

ONTARIO GUIDELINES FOR CLASSIFICATION OF PESTICIDES PRODUCTS Copyright: Queen's Printer for Ontario, 1999This publication may be reproduced for non-commercial purposes and with appropriate TABLE OF CONTENTS INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1SOURCES OF INFORMATION ON THE SCHEDULE OF A PESTICIDE . . . . 2CLASSIFI

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