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Paper banknotes & Gelatin

Paper banknotes

Most banknotes are made of dense 80 to 90 grams per square meter cotton paper (see also paper), sometimes mixed with linen, abaca, or other textile fibres. Generally, the paper used is different from ordinary paper: it is much more resilient, resists wear and tear, and also does not contain the usual agents that make ordinary paper glow slightly under ultraviolet light.

Early Chinese banknotes were printed on paper made of mulberry bark and this fibre is used in Japanese banknote paper today.

Unlike most printing and writing paper, banknote paper is impregnated with polyvinyl alcohol or gelatin to give it extra strength.

Most banknotes are made using the mould made process in which a watermark and thread is incorporated during the paper forming process.

The thread is a simple looking security component found in most banknotes. It is however often rather complex in construction comprising fluorescent, magnetic, metallic and micro print elements. By combining it with watermarking technology the thread can be made to surface periodically on one side only. This is known as windowed thread and further increases the counterfeit resistance of the banknote paper. This process was invented by Portals, part of the De La Rue group in the UK.

Recently this company has introduced many new features to the banknote world including Cornerstone, Platinum and Optiks, all registered trade marks of De La Rue. Cornerstone uses watermarking to reduce the number of corner folds by strengthening this part of the note. Platinum is a special coating to reduce the dirt picked up by banknotes. Optiks is a new thread based security feature that creates a plastic window in the paper which is very hard to copy.

Durable banknote papers

Banknote paper with enhanced durability is a recent development, designed to meet the growing need for popular low-denomination banknotes to withstand extreme wear.

Improved protection against dirt: Manufacturers of banknote paper were quick to recognize the problems associated with dirt and developed a special paper with a thin layer of varnish on the surface to repel soiling. This layer is applied directly to the substrate. The thickness and structure of the paper remain unchanged, thereby preserving the natural feel. The so-called Durable Banknote Papers, which are available in the global banknote market under brand names, such as LongLife, Platinum, Marathon Coated, Diamone, and Flesure, protect banknotes from soiling and environmental incluences, making it possible for them to remain in circulation for longer.

Increased mechanical stability: With new products, such as Synthec and Diamone Composite, banknote manufacturers have gone a step further and responded to the growing demand for higher mechanical stability of the paper—because the longer a banknote stays in circulation, the limper it becomes and the more easily it tears. Synthec substrate, for example, consists of 80 percent cotton fiber and 20 percent synthetic fiber, with the latter being longer and more flexible than the former. The synthetic fibers constitute a dense network within the cotton fiber structure, supporting the banknote like a kind of corset and increasing its mechanical stability. This practically doubles the useful life of the product. Synthec is much less sensitive to climate fluctuations than standard banknote paper. The synthetic fibers are incorporated in the banknote substrate at the sheet formation stage. This has the advantage that all established security features—such as three dimensional watermarks, fluorescent fibers, security threads, or the innovative new varifeye®Synthec substrate, just as they would be with the standard cotton substrate. Optically variable effect inks and foil elements, such as holograms, can be applied to this substrate in the same way as with traditional banknote paper. Public confidence in the established security features, built up over decades, remains intact. To ensure that the banknotes are also protected against dirt, they are given a standard coating of varnish. By the end of 2007, Synthec banknotes will be circulating in three countries, including an African country with different climate zones that has chosen Synthec as a substrate for its lowest-denomination note. In the south of the country conditions are tropical, with a rainy season that lasts for eight months, while the north is very arid and extremely hot, with temperatures reaching 41 degrees Celsius. see-through window—can be integrated into the new

Counterfeiting and security measures on paper banknotes

The first kinegram banknote, the 1988 Austrian 5000 Schilling note (Mozart)

The ease with which paper money can be created, by both legitimate authorities and counterfeiters, has led both to a temptation in times of crisis such as war or revolution to produce paper money which was not supported by precious metal or other goods, thus leading to hyperinflation and a loss of faith in the value of paper money, e.g. the Continental Currency produced by the Continental Congress during the American Revolution, the Assignats produced during the French Revolution, the paper currency produced by the Confederate States of America and the Individual States of the Confederate States of America, the financing of the First World War by the Central Powers (by 1922 1 gold Austro-Hungarian krone of 1914 was worth 14,400 paper Kronen), the devaluation of the Yugoslav Dinar in the 1990s, etc. Banknotes may also be overprinted to reflect political changes that occur faster than new currency can be printed.

In 1988, Austria produced the 5000 Schilling banknote (Mozart), which is the first foil application (Kinegram) to a paper banknote in the history of banknote printing. The application of optical features is now in common use throughout the world.

Many countries' banknotes now have embedded holograms.

Polymer banknotes

The first Australian polymer banknote, the 1988 $10 commemorative issue

In 1983, Costa Rica and Haiti issued the first Tyvek and the Isle of Man issued the first Bradvek polymer (or plastic) banknotes; these were printed by the American Banknote Company and developed by DuPont. In 1988, after significant research and development by the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Reserve Bank of Australia, Australia produced the first polymer banknote made from biaxially-oriented polypropylene (plastic), and in 1996 became the first country to have a full set of circulating polymer banknotes of all denominations. Since then, other countries to adopt circulating polymer banknotes include Bangladesh, Brazil, Brunei, Chile, Indonesia, Malaysia, Mexico, Nepal, New Zealand, Papua and New Guinea, Romania, Singapore, the Solomon Islands, Sri Lanka, Thailand, Viet Nam, Western Samoa and Zambia, with other countries issuing commemorative polymer notes, including China, Kuwait, the Northern Bank of Northern Ireland, Taiwan. Other countries indicating plans to issue polymer banknotes include Nigeria. In 2005, Bulgaria issued the world's first hybrid paper-polymer banknote.

Polymer banknotes were developed to improve durability and prevent counterfeiting through incorporated security features, such as optically variable devices that are extremely difficult to reproduce.

The uptake of polymer banknotes has however been comparatively slow with an estimated 1.5% of the Worlds banknotes now using this material. Problems with print durability and the very bulky nature of creased polymer notes rank high amongst the problems limiting polymer uptake. Some countries such as Sri Lanka and Thailand have reverted to paper after testing polymer notes in circulation.

Other materials

Over the years, a number of materials other than paper have been used to print banknotes. This includes various textiles, including silk, and materials such as leather.

Silk and other fibers have been commonly used in the manufacture of various banknote papers, intended to provide both additional durability and security. Crane and Company patented banknote paper with embedded silk threads in 1844 and has supplied paper to the United States Treasury since 1879. Banknotes printed on pure silk "paper" include "emergency money" (Notgeld) issues from a number of German towns in 1923 during a period of fiscal crisis and hyperinflation. Most notoriously, Bielefeld produced a number of silk, leather, velvet, linen and wood issues, and although these issues were produced primarily for collectors, rather than for circulation, they are in demand by collectors. Banknotes printed on cloth include a number of Communist Revolutionary issues in China from areas such as Xinjiang, or Sinkiang, in the United Islamic Republic of East Turkestan in 1933. Emergency money was also printed in 1902 on khaki shirt fabric during the Boer War.

Leather banknotes (or coins) were issued in a number of sieges, as well as in other times of emergency. During the Russian administration of Alaska, banknotes were printed on sealskin. A number of 19th century issues are known in Germanic and Baltic states, including the towns of Dorpat, Pernau, Reval, Werro and Woisek. In addition to the Bielefeld issues, other German leather Notgeld from 1923 is known from Borna, Osterwieck, Paderborn and Pößneck.

Other issues from 1923 were printed on wood, which was also used in Canada in 1763-1764 during Pontiac's War, and by the Hudson's Bay Company. In 1848, in Bohemia, wooden checkerboard pieces were used as money.

Even playing cards were used for currency in France in the early 19th Century, and in French Canada from 1685 until 1757, in the Isle of Man in the beginning of the 19th Century, and again in Germany after World War I.

MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?

A widespread and silent killer that’s worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now. “It” is monosodium glutamate (MSG), a flavor enhancer that’s known widely as an addition to Chinese food, but that’s actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.

MSG is one of the worst food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and much more. It’s found in your local supermarket and restaurants, in your child’s school cafeteria and, amazingly, even in baby food and infant formula.

MSG is more than just a seasoning like salt and pepper, it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.

While MSG’s benefits to the food industry are quite clear, this food additive could be slowly and silently doing major damage to your health.

What Exactly is MSG?

You may remember when the MSG powder called “Accent” first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer).

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as "short-term reactions" to MSG. More on those “reactions” to come.

Why MSG is so Dangerous

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees -- and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body. Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer's disease and Huntington's chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within your heart's electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.”

Many other adverse effects have also been linked to regular consumption of MSG, including:

• Obesity
• Eye damage
• Headaches
• Fatigue and disorientation
• Depression

Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.

According to the FDA, MSG Symptom Complex can involve symptoms such as:

• Numbness
• Burning sensation
• Tingling
• Facial pressure or tightness
• Chest pain or difficulty breathing
• Headache
• Nausea
• Rapid heartbeat
• Drowsiness
• Weakness

No one knows for sure just how many people may be “sensitive” to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG -- at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.

How to Determine if MSG is in Your Food

Food manufacturers are not stupid, and they’ve caught on to the fact that people like you want to avoid eating this nasty food additive. As a result, do you think they responded by removing MSG from their products? Well, a few may have, but most of them just tried to “clean” their labels. In other words, they tried to hide the fact that MSG is an ingredient.

How do they do this? By using names that you would never associate with MSG.

You see, it’s required by the FDA that food manufacturers list the ingredient “monosodium glutamate” on food labels, but they do not have to label ingredients that contain free glutamic acid, even though it’s the main component of MSG.

There are over 40 labeled ingredients that contain glutamic acid, but you’d never know it just from their names alone. Further, in some foods glutamic acid is formed during processing and, again, food labels give you no way of knowing for sure.

Tips for Keeping MSG Out of Your Diet

In general, if a food is processed you can assume it contains MSG (or one of its pseudo-ingredients). So if you stick to a whole, fresh foods diet, you can pretty much guarantee that you’ll avoid this toxin.

The other place where you’ll need to watch out for MSG is in restaurants. You can ask your server which menu items are MSG-free, and request that no MSG be added to your meal, but of course the only place where you can be entirely sure of what’s added to your food is in your own kitchen.

