The study involved the detection of the alcohol content of various market halal beverages products. The objectives of this study are to identify the food products that contain alcohol and to quantify the percentage of ethanol present. Gas Chromatography-Mass Spectrometer (GC-MS) was used to screen the samples for detection of ethanol and further quantification. Samples were purchased from several hypermarkets in Kuantan. A total of 95 samples, including fermented and cultured beverages, carbonated drinks, juices and cordials, tea and coffee, energy drinks, colouring and flavourings, and vinegars were analyzed. Of the total number of samples screened, 58 were found to contain ethanol. The ethanol content in the samples ranged from 0.001% to 3.510%. The GC-MS method is proven to be an effective and reliable method for the detection of low alcohol concentrations by minimizing the loss of the ethanol compound during sample preparation and extraction. Ethanol is present due to natural fermentation of the product or added as solvent during production.
Table of Contents
1. INTRODUCTION
1.1 OBJECTIVES
1.2 PROBLEM STATEMENTS
2. LITERATURE REVIEW
3. MATERIALS AND METHOD
4. RESULTS AND DISCUSSIONS
5. CONCLUSIONS
Research Objectives and Focus Areas
The primary goal of this research is to evaluate the ethanol content in various market-available halal food products and determine their compliance with safety and religious standards through analytical quantification.
- Detection of ethanol concentration in diverse beverage categories.
- Application of Gas Chromatography-Mass Spectrometry (GC-MS) for precise quantification.
- Analysis of the origins of ethanol in food, specifically regarding natural fermentation vs. additives.
- Evaluation of halal status concerning permissible alcohol levels in processed foods.
Excerpt from the Book
1. INTRODUCTION
Foods are the basic needs for human being survivor and also play an important role in a community’s religious, social and culture. Islam is the world’s second largest religion with the estimation population of 1.3 billion worldwide (Riaz and Chaudry, 2004). Awareness of Muslim consumers toward the validity of the halal status and prohibition in choosing the food product. Issues had been raised about the validity of the halal status of a certain market food products.
Alcohol is widely used in the food industry as solvents in flavours, colours and preservatives. Besides foods, alcohols are also widely used in cosmetics, pharmaceuticals and other industrial products. The total value of alcohol used in these industries amounts to billions of dollars and in the soft drink sector alone, Coca Cola reported sales of USD22 billion in its 2004 annual report (Azahari, 2010). Based on the amount of alcohol used in the food and other industries, it is difficult for any food industry to switch their industrial practices from using alcohol to alternative ingredients (Law et al., 2011). Currently, some of the issues related to the halalness of food products are the presence of alcohol in foods and beverages (Riaz, 1997). One of the critical parts in issuing halal certificates is the level of permissible alcohol content in food products.
Chapter Summaries
1. INTRODUCTION: Discusses the significance of halal compliance in food production and the pervasive use of alcohol as a solvent in the industry.
1.1 OBJECTIVES: Outlines the specific aims of the study, focusing on identifying products with ethanol and quantifying these levels.
1.2 PROBLEM STATEMENTS: Highlights the confusion and concerns surrounding the halal status of market products containing alcohol.
2. LITERATURE REVIEW: Examines the definition of alcohol, the distinction between ethanol and the Islamic concept of "khamr," and the industrial necessity of alcohol.
3. MATERIALS AND METHOD: Describes the methodology, specifically the use of GC-MS to analyze 95 different food samples.
4. RESULTS AND DISCUSSIONS: Presents the findings of the study, noting that 58 out of 95 samples contained detectable levels of ethanol.
5. CONCLUSIONS: Summarizes that GC-MS is a reliable method for detecting low-level ethanol in complex food matrices.
Keywords
Alcohol content, Halal food, GC-MS, Ethanol, Food safety, Fermentation, Analytical chemistry, Food industry, Beverage analysis, Khamr, Halal certification, Solvent, Mass spectrometry, Gas chromatography, Consumer awareness.
Frequently Asked Questions
What is the core focus of this research?
The research focuses on detecting and quantifying ethanol levels in various halal-marketed food and beverage products to address concerns regarding their religious and safety compliance.
Which specific scientific method is employed?
The study utilizes Gas Chromatography-Mass Spectrometry (GC-MS), which is described as an effective and reliable technique for identifying low concentrations of ethanol in complex samples.
Why is the presence of alcohol in food a critical issue?
For Muslim consumers, the presence of alcohol is problematic because its consumption is prohibited in Islam; the study aims to clarify which products are affected and at what concentrations.
What are the primary categories of products tested?
The study analyzed 95 samples, including energy drinks, carbonated drinks, tea, coffee, juices, cordials, vinegars, and fermented/cultured drinks.
Is all ethanol in food considered "khamr"?
No, the research highlights that while ethanol is the intoxicating substance in "khamr," ethanol produced naturally in non-intoxicating food processes is not necessarily considered najs (impure) under certain conditions.
What were the most significant findings?
Out of 95 tested samples, 58 were found to contain ethanol, with levels ranging from 0.001% to 3.510%, depending on the product type.
How is "khamr" defined in this study?
The study explains "khamr" as a term referring to any substance that intoxicates the mind, with historical and religious interpretations varying across different Islamic schools of thought.
Do vinegars show high levels of ethanol?
The findings indicate that imported vinegar samples contained ethanol, while specific local brand white vinegars showed no detectable levels, suggesting variability in production methods.
Why is orange flavoring mentioned in the results?
Orange flavoring showed the highest ethanol content (up to 3.510%) because it is oil-based and requires ethanol as a solvent for effective dissolution.
What is the takeaway for industry producers?
The study concludes that GC-MS is highly suitable for routine industry analysis, allowing producers to ensure their products remain within permissible limits and adhere to halal standards.
- Citation du texte
- Huraiza Ramli (Auteur), 2018, Determination of Alcohol Content in Halal Beverages, Munich, GRIN Verlag, https://www.grin.com/document/424947
