ALCOHOL IN FOOD

PRODUCTION
 LEARNING
OUTCOMES

LEARNING OUTCOMES

At the end of lecture, student should be able to:

1) To differentiate between khamr and alcohol

in relation to food science and technology.

2) To relate the issue of ALCOHOL IN FOOD

from Islamic point of view
 WHAT IS ALCOHOL?
 Alcohol is organic compound derived from carbon chain,
hydrogen and oxygen.
 In this case, alcohol refers to ETHANOL or ETYL
ALCOHOL, which is the main ingredient in what the
Quran refers to as KHAMR, or ALCOHOLIC DRINKS.
 The molecular formulaof ethanol is CH3CH2OH. The
empirical formula of ethanol is C2H6O. The chemical
formula also may be written as CH3–CH2–OH. You may
see ethanol written as EtOH, where the Et represents
the ethyl group (C2H5).
 The word "alcohol" derives from Arabic al-kuhul which
means “essence”.
 IS01500:2009: Khamr is liquor or any liquid
that intoxicates and is prohibited according to
Shariah law and fatwa
 INDUSTRIAL ALCOHOL
 Industrial alcohol (ethanol) is produced specifically for
industrial use. It is available in 2 grades:
(i) FOOD GRADE (POTABLE ALCOHOL)
Produced from fermentation process of natural products
such as sugar or starch, and advanced to distillation
process until the ethanol concentration reached up to 95-
99%.
(a) Sugar fermentation
Made from high sugar content sources eg fruits grapes
and
dates, molasses (sugar cane) and beet root.
Products of sugar fermentation: khamr (alcoholic
beverages) eg. Wine, Rum, Brandy, Toddy.
(b) Starch fermentation
Made from carbohydrate sources such as cereal, malt,
barley, wheat, corn.

 INDUSTRIAL ALCOHOL….

 2. NON-FOOD GRADE

I. Denatured Alcohol
Basically the fermentation process is similar to food
grade alcohol, but at the final process, denaturant
chemical such as bitrix, gasoline and denatonium
are added to make it toxic and non potable.

II. Synthetic Alcohol

Alcohol derived from petroleum source is not
suitable to be used in food product and not potable.
Suitable for external use eg. fuel, solvent, chemical
for laboratory analysis.
 PROPERTIES
METHANOL ETHANOL
Metyl alcohol or wood Ethyl Alcohol, grain alcohol
alcohol or alcoholic beverages
Colourless Colourless
Volatile Volatile
Flammable Flammable
Water soluble Water soluble
Toxic Toxic
Intoxicating Intoxicating
 WINE AND ETHANOL
PRODUCTION IN INDUSTRY
3 CATEGORIES OF
ALCOHOLIC DRINK
Fermented beverages – made from agricultural
products such as grains (rye, wheat, barley, corn
etc) & fruits (grapes and dates etc.), contains 3
to 16% alcohol.
Distilled or spirit beverages – made by
distillation of fermented beverages.
Distillation increases alcohol content of these
products up to 80%.
Compound or fortified beverages – made by
combining fermented or spirit beverages with
flavouring substances. The alcohol content of
these products can also be as high as 80%.
 WINE FERMENTATION
Wine is a fermented beverage produced
from grapes. It is produced by
fermentation in the presence of yeast
(such as Saccharomyces cerevisiae).

Winemaking using S. cerevisiae produces

ethanol, aromatic compounds, and
hundreds of secondary flavor metabolites
through enzymatic actions ; such as organic
acids are important substrates that
contribute to the taste of wine.
ALCOHOLIC BEVERAGE
FERMENTATION PROCESS

Saccharomyces
cerevisae
Alcoholic beverage fermentation
 DEFINITION OF ALCOHOLIC DRINK?
FOOD REGULATION 1985: REGULATION 361

General Standard For Alcoholic Drinks

361.(1) Alcoholic beverage shall be a liquor containing more

than 2 per cent v / v of alcohol and includes the food for which
a standard is prescribed in Regulations 362 to 384 and in
Regulation 386 but does not include denatured spirit or any
liquor or any preparation containing more than 2 percent v / v of
alcohol for which medicinal properties are claimed.

(2)There shall be written in the label on a package containing

alcoholic beverage a statement of percentage of alcohol or
absolute alcohol in that particular type of alcoholic beverage as
follows: “ARAK MENGANDUNGI ….% ALKOHOL”.

