HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.
Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.
Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.
Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.
ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:
Some Ice Cream manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list. Good Humor Company is using this practice for their Breyer brand of Ice Cream. It is possible others do not use this practice.
ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:
Some Islamic Scholars considered a food product Not Halal if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic.
C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide) The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below: 2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and CanadaTypes of Vinegar:
Lipolyzed Butterfat:
The use of microbial Lipase enzyme is the requirement for lipolyzed butterfat to be considered Halal. Lipolyzed butterfat is made by use of Lipase enzyme to break butter fat to provide flavor.
L-Cysteine is a non essential amino acid used in bakery products as dough conditioner. It helps keep the dough from shrinking in case of pizza crust and pita breads. It is also used in bagels. It also reduced mixing time. L-Cysteine is made from either
human hair,
chicken feathers and
synthetic material.
L-Cysteine from Halal synthetic material is Halal certified by Majelis Ulema of Indonesia and sale by Ajinomoto USA. BagelEz is a dough conditioner from Caravan Company of New Jersey. They used Halal certified L-Cysteine.
According to Islamic Scholars the L-Cysteine made from human hairs is considered as a Haram product.
YEAST EXTRACT OR AUTOLYZED YEAST
Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry
Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.
If it is grown on sugar cane then it is considered Halal.
Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.
Brewer's yeast extracts are used in soups, meat products, gravies, snacks, crackers, part of some of the culture media in cheese making. It is used in flavors and also vitamins.
Baker's yeast extracts are used in non flavoring foods.
The Islamic Scholars have different opinions regarding the brewer's yeast extracts. Some considered it Halal, some say, it is Mukrooh and some advise not to consume foods containing brewer's yeast extract. Our Islamic scholar considered it Halal if the alcohol penetrated inside the yeast cell and changed to new thing. There is no literature available to indicate that alcohol inside yeast react and changed to a new thing. This is the reason we do not consider yeast extract from beer making as a Halal ingredient.
Please consult your Sheik or Imam on this topic.
Vinegar
Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains coloring and flavoring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid , minor constituents.
It is made by two successive microbial processes,
first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.
U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4 g of acetic acid in 100 ml of vinegar.
Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.
Vinegar is made by two process;
The packed generator; and
Submerged fermentation system.

Air is used in both process.
Fermentation :
The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow: C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon DioxideThe second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:
L-Cysteine: is a non essential amino acid used in bakery products as dough conditioner. It helps keep the dough from shrinking in case of pizza crust and pita breads. It is also used in bagels. It also reduced mixing time. L-Cysteine is made from either
human hair,
chicken feathers and
synthetic material.
L-Cysteine from Halal synthetic material is Halal certified by Majelis Ulema of Indonesia and sale by Ajinomoto USA. BagelEz is a dough conditioner from Caravan Company of New Jersey. They used Halal certified L-Cysteine.
According to Islamic Scholars the L-Cysteine made from human hairs is considered as a Haram product.
YEAST EXTRACT OR AUTOLYZED YEAST
Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry
Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.
If it is grown on sugar cane then it is considered Halal.
Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.
Brewer's yeast extracts are used in soups, meat products, gravies, snacks, crackers, part of some of the culture media in cheese making. It is used in flavors and also vitamins.
Baker's yeast extracts are used in non flavoring foods.
The Islamic Scholars have different opinions regarding the brewer's yeast extracts. Some considered it Halal, some say, it is Mukrooh and some advise not to consume foods containing brewer's yeast extract. Our Islamic scholar considered it Halal if the alcohol penetrated inside the yeast cell and changed to new thing. There is no literature available to indicate that alcohol inside yeast react and changed to a new thing. This is the reason we do not consider yeast extract from beer making as a Halal ingredient.
Please consult your Sheik or Imam on this topic.
Vinegar
Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains coloring and flavoring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid , minor constituents.
It is made by two successive microbial processes,
first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.
U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4 g of acetic acid in 100 ml of vinegar.
Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.
Vinegar is made by two process;
The packed generator; and
Submerged fermentation system.

