UPM GEARED UP TOWARDS SERVICING A ... - World Halal Week

UPDATES ON GLOBAL HALAL
RESEARCH & DEVELOPMENT
YAAKOB B. CHE MAN, Ph.D
Halal Products Research Institute
Universiti Putra Malaysia
World Halal Research 2009 Summit, 7 – 8 May, 2009, Halal Industry
Development Corporation, KLCC Kuala Lumpur, Malaysia

Scope
• Introduction
• Halal Products Perspectives
• Issues In Halal Industry
• Halal Certification
• Challenges to Halal Authentication
• Updates on R & D of Analytical Techniques for
Halal Food Authentication
• Halal Products Research Institute
• Conclusions

Introduction
• Halal is a Qur‟anic term meaning „permitted,
allowed or lawful‟. Halal when used in relation to
food and other consumer goods, means
“permissible for consumption and used by
Muslims‟
• Haram is the opposite of halal.
• Shubhah or Mashbooh, means doubtful or
suspected
• Halal and haram are serious matters in Islam

حالالً‏ طيبا
ً
Halal – permissible based on shariah rulings
(religious, faith and spiritual)
Thoyyib – Good or Wholesome (quality, safety,
hygeinic, clean, nutritious, quality, authentic -
scientific))

Halal Products Perspectives
Halal from 2 perspectives :
• Islamic perspective – Halal is permissible activity
that must be observed by every Muslim. The
opposite is haram which is prohibited activity
• Industry perspective – Halal concept provides
good business oportunities for everyone,
Muslims or non-Muslims alike

Islamic Perspective
In the selection of food and drink, and other
consumer products, Islam has laid down 3
very important guidelines:
• Whether the consumption of the products are halal
(permitted) or haram (prohibited) by Allah S.W.T.
• Whether or not the materials are good and safe to be
consumed or used by mankind (thoyyib)
• Whether the products are obtained through halal or
haram means (e.g. source of finance)

Cont..
• Al-Quran has numerous injunctions instructing
Muslims to choose and consume food and
drinks, Halal and Good (Halalan Thoyyiba) and
forbid haram items
• Many Hadiths support verses from Al-Quran in
regards to halal and haram matters

Al-Quran Surah Al-Maaidah
“O ye who believe! Forbid not the good things which Allah
has made Halal for you, and transgress not. Lo Allah loves
not transgressors. Eat of that which Allah has bestowed
on you as food Halal and Good, and keep your duty to
Allah in Whom ye are believers.”
(Verse 87 –88)

Al Qur’an Surah Al-Baqarah
“He has only forbidden you dead meat, and blood,
and the flesh of swine and that on which any other
name hath been invoked besides that of God. But
if one is forced by necessity, without willful
disobedience, nor transgressing due limits, then is
he guiltless. For God is oft-forgiving most
merciful.”
(Verse 173)

Hadith Bukhari and Muslim
“Halal is clear and Haram is clear; in between these
two are certain things that are shubhah (suspected).
Many people may not know whether those items are
Halal or Haram. Whosoever leaves them, he is innocent
towards his religion and his conscience. He is, therefore,
safe. Anyone who gets involved in any of these
suspected items, he may fall into the unlawful and the
prohibition. This case is similar to the one who wishes to
raise his animals next to a restricted area, he may step
into it. Indeed for every landlord there is a restricted
area. Indeed the restrictions of Allah are
the unlawful (Haram).”

Halal Industry Perspectives
• Lucrative industry and huge opportunities for halal
business - domestic and international trade
• Demand for halal food and other Islamic consumer
goods is increasing

Global Halal Market
Services
(USD$ 1
trillion)
Food
(USD$ 0.58
trillion)
Non-food
(USD$ 1.52
trillion)
Source: IMP 3 - Ministry of International Trade and Industry, Malaysia

Cont…
• Food industry globally are looking at the „halalan
thoyyiban‟ concept as a new tool for marketing
• Currently, ~1.8 – 2.0 billion Muslims
• To tap this lucrative market, the industry must
understand and appreciate the religious and scientific
basis of halal requirement

Issues in Halal Industry
• Halal concept is simple; however, the industry is
becoming more complex and confusing
• Due to breathtaking technological development today
and the diversification of sources acquired globally for
consumer products processing and production,
numerous number of processed products are available
in the market
• It is very challenging and increasingly difficult for
Muslims to ensure the halal status of products in the
market
• This trend has raised concerns among Muslim
consumers regarding new processed food and
consumer products

Halal Food Suppy Chain
‘From Farm to Plate’ Concept
Farm
Raw material:
*Animals
*Plants
Processing
Handling
e.g. slaughtering
Ingredients &
Additives
Processing/Unit Operations
*Preliminary operation
*Conversion operation
*Preservation operation
*Product development
Handling
Packaging
Storage
Storage & Distribution
Transportation
Consumption