(3)Examples of Alcoholic drinks listed in the Malaysian

Food Regulation 1985.
 EXAMPLE OF ALCOHOLIC
No NameDRINKS
Definition Amount
of alcohol
362 Wine Product of the partial or complete 7 – 15 % alcohol
alcoholic fermentation of grape juice and
other portions of grape juice and
portable water or a combination of
these
363 Wine Wine added with bitter, aromatic or other Not more than
cocktail botanical substance or permitted 20% alcohol;
flavoring substance may contain
added ethyl
alcohol not less
than 60%
367 Fruit wine Product of the partial or complete Not more than
alcoholic fermentation of juice and other 15% alcohol
portions of any fruit other than grape
368 Apple wine Alcoholic fermentation of apple juice Not more
than 8.5%
alcohol
 EXAMPLE OF
No ALCOHOLIC
Name Definition DRINK S Amount
of alcohol
370 Pear wine Alcoholic fermentation of Not more
pear juice than 8.5%
alcohol
369 Cider Fruit wine prepared from apples Not more
than 8.5%
alcohol
371 Perry Fruit wine prepared form Not more
a combination of pear & than 8.5%
apple alcohol
372 Vegetable Product of alcoholic Not more
Wine fermentation of the juice and than 15%
other portions of the juice and alcohol
other portion, of any
vegetable.
 EXAMPLE OF ALCOHOLIC
No DRINKSDefinition
Name Amount
of alcohol
373 Honey Product of alcoholic fermentation Not more than
Wine of honey with fruit juice or both 15% alcohol
with and without addition of
herbs or spice
374 Beer, Lager, Product of alcoholic fermentation More than
ale, stout of liquid derived from malted 2% alcohol
grain with hops or other
harmless vegetables.

375 Rice wine Product of the alcoholic Not less than 12%
fermentation of rice and other and not more
grain than 15% alcohol
376 Toddy Product of alcoholic fermentation Not less than 7%
of the sap of the inflorescence of and not more
the coconut tree Cocos nucifera than 10% alcohol
 EXAMPLE OF
No Name ALCOHOLIC
Definition DRINK S Amount
of alcohol
377 Spirit Alcoholic distillate produce by Not less than
distillation of liquor and includes the 32.5% alcohol
food in regulations 378 to 384.

378 Brandy Prepared by distillation of wine Not less than 35%

alcohol

379 Fruit Spirit prepared by distillation of fruit wine Not less than 12%
Brandy and not more
than 15% alcohol

380 Rum Spirit produced by distillation of Not less than

sugar cane which has undergone 37.5% alcohol
alcoholic fermentation
 EXAMPLE OF
ALCOHOLIC DRINK
No Name Definition Amount of
alcohol
381 Whisky Spirit produced by distillation of cereal Not less than 37.5%
or cereal product which has undergone alcohol
alcoholic fermentation
382 Vodka Product obtained by distillation of grain Not less than
which has undergone alcoholic 32.5% alcohol
fermentation
383 Gin Spirit flavored with Jupiter berries with or Not less than 35%
without harmless botanical substance alcohol
384 Samsu Spirit produced by distillation of Not less than
fermented mash of rice ,sorghum or 35% alcohol
molasses which has undergone
alcoholic fermentation
 EXAMPLE OF ALCOHOLIC
DRINK
No Name Definition Amount
of alcohol
386 Liquor Product prepared by mixing or distilling Not less than
spirit with or over fruits, flowers, 17% alcohol
leaves or either harmless vegetable
substance or their juices or with
extracts derived by infusion,
percolation or maceration of such
harmless vegetable substances.

387 Shandy Product prepared from beer and Not more than
lemonade. 2% alcohol and
may contain CO2
 APPLICATION OF ALCOHOL
 Alcoholic beverages
 Ingredient in food preparation/food service
industry
 Solvent in detergent
 Chemical for laboratory use
 Fuel
 Industry:
1. Flavour carrier for food industry
2. Solvent extraction for coloring compound
3. Solvent extraction for pharmaceutical
product
4. Diluent for fragrance essence in perfumes
5. Raw material for making vinegar
ALCOHOL BEVERAGE IN FOOD
PREPARATION

Alcoholic beverages are consumed directly

or added to foods, either as an
ingredient during formulation or during
cooking.
1. Food is cooked with wine will provide
and enhance specific taste
2. As preservative by lowering the pH value
and gives colour and flavours
3. Beer contain yeast which may help in
raising dough
4. Tendering meat fiber during marinating.
ALCOHOL IN HALAL FOOD
PRODUCTION