To be on the safe side, you should also know what ingredients to watch out for on packaged foods. Here is a list of ingredients that ALWAYS contain MSG:

Autolyzed Yeast	Calcium Caseinate	Gelatin
Glutamate	Glutamic Acid	Hydrolyzed Protein
Monopotassium Glutamate	Monosodium Glutamate	Sodium Caseinate
Textured Protein	Yeast Extract	Yeast Food
Yeast Nutrient

These ingredients OFTEN contain MSG or create MSG during processing:

Flavors and Flavorings	Seasonings	Natural Flavors and Flavorings	Natural Pork Flavoring	Natural Beef Flavoring
Natural Chicken Flavoring	Soy Sauce	Soy Protein Isolate	Soy Protein	Bouillon
Stock	Broth	Malt Extract	Malt Flavoring	Barley Malt
Whey Protein	Carrageenan	Maltodextrin	Pectin	Enzymes
Protease	Corn Starch	Citric Acid	Powdered Milk	Anything Protein Fortified
Anything Enzyme Modified	Anything Ultra-Pasteurized

So if you do eat processed foods, please remember to be on the lookout for these many hidden names for MSG.

Choosing to be MSG-Free

Making a decision to avoid MSG in your diet as much as possible is a wise choice for nearly everyone. Admittedly, it does take a bit more planning and time in the kitchen to prepare food at home, using fresh, locally grown ingredients. But knowing that your food is pure and free of toxic additives like MSG will make it well worth it.

Plus, choosing whole foods will ultimately give you better flavor and more health value than any MSG-laden processed food you could buy at your supermarket.

Food Addative to avoid

The additive is unsafe in the amounts consumed or is very poorly tested.

-ACESULFAME POTASSIUM.
-ARTIFICIAL COLORINGS: BLUE 1, BLUE 2,GREEN 3, RED 3, YELLOW 6.
-ASPARTAME (Nutrasweet).
-BUTYLATED HYDROXYANISOLE (BHA).
-CYCLAMATE.
(not legal in U.S.)
-HYDROGENATED VEGETABLE OIL.
-OLESTRA (Olean).
-PARTIALLY HYDROGENATED VEGETABLE OIL.
-POTASSIUM BROMATE.
-PROPYL GALLATE.
-SACCHARIN.
-SODIUM NITRATE .
-SODIUM NITRITE.

These appear to be safe, though a few people may be allergic to any additive.
-ALGINATE
-ALPHA TOCOPHEROL (Vitamin E)
-ASCORBIC ACID
(Vitamin C)
-BETA-CAROTENE
-CALCIUM PROPIONATE
-CALCIUM STEAROYL LACTYLATE
-CARRAGEENAN
-CITRIC ACID
-DIACYLGLYCEROL
-EDTA
-ERYTHORBIC ACID
-FERROUS GLUCONATE
-FUMARIC ACID
-GELATIN
-GLYCERIN (Glycerol)
-GUMS: Arabic, Furcelleran, Ghatti, Guar, Karaya, Locust Bean, Xanthan
-HIGH MALTOSE CORN SYRUP
-INULIN
-LACTIC ACID
-LECITHIN
-MALTODEXTRIN
-MONO- and DIGLYCERIDES
-NEOTAME
-OAT FIBER, WHEAT FIBER
-OLIGOFRUCTOSE
-PHOSPHATE SALTS
-PHOSPHORIC ACID
-PHYTOSTEROLS and PHYTOSTANOLS
-POLYSORBATE 60, 65, 80
-POTASSIUM SORBATE
-PROPYLENE GLYCOL ALGINATE
-SODIUM ASCORBATE
-SODIUM CARBOXY-METHYLCELLULOSE (CMC)
-SODIUM CITRATE
-SODIUM PROPIONATE
-SODIUM STEAROYL LACTYLATE
-SORBIC ACID
-SORBITAN MONOSTEARATE
-STARCH and MODIFIED STARCH
-SUCRALOSE
-THIAMIN MONONITRATE
-TRIACETIN (GLYCEROL TRIACETATE)
-VANILLIN, ETHYL VANILLIN
-VEGETABLE OIL STEROL ESTERS

What is Hydroquinone

Hydroquinone is a popular product that is used to bleach and lightening the skin. Despite its effectiveness, there is a call to have the product banned. Currently in Europe it has been removed from shelves, but in the United States it can be found in a host of over-the-counter medications.

Hydroquinone has been used to bleach the skin and this often lightens the color of the skin. This practice is common across the globe and according the psychologists the reason why people do this is that white or lighter skinned individuals are more desirable. The use of these products is very common in African, Asian and African-Caribbean communities.

Over the past couple of years, there has been an increase in the amount of skin creams that contain hydroquinone on the marketplace. This increase is believed to be the media focusing on the celebrities who have lighter skin. This is translated into the lighter skinned individuals coming across as being more pretty and successful. Many women in countries in Africa are using skin lightening creams as they usually associate fairer skin to be more beautiful. This thinking has infiltrated the thinking of many soci-economic groups. With the increase in people using these creams, governments has taken steps to ban the sale of these products.

Dermatologists who are for the use of hydroquinone often state that the product is very safe to use, especially when it comes to the treatment of skin blemishes. They say if it is followed within specific guidelines that it is safe to use. Proponents against hydroquinone state that the abuse of the product, especially when people try to bleach the entire body can be very dangerous. They often state that there is no safe way to bleach the skin. They state that the toxicity of the creams can lead to a wide array of medical issues and even death.

When a person uses these skin bleaching creams, their skin will begin to appear lighter. However oxidation with the chemicals and the sun will cause the skin to get darker. In an attempt to keep the lighter color, people will increase the use of the creams. It is here that more damage can take place as the chemicals will be able to get into the bloodstream and eventually reach and damage the major organs of the body.

In countries where skin bleaching is common, it can be compared to people who tan in western countries. People often tan their skin because they think the dark golden color looks better. Just like skin bleaching, there are many different risks that are associated with tanning. Skin cancer is prevalent in people who tan a lot. In the end people perceive what beauty is and try to attain that by bleaching the skin.

Hydroquinone and Pregnancy

Many people often want to know if hydroquinone is safe to use while pregnant. Evidence suggests that hydroquinone maybe harmful to a fetus. Great care needs to be taken if you plan on using it. If you are pregnant and are considering using hydroquinone it is best to consult with a doctor. The doctor will be able to tell you all you need to know about this product and your pregnancy.

Warnings for Pregnant Women

Pregnant women should be aware that the FDA has placed hydroquinone in the pregnancy category C. This means that there have been no animal studies conducted and no evidence exists on the results of human pregnancy. It is only recommended to use hydroquinone when pregnant once it is more beneficial than the risk.

Warnings for Women Who Breastfeed

There are no studies that exist that indicate that hydroquinone may be excreted into a mothers breast milk. Extreme caution should be taken by women who are breast feeding.

Conclusion

New mothers want to get back to the body that they know after they have had their children. However it is not recommended that they use hydroquinone while pregnant or breast feeding. There is no real evidence that exists that shows the effects it could have on the unborn child or children who breastfeed. Great care should be taken and it should only be used under the care of the doctor.

Hydroquinone and Cancer

Many people have concerns that hydroquinone is a carcinogen. It has been banned in Europe and the FDA in the United States is looking at putting a ban on it also. The reasons behind this are that some evidence exists that it could possibly cause cancer.

Hydroquinone is a chemical agent that is used to lighten the skin. This particular chemical works by stopping the creation of melanin, a pigment found in the skin that gives it color. Most people apply it to get rid or melasma, cholasma, age spots, acne scars, freckles and other skin discoloration.

Over the past couple of years there has been on an ongoing debate as to whether hydroquinone does cause cancer. There is no evidence available that this product directly causes cancer in human beings. However studies have been done on animals and the results showed the growth of cancer in tested animals. It should be noted that some chemicals that cause cancer in lab animals, sometimes does not affect human beings in the same manner.

Hydroquinone is known to metabolize in the liver and this generally causes mutations and DNA damage. It is for that specific reason why it is suggested that hydroquinone is responsible for a wide variety of cancers in humans. Hydroquinone has been linked to certain cancers of the blood such as leukemia and also damage of the kidney. Studies have shown that when used, hydroquinone is absorbed and the released out of the kidneys very slowly. This information highlights that the chemical is stored in the body. The bone marrow breaks the substance down to p-benzoquinone and it is believed that here is the starting place for long term damage.

How Dangerous is Hydroquinone?

There is controversy surrounding the skin lightening agent hydroquinone. Like mercury in the past, hydroquinone is being targeted because of the health concerns. The FDA seems to be flexing their muscles in attempting to ban the substance. Despite this claim, there are many dermatologists who feel that the hydroquinone skin bleaching agent should be available to patients, but on a prescription basis.

Hydroquinone helps to stop the production of melanin. Melanin is the pigment of the skin that allows it to have color. For many years people have been using this product to treat age spots, melasma, scarring from acne, blemishes and skin discolorations.

In recent times, there have been various studies conducted that there is a dangerous side to the use of hydroquinone. There is evidence that points to the product causing cancer and damage to the body’s DNA. Not everyone is convinced by those reports and many medical professionals still view hydroquinone as effective and safe.

Opponents to these studies have made a claim that animal trials were the basis for the results. They state that animal data is totally different from human tests. Many doctors disagree with the study based on the results.

Despite the claim of cancer, other side effects have come about due to the use of hydroquinone. Ochronosis is another side effect that can be attributed to the use of the product. Ochronosis is common in regions where hydroquinone is used on a very high level. This would include countries in Africa and the Middle East.

Researchers have linked the development of ochronosis with combination products that use hydroquinone, phenols, mercury and other acids.

With results like that, researchers have put pressure on the FDA to have the product banned from American shelves. The FDA will have to hear both side as you have some people for the ban, while others are against it.

What is tadalafil?

What is tadalafil?

Tadalafil relaxes muscles and increases blood flow to particular areas of the body.

Tadalafil is used to treat erectile dysfunction (impotence).

Tadalafil may also be used for purposes other than those listed in this medication guide.

What is the most important information I should know about tadalafil?

Do not take tadalafil if you are also using a nitrate drug for chest pain or heart problems. This includes nitroglycerin (Nitrostat, Nitrolingual, Nitro-Dur, Nitro-Bid, and others), isosorbide dinitrate (Dilatrate-SR, Isordil, Sorbitrate), and isosorbide mononitrate (Imdur, ISMO, Monoket). Nitrates are also found in some recreational drugs such as amyl nitrate or nitrite ("poppers"). Taking tadalafil with a nitrate medicine can cause a serious decrease in blood pressure, leading to fainting, stroke, or heart attack. If you become dizzy or nauseated during sexual activity, or if you have pain, numbness, or tingling in your chest, arms, neck, or jaw, stop and call your doctor right away. You could be having a serious side effect of tadalafil. Do not take tadalafil more than once a day. Allow 24 hours to pass between doses. Contact your doctor or seek emergency medical attention if your erection is painful or lasts longer than 4 hours. A prolonged erection (priapism) can damage the penis.

