Some of the Emulsifiers found in canned
and packaged food are sometimes made from an unlawful (haram)
source(s). The following is a list of the codes and a brief
description of the Haram emulsifiers (starting with the
'E' prefix) that should be avoided:
Code
Description
E120
Cochineal.
Fatty acids and egg yolks of dried female insect Dactilopius
coccus & 10% of carminic acid.
E140
Fatty
acids and phosphates
E141
Fatty
acids
E252
Waste
animal and vegetable material
E422
Fatty
acids, by-products in the manufacturing of soaps
E430
Fatty
acids molecules
E431
Fatty
acids
E470
Sodium,
potassium and calcium of slats of fatty acids
E471
Glycerine
and fatty acids
E472(a)
Acetic
acid esters of mono and di-glycerides of fatty acids
E472(b)
Lactic
acid ester of mono and di-glycerides of fatty acids
E472(c.)
Citric
acid ester of mono and di-glycerides of fatty acids
E472(d)
Tartaric
acid ester of mono and di-glycerides of fatty acids
E472(e)
Mono-diaceryltartaric
acid ester of mono and di-glycerides of fatty acids
E473
Sucrose
esters of fatty acids
E474
Lard
(pig fat), tallow (hard animals fat), palm-oil and
etc
E475
Polyglycerol
esters of fatty acids
E477
Proplylene
glycol esters of fatty acids
E478
Lactylated
acid esters of glycerol and propene 1, 2 diol
E481
Sodium
Stearoyl-2 lactylate
E482
Calcium
Steasroyl-2 lactylate
E483
Stearyl
Tartarate
E491
Sorbitan
monostearate
E492
Sorbitan
tristearate (span 65)
E494
Sorbitan
mono oleate (span 80)
The
following without 'E'
prefixes are also Haram:
476
Polyglycerol
esters of polycondensed acids of castor oil
542
Edible
bone phosphates
570
Steearic
acid
572
Magnesium
stearate
631
Meat
extracts, dried sardines and sodium 5-insosinate
