Cake Emulsifier and Dough Conditioner it’s Halalness questioned.

Cake emulsifier is a food additive used for stabilizing and softening cookie dough. Sometimes it is also used to susbtitute the use of eggs.  In the market this material is known by trade names such as ovalet, SP, Spontan88, TBM (the type of cake emulsifier in Germany), and many more names.  The Halal status of emulsifiers is generally doubtful due to they may be made ​​from plant materials or animal.  And if they are from plant substances in many cases the emulsifiers are often mixed with solid fats.  In which, unfortunately, many times it is not clear what type of fats used (animal or plant based fats).  We should pay careful attention to this and the “halalness” of the product because fats that solidify at room temperature originate from either animal fats OR vegetable fats processes using hydrogenation.  This process allows fats to “keep their shape”.

Here are some examples of what emulsifiers are used for cakes, breads, creamy fillings, mayonaise, etc.

This cake uses a questionable halal emulsifierwhere emulsifiers could be used

Therefore, avoid cake emulsifier that does not have the halal certificate. In the market there are cake emulsifiers which have been certified as halal, but they are sometimes named as bakery ingredients and sold under the trade name that does not characterize whether they are cake emulsifiers or not.

 

 

 

 

halalness questioned

In regards to Dough conditioner, it has many functions.  Dough conditioner is a great tool for any home baker or commercial baker because this ingredient is so versatile.  It’s many use would be to soften the bread dough, developing  and preparing the dough, preserving food, etc.  This is due to the composition of the conditioner which usually contains a variety of ingredients one of which usually includes L-cysteine, soy flour, ascorbic acid, fat, sugar, preservatives, emulsifiers, and gypsum. The ingredients L-cysteine, fats and emulsifiers, is  what make the Dough Conditioner halal status to be doubtful.

 

 

Source: Potency of non-halal food products, and issues on genetically modified food, By Anton Apriyantono, translated by Delina

 

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About the Author

The author is the father of one child who live in Indonesia. Graduated Bachelor in Agricultural Technology IPB, Indonesia. Master in Food Science IPB, Indonesia, PhD in Food Chemistry Reading University, UK. He is a lecturer in the Department of Food Technology and Nutrition, IPB. Has served as minister of agriculture of the Republic of Indonesia. Being auditor Research Institute for Food, Drug, and Cosmetics Indonesian Ulama Council. Chairman of the trustees of Halalan Thoyiban Foundation, and more activities in various organizations related to the field of da'wah, and consumption of halal food.