DTF30143 BEST PRACTICES FOR HALAL FOOD PRODUCTION

CHAPTER 3 – HALAL INGREDIENTS { ANTIOXIDANT }

PREPARED BY

NAME REGISTRATION NUMBER

NUR AINAA SYAFIQAH BINTI 29DHF20F1013
MUHAMAD ADHA
NURUL HAZWANI BINTI ADNAN 29DHF20F1031

PREPARED FOR

MADAM HASLINA BINTI AHMAD MUZZAKIR

 TABLE OF CONTENT

INTRODUCTION OF FUNCTION OF
01 ANTIOXIDANT 02 ANTIOXIDANT

03 HALAL ISSUES 04 CONCLUSION

05 REFFERENCE
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01 02

03

INTRODUCTION 04

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Let's Get Started

 INTRODUCTION OF ANTIOXIDANT 01

 Antioxidants are additives capable of delaying or preventing 02

the rancidity of food due to oxidation, and therefore of
lengthening the shelf-life of the products. 03

 Antioxidants can be found in most fruits and vegetables. 04

Tiger Elephant

 The sources of antioxidants can be natural or artificial. 05

06
Pig Chicken
 Examples of natural antioxidants 01

02
E-306 • Tocopherols were one of the first fat-soluble antioxidants
isolated from plants .
Tocopherols 03

04
• Ascorbic Acid is a white crystalline powder used to stabilize
E-300 beverages, fruits and vegetables. However, its application in 05
fats and oils is limited due to its lipid insolubility.
Ascorbic Acid
06

• Rosemary Extract is an antioxidant with good performance in

E-392 animal fats, but it has some problems related to smell and
taste in the doses that guarantee good stability, which is why
Rosemary Extract sometimes it is necessary to undergo a deodorisation and
discolouration process, making the product more expensive.
EXAMPLE OF SYNTHETIC ANTIOXIDANT 01

E-320 {BHA} • These compounds are two phenolic antioxidants, capable of 02

stabilizing free radicals by isolating them and preventing chain
& E-321 {BHT} reactions. Both antioxidants are effective in animal fats,
however, they are less effective in vegetable fats and oils 03

04
E-319 • TBHQ is an antioxidant commonly used in vegetable oils and
animal fats. As an antioxidant, it is more effective in vegetable
TERTIARY-BUTYL oils than BHA and BHT.
05
HYDROQUINONE
06

E-310 • Propyl Gallate is sensitive to high temperatures, so it does not

survive during cooking or frying. However, it is used in
PROPYL GALLATE different vegetable oils, in the creation of artificial aromas and
in some animal feeds.
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FUNCTION
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Let's Get Started

 FUNCTION OF ANTIOXIDANT 01

02

 Significantly delay or prevent oxidation 03

04
 Help maintain fresh appearance and color
05
 Lengthen shelf-life
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03 02

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HALAL ISSUES 04

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Let's Get Started

 HALAL ISSUES OF ANTIOXIDANT 01

02
 Corrosion
 The slowly degradation of surface of metal by atmosphere is know as the process 03
of corrosion. In the metal oxidized. It ruins the shiny surface of metal hence, a
harmful effects of oxidation. Rusting can be a good example of corrosion.
04
 Rancidity
 The process in which bad smell start coming from and its taste become bad due to 05
oxidation of oil and fats present in food is known as rusting.
 It spoils the food. That soiled food may cause harm to us if ate. Hence, a harmful
effect. 06
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CONCLUSION 04

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Let's Get Started

 CONCLUSION 01

02
 Antioxidants come from many sources. Some are naturally produced in the
body and some naturally occur in foods we eat. Antioxidants (natural or
synthetic) can also be added to foods that don’t normally contain them, 03
either for their (supposed) health value or to preserve the food (antioxidants
also prevent oxidation in foods). 04
 A healthy diet is the most effective way to get the antioxidants your body
needs. Fruits, vegetables, grains, eggs and nuts are all useful sources of 05
antioxidants. Despite the marketing hype, antioxidants found in so-called
superfoods are no more effective than those in regular fruit and veg, so
you’re better off saving your money. 06
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REFFERENCE 04

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Let's Get Started

 REFFERENCE 01

 https://www.betterhealth.vic.gov.au/health/healthyliving/antioxidants
02
 https://www.btsa.com/en/examples-of-natural-and-synthetic-antioxidants/
03
 https://special.worldofislam.info/Food/numbers.html

 https://brainly.in/question/8578280 04

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THANK 03

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YOU! 05

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