5. Food are cooked in alcohol to ENHANCE the

flavor or to IMPART a distinctive flavor.
6. Wine is the most common form of alcohol
used in cooking.
7. Although it may seem that all the added
alcohol may evaporates or burns off during
cooking, IT IS NOT COMPLETE REMOVAL.
8. The retained alcohol varies depending on
the cooking method (Larsen, 1995) – REFER
to Table 1.
 TABLE 1. THE AMOUNT OF ALCOHOL D IN FOODS
RETAINE
COOKED IN ALCOHOL
Alcohol Retained
Conditions Of Cooking (%)

Added to boiling liquid and removed from the heat 70

Cooked over a flame 75
Added without heat and stored overnight 70
Baked for 25min without stirring 45
Stirred into a mixture and baked/simmered for 15 min 40
Stirred into a mixture and baked/simmered for 30 min 35
Stirred into a mixture and baked/simmered for 1 h 25
Stirred into a mixture and baked/simmered for 2 h 10
Stirred into a mixture and baked/simmered for 2½ h 5
APPLICATION OF ALCOHOL…
Ethanol in household
products
PRODUCT ETHANOL (%)
Mouthwash 10-27
Aftershave 15-80
Rubbing alcohol 70-90
Paint stripper 25
Perfumes/cologne 25-95
Dish wash detergent 1-10
Denatured alcohol 90-99.9
Glass cleaner 10
Cough preparation 2-25
Hair tonic 25-60
Solid can fuel >60
 2 MAJOR USES OF ALCOHOL IN
FOOD PRODUCTION
1. SOLVENT

It is used to extract flavoring chemicals

from plant materials such as vanilla
beans.
Dilute ethyl alcohol is almost
UNIVERSALLY used for the extraction of
vanilla beans. After the extraction,
vanilla flavor, called natural vanilla
flavorings, is standardised with alcohol.
 TWO MAJOR USES OF PURE ALCOHOL IN
FOODPRODUCTION
2. RAW MATERIAL
I) VINEGAR MANUCTURING INDUSTRY
One of the uses of alcohol is to convert
it to ACETIC ACID to make VINEGAR.
Vinegar is used in salad dressing,
mayonnaise and other applications
The use of alcohol is haram, but converting
it to acetic acid (vinegar) makes it HALAL.
This concept of conversion is called
chemical change or “istihalah”
(transformation of a substance’s properties
resulting removal of its impure state)
 VINEGAR
Defined as a condiment made from various sugary
and starchy materials by alcoholic and subsequent
acetic fermentation.
The vinegar bacteria, also called acetic acid bacteria, are
members of the genus Acetobacter sp. and characterized
by their ability to convert ethyl alcohol (CH3CH2OH) into
acetic acid (CH3COOH) by oxidation.
Vinegar can be produced from various raw materials
like distilled alcohol, wine, rice wine and any kind
alcoholic solution by several major production
techniques Alcohol Aldehyde
dehydrogena dehydrogena
CH3CH OHse
2 CH3CHO se

CH3COOH
 …RAW
(II) MANUFACTURING OF FLAVORSMATERIAL

Eg: Orange flavor oils derived from orange peels.

• Orange flavor does not dissolve in water but
dissolve in alcohol. The mixture of alcohol and
orange flavor then dissolve in water.
One of the important function of alcohol is to
facilitate the mixing of oil-based ingredients into
water-based ingredients or vice versa.
So, to produce an ORANGE-FLAVORED
carbonated drink, alcohol is used to make sure
the orange flavor is fully mixed and dissolved in
the product.
 …RAW
MATERIAL
(III) PHARMACEUTICAL AND MEDICINAL
APPLICATIONS
 Ethyl alcohol is commonly used, since its
characteristics allow it to act as a carrier for
a wide spectrum of medicines, such as
cough preparations, decongestants, iodine
solutions and many other products.

 Acting as a solvent, ethanol is useful for

processing antibiotics, vaccines, tablets
and pills, vitamins and a variety of
 …RAW
(IV) PERSONAL CARE PRODUCT MATERIAL
APPLICATIONS
One of the largest users of ethyl alcohol is
the
personal care products industry.

Common products requiring alcohol are hair

and scalp preparations, deodorants,
perfumes, colognes, lotions for hands, face
and skin, mouthwashes, oral antiseptics and
hand sanitizers.