Air is used in both process.
Fermentation :
The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow: C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon DioxideThe second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:

YEAST EXTRACT OR AUTOLYZED YEAST
Yeast is a single celled plant that has been useful to mankind since pre-historic times. There are numerous applications of yeast in the food industry
Baker's Yeast: Halal
The role of baker yeast in baking industry is to leaven bread and related products. Baker's Yeast is a Halal yeast.
Brewer's Yeast:
This type of yeast is used in fermenting sugar in malt to produce alcohol and carbon dioxide in beer making.
Wine Yeast:
This yeast is used in making wine.
Alcohol Yeast :
Yeast is used in production of alcohol.
Torula Yeast:
Torula Yeast grows on sulfite waste and sulfite liquors. It is also grown on sugar cane. Torula yeast grown on sulphite liquor containing alcohol is not recommended for Muslims.
If it is grown on sugar cane then it is considered Halal.
Autolyzed Yeast Extracts or Yeast Extracts:
Autolyzed yeast extracts are available as a powder derived from Baker's Yeast or Brewer's Yeast. After brewing the beer, the brewer yeast is separated from the beer and subjected to self digestion, the hydrolysis of yeast cell protein by the proteolytic enzymes indigenous to yeast cell.
Brewer's yeast extracts are used in soups, meat products, gravies, snacks, crackers, part of some of the culture media in cheese making. It is used in flavors and also vitamins.
Baker's yeast extracts are used in non flavoring foods.
The Islamic Scholars have different opinions regarding the brewer's yeast extracts. Some considered it Halal, some say, it is Mukrooh and some advise not to consume foods containing brewer's yeast extract. Our Islamic scholar considered it Halal if the alcohol penetrated inside the yeast cell and changed to new thing. There is no literature available to indicate that alcohol inside yeast react and changed to a new thing. This is the reason we do not consider yeast extract from beer making as a Halal ingredient.
Please consult your Sheik or Imam on this topic.
2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)
FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.
Types of Vinegar:
There are six type vinegar is used throughout the world.
Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.
Halal Status of vinegar:
There is a different of opinion among Hanafi and Shafi fiqa schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.
VITAMINS FORTIFIED MILK:
Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla
Vanilla is the most world prized flavor. It is obtained from the beans of a tropical vine of genus vanilla. The beans at harvest do not have the characteristic vanilla fragrance but requires curing processes to obtain the vanilla fragrance.
All curing methods involve four basic phases:
Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.
Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).
Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).
The labeling of Ice Cream is dependent on the type of flavoring used.
Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.
VANILLA PRODUCTS:
Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)
The more significant statement in the standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contains no less than one unit of vanilla bean per gallon. There is no animal derived ingredients are used in the above products.
VANILLA WITHOUT ALCOHOL:
New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.
Vanillin
Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.
LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)
C8H8O3 Molecular weight: 152.16
HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.


HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.
Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.
Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.
Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.
ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:
Some Ice Cream manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list. Good Humor Company is using this practice for their Breyer brand of Ice Cream. It is possible others do not use this practice.
ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:
Some Islamic Scholars considered a food product Not Halal if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic.
2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)
FYI
Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.
Types of Vinegar:
There are six type vinegar is used throughout the world.
Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma There is possibility of left over wine in this vinegar.
Halal Status of vinegar:
There is a different of opinion among Hanafi and Shafi fiqa schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol. Please consult your sheik or Imam on this topic.
VITAMINS FORTIFIED MILK:
Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.

Vanilla
Vanilla is the most world prized flavor. It is obtained from the beans of a tropical vine of genus vanilla. The beans at harvest do not have the characteristic vanilla fragrance but requires curing processes to obtain the vanilla fragrance.
All curing methods involve four basic phases:
Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.
Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).
Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).
The labeling of Ice Cream is dependent on the type of flavoring used.
Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II (21CFR-135):
Vanilla ice cream can be flavored with up toone ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.
VANILLA PRODUCTS:
Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)
The more significant statement in the standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contains no less than one unit of vanilla bean per gallon. There is no animal derived ingredients are used in the above products.
VANILLA WITHOUT ALCOHOL:
New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.
Vanillin
Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.
LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)
C8H8O3 Molecular weight: 152.16
HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.

HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.
Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.
Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.
Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.
ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:
Some Ice Cream manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list. Good Humor Company is using this practice for their Breyer brand of Ice Cream. It is possible others do not use this practice.
ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:
Some Islamic Scholars considered a food product Not Halal if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic.
There are six type vinegar is used throughout the world. Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroApple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavWine Vinegar: Wine vinegar is produced from Burgandy wine and other wines.It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condimentsCorn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also a amber color vinegar.
Vinegar
Vinegar has been known for centuries. It is simply a dilute solution of water and acetic acid that contains coloring and flavoring agents in very small quantities from source of raw material. A typical distilled vinegar contains 95% of water and rest is acetic acid , minor constituents.
It is made by two successive microbial processes,
first being an alcoholic fermentation effected by yeasts and the
second an oxidation of alcohol by Acetobacter, a genus of aerobic bacteria.
U.S. Food and Drug Administration regulation states that the unmodified name vinegar apply only to the product derived from apples and that this product contain not less than 4 g of acetic acid in 100 ml of vinegar.
Vinegar also contains small quantities of ash, sugars, phosphoric acid, alcohol, and glycerol.
Vinegar is made by two process;
The packed generator; and
Submerged fermentation system.