Tadalafil can decrease blood flow to the optic nerve of the eye, causing sudden vision loss. This has occurred in a small number of people taking tadalafil, most of whom also had heart disease, diabetes, high blood pressure, high cholesterol, or certain pre-existing eye problems, and in those who smoke or are over 50 years old. It is not clear whether tadalafil is the actual cause of vision loss.

Stop using tadalafil and get emergency medical help if you have sudden vision loss.

What should I discuss with my healthcare provider before taking tadalafil?

Do not take tadalafil if you are also using a nitrate drug for chest pain or heart problems, including nitroglycerin (Nitrostat, Nitrolingual, Nitro-Dur, Nitro-Bid, Minitran, Deponit, Transderm-Nitro), isosorbide dinitrate (Dilatrate-SR, Isordil, Sorbitrate), and isosorbide mononitrate (Imdur, ISMO, Monoket), or recreational drugs such as amyl nitrate or nitrite ("poppers"). Taking tadalafil with a nitrate medicine can cause a serious decrease in blood pressure, leading to fainting, stroke, or heart attack.

If you have certain conditions, you may need a dose adjustment or special tests to safely take this medication. Before taking tadalafil, tell your doctor if you are allergic to any drugs, or if you have:

• heart disease or heart rhythm problems;

• a recent history a heart attack (within the past 90 days);

• a recent history of stroke or congestive heart failure (within the past 6 months);

• angina (chest pain);

• high or low blood pressure;

• liver disease;

• kidney disease (or if you are on dialysis);

• a blood cell disorder such as sickle cell anemia, multiple myeloma, or leukemia;

• a bleeding disorder such as hemophilia;

• a stomach ulcer;

• retinitis pigmentosa (an inherited condition of the eye);

• a physical deformity of the penis (such as Peyronie's disease); or

• if you have been told you should not have sexual intercourse for health reasons.

Tadalafil can decrease blood flow to the optic nerve of the eye, causing sudden vision loss. This has occurred in a small number of people taking tadalafil, most of whom also had heart disease, diabetes, high blood pressure, high cholesterol, or certain pre-existing eye problems, and in those who smoke or are over 50 years old.

It is not clear whether tadalafil is the actual cause of vision loss. Stop using tadalafil and get emergency medical help if you have sudden vision loss. FDA pregnancy category B: Although tadalafil is not for use in women, this medication is not expected to be harmful to an unborn baby. Do not use tadalafil without telling your doctor if you are pregnant or plan to become pregnant during treatment. Although tadalafil is not for use in women, it is not known if tadalafil passes into breast milk or if it could harm a nursing baby. Do not use this medication without telling your doctor if you are breast-feeding a baby.

Tadalafil side effects

Get emergency medical help if you have any of these signs of an allergic reaction: hives; difficulty breathing; swelling of your face, lips, tongue, or throat. If you become dizzy or nauseated during sexual activity, or if you have pain, numbness, or tingling in your chest, arms, neck, or jaw, stop and call your doctor right away. You could be having a serious side effect of tadalafil.

Stop using tadalafil and call your doctor at once if you have any of these serious side effects:

• sudden vision loss;

• ringing in your ears, or sudden hearing loss;

• chest pain or heavy feeling, pain spreading to the arm or shoulder, nausea, sweating, general ill feeling;

• irregular heartbeat;

• swelling in your hands, ankles, or feet;

• shortness of breath;

• seizure (convulsions);

• vision changes;

• feeling light-headed, fainting; or

• penis erection that is painful or lasts 4 hours or longer.

Less serious side effects may include:

• warmth or redness in your face, neck, or chest;

• stuffy nose, sore throat;

• headache;

• memory problems;

• diarrhea, upset stomach; or

• muscle pain, back pain.

This is not a complete list of side effects and others may occur. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

Tadalafil Dosing Information

Usual Adult Dose for Erectile Dysfunction:

10 mg orally taken prior to anticipated sexual activity. The maximum recommended dosing frequency is once per day in most patients.
Alternatively, 2.5 mg orally once daily, without regard to timing of sexual activity. May increase to 5 mg orally once daily based on efficacy and tolerability.

What other drugs will affect tadalafil?

Before taking tadalafil, tell your doctor about all other medications you use for erectile dysfunction, or if you are using any of the following medications:

• conivaptan (Vaprisol);

• diclofenac (Arthrotec, Cataflam, Voltaren, Flector Patch, Solareze);

• doxazosin (Cardura), prazosin (Minipress), terazosin (Hytrin);

• imatinib (Gleevec);

• isoniazid (for treating tuberculosis);

• rifampin (Rifadin, Rimactane);

• an antibiotic such as clarithromycin (Biaxin), clotrimazole (Mycelex Troche), dalfopristin/quinupristin (Synercid), erythromycin (E.E.S., EryPed, Ery-Tab, Erythrocin), itraconazole (Sporanox), ketoconazole (Nizoral), telithromycin (Ketek), or voriconazole (Vfend);

• an antidepressant such as nefazodone;

• heart or blood pressure medications;

• HIV/AIDS medicine such as amprenavir (Agenerase), atazanavir (Reyataz), darunavir (Prezista), delavirdine (Rescriptor), fosamprenavir (Lexiva), indinavir (Crixivan), nelfinavir (Viracept), saquinavir (Invirase, Fortovase), or ritonavir (Norvir), and others; or

• seizure medication such as carbamazepine (Tegretol), phenobarbital (Luminal), or phenytoin (Dilantin).

This list is not complete and there may be other drugs that can interact with tadalafil. Tell your doctor about all the prescription and over-the-counter medications you use. This includes vitamins, minerals, herbal products, and drugs prescribed by other doctors. Do not start using a new medication without telling your doctor.

Where can I get more information?

• Your pharmacist can provide more information about tadalafil.

• Remember, keep this and all other medicines out of the reach of children, never share your medicines with others, and use this medication only for the indication prescribed.
• Every effort has been made to ensure that the information provided by Cerner Multum, Inc. ('Multum') is accurate, up-to-date, and complete, but no guarantee is made to that effect. Drug information contained herein may be time sensitive. Multum information has been compiled for use by healthcare practitioners and consumers in the United States and therefore Multum does not warrant that uses outside of the United States are appropriate, unless specifically indicated otherwise. Multum's drug information does not endorse drugs, diagnose patients or recommend therapy. Multum's drug information is an informational resource designed to assist licensed healthcare practitioners in caring for their patients and/or to serve consumers viewing this service as a supplement to, and not a substitute for, the expertise, skill, knowledge and judgment of healthcare practitioners. The absence of a warning for a given drug or drug combination in no way should be construed to indicate that the drug or drug combination is safe, effective or appropriate for any given patient. Multum does not assume any responsibility for any aspect of healthcare administered with the aid of information Multum provides. The information contained herein is not intended to cover all possible uses, directions, precautions, warnings, drug interactions, allergic reactions, or adverse effects. If you have questions about the drugs you are taking, check with your doctor, nurse or pharmacist.

What is sildenafil?

What is sildenafil?

Sildenafil relaxes muscles and increases blood flow to particular areas of the body.

Sildenafil under the name Viagra is used to treat erectile dysfunction (impotence) in men. Another brand of sildenafil is Revatio, which is used to treat pulmonary arterial hypertension and improve exercise capacity in men and women.

Sildenafil may also be used for other purposes not listed in this medication guide.

What is the most important information I should know about sildenafil?

Do not take sildenafil if you are also using a nitrate drug for chest pain or heart problems. This includes nitroglycerin (Nitrostat, Nitrolingual, Nitro-Dur, Nitro-Bid, and others), isosorbide dinitrate (Dilatrate-SR, Isordil, Sorbitrate), and isosorbide mononitrate (Imdur, ISMO, Monoket). Nitrates are also found in some recreational drugs such as amyl nitrate or nitrite ("poppers"). Taking sildenafil with a nitrate medicine can cause a serious decrease in blood pressure, leading to fainting, stroke, or heart attack. During sexual activity, if you become dizzy or nauseated, or have pain, numbness, or tingling in your chest, arms, neck, or jaw, stop and call your doctor right away. You could be having a serious side effect of sildenafil. Do not take sildenafil more than once a day. Allow 24 hours to pass between doses. Contact your doctor or seek emergency medical attention if your erection is painful or lasts longer than 4 hours. A prolonged erection (priapism) can damage the penis.

Sildenafil can decrease blood flow to the optic nerve of the eye, causing sudden vision loss. This has occurred in a small number of people taking sildenafil, most of whom also had heart disease, diabetes, high blood pressure, high cholesterol, or certain pre-existing eye problems, and in those who smoke or are over 50 years old. It is not clear whether sildenafil is the actual cause of vision loss.

Stop using sildenafil and get emergency medical help if you have sudden vision loss.

What should I discuss with my healthcare provider before taking sildenafil?

Do not take sildenafil if you are also using a nitrate drug for chest pain or heart problems. This includes nitroglycerin (Nitrostat, Nitrolingual, Nitro-Dur, Nitro-Bid, and others), isosorbide dinitrate (Dilatrate-SR, Isordil, Sorbitrate), and isosorbide mononitrate (Imdur, ISMO, Monoket). Nitrates are also found in some recreational drugs such as amyl nitrate or nitrite ("poppers"). Taking sildenafil with a nitrate medicine can cause a serious decrease in blood pressure, leading to fainting, stroke, or heart attack.

Before taking sildenafil, tell your doctor if you are allergic to any drugs, or if you have:

• heart disease or heart rhythm problems;
• a recent history (in the past 6 months) of a heart attack, stroke, or heart rhythm disorder;
• congestive heart failure;
• high or low blood pressure;
• coronary artery disease;
• liver disease;
• kidney disease;
• a blood cell disorder such as sickle cell anemia, multiple myeloma, or leukemia;
• a bleeding disorder such as hemophilia;
• a stomach ulcer;
• retinitis pigmentosa (an inherited condition of the eye);
• a physical deformity of the penis (such as Peyronie's disease); or
• if you have been told you should not have sexual intercourse for health reasons.