Soap and shampoo manufactures also

 WHY ALCOHOL IS PROHIBITED
FOR MUSLIMS?
The first revelation on alcoholic drinks is
presented in the Quran in Surah Al-
Baqara 2:219.
In this verse, Muslims were informed
that drinking khamr is a great sin. It says
that
“Alcohol might have some benefit, although
it imparts greater sin than benefit.”
 QURAN – INTOXICANTS AND
GAMBLING
They ask you (O! Prophet) Concerning wine
and gambling:
Say:
“In them is a great sin, and some profit, for
men; But the sin is more than the profit.”
and they ask how much they are to spend (in
charity) Say: “what is beyond your needs”.
Thus Allah makes clear to you His
Signs: In order that you may think.
Mereka bertanya kepadamu tentang khamar dan judi. Katakanlah: "Pada keduanya terdapat dosa
yang besar dan beberapa manfaat bagi manusia, tetapi dosa keduanya lebih besar dari
manfaatnya". Dan mereka bertanya kepadamu apa yang mereka nafkahkan. Katakanlah: "Yang
lebih dari keperluan". Demikianlah Allah menerangkan ayat-ayat-Nya kepadamu supaya kamu
berfikir.
31
Surah Al-Baqarah 2:219)
…WHY ALCOHOL IS PROHIBITED
FOR MUSLIMS?

The next revelation on the subject of

alcohol was as follows:
Surah An-Nisa’ 4:43.
In this revelation Muslims are told not to offer
their prayers while they are under the
influence of alcohol, which will prevent them
from understanding what they recite or listen
to.
 QURAN –
INTOXICANTS (SURAH
AN-NISA’ 4:43)

“O you who believe!

Do not approach prayers with a
murky mind, until you can
understand
all beriman,
Hai orang-orang yang that you say…”kamu solat, sedang
janganlah
kamu dalam keadaan mabuk, sehingga kamu mengerti apa
yang kamu ucapkan……
33
 …WHY ALCOHOL IS
PROHIBITED FOR
MUSLIMS?
Finally a clear command prohibiting
intoxicants and several other actions
was issued as follows:
Surah Al-Maidah 5:90.
This was the final word on alcohol as
khamr – it must be avoided. There is no
ambiguity.
Consumption of alcoholic drinks in any form
is totally prohibited.
The alcoholic drinks derived from grapes,
dates and raisins are also considered as najs
 QURAN – INTOXICANTS AND
GAMBLING (SURAH AL MAIDAH
5:90)

O you who believe! Intoxicants and

gambling, Stones (for sacrifice or for idyllic
gesture), And (divination by) arrows,
Are (all most) undesirable,
Of Shaitan's tricks (and his
works), Avoid (such undesirable
things),
So that you may prosper.”

“Wahai orang-orang yang beriman, sesungguhnya arak, judi,

pemujaan berhala dan bertenung nasib dengan anak-anak
panah, adalah perkara keji yang termasuk perbuatan
syaitan. Oleh itu, hendaklah kamu menjauhinya agar kamu
 HADITH – PROHIBITION OF
INTOXICANTS
The majority of scholars – and that is clearly the stronger position
– consider all intoxicants to be khamr, for the Prophet (Allah's
peace and blessings be upon him) said,
“Every intoxicant is khamr and every intoxicant is UNLAWFUL.”
[Reported by Muslim]

Thus, the majority would consider haram any amount of a

beverage that intoxicates, whether it is fermented from
cooked juices or from uncooked materials like honey,
wheat, barley, millet, or figs.
36
 CONSUMPTION OF WINE
(KHAMR)
If a large quantity of a substance intoxicates, then a
small quantity of that substance is forbidden. That is
confirmed by the following hadith,

"Whatever intoxicates in large quantities, a

small quantity of it is forbidden."

(Related by Abu Daud and Nasa’i )

GENERAL EFFECTS OF
ALCOHOL
Alcohol (this term will be used to refer
specifically to ethanol) acts on the brain as
an
*anaesthetic, #sedative, and stimulant,
depending on how much of it is
consumed.
The effects of alcohol change the more one
drinks. Many people drink alcohol for these
effects. However, it is important to know
that drinking in excess can also be
extremely harmful.
 Note: * = a substance that induces insensitivity to pain.
GENERAL EFFECTS OF
ALCOHOL
In relatively small amounts alcohol can cause
:

- One to feel light-headed;

- produce sensations of dizziness;
- lower inhibitions and alter behavior;
- produce mood changes;
- increase the speed of the heart;
- dilate blood vessels in the skin, making the skin look red
and flushed as more blood rises to the surface of the body;
- increase sweating, also related to the dilation of blood
vessels;
- interfere with the ability of the brain to control body
temperature;
- irritate the lining of the stomach;
- impair coordination and slur speech;
- increase the need to urinate.
 GENERAL EFFECTS OF
•ALCOHOL
Other consequences of these effects. For example,
perhaps the most obvious primary effect of lowering
inhibitions and altering behavior also makes people
more friendly and extroverted.