Food Adulteration
• Adulteration is an issue of major concern in the food
trade and industry globally
• Adulteration involving the replacement of high cost
ingredients with lower grade and cheaper substitutes is
a common phenomena in many countries
• Adulteration of food products can be very attractive and
lucrative for food manufacturers or raw material
suppliers, e.g. recent melamine adulteration issue in
baby foods

Porcine-based Products Ingredients
• Pork is commonly found in many food products
• Lard could be effectively blended with other vegetable
oils to produce shortening, margarines and other
specialty food oils
• In some countries, food manufacturers choose to blend
vegetable fats with lard to reduce production cost
• In other instances, adulteration with porcine products
could be unintentional, e.g. use of emulsifiers such as
E-471, mono- and diglyceride from lard

HALAL CERTIFICATION
• Food is only halal if the entire food chain, from farm to
plate, is processed, handled and stored in accordance
to Shariah or Halal Standards and Guidelines
E.g - Malaysia Standard MS1500:2004 Halal Food:
Preparation, Handling, Packaging and Storage –
General Guidelines (First Revision)
Codex Alimentarious – Codex General Guidelines for
Use of the Term Halal (CAC GL-24/1997) – Secretariat
of the Joint FAO/WHO Food Standard Programme
originally based on JAKIM‟s Guidelines

HALAL GUIDELINES

Cont…
• Halal is not just end-product certification but involves
approval and verification of all halal ingredients at every
stage of the production – i.e. Halal „From Farm to Plate”
concept
• Verification and validation of every item for halal
compliance by competent Islamic Authorities is
extremely important
• Hence, more stringent monitoring system including rapid
ang reliable analysis is needed by Halal Authorities

HALAL CERTIFICATION PROCESS IN
MALAYSIA
Application/Document Approval/Fee
Premise Inspection/Audit/Sample
Report Writing
Panel Committee
Issuance of Halal Certificate
Monitoring and Enforcement/Sample

Challenges to Halal Authentication
■ More stringent monitoring system is needed by
Halal Authorities.
■ Analytical techniques become a major challenge
for authentication of halal products
■ Reliable state-of-the-art scientific methods are
required for analysis of non-halal components
(e.g porcine origin) in halal products

Cont…
■ Analysis should be able to reliably identify origin
of food components
■ Sensitive and robust enough to be applied to
complex food/products matrices
■ Analysis based on certain identified biomarkers
- oil/fat-based
- protein-based
- DNA-based
- metabolites-based

Methods Food samples Issue Detection
limit of
adulterant
IR
Global Updates on Halal R & D for Halal
Authentication
Cake
formulation
Chocolate and
its products
Lard adulteration in
shortening
References
4% (w/w) level (Syahariza et al., 2005)
Lard addition 3% (w/w) level (Che Man et al., 2005)
Biscuits Lard adulteration 4% (w/w) level (Syahariza, 2006)
Edible oil Lard characterization NR (Guillen and Cabo, 1997)
Meat
Lard mixed with other
meat
NR (Che Man et al., 2001)
Meat Pork identification NR (Al-Jowder et al., 1997)
Meat Lard mixture 1% (w/w) level (Jaswir et al., 2003)
HPLC Meat products Detection of pork and
lard
1% in beef,
3% in mutton
(Saeed et al., 1989)
Meat products Detection of lard 5% (Rashood et al., 1995)
Meat
Detection of meat
adulteration
10% meat (Wissiack et al., 2003)
Edible oil Contamination of lard NR (Marikkar et al., 2005)

Methods
Food
samples
Issue
GC Ghee Detection of lard in cow and
buffalo ghee
DSC
Edible oil
Ghee,
butter
Edible oil
Adulteration of lard in some
vegetable oils
Detection limit
of adulterant
10% (buffalo),
5% (cow)
References
(Farag et al.,
1982)
2% (w/w) lard (Marrikar et al.,
2005)
Adulteration of goat body fat 10% (w/w) level (Lambelet, 1983)
Adulteration of cow and buffalo
ghee by pig
Detection of lard and lard
contaminated with tallow
Detection of lard and
randomized lard in RBD palm oil
Adulteration of RBD palm oil
with lipase catalyzed
interesterified lard (ERLD)
Detection of lard in selected
food product deep fried in lard
Monitoring lard, tallow and
chicken fat adulteration in
Canola oil
5% (w/w) level (Lambelet et al.,
1980)
1% tallow in lard (Kowalski, 1989)
1% (w/w)
lard/randomised
lard
(Marrikar et al.,
2001)
1% (w/w) ERLD (Marrikar et al.,
2002)
10% (w/w) (Marrikar et al.,
2003)
2% (tallow) (Marrikar et al.,
2002)