If you have any of these conditions, you may need a dose adjustment or special tests to safely take sildenafil.

Sildenafil can decrease blood flow to the optic nerve of the eye, causing sudden vision loss. This has occurred in a small number of people taking sildenafil, most of whom also had heart disease, diabetes, high blood pressure, high cholesterol, or certain pre-existing eye problems, and in those who smoke or are over 50 years old. It is not clear whether sildenafil is the actual cause of vision loss. Stop using sildenafil and get emergency medical help if you have sudden vision loss. FDA pregnancy category B: This medication is not expected to be harmful to an unborn baby. Do not use sildenafil without telling your doctor if you are pregnant or plan to become pregnant during treatment. It is not known if sildenafil passes into breast milk or if it could harm a nursing baby. Do not use this medication without telling your doctor if you are breast-feeding a baby.

How should I take sildenafil?

Take sildenafil exactly as it was prescribed for you. Do not take it in larger doses or for longer than recommended by your doctor. Follow the directions on your prescription label.

Revatio is usually taken three times each day, about 4 to 6 hours apart.

Viagra is usually taken only when needed, 30 minutes to 1 hour before sexual activity. You may take it up to 4 hours before sexual activity. Do not take Viagra more than once per day.

Viagra can help you have an erection when sexual stimulation occurs. An erection will not occur just by taking a pill. Follow your doctor's instructions.

During sexual activity, if you become dizzy or nauseated, or have pain, numbness, or tingling in your chest, arms, neck, or jaw, stop and call your doctor right away. You could be having a serious side effect of sildenafil. Store this medication at room temperature away from moisture and heat.

What happens if I miss a dose?

Viagra is used as needed, so you are not likely to be on a dosing schedule.

If you miss a dose of Revatio, take the missed dose as soon as you remember. If it is almost time for your next dose, skip the missed dose and take the medicine at the next regularly scheduled time. Do not take extra medicine to make up the missed dose.

What happens if I overdose?

Seek emergency medical attention if you think you have used too much of this medicine. Overdose symptoms may include chest pain, nausea, irregular heartbeat, and feeling light-headed or fainting.

What should I avoid while taking sildenafil?

Avoid drinking alcohol, which can increase some of the side effects of sildenafil. Avoid using other medicines to treat impotence, such as alprostadil (Caverject, Muse, Edex) or yohimbine (Yocon, Yodoxin, others), without first talking to your doctor.

Sildenafil side effects

Get emergency medical help if you have any of these signs of an allergic reaction: hives; difficulty breathing; swelling of your face, lips, tongue, or throat. During sexual activity, if you become dizzy or nauseated, or have pain, numbness, or tingling in your chest, arms, neck, or jaw, stop and call your doctor right away. You could be having a serious side effect of sildenafil.

Stop using sildenafil and call your doctor at once if you have any of these serious side effects:

• sudden vision loss;
• ringing in your ears, or sudden hearing loss;
• chest pain or heavy feeling, pain spreading to the arm or shoulder, nausea, sweating, general ill feeling;
• irregular heartbeat;
• swelling in your hands, ankles, or feet;
• shortness of breath;
• vision changes;
• feeling light-headed, fainting; or
• penis erection that is painful or lasts 4 hours or longer.

Less serious side effects may include:

• warmth or redness in your face, neck, or chest;
• stuffy nose;
• headache;
• memory problems;
• upset stomach; or
• back pain.

This is not a complete list of side effects and others may occur. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

Sildenafil Dosing Information

Usual Adult Dose for Erectile Dysfunction:

Initial (oral): 50 mg orally administered as needed 1 hour prior to anticipated sexual activity. A maximum of one dose per day is recommended.
Maintenance (oral): 25 to 100 mg orally as needed 30 minutes to 4 hours prior to anticipated sexual activity. A maximum of one dose per day is recommended.

Usual Adult Dose for Pulmonary Hypertension:

20 mg orally three times a day

Usual Geriatric Dose for Erectile Dysfunction:

25 mg orally as needed 1 hour prior to anticipated sexual activity.

Usual Pediatric Dose for Pulmonary Hypertension:

>1 yr:
Initial dose: 0.25 to 0.5 mg/kg orally every 4 hours. Not to exceed 20 mg per dose or 60 mg per day.

What other drugs will affect sildenafil?

Do not take sildenafil if you are also using a nitrate drug for chest pain or heart problems, including nitroglycerin (Nitrostat, Nitrolingual, Nitro-Dur, Nitro-Bid, Minitran, Deponit, Transderm-Nitro), isosorbide dinitrate (Dilatrate-SR, Isordil, Sorbitrate), and isosorbide mononitrate (Imdur, ISMO, Monoket), or recreational drugs such as amyl nitrate or nitrite ("poppers").

Before taking sildenafil, tell your doctor about all other medications you use for erectile dysfunction, or if you are using any of the following medications:

• bosentan (Tracleer);
• cimetidine (Tagamet, Tagamet HB);
• conivaptan (Vaprisol);
• diclofenac (Arthrotec, Cataflam, Voltaren, Flector Patch, Solareze);
• enoxacin (Penetrex);
• imatinib (Gleevec);
• isoniazid (for treating tuberculosis);
• rifampin (Rifadin, Rimactane);
• an antidepressant such as nefazodone;
• an antibiotic such as clarithromycin (Biaxin), clotrimazole (Mycelex Troche), dalfopristin/quinupristin (Synercid), erythromycin (E.E.S., EryPed, Ery-Tab, Erythrocin), itraconazole (Sporanox), ketoconazole (Nizoral), telithromycin (Ketek), or voriconazole (Vfend);
• heart or blood pressure medication such as diltiazem (Cardizem, Dilacor, Tiazac), doxazosin (Cardura), nicardipine (Cardene), quinidine (Quinaglute, Quinidex, Quin-Release), or verapamil (Calan, Covera, Isoptin, Verelan); or
• HIV/AIDS medicine such as amprenavir (Agenerase), atazanavir (Reyataz), delavirdine (Rescriptor), fosamprenavir (Lexiva), indinavir (Crixivan), nelfinavir (Viracept), saquinavir (Invirase), or ritonavir (Norvir).

This list is not complete and there may be other drugs that can interact with sildenafil. Tell your doctor about all the prescription and over-the-counter medications you use. This includes vitamins, minerals, herbal products, and drugs prescribed by other doctors. Do not start using a new medication without telling your doctor.

Where can I get more information?

• Your pharmacist can provide more information about sildenafil.

• Remember, keep this and all other medicines out of the reach of children, never share your medicines with others, and use this medication only for the indication prescribed.
• Every effort has been made to ensure that the information provided by Cerner Multum, Inc. ('Multum') is accurate, up-to-date, and complete, but no guarantee is made to that effect. Drug information contained herein may be time sensitive. Multum information has been compiled for use by healthcare practitioners and consumers in the United States and therefore Multum does not warrant that uses outside of the United States are appropriate, unless specifically indicated otherwise. Multum's drug information does not endorse drugs, diagnose patients or recommend therapy. Multum's drug information is an informational resource designed to assist licensed healthcare practitioners in caring for their patients and/or to serve consumers viewing this service as a supplement to, and not a substitute for, the expertise, skill, knowledge and judgment of healthcare practitioners. The absence of a warning for a given drug or drug combination in no way should be construed to indicate that the drug or drug combination is safe, effective or appropriate for any given patient. Multum does not assume any responsibility for any aspect of healthcare administered with the aid of information Multum provides. The information contained herein is not intended to cover all possible uses, directions, precautions, warnings, drug interactions, allergic reactions, or adverse effects. If you have questions about the drugs you are taking, check with your doctor, nurse or pharmacist.

This is the Real/Original HALAL Cheese

Please clickon the Image for the bigger Image

Dear all CHEESE Lovers, since now we should say "ALHAMDULLILAH" there you are the REAL & ORIGINAL and for sure purely "HALAL" Mozerella Cheese. Thank to the effort that been made by the PRODUCER.

Cutting Boards and Food Safety

Cutting Boards and Food Safety Which is better, wooden or plastic cutting boards?
Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

Avoid Cross-Contamination
The Meat and Poultry that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards
To keep all cutting boards clean, most recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.

All about beef article

Can Hormones & Antibiotics Be Used in Cattle Raising?
Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.

Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.

How Is Ungraded Beef Different?
All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.

What is Marbling?
Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.

Retail Cuts of Fresh Beef
There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.

Nutrition Labeling
Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:

"Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.

"Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.

What Does "Natural" Mean?
All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot.

How & Why is Some Beef Aged?
Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator.

Why is Beef Called a "Red" Meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.

Color of Beef
Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.

After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.

Iridescent Color of Roast Beef
Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.

Additives
Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Dating of Beef Products
Product dating is not required by Federal regulations. However, many stores and processors may voluntarily date packages of raw beef or processed beef products. If a calendar date is shown, there must be a phrase explaining the meaning of the date.

Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase
If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. It's always best to buy a product before its date expires. It's not important if a date expires after freezing beef because all foods stay safe while properly frozen.

What Foodborne Organisms are Associated with Beef?
Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking.

Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.

Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.

Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels.

Rinsing Beef
It isn't necessary to wash raw beef before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Beef Safely

• Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.
  
  Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.
  
  It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.
• Ready-Prepared Beef: For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.

Safe Defrosting
There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.

• Refrigerator:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.
• Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
• Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F.

It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

Marinating
Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked beef. Discard any uncooked leftover marinade.

Partial Cooking
Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Liquid in Package
Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep beef in its package until using.
• It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.
• 
  

What is MELAMINE

Melamine is an organic compound that is often combined with formaldehyde to produce melamine resin, a synthetic polymer which is fire resistant and heat tolerant. Melamine resin is a very versatile material with a highly stable structure. Uses for melamine include whiteboards, floor tiles, kitchenware, fire retardant fabrics, and commercial filters. Melamine can be easily molded while warm, but will set into a fixed form. This property makes it ideally suited to certain industrial applications.

Melamine resin is manufactured by mixing urea with formaldehyde under heat and pressure. The substances begin to polymerize and are forced into a mold which will create the desired shape. Under pressure, melamine releases water, which could make the plastic unstable if it is not removed. The materials finish polymerizing and create a finished product, melamine resin.

Melamine resin is known as a thermoset plastic, because the plastic is fixed after molding. If exposed to enough heat, melamine will melt. For this reason, melamine dishware should not be exposed to high temperatures like those in the oven and microwave. However, the plastic is able to withstand higher temperatures than other plastics. Because it is a thermoset plastic, melamine resin is difficult to recycle.