Air is used in both process.
Fermentation :
The fermentation of sugar into alcohol (ethanol) and which comprises the first step in manufacturing of vinegar using the yeast Saccharomyces sp, which proceeds as follow:
C6H12O6 -------> 2C2H5OH + 2CO2 (sugar source) (Ethyl Alcohol) (Carbon Dioxide)
The second fermentation step requires the microorganism acetobacter (Bacterium aceti) and oxygen as indicated below:
2C2H5OH + 2O2 ---------> 2CH3COOH + 2H2O (Ethyl Alcohol) (Oxygen) (Acetic Acid) (Water)

Note: Malt vinegar is used extensively in Britain, and wine vinegar in continental Europe.
Distilled white vinegar and cider vinegar is preferred in USA and Canada.

Types of Vinegar:
There are six types of vinegar used throughout the world.
Distilled White or Grain or Spirit Vinegar: It is produced from the natural fermentation of dilute alcohol to vinegar. The vinegar is filtered and contains Natural mellow aroma.
Apple Cider Vinegar: It is produced from unprocessed apple juice and vinegar retains its natural amber color and fruity flavor.
Wine Vinegar: Wine vinegar is produced from Burgandy wine and other wines. It retains a ruby color and wine like flavor. It is used in Oil-Vinegar Dressing and gourmet cooking and condiments.
Corn (Maize) sugar Vinegar: This type of vinegar is produced from corn sugar. Sugar is first converted to alcohol then alcohol is converted to acetic acid and water. It is also amber color vinegar.
Malt Vinegar: Malt vinegar is produced from the fermentation of malt to alcohol and then it is converted to vinegar.
Specialty Vinegar such as Balsamic Vinegar: Balsamic vinegar is produced in Modena Italy from white and sugary Trebbiano grapes with special labor intensive method to special flavor and aroma. There is possibility of left over wine in this vinegar.

Halal Status of vinegar:
There is a different of opinion among Hanafi and Shafi fiqah schools regarding vinegar.
There is also different of opinion among Islamic Scholars regarding wine vinegar. Since there is possibility of wine being not 100% converted to acetic acid and water. There is left over wine in the wine vinegar, we consider wine vinegar not a Halal vinegar. We recommend distilled white vinegar because it is made from dilute alcohol.
Please consult your sheik or Imam on this topic.
VITAMINS FORTIFIED MILK:
Milk from buffalo, camel, cow and goat is Halal by itself however milk in the US and Canada from cows and goats must be fortified with vitamins A and D by law. California is the only state where milk can be sold without vitamin fortification. In 1994, the Muslim Consumer Group brought the following facts about vitamins fortification of milk.

a. What are the source of Vitamins A and D:
Vitamin A for milk fortification is produced commercially by reacting calcium carbonate with water and then esterified with palmitic acid (source can be from a plant or an animal or a synthetic).
Vitamin D3 is produced from sheep's wool lanolin (Halal).

b. Presence of an emulsifier in Vitamin Mixes:
A fat based emulsifier Polysorbate 80 is added to the vitamin mix for milk fortification s as a processing aid ingredient to help vitamins to be mix and distributed evenly with milk so that it is satisfy the law requirement of a specific amount of vitamins per quart of milk. This emulsifier is not mentioned on the ingredient declaration on the milk containers because it is considered a processing aid. This emulsifier should not be from pork fat. It has to be from plant fat such as soy bean.

c. This vitamins mixture must be certified as Halal or kosher because there is no FDA regulations about the source of vitamins and the emulsifier for vitamin mix. If a manufacturer wishes to use an emulsifier and vitamins from pork source, there is no law to prevent it.

d. Now almost every dairy in USA is using Kosher certified vitamin mix, so the milk in USA and Canada is Halal.

e. Composition of Vitamin mix for milk fortification:
Vitamin mix for milk fortification is made of Vitamin A, Vitamin D3, Water, Polysorbate 80 (an emulsifier), Propylene Glycol (to prevent freezing) and Sodium Benzoate as preservative. These ingredients other than Vitamin A and Vitamin D3 will not appear on the ingredients list of milk on its bottle because they considered as processing aid ingredients.