• Drinking more heavily increases the sense of

irritability, euphoria, and also makes control of
movements and speech increasingly difficult.

• People who drink very heavily and beyond a certain

point, they may fall into a coma.

• At extreme levels of drinking, people may even die of

what is called acute alcohol poisoning.

Note: Euphoria =a feeling or state of intense excitement and happiness

 THE SHORT-TERM EFFECTS OF
ALCOHOL
• It is generally accepted that the effect of alcohol, in both
the long-and short-term, has more to do with how much
alcohol is consumed and the way in which it is consumed,
than whether it is in the form of beer, wine, or spirits.

• When alcohol is consumed, it quickly spreads through the

body, where it has a range of short-term effects. These
effects, in turn, have consequences for health, mental and
physical functioning, and behavior. This is called the acute
effects of alcohol.
• The effects of alcohol is related to its immediate action
within the body and how it is metabolized.
 THE SHORT-TERM EFFECTS OF
ALCOHOL
• How much alcohol is in the blood stream is a good indicator
of how much alcohol an individual has drunk. It is also
often used for legal reasons as a measure of intoxication,
for example, with regard to drinking and driving.
• How quickly blood alcohol concentration (BAC) levels increase
differs from one person to another, depending on weight,
gender, and on whether or not food accompanies drinking.

• Alcohol in blood is measured in terms of weight per volume.

The most commonly used measurements are grams of ethanol
per deciliter of blood (g/dl=g/100ml), used in the United
States, and milligrams of ethanol per milliliter of blood
(mg/ml), used in much of Europe.
• Table 1 - the acute effects of alcohol on a "typical" person.
Reference: International Center for Alcohol Policies (ICAP)
TABLE 1. BAC LEVELS AND THEIR
EFFECTS FOR A TYPICAL
PERSON
BAC level Effects
(mg/ml)

0.2 – 0.9 mood changes, acting inappropriately, impaired coordination,

slowed reaction time, diminished response to pain

1.0 – 1.9 lack of coordination, inability to correctly interpret what is

happening, impaired judgment, difficulty in walking and
standing steadily

2.0 – 2.9 nausea, vomiting

3.0 – 3.9 serious intoxication, lowered body temperature, partial amnesia

("blackout") likely

≥ 4.0 alcohol poisoning, coma, risk of death (about 50% of people

who
have a BAC ≥ 4.00 will die of alcohol poisoning)
 ALCOHOL IN FOOD,
BEVERAGES, PERFUMES
& MEDICINE
FATWA ON THEISSUE OF ALCOHOL IN FOOD,
DRINKS, PERFUMES AND MEDICINES

BY

THE COMMITTEE OF THE NATIONAL FATWA COUNCIL

FOR ISLAMIC RELIGIOUS AFFAIRS MALAYSIA
(14-16 JULY 2011)
ALCOHOL IN FOOD,
BEVERAGES, PERFUMES
&Every
1. MEDICINE
wine contains alcohol. However not all
alcohol are wine. Alcohol that is extracted from the
winemaking process is ruled as prohibited (haram)
and impure (najs).

2. However, alcohol that is not produced through

the winemaking process is not ruled as impure,
but is prohibited (haram) from being consumed in
its original form as it is a poison and can kill.

3. Soft drinks/beverages processed/made not for

the purpose of producing wine and containing
alcohol BELOW THE LEVEL OF 1.0% v/v are
permissible to be consumed.
ALCOHOL IN FOOD,
BEVERAGES, PERFUMES
& MEDICINE
4. Whereas for soft drinks/beverages made with
the same intention and method of producing wine,
regardless of whether their alcohol content is high
or low or whether their alcohol content is distilled,
their consumption is prohibited.

5. Food or beverages containing natural alcohol

such as fruits, nuts, grains or their juices, or alcohol
that incidentally* forms during the production
process of certain food or beverages is not
considered impure and is permissible# to be
consumed.
* =secara kebetulan; # = harus
ALCOHOL IN FOOD,
BEVERAGES, PERFUMES
& 6.MEDICINE
Food or drinks with flavouring or
colouring that contains alcohol for
stabilisation purposes are permissible to be
consumed provided that the alcohol is not
produced from the winemaking process, the
quantity of such alcohol in the final product
is not intoxicating and the alcohol level
DOES NOT EXCEED 0.5%.