Melamine can be made into a foam product. Melamine foam has a distinctive structure composed of stacked bubble shapes, which are extremely hard and therefore can easily clean a wide variety of substances. Melamine foam is marketed under a variety of commercial names including Magic Eraser, a cleaning tool well known for removing scuffs and dirt from a wide range of surfaces.

Melamine resin is used in Formica and similar construction products made from composite materials. Formica is made using melamine resin, which is used to coat the fibers in the upper layer of the construction product. The melamine resin makes the end result heat resistant, so that hot objects can be set on the counter without concern. The surface of the material is designed to be easily wiped and cleaned, creating a long lived household product.

Melamine also plays a role in a wide range of flame resistant materials. These include textiles used in upholstery and the uniforms worn by firemen. Thermal liners, heat resistant gloves, and aprons to protect from splashback of hot substances are made using melamine. Melamine will protect a wearer from heat hazards, and will help to resist the spread of fire in aircraft and buses by providing a fire blocker.

Melamine is also used in the manufacture of some filters. The material is porous and will admit substances to pass through, but can be used to filter out particles of a particular size. Melamine filters are capable of handling a high capacity and can be used in hot environments due to the heat resistance of melamine. Melamine filters are also extremely efficient.

Aside from common commercial uses, melamine became a topic of much discussion in early 2007, when veterinary scientists determined it to be the cause of hundreds of pet deaths, because of pet food contamination. Prior to these reports, melamine had been regarded as non-toxic or minimally toxic. However, because of the unexplained presence of melamine in wheat gluten added to mass-produced dog and cat foods, it is the most likely cause. Pet owners report symptoms that are commonly associated with renal failure, which could be explained by the ammonia that may result from the digestion of the melamine.

Please read

Make Your Life Beautiful Again!

Discover this amazing breakthrough in herbal medicine.Lenghty and extensive research have resulted in this 100% pure, water-soluble extract, scientifically processed and encapsulated. Powerful aphrodisiac,proven cancer-cell inhibitor. Has anti-fever,anti-malarial,anti-oxidant properties. Now available for export from Malaysia.

Compiled by Assoc. Prof. Dr. Johari Md. Saad., Ph.D., University of Malaya, Malaysia,8-8-2001

Eurycoma longifolia Jack or Tongkat Ali

For decades, the indigenous populations of South East Asia have been using Eurycoma longifolia for its high medicinal value. How the concoction worked for them is difficult to explain ,but many swear by its close to supernatural benefits.
In Malaysia ,the plant is better known as Tongkat Ali which literally means Ali`s walking stick .
Traditionally, it is valued for its aphrodisiac properties and treatment of diverse ailments ranging from cuts and wounds, skin infection ,fever, malaria, high-blood pressure, diabetes to increased energy and stamina.

Scientific Research

As early as 1968,scientific research was conducted on Eurycoma longifolia (Tongkat Ali ). At that time ,the scientist were looking for natural chemical and have identified the following phytochemical components extractable into the organic solvent ,such as methanol ,dichloromethane or chloroform :

Terpenoids, stigmasterol, sitosterol, sterol, saponins, quassinoid, campesterol, benzoquinpones, alkaloid, scopoletin, piscidinol, nilocitin, methoxycantin-one-oxid,methoxycantine- one,meliane,longilene,longilactone A and B ,hydroxyeurycomalactone,hydroxycantin-one-oxid ,hydroxycantine-one,hydroxydehydro eurycomalactone, hispidone, eurylene, durylactone, eurycomanone, eyrycomanol-oD-glycopyranoside, eurycomanol, eurycomalactone, epispelin, dihydroxyklaineanone, dihydroxyeurycomanone, dihydroeurycomalactone etc.

The water-soluble extract contains mainly phenolic components, tannins, high molecular weight polysaccharide, glycoprotein and mucopolysacharides. It is believed that these water – soluble components are biologically active in rendering some of the observed properties. Currently ,these components are characterized and intensive studies on the properties of these components are being vigorously examined by Malaysian , Japanese and American scientists.

Aphrodisiac Value
More than just an aphrodisiac!
Since 1994, different authorities have carried out various scientific experiments on the aphrodisiac properties of Tongkat Ali . the school of pharmaceutical science, university science Malaysia [ Ref.Biological & pharmaceutical Bulletin 21(2) 1998 153-155; Archives of pharmacal research ( Seoul),20(6). 1997 .656-658;international journalof pharmacognosy, 35(2) .1997.144-46; experimental animals (Tokyo) ,46(4).1997.287-90]; reported that ,in the tests carried out in the laboratory, the extract of Tongkat Ali has an aphrodisiac effect in the experiment on animals . it increased the number of times and length of the sexual performance of the animal under study.

More reports about the biological properties of the water-soluble extract were reported in : prosiding seminar sebatian kimia semulajadi ke 13 FRIM 1997 ; 22nd Malaysian Biochemistry and Molecular Biology Society Conference 1997; prosiding Konvensyen Kebangsaan Tumbuhan Ubatan FRIM 1995; proceeding 19th Malaysian Biochemistry and Molecular Biologi SocietyConference 1994 and some other publications.

Experiments carried out by a team of scientists in the University of Malaya showed the water-soluble extracts from Tongkat Ali have the following effects :

i. In vitro tests on human testicular tissue homogenates showed Tongkat Ali water-soluble extract increased the formation of testosterone ( male sex hormones) by 4.4 fold.

ii. Studies conducted on animals showed significant changes in the male:female ratio of the offspring ,i.e.3:1 ratio in the treated group compared to 1:1 ratio in the untreatedgroup.

iii. Experiments conducted also showed that the water-soluble extract has the ability to increase the sperm concentration, percentage of progressive sperm and the mobility rate. The results obtained suggest that Tongkat Ali water-soluble extract could increase the quality and quantity of the sperm , and therefore,increase the fertility rate.

iv. Tongkat Ali water-soluble extract has the potential of increasing fertility and also helps increase the litter size.

Facts Men Need To Know About Their Male

Hormone :Testosterone

Function

Testosterone is the most important representative of the male sex hormones collectively known as androgens produced by the gonads.its secretion stimulates the differentiation of the male reproductive tract in the embryo ,the decent of the testes in to the scrotum,the further development of the reproductive tract and penis during puberty and maturation of the sperm.it is also responsible for the development of male secondary sex characteristics such as moustache,beard,enlargement of the larynx (deep voice) and increase production of the sebaceous glands,all of which are associated with masculine features. Testosterone also plays a role in the development and maintenance of male libido (sexual desire) and sexual behavior.

Testosterone have other non sexual" roles : it serves the important function for protein biosynthesis in accelerating muscle build-up, increases the formation of red blood cells ,speeds up regeneration and recovery time after illness or injury. It stimulates the entire metabolic activity especially in the energy metabolic pathways and burning of body fat.

Testosterone Levels Decline with age

If you ask any elderly men about their endurance and sexual desire- the answer would be non-affirmative. What is the cause? Aging? The answer is a definite Yes" ! But how is aging responsible for this syndrome? The answer lies in the testosterone level,which declines with age .research shows that during puberty,its level is peaking. Its its level is at their lifetime peak at the age of 25 ,and steadily decrease with age.Some clinical studies indicate that generally on average , testosterone levels drop as much as 2% on yearly basis after the age of thirty. The rate of decline is very much a factor of lifestyle. Individuals who exercise regularly have a much slower rate of decline. This is due to exercise to a certain extend stimulates the hormone secretion. A more prominent decline was observed in individuals who are heavy smokers and alcoholic.

Tongkat Ali does not work the same way as other aphrodisiacs

Tongkat Ali does not act in the same way as other claimed aphrodisiacs,which take effects immediately .

Tongkat Ali has to be consumed regularly over time.The mode and mechanism of actions are different .

Tongkat Ali acts through the enhancement of testosterone and also

c-GMP productions. As it enhances the synthesis of the hormone it takes a longer time period to exert its effects.The benefits are felt gradually after a period of time.Optimal effectiveness should be felt within a week of continuous uninterrupted use.When the testosterone level increases ,the health and vitality are restored.

Tongkat Ali water-soluble extract is not a stimulant. Aphrodisiac effects of Tongkat Ali varied depending on the lifestyle and also the physical and physiological state of the individuals.

Cancer Cells Inhibitor

Researchers in America and Japan reported that some plant chemicals in the group of quassinoid and alkaloids found in Tongkat Ali have the effect of inhibiting the growth of cancer cells in animals in laboratory experiments. Examples of the chemical cells are breast cancer cells ,colon cancer cells and leukemia.

Anti-Fever Effects

In 1995,it was reported that the quassinoid extracted from Tongkat Ali has an anti-fever effect.From this experiment ,the quassinoid was 2 times more effective than aspirine.

Anti-Malarial Effect

Studies on the biological effects of Tongkat Ali began in the 1980s. studies showed that the roots of Tongkat Ali have a group of plant chemicals called quassinoid alkaloid and peptide that has the property to kill malaria parasites.

Anti-oxidant Properties

Studies conducted by the Forest Research Institute Malaysia (FRIM) as well as the department of Bio-medical Science,Universiti Kebangsaan Malaysia (UKM) discovered that Tongkat Ali contains SOD (Superoxide dismutase) , a kind of anti-oxidant enzyme. The studies showed that Tongkat Ali inhibited the chain reaction of radicals that can be harmful to the body system.

Quality of Tongkat Ali Extract

Most , if not all, Tongkat Ali products available in the market today are pulverized (sawdust) root. Until they are scientifically analyzed in the laboratory,there is no way to verify which plant roots or plant parts are being used.Beside,the raw roots are fungus-prone.Unless strigently quality controlled ,even grounded root powder in capsules can deteriorate over time and are subject to attack from fungi and microorganisms, which could cause toxic and side effects over long term usage.

Tongkat Ali is now made available using the latest scientific techniques and the highest quality-controlled methods of extraction. The best quality is from a product with 100% pure Tongkat Ali water-soluble extract ,scientifically processed and encapsulated.

Tongkat Ali water-soluble extract is superior in efficacy and quality. The dosage is standardized and the formulation is based on pharmacokinetic studies and observations,to ensure its effectiveness,safety and efficacy.

Scientists and researchers have shown that the water-soluble extract is very safe and non-toxic,even at relatively high dosage.

12 Food Additives to Avoid

1. Sodium Nitrate (also called Sodium Nitrite)

This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.