f. VITAMIN MIX MANUFACTURERS:
Tastemaker, Bungi Foods, Vitamins Inc., Danisco-Grindsted are the major suppliers for the vitamin mix (BASF and Roche vitamins are main suppliers of vitamin A & D) to the milk industry. These companies have kosher certified vitamin mixes. The vitamin mixes from above companies are consider Halal.
Vanilla
Vanilla is the most world prized flavor. It is obtained from the beans of a tropical vine of genus vanilla. The beans at harvest do not have the characteristic vanilla fragrance but requires curing processes to obtain the vanilla fragrance.
All curing methods involve four basic phases:
Wilting or killing of the beans that stops the natural respiratory metabolism and vegetative life of the pod.
Sweating the wilted beans which involves a fairly rapid dehydration and slow fermentation. The characteristic flavor compounds develops here during which sugars, phenols, vanillin compound are developed by enzymatic and non-enzymatic reaction.
Drying of sweated beans at very slowly at a lower temperature to 20-25% moisture.
Conditioning of the dried beans in closed boxes for a few months where they finish the development of their characteristic fragrance.
Vanilla Standards: Vanilla extract is the only flavoring material with a US FDA standard of identity. It is included in the code of Federal Regulation (21CFR-169).
Vanilla Extraction and Ice Cream Standard: Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard(21-CFR-135.110).
The labeling of Ice Cream is dependent on the type of flavoring used.
· Category I (21CFR-135):
Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
· Category II (21CFR-135):
Vanilla ice cream can be flavored with up to one ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and labeled vanilla flavored Ice cream.
· Category III (21CFR-135):
Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially flavored or Artificial vanilla.
VANILLA PRODUCTS:
Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of Vanilla planifolia in vanilla standard 21-CFR-169.3. Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
Vanilla extract (extracted with alcohol).
Vanilla flavoring (extracted with alcohol)
Concentrated vanilla flavoring (extracted with alcohol)
Vanilla powder (no alcohol is used)
Vanilla-Vanillin extract (extracted with alcohol)
Vanilla-Vanillin flavoring (extracted with alcohol)
Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)
The more significant statement in the standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contains no less than one unit of vanilla bean per gallon. There is no animal derived ingredients are used in the above products.
VANILLA WITHOUT ALCOHOL:
New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for standard products, but they are expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers.
Vanilla beans: Pure Vanilla beans (21CFR-169.3) are available for both food manufacturers for processed foods and common consumers for home bake products (McCormik brand of pure vanilla beans are available in supermarkets).
Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic but it has to be outside of standard of identity.
Vanilla Powder: This is a standard vanilla product (21CFR-169.179). Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar is made with sugar and vanilla extract and considered as Haram ingredient because of alcohol.
Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product (21CFR-169.182). But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.
Vanillin
Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.
LIGNIN VANILLIN VANILLA BEAN VANILLIN
(vanilla bean flavor component)
C8H8O3 Molecular weight: 152.16
HALAL STATUS OF VANILLIN:
Artificial or synthetic vanillin does not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin which used to make the artificial vanillin is plant products which is Halal by nature. Only methane is used as a solvent which is a Halal solvent.
HOW TO IDENTIFY HALAL VANILLA AND ARTIFICIAL VANILLIN IN A FOOD PRODUCT:
There are three steps, a Muslim can used to identify the Halal Vanilla and artificial vanillin in a food product.
Step Number 1: Read the ingredients list on the food package. If you find a vanilla extract under the ingredients statement, this means the vanilla is extracted with alcohol and alcohol containing vanilla extract is added to the products. Vanilla Extract is a Haram ingredient. Stop here, do not use the product.
Step Number 2: If the ingredient statement does not indicate the presence of vanilla extract but indicate the presence of vanilla flavor or Natural flavor or Natural and Artificial Flavor, look for kosher symbol, if you find kosher symbol, this indicates that no animal derived ingredients are used in vanilla flavor or Natural & Artificial flavor.
This does not mean the product is Halal. Use of alcohol in vanilla flavor or Natural and Artificial flavor has to be investigated.
Step Number 3: Contact the food manufacturer to find out whether alcohol is used as the carrier or solvent in the vanilla flavor or Natural and Artificial flavor, if not, then consume the product.
If alcohol is used as a solvent, then do not consume the product.
ICE CREAM PRODUCTS WITHOUT VANILLA OR FLAVORS:
Some Ice Cream manufacturer used rework ice cream products with flavors containing alcohol in an Ice Cream product, which do not have any flavor, or vanilla at all as indicated by the ingredient list. Good Humor Company is using this practice for their Breyer brand of Ice Cream. It is possible others do not use this practice.
ISLAMIC SCHOLARS' VIEW ON THIS TOPIC:
Some Islamic Scholars considered a food product Not Halal if it is made with flavor containing alcohol as a solvent. But the others considered it Halal because they said the small or large quantity of the product does not intoxicate a person. Please consult your Sheik or Imam on this topic.