7. Medicines and perfumes containing

alcohol as a solvent agent are not impure
and are permissible provided such alcohol is
not extracted from the winemaking
 From Anas B. Malik RA, the Prophet has cursed the 10
groups of people involved in the management of wine
(khamr).
They are:

 The manufacturer
 The distributors
 The drinkers
 The carrier
 The sender
 The filler
 The seller
 The user of khamr selling profit
 The payer
 The orderer
KHAMR IN FOOD,
DRINK AND
FOOD
PREPARATION
DRINKS WITH ADDED KHAMR

Shandy = Beer + Lemon Juice Alcoholic Energy Drink = Added

Alcohol= 0.5% v/v with Beer
Alcohol content = 6 -10 % v/v
 WAIN IN COOKING

Royal Chef Shao Xing

NON ALCOHOLIC MALT
DRINK
MALT BEVERAGE PRODUCTION
• Non-alcoholic malt beverages are produced by avoiding
fermentation in the early stages of the production
process or by removing the alcohol in the final stages.

• Alternatively, the beverage can be based on a malt

extract. An extract is made from a malt beverage,
allowing liquids and flavours to be added later. This
makes it possible to produce the extract in one location
and the final beverage in another.
 M’SIAN NON-ALCOHOLIC BEER
YET TO RECEIVE HALAL
CERTIFICATION
• http://www.freemalaysiatoday.com/
• FMT Reporters
• | February 25, 2015

• Four months ago, Ruzi Shuib partnered with a distributor of Bavaria 0.0%, to
market non-alcoholic beer produced in the Netherlands, reported The Wall
Street Journal.
• Excited about the profits to be made from Muslims who made up 60 per
cent of Malaysia’s 30 million population, Ruzi, targeted restaurants and
groceries to sell his malt-based beverage.
• But so far, he has only sold 500 cases, or the equivalent of 12,000 bottles.
• According to Galletto’s restaurant co-owner, Wan Zawakhir Zin, customers
were put off by the bottle which looked like a regular beer bottle, as Muslims
were prohibited by Islamic dietary laws to consume alcohol.
• More importantly, the Malaysian Islamic Development Department (Jakim) which
issues the halal certification has yet to give Bavaria 0.0%, or other non-alcoholic
beers including Barbican from Saudi Arabia and Istak of Iran, its stamp of
approval.
• But Ruzi Shuib remains positive and said, “There is a growing market for this
 MALAYSIAN NON-
ALCOHOLIC BEER YET TO
RECEIVE HALAL
CERTIFICATION….
• Euromonitor analyst, Amin Alkhatib, predicted that non-alcoholic beer sales in
Malaysia would rise from 3 million litres in 2013 to 3.6 million litres by 2016.

• But this was a far cry from places in the Middle East and Africa region where a total
of 1.43 billion litres of non-alcoholic beer was sold in 2013.

• As many Malaysians prefer to steer clear of products without a local halal seal, the
sales of non- alcoholic beer is not expected to take off any time soon.

• JAKIM, the Malaysian Islamic Development Department, has refused to certify any
product with beer in the name, even if it was non-alcoholic.

• In 2009, A&W had to rename its root beer “A&W Sarsaparilla” to get its halal
certificate renewed, while its restaurant chains across Malaysia started calling its root
beer, “RB” in 2013.

• Jakim said it turned down Ruzi’s request for halal certification because the malt
beverage was produced in the same facilities as Bavaria beer, and claimed the
production process was similar to that of alcoholic beverages.
REFERENCES
Riaz, M.N. (1997). Alcohol: the myths and realities, In
Handbook of Halaal and Haraam Products. Vol 2.
Uddin, Z., Ed., Publication Center for American Muslim
Research and Information:Richmond Hill.
Larsen, J. (1995). Ask the dietition, Hopkins
Technology, LLC Hopkins, MN (cited in Riaz, 1997)
Fatwa Committee of the National Council for
Islamic Religious Affairs Malaysia
Assembly Of Muslim Jurists In America (AMJA’s)
 National Institute Of Alcohol Abuse And
Alcoholism, USA
http://www.icap.org/PolicyTools/ICAPBlueBook/Annex1T
heBasicsaboutAlcohol/tabid/116/Default.aspx