2. BHA and BHT

Butylated hydroxyanisole and butylated hydrozyttoluene are used to preserve common household foods. They are found in cereals, chewing gum, potato chips, and vegetable oils. They are oxidants, which form potentially cancer-causing reactive compounds in your body.

3. Propyl Gallate

Another preservative, often used in conjunction with BHA and BHT. It is sometimes found in meat products, chicken soup base, and chewing gum. Animals studies have suggested that it could be linked to cancer.

4. Monosodium Glutamate (MSG)

MSG is an amino acid used as a flavor enhancer in soups, salad dressings, chips, frozen entrees, and restaurant food. It can cause headaches and nausea, and animal studies link it to damaged nerve cells in the brains of infant mice.

5. Trans Fats

Trans fats are proven to cause heart disease. Restaurant food, especially fast food chains, often serve foods laden with trans fats.

6. Aspartame

Aspartame, also known by the brand names Nutrasweet and Equal, is a sweetener found in so-called diet foods such as low-calorie desserts, gelatins, drink mixes, and soft drinks. It may cause cancer or neurological problems, such as dizziness or hallucinations.

7. Acesulfame-K

This is a relatively new artificial sweetener found in baked goods, chewing gum, and gelatin desserts. There is a general concern that testing on this product has been scant, and some studies show the additive may cause cancer in rats.

8. Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6

Five food colorings still on the market are linked with cancer in animal testing. Blue 1 and 2, found in beverages, candy, baked goods and pet food, have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, has been linked to bladder cancer. The widely used yellow 6, added to beverages, sausage, gelatin, baked goods, and candy, has been linked to tumors of the adrenal gland and kidney.

9. Olestra

Olestra, a synthetic fat found in some potato chip brands, can cause severe diarrhea, abdominal cramps, and gas. Olestra also inhibits healthy vitamin absorption from fat-soluble carotenoids that are found in fruits and vegetables.

10. Potassium Bromate

Potassium bromate is used as an additive to increase volume in some white flour, breads, and rolls. It is known to cause cancer in animals, and even small amounts in bread can create a risk for humans.

11. White Sugar

Watch out for foods with added sugars, such as baked goods, cereals, crackers, sauces and many other processed foods. It is unsafe for your health, and promotes bad nutrition.

12. Sodium Chloride

A dash of sodium chloride, more commonly known as salt, can bring flavor to your meal. But too much salt can be dangerous for your health, leading to high blood pressure, heart attack, stroke, and kidney failure.

Definition of Beta-agonist

Definition of Beta-agonist

Beta-agonist: A bronchodilator medicine that opens the airways by relaxing the muscles around the airways that may tighten during an asthma attack or in COPD (chronic obstructive pulmonary disease). Beta-agonists can be administered by inhalers or orally. They are called "agonists" because they activate the beta-2 receptor on the muscles surrounding the airways. Activation of beta-2 receptors relaxes the muscles surrounding the airways and opens the airways. Dilating airways helps to relieve the symptoms of dyspnea (shortness of breath). Beta-2 agonists have been shown to relieve dyspnea in many asthma and COPD patients. The action of beta-2 agonists starts within minutes after inhalation and lasts for about 4 hours. Because of their quick onset of action, beta-2 agonists are especially helpful for patients who are acutely short of breath but, because of their short duration of action, several doses of beta-agonists are often necessary each day. The side effects of beta-2 agonists include anxiety, tremor, palpitations or fast heart rate, and low blood potassium.

Examples of beta-2 agonists include albuterol (Ventolin, Proventil), metaproterenol (Alupent), pirbuterol (Maxair), terbutaline (Brethaire), isoetharine (Bronkosol), and Levalbuterol (Xopenex). Beta-2 agonists with a slower onset of action but a longer period of activity such as salmeterol xinafoate (Serevent) are now available. Salmeterol has a duration of action of twelve hours and need only be taken twice a day.

Side effects: Problems that occur when treatment goes beyond the desired effect. Or problems that occur in addition to the desired therapeutic effect.

Example --

A haemorrhage from the use of too much anticoagulant (such as heparin) is a side effect caused by treatment going beyond the desired effect.

Example --

The common side effects of cancer treatment including fatigue, nausea, vomiting, decreased blood cell counts, hair loss, and mouth sores are instances of side effects that occur in addition to the desired therapeutic effect.

Drug manufacturers are required to list all known side effects of their products. When side effects of necessary medication are severe, sometimes a second medication, lifestyle change, dietary change, or other measure may help to minimize them.

List of Ingredients

Each entry has entry name, E-number, halal status, and a short description, all separated by a dash (-). Not all entry has an E-number. Halal status is a collection from the sources, including the vegetarian websites. This halal status must be used as an information only, and must not regarded as a fatwa.

100% vegetable shortening--Halal-Source of this kind of shortening is plant.

Adipic Acid-355-Halal-Pertaining or belonging to fat, prepared naturally from beet juice or synthetically. Used in baking powders instead of tartar and phosphates because it is not hygroscopic (moisture absorbent). Natural adipic acid is better for health in the long run.

Agar-406-Halal-Also known as agar-agar, derived from seaweed. Used in food as gelling agent. Considered a mild laxative. Agar can be used to prepare jello or jelly similar to the ones prepared from collagen which is derived from animals. Islamically, agar is far better than collagen.

Alanine --Questionable-A crystalline water-soluble non-essential amino acid. Can be found in plants, and can also be produced by humans and animals. C3H7NO2

Albumen --NonVeg (Halal)-The protein component of egg white, which includes albumin. Derived from eggs, probably battery;

Albumin --NonVeg (Halal)-A water-soluble protein coagulated by heat, found in many animal and plant tissues, especially egg white, blood plasma, and milk.

Alcohol (alcohol beverages) --Haram-To cut a long story short, all sorts of alcohol beverages are strictly not permissible for consumption. It makes no difference whether it is a lot (e.g. a glass of beer) or a bit (aroma in bakery products that comes from alcoholic beverages). Please refer to a thorough discussion on this matter between two halal auditors. It is a bit long discussion, but certainly clears many doubts. There is an introduction in Malay, and some sentences here and there, but in general, you can follow the English discussion without loosing the basic arguments. Here is the discussion on alcohol.

Ambergris--NonVeg (Halal)-Valuable wax secreted in the intestines of sperm whales

Amylose--Halal-The straight chain form of starch which is soluble in water. Of plant origin.

Anatto Extracts-160b-Vegetarian (Halal)-Yellowish red dye made from the pulp enclosing the seeds of a small tropical tree, used to color fabric and food products

Anchovies--NonVeg (Halal)-Small fish, found on pizzas and in some brands of worcester sauce.

Animal Fat --NonVeg-Carcass fat not milk fat.

Animal Shortening--Haram-Fats and oils of animal origin. See Shortening

Animal Tissue Extract--Haram-If no indication on specific halal source.

Antioxidants--Halal-Chemical compounds used to protect certain food components from being destroyed or lost through oxidation.

Artificial colour--Halal-Adds colour

Artificial Flavors--Halal-only if made from Halal ingredients only

Ascorbic acid-300-Halal-Vitamin C, stabilizer, colour preservative

Aspartame-951-Halal-Vegetarian-artificial sweetening substance

Aspartic-Acid--Questionable-DL & L Forms; Aminosuccinate Acid

Aspic Savoury --Questionable-jelly derived from meat or fish.

Bacon--Haram-A side of pig meat (pork).

Beer --Haram-All cask conditioned "real" ales will have been fined with isinglass, and some keg, bottled and canned bitters, milds and stouts also. Lagers are generally chill filtered, but some brands may use isinglass on occasion (see also Beer from the Alcohol Info Sheet).

Benzoate, Benzoic acid, Benzoate of soda--Halal-Benzoic acid and sodium benzoate are used for food preservation.

Beta-Carotene-106a-Questionable-Provitamin A; Halal status depends on the carrier. Pork gelatin may be used for the carrier, in which case it becomes haram.

BHA Butylated hydroxyanisole-320-Halal-Chemical preservative, antioxidant

BHT Butylated hydroxyanisole-321-Halal-Chemical preservative, antioxidant. Halal if the carrier is halal

Bile Salts--Questionable-Bile is the yellowish brown or green liquid secreted by the liver. Food industry uses bile salts whenever there is fat to be emulsified so that it can be easily digested and hydrolysed. Since the origin of bile salts is animal, one has, therefore, to find out the type of animal used. If the source is pork, then, definitely, it becomes Haram.

Biotin -- Vitamin H; Vitamin B Factor--Questionable (Halal)-A vitamin in the B complex that is found in egg yolk, cereals, milk, and liver and is used by the body in metabolizing fat and carbohydrates. Deficiency can lead to dermatitis, loss of appetite, hair loss, and anemia.

Biscuits --Questionable-Quite likely to contain animal fats.

Bleaching Agents---Chemical process, through oxidation, which results in whitening. Most of the flour we use today are bleached, hence the exceptionally white appearance. Nutritionally, it is better to use brown flour. This also applies to bread.

Bone --Questionable-Used in bone china and cutlery handles.

Bran--Halal-A substance that forms outer layers of grains obtained as a by-product of wet milling. Bran contains high amounts of cellulose or fibre. Important to health, it increases peristaltic movement, improves defecation and reduces cancer of the colon.

Breakfast cereals --Questionable-Often fortified with vitamin D3.

Burow's Solution --Questionable-Aluminium Acetate, see Aluminium salt

Butter --Halal-Solidified milk fat, especially cow's milk, used principally as a food item. Pure butter is suitable for vegetarians.

Butyric Acid--Halal-A short chain fatty acid found in milk.

Calcium carrageenan--Halal (plant)-Thickener, gelling agent, improves body & mouth feel

Calcium cyclamate-952-Vegetarian-artificial sweetening substance

Calcium disodium EDTA--Halal-Sequestrant, stabilizer

Calcium saccharin-954-Halal-artificial sweetening substance

Calcium stearoyl lactylate-482-Questionable-Whipping agent, emulsifier

Capsules -Haram--Usually made from gelatine, vegetarian alternatives are Halal coming onto the market.

Carrageenan-407-Halal (Plant)-A complex carbohydrate obtained from edible red seaweeds, especially the seaweed Irish moss, used in the commercial preparation of several kinds of food and drink; Gelling agent, emulsifier, thickener, stabilizer, suspending agent

Casein --NonVeg, Halal-This is a product made when milk is heated with an acid, like lactic acid.

