Halal Technical Criteria: E-Numbers and Additives

One of the most critical points in halal certification is the source of additives shown as E-numbers. Many additives may be derived from either plant or animal sources; animal-derived ones require the animal to be halal and slaughtered appropriately.

Ingredients such as gelatin, some emulsifiers, enzymes and glycerin can be of animal origin and are examined one by one. Alcohol and its derivatives are also assessed carefully.

Beyond ingredients, the production line must be free of cross-contamination with haram substances. When the source cannot be documented, an ingredient is treated as doubtful.