HALAL PRODUCTS RESEARCH
INSTITUTE
VISION
Upholding the Sanctity of
Halal Through Research
and Services
MISSION
Total Commitment
Towards Halal
Globalization
and Enterprise

R & D on Halal Products
Halal Food
Non-Food
Halal Business
Raw
Materials
Processed
Food
Leather
Products
Cosmatics &
Personal Care
Finance &
Banking
Pharmaceutical
Products
Marketing
and
Management
Insurance
Investment
LABORATORY
Products Innovation
and Process
Analysis &
Authentication
Policy and
Management

Current R & D on Halal Products
Analysis in HPRI
• Fourier Transform Infrared (FTIR) spectroscopy
• Electronic Nose (E-nose) technology
• Differential Scanning Calorimetry (DSC)
• Molecular Biology techniques
• Chromatography (e.g. GC, GC-ToF-MS, HPLC, GCMS)
• Telemetry EEG & ECG

Fourier Transform Infrared Spectroscopy

FTIR Spectroscopy
• Spectroscopy is the study of the interaction of
EMR with matter
• IR has been used to provide information on the
molecular composition and structure of a diverse
range of materials
• Samples (e.g. oils and fats, gelatin, leather,
cosmetics) were analyzed to identify the
differences in FTIR spectra profiles, hence the
sources of origin

Lard in mixture with animal fats
FTIR spectra of lard and body fats of lamb, cow, and
chicken looks very similar, unless the intensities in
region assigned with a, b, and c these frequencies
was used for first differentiation

Discriminant analysis of lard in mixture with body fats of
lamb, cow, and chicken (Che Man, 2009)
lard in
mixture with
LBF
lard in
mixture with
Cow-BF
lard in
mixture with
Ch-BF

Discriminant Analysis Plot for FTIR Analysis of Gelatin
Cooman‟s plot for two classes of gelatin: porcine gelatin
and bovine gelatin.

Electronic Nose

Electronic Nose (E-nose)
Technology
• An instrument, which comprises an array of electronic
chemical sensors and appropriate pattern recognition
system, capable of recognizing simple or complex
odor or smell
• This technique was applied to monitor the presence
of haram or unsafe ingredients (e.g.lard, pork etc in
food samples)

SAW detector response vs time. Pure RBD palm olein (pink)
overlay with RBD palm olein adulterated with 5% lard (black)

VaporPrint TM
CORN OIL PEANUT OIL PALM OLEIN
COCONUT OIL
SESAME OIL
LARD

Rapid Detection of Haram Meat (pork)
by Electronic Nose
VaporPrint TM
Pork
Chicken
Beef
Mutton
Typical chromatograms of four different types of
meat. Pork showed more aromatic compound
corresponding to the number of peaks.

Standard
Sample at 80°c
Sample at 80°c
Sample at 80°c
Chromatogram of melamine standard (stock solution, 1040ppm)= 2mL
and waterfall of sample (rabbit candy-triplicate)

Differential Scanning Calorimetry

Differential Scanning
Calorimetry
• Thermoanalytical technique for monitoring
changes in physical or chemical properties of
material by detecting heat changes
• Thermogram profile show the presence of lard
in food sample
• Relatively simple, accurate and minimum
amount of sample needed

DSC Thermogram
A(GLD)
A(0%)
B(CRLD)
B(1%)
C(BT)
D(MT)
E(CF)
C(2%)
D(3%)
E(4%)
DSC cooling thermogram of
different animal fats
DSC cooling thermogram of RBDPO
adulterated with genuine lard
(increasing proportion)
Source: J.M.N. Marikkar et al. Food Chemistry, 76 (2002) 249–258

Molecular Biology Techniques

Molecular Biology Techniques
(i) DNA-based technique
• DNA technique is a favorite approach for species
identification because DNA is relatively stable even
after processing
• We develop method for species identification from
pork and lard samples using PCR-RFLP and Realtime-PCR
analysis
• The analysis yielded excellent results for qualitative
and quantitative detection of pig derivatives in food

M A1 A2 A3 D1 D2 D3 K1 K2 P1 P2
500 bp
≈360 bp
228 bp
131 bp
M-1Kb DNA ladder
A1, A2 and A3- chicken sausages of different brands
D1, D2 and D3- beef sausages of different brands
K1 and K2- pork sausages of different brands
P1 and P2- unknown products
Restriction Enzyme Analysis of PCR Amplified
Cytochrome b Gene (sausages)

Real-time PCR
Specificity test on pork primer designed against other meat species (beef and chicken)
• Specificity of the pork-specific primers set designed was tested.
• Only pork sample showed amplification while chicken, beef and no template control
(NTC) did not exhibit any amplification.
• Combination of the primers designed and real-time PCR method optimized gave a
Ct value of 21.58 for pork samples.
• No amplification was detected in the other two samples.

Real-time PCR
Sensitivity test of pork primer with 10-fold serial dilutions
Detection - 0.001ng of pork DNA. This is an essential discovery in terms of
Halal identification of food products.

(ii) Protein-based technique
• ELISA is used to determine the level of antibodies
in a sample and useful because they are specific
and are relatively simple to perform.
• We developed method for detection of pig
derivatives qualitatively in the food samples using
ELISA technique
• The analysis yielded excellent results for detection
of pig derivatives in samples

ELISA Results
1 2 3 4 5
A
B
C
D
E
F
G
H
A1- positive control;
B1 and C1- negative controls;
D1- mutton,
E1- beef;
F1- chicken meat,
G1, H1, A2 and B2-pork;
C2- mutton fat;
D2- beef fat;
E2- chicken fat;
F2, G2, H2, A3- lard;
B3, C3 and D3- chicken sausages
with different brands;
E3, F3 and G3- beef
sausages with different
brands;
H3 and A4- pork
sausages with different
brands;
B4 and C4- unknown
sausages;
D4, E4 and F4-
unknown casings;
G4, H4, A5 and B5-
bread with different
brands;
C5 and D5- biscuits
with different
brands; E5-
homemade biscuit
with 1% lard;
F5- homemade
biscuit with 50%
lard;
G5- homemade
biscuits with 100%
lard.

GCGC-ToF-MS

Animal FAME - 2D (GC x GC)
Pig
Cow
Sheep

Lard FAME – 2D plot (preliminary)
Name Formula S/N SI R.T. (s)
Octanoic acid, methyl ester C9H18O2 245.18 891 510 , 1.150
Methyl tetradecanoate C15H30O2 18137 935 1190 , 2.340
Pentadecanoic acid, methyl ester C16H32O2 560.75 918 1405 , 2.530
7-Hexadecenoic acid, methyl ester, (Z)- C17H32O2 4541 948 1585 , 2.850
Hexadecanoic acid, methyl ester C17H34O2 108984 927 1635 , 2.800
Heptadecanoic acid, methyl ester C18H36O2 2649.9 906 1875 , 2.850
cis, cis-9,12-Octadecadienoic acid, methyl ester C19H34O2 8365.6 938 2035 , 3.380
9,12-Octadecadienoic acid, methyl ester C19H34O2 51970 954 2040 , 3.470
Name Formula S/N SI R.T. (s)
9,12,15-Octadecatrienoic acid, methyl ester, (Z,Z,Z)- C19H32O2 2897.5 912 2055 , 3.590
9-Octadecenoic acid (Z)-, methyl ester C19H36O2 43672 935 2060 , 3.300
Octadecanoic acid, methyl ester C19H38O2 54674 918 2120 , 3.060
5,8,11,14-Eicosatetraenoic acid, ethyl ester, (all-Z)- C22H36O2 506.47 849 2430 , 4.050
11,14,17-Eicosatrienoic acid, methyl ester C19H32O2 19.768 842 2480 , 3.890
11,14-Eicosadienoic acid, methyl ester C21H38O2 1651.2 906 2525 , 3.770
11-Eicosenoic acid, methyl ester C21H40O2 1177.8 851 2540 , 3.570
8,11,14-Eicosatrienoic acid, (Z,Z,Z)- C20H34O2 303.32 734 2540 , 4.010
Distinguished FA components
Occurrence of FA isomers with
higher carbon chain (C>19) in lard

Distinguishing industrial alcohol and alcoholic
beverage using GCxGC-ToF-MS
RW
W
W
CW
IA
TIC chromatogram of the industrial alcohol and alcoholic beverage sample by HS-SPME-
GCxGC-ToF-MS. (RW) Contour plot of red wine; (WW) Contour plot of white wine; (CW)
Contour plot of cooking wine; and (IA) Contour plot of industrial alcohol.

Conclusions
• Halal and haram issues are serious matters for Muslims
but also provide good business opportunities for everyone
• Properly processed and halal certified consumer products
are pertinent to capture the lucrative global halal market
• R & D and application of new methods for halal analysis
and authentication is much needed to uphold the
credibility of halal certification programs
• It is hoped that scientific advances on R & D on products
authenticity would contribute to the integrity of Halal
certificates and further supporting halal trade and industry
globally

THANK YOU & WASSALAM