Caseinate (Sodium & Calcium)--Questionable-Casein mixed with a metal, like calcium caseinate or sodium caseinate

Cashmere ---Animal derived clothing material.

Caviar --NonVeg (Halal)-Fish eggs. The fish must be killed to obtain the eggs.

Cellulose gum--Halal-Stabilizer, solubility

Cheese --Haram-Likely to have been produced using animal rennet. Halal if vegetarian rennet is used (either microbial or synthetic)

Chelate (Chelation)--Questionable-A complex chemical compound formed through the process of chelation. Its source could either be of plants or animals.

Chewing gum --Questionable-Often contain glycerine. Wrigleys use a vegetable glycerine.

Chips --Questionable-May have been fried in animal fat.

Chitin --Questionable (Halal)-Produced from crab & shrimp shells.

Chocolate --Questionable-Watch out for whey and emulsifiers, otherwise it is Halal

Chocolate Liquor--Halal-A semi-viscous syrup containing chocolate , sugar, and other ingredients. It is used in making candy, drinks and chocolate flavoured foods. It is not liquor or alcohol, but because it is liquid, it is called liquor. (?

Cholesterol--Haram-A type of fat always of animal origin. If extracted from a dhabiha animal, it is halal.

Citric acid-330-Halal-Sources are plant, usually of the citrus family. (e.g. orange, lime, lemon).

CMC (Carboxymethyl cellulose)-466-Halal-Stabilizer, prevents syneresis, retains moisture

Cobalamine--Halal-Synthetically prepared Vitamin B12.

Cochineal -120-NonVeg (Halal)-CI 75470 -- Colouring, made from crushed insects.

Cocoa Butter--Halal-A yellowish white waxy fat or oil obtained from cocoa seeds and used in pharmaceuticals, candies and confections. Of plant source.

Corn starch--Halal-Anti-caking agent, thickener

Cream of Tartar--Halal-A white crystalline chemical called potassium bitartrate; used in baking powder and as a component of laxatives. Watch out for alcohol-based source.

Crisps ---Often use whey as a flavour carrier, ready salted are the only clearly vegetarian flavour, though some beef crisps are flavoured with yeast extract and are therefore suitable.

Cyclamic acid-952-Vegetarian-artificial sweetening substance

Dextrose--Halal-Also used as a flavouring in the food industry, it is the result of hydrolysis of starch. Other names for dextrose include corn sugar, dextroglucose, fruit sugar and glucose.

Diglyceride--Haram-Emulsifier. If of animal origin it should be suspected till the source is known.

Dimethylpolysiloxane-900-Vegetarian-emulsifier, antifoaming agent, anti- caking agent

Dipotassium phosphate--Halal-Emulsifier, stabilizer

Disaccharide--Halal-The sources are mainly plants.

Disodium Guanilate / Disodium Inosinate--Questionable-Nitrogen chemical compounds derived from genetic material (DNA & RNA), used as enhancers of meat-like flavours.

Dry Artificial Colors--Halal-if not extracted with alcohol

E-Carotene (colouring) (alpha, beta, gamma)-160a-Questionable-Glycerince may be used as the carrier. If Halal carrier is used, it is Halal.

Edible Fats --Questionable-Can mean animal fats.

Egg --NonVeg (Halal)-Some vegetarians may wish to avoid battery eggs and/or barn eggs. The Vegetarian Society does not award its V symbol to any products containing eggs other than free range.

Elastin --NonVeg-A fibrous protein resembling collagen that is the main constituent of the elastic fibers of connective tissue

Emulsifiers --Questionable-May not be vegetarian.

Enzyme--Halal-Alpha Amylase and Protease in bakery products

Enzyme --Questionable-A protein substance produced in living cells, that influences a chemical reaction within a plant or animal without being changed itself; an organic catalyst. Enzymes help break down food so that it can be digested. Pepsin is an enzyme.

Enzyme-treated starches-1405-Questionable-thickener, vegetable gum, the enzyme is questionable

Erythorbic acid-317-Halal-Chemical preservative

Estradiol --NonVeg-An estrogenic hormone produced in the ovaries and synthesized for use in treating estrogen deficiency and breast cancer. C18H24O2

Estrogen --NonVeg-Any of several steroid hormones, produced mainly in the ovaries, that stimulate estrus and the development of female secondary sexual characteristics.

Estrone --NonVeg-An estrogenic hormone produced in the ovaries and synthesized for use in treating estrogen deficiency and breast cancer. C18H22O2

Ethanol---See Alcohol

Ethyl Alcohol---See Alcohol

Ethylene Oxide--Questionable-A fumigant gas used as a sterilant against insects and micro-organisms in dry foods that do not contain salt. When reacted with salt, chlorohydrins are produced. They are considered cancer causing agents.

Farina--Halal-A granular flour or meal made from cereal grains, especially whole wheat.

Fast Food --Questionable-Watch out for Bean/Vegetable burgers being cooked with fish/chicken/meat products.

Fatty Acids --Questionable-May be of animal or vegetable origin.

Felt ---Made from wool or fur.

Fiber--Halal-Sources are plant. Provide roughage to diet.

Folic Acid --Questionable-Could be from pork liver used in vitamins, or from plant

Food yeast--Halal-Microscopic, unicellular, fungal plant used for fermentation process and in baking bread.

Fructose--Halal-A fruit sugar that is also called levulose. It is used in many food products and in pharmaceutics. Fructose is recommended as a sweetener especially for those who wish to reduce weight.

Fumaric acid-297-Halal-Tartness, flavouring agent

Galactose--Halal-A single sugar derived from the hydrolysis of milk sugar, lactose.

Gelatine or Gelatin or Jello Gelatine-441-Questionable-A product obtained (by boiling in water) from the partial hydrolysis of collagen derived from cartilage, bones, tendons and skin in animals. Vegetable gelatine is similar to animal gelatine in its function and is obtained from gluten of wheat or other cereals. Fish gelatine alsa exists. Concerned Muslims should find out the source of gelatine used. Alternatives such as Agar Agar, Carrageen and Gelozone exist.

Gin--Haram-A strong colorless alcoholic drink distilled from grain and flavored with juniper berries

Gliadin (Gluten)--Halal-Ptotein found in wheat and rye.

Glucose---A syrup containing dextrose, maltose, dextrin, and water that is obtained from starch and used in food manufacture and in alcoholic fermentation

Glycerine or Glycerol -422-Questionable-Humectant, may be produced from animal fats, synthesised from propylene or from fermentation of sugars. Halal if the source is synthetic or plant.

Glycerol monostearate--Questionable-Moistness, emulsifier

Glycine-640-Questionable (Halal)-Sweetener, flavour enhancer

Glycogen--NonVeg-It is an animal starch composed of glucose units.

Gravy Vegetarian ---Gravy mixes are available. Be careful in restaurants.

Guar gum-412-Halal-Stabilizer, thickening agent

Gum arabic-414-Halal-Emulsifier, thickening, adhesive

Gum tragacanth-413-Questionable-Thickener, binder, stabilizer

Ham--Haram-Meat cut from the thigh of the hind leg of a hog after curing by salting or smoking

Hemi Cellulose--Halal-A complex carbohydrate similar to cellulose. Sourced from plants.

Histamine--Questionable-An amine formed from an amino acid histidine and is found in tissues and blood. Also prepared synthetically.

Honey --NonVeg (Halal)-Avoided by most vegans.

Hormones--Haram-Usually animal hormones are used for human consumption. One has to find out the source before passing a judgement.

Hydrogenated oil--Halal-Vegetable oil being hydrogenated making it solid at room temperature.

Ice Cream --Questionable-Look out for non dairy fats, E numbers, eggs.

Inulin--Halal-Used in bread for diabetics and is obtained from plants.

Iodine--Halal-A nutrient for thyroid gland.

Isinglass --NonVeg (Halal)-A fining agent derived from the swim bladders of certain tropical fish, especially the Chinese sturgeon.

Isopropyl citrate--Halal-Improves & protects flavour

Jelly --Haram-Usually contains gelatine though alternatives are available.

Keratin--NonVeg-An insoluble protein of hair, hooves, nails and feathers. Used for coating pills that are intended to be dissolved only in the intestines. Also used in the production of hydrolyzates.

Lactic Acid-270-Questionable (Halal)-An organic acid formed by the oxidation of sugars in the body or formed by the fermentation of milk and other products.

Lactitol-966-Questionable-humectant

Lactose--Questionable-The main sugar present in milk. Upon hydrolysis, yields glucose and galactose. Produced from milk, sometimes as a by product of the cheese making process.

Lactostearia--Halal-Emulsifier, inhibits spoilage

Lactylate--Halal-Inhibits spoilage, flavouring agent

Lanolin--NonVeg (Halal)-Also known as wool fat or wool wax, it is used as an ointment base in pharmaceutics and cosmetics. Produced from sheep's wool. Used to make vitamin D3.

Lard--Haram-Fat from swine particulaly found in the abdominal cavity. Totally Haram for us.

L-Cysteine-910-Questionable-Halal if the source is from petroleum or synthetic.

L-Cysteine monohydrochloride-920-NonVeg-flour treatment agent

Lecithin-322-Questionable-Emulsifier of fat. Nearly always produced from soya beans, though can be produced from eggs. In the USA, sources are mainly soyabean and egg yolk, which are halal.

Lipases-1104-Questionable-flavour enchancer, an enzyme produced by the liver, pancreas, or stomach, or by plant seeds, that breaks down fats. Bacterial lipase is Halal.

Lipids--Questionable-Essential fatty acids found in fish, plant and animals. If source is animal; it is suspected.

Lysine--NonVeg (Halal)-Amino acids mainly from from meat, eggs, and milk. Plant sources of amino acids are often weak in lysine and tryptophan. Found in many cereal proteins and used to enrich flour and bread.

Magnesium stearate-470-Questionable-emulsifier, stabiliser, halal if stearate is from plant fat.

Magnesium Stearate (stearic acid)--Questionable-Used as an active ingredient in medicine tablets. Haram when derived from animal source.

Malt--Halal-Grain of one or more varieties of barley, which has been soaked in water, is made to germinate and then dried. However, if malt has been allowed to ferment in water anaerobically(without air), alcohol would be produced. The liquid becomes unlawful

Maltitol and maltitol syrup-965-Vegetarian-humectant, stabiliser

Maltose--Halal-A white crystalline sugar formed by the action of diastases enzyme in malt or starch.

Mannitol-421-Vegetarian-humectant

Margarines --Questionable-Originally called oleomargarine and widely used as a substitute for butter. May contain animal fats, fish oils, vitamin D3, E numbers, whey, gelatine.

Marshmallow--Questionable-pork gelatin may be used

Methyl cellulose-461-Halal-Vegetable gum thickener, emulsifier, stabilizer

Methyl silicone--Halal-Better frying, antifoam

Molasses--Halal-Syrup liquid obtained in refining sugar.

Mono- and di-glycerides of fatty acids-471-Questionable-emulsifier, halal if the source is plant.

Monosodium Glutamate (MSG)-621-Halal-Used to impart meat flavour as well as other natural food flavours and to improve the taste of tobacco.

Natural Flavoring (or Flavors)--Questionable-May contain animal ingredients.

Niacin-375-Halal-One of the B complex vitamins.

Oleic Acid--Questionable-Fatty acids occurring widely in animal fats and vegetable oils. The best source in plants is olive oil whereas in animals is lard.

Olive Oil --Halal-No problems! Just worth knowing about.

Oxalic Acid--Questionable-An organic compound found in several fruits and vegetables. It reacts with calcium and magnesium in the digestive tract to form an insoluble complex compound which is neither released for absorption nor utilized. Fortunately, most foods do not contain enough of the above to cause harm to the body.

Oxidised polyethylene-914-Vegetarian-Humectant

Oxysterin--Questionable-Inhibits crystallization, release agent

PABA--Halal-A food supplement.

Pasta --Questionable-May contain egg.

Pastry --Questionable-May contain animal fat.

Pectin-440 or 440a-Halal-A gelatinous substance extracted from fruits. Commercial pectin is used in the preparation of jams, jellies and similar food products. Pectin can be used to control diarrhoea.

Pepsin--Haram-A digestive enzyme of gastric juices usually extracted from a pig's stomach. Usually the ingredient is not labelled.

Phenyl Alanine--Questionable-An essential amino acid found in plants, milk and animals.

Phosphates--Halal-Derived from glycerol and fatty acids. May be from animal bones too.

Phospholipids -- Phosphatides --Questionable-A fat containing phosphorus. This includes lecithin.

Phosphoric Acid-338-Halal-An organic compound used as a solvent. This acid is added to some non-alcoholic beverages like Pepsi, Coca-Cola, 7-UP and the like. May ruin the enamel of the teeth. Those with sensitive teeth (like most of us here), may experience discomfort or pain after drinking carbonated drinks with phosphoric acid.

Polydextrose-1200-Vegetarian-Humectant

Potassium citrate-332-Halal-Sequestrant

Potassium gluconate-577-Vegetarian-stabiliser

Potassium phosphate -340-Halal-Sequestrant, production of caramel

Propionic acid-280-Vegetarian (Halal)-A preservative.

Propylene glycol-1520-Questionable-Emulsifier agent, solvent. Halal if from petroleum or other halal source.

Pure vegetable shortening--Halal-Source of this kind of shortening is plant.

Quinoline yellow-104-Vegetarian-CI 47005, colouring

Rennet or Rennin--Haram-An enzyme taken from the stomach of a newly killed calf used in the cheese making process. Usually not labelled. Vegetarian cheese is produced using microbial or fungal enzymes.

Riboflavin-101-NonVeg (Halal)-One of the B complex vitamins. Usually the source is synthetic.

Roe --Halal-Fish eggs, see caviar.

Rum--Haram-An alcoholic liquor made from sugar cane or molasses. It can be clear but is usually colored brownish-red by storage in oak casks or by the addition of caramel

Saccharine-954-Halal (discouraged for health reasons)-An artificial sweetener about 500 times sweeter than table sugar. It has no caloric value. Saccharin, as a sweetener, produces a bitter taste for some individuals. It is ideal for those who want to cut down on caloric intakes. Ironically, saccharine has been found to cause bladder cancer in rats. This sweetener has been recently taken off the food industry's 'black list'. Officially, it is safe but it is still considered by many as detrimental to health.

Shellac-904-NonVeg (Halal)-Glazing agent, secreted under tree bark by insects. To be treated in a similar way to Honey.

Shortening--Haram-Denotes any oil or fat. The sources of oils are mainly plants while fats are mainly from animals. If the word shortening is listed on the label of a product, it would be difficult to know whether oil or fat has been used. Vegetable shortening may contain 80-90% vegetable oil and 10-20% animal fats. On labels, this may only be reflected as ' vegetable oil'. To be sure, look for 100% vegetable oil or pure vegetable shortening. Bakeries and food industries themselves may not be able to verify the presence or absence of lard in shortenings as this varies from one batch to another depending on the availability and costs.

Soap ---Many soaps are not vegetarian since they use animal fats and/or glycerine. Vegetable oil based soaps are quite widely available.

Sodium acid pyro-phosphate-450-Halal-Sequestrant, mineral salt

Sodium alginate-401-Halal-Stabilizer, thickener, vegetable gum

Sodium ascorbate-301-Halal-Vitamin C, preservative, colour fixative

Sodium bicarbonate-500-Halal-Chemical preservative

Sodium bisulfite-222-Halal-Chemical preservative

Sodium caseinate-469-NonVeg (Halal)-Binding agent, nutrient

Sodium citrate-331-Halal-Controls acid, improves and protects flavour

Sodium cyclamate-952-Vegetarian-artificial sweetening substance

Sodium hexameta phosphate--Halal-Sequestrant, water blending agent

Sodium Lauryl Sulfate--Halal-Whipping agent

Sodium metaphosphate-452-Vegetarian-insoluble mineral salt

Sodium phosphate-339-Halal-Sequestrant

Sodium saccharin-954-Vegetarian-artificial sweetening substance

Sodium stearate--Questionable-Conditioning agent

Soft Drinks ---Some canned Orange drinks use gelatine as a carrier for added

Beta Carotine. (This would not appear on the ingredients panel).

Sorbic acid-200-Halal-Chemical preservatives

Sorbitan monostearate-491-Questionable-Emulsifier, surfactant

Sorbitol-420-Halal-A sugar alcohol formed by the reduction of the sugar

glucose or fructose. Medicinally, it is used as a diuretic since it can be metabolized without insulin. However, excessive use of sorbitol may cause diarrhoea and gastrointestinal distress.

Soup --NonVeg-Watch out for the stock.

Sour Cream Solids--Questionable-without gelatin

Soya Sauce--Halal-only all purpose Seasoned with out alcohol

Sperm oil--NonVeg (Halal)-A liquid wax from the sperm whale

Spermaceti -- Cetyl Palmitate--NonVeg (Halal)-A solid constituent refined from sperm oil

Spirits (alcoholic that is!) --Haram-Possible problems with fining and filtering.

Stannous chloride-512-Halal-Chemical preservative

Stearates --Questionable-This usually comes in the form of _calcium stearate_, and it is found in hard candies like Gobstoppers and Sweetarts as well as other places. It comes from stearic acid, which usually is derived from tallow, or animal fat. Stearate is also used in vinyls (like car seats) and plastics

Stearic Acid -570-Questionable-Stearic acid is used as a binder in foods, and its source may be either animal or vegetable. It is found in vegetable and animal oils, animal fats, cascarilla bark extract, and in synthetic form. It is used in butter flavoring, vanilla flavoring, chewing gum and candy, fruit waxes, and may not be vegetarian

Steriods--Questionable-(sic), could be misspelling for steroids

Stock --NonVeg-May contain animal fat.

Sucralose-955-Vegetarian-artificial sweetening substance

Sucrose acetate isobutyrate-444-Vegetarian-emulsifier, stabiliser

Suet --NonVeg-Usually made from animal fat, vegetable versions are available.

Sweetener--Halal-Substance that gives a sweet taste.

Sweets ---Look out for gelatine in boiled sweets and mints, and cochineal in boiled sweets and Smarties. (some vegetarian sweets are listed by chocolate manufacturers.)

Tallow--NonVeg (Haram)-Fats from either cattle or beef. One should enquire whether the tallow used is from a zabiha animal.

Tannin--Halal-Also known as tannic acid. Tannins are used in tanning, dyeing, photography and as a clarifying agents for beer and wine.

Tartaric Acid-334-Halal-It is widely distributed in nature and is classified as a fruit acid. Practically, all of the tartaric acid sold today is a by-product of the wine industry. In products, it is used in soft drinks, confectioneries, bakeries and in pharmaceutics, it is used as a buffering agent. Although tartaric acid is naturally found in grapes, its isolation is from wine-making industry. Hence, one has to be careful when tartaric acid is added to food products.

Thiamin--Halal-One of the B complex vitamins.

Tocopherols concentrate-306-Questionable-mixed, antioxidant

Tofu--Questionable-Halal if the coagulant is halal.

Toothpaste ---Many brands contain glycerine.

Torula Yeast grown on liquor--Questionable-Haram if grown on liquor, halal if grown on sugar cane or halal sulfite waste

Triacetin-1518-Questionable-humectant

Tryptophan --Questionable (Halal)-Amino acids mainly from from meat, eggs, and milk. Plant sources of amino acids are often weak in lysine and tryptophan.

Uric Acid--Questionable-Found in the urine of mammals and it is in the solid form in the urine of birds and reptiles. Uric acid or urates are used for treatment of some central nervous diseases. Synthetic uric acid is o.k. to use.

Vanilla Extract--Haram-A flavouring extract made from the vanilla bean and used in candy, ice cream, and perfumes. The flavour extracted from vanilla beans is most commonly dissolved in alcohol. Documentation from a distributor of vanilla extract showed that the ingredient contained 50% alcohol

Vanillin or Vanillic Acid--Halal-Obtained from vanilla or produced synthetically. Please note thatsome types are dissolved in alcohol before they are used. This makes them unlawful to consume. Be wary about this.

Vinegar--Halal-Preservative

Vitamin A--Halal-If source are plant and synthetic, it is halal.

Vitamin C-300-Halal-Natural sources are from plant. (e.g. citrus fruit, tomatoes, etc).

Vitamin D--Halal-Natural sources are yeast and fish liver oil. Also synthetically produced.

Vitamin E-306-Halal-Rich sources of Vitamin E are vegetable oils. When source is synthetic, it is halal. If source is animal, it is suspected.

Vitamins--Questionable-Haram when from animal source. Mostly the source is synthetic or plant and are Halal. Vitamin D2 is produced by sunlight acting on bacteria, however D3 is derived from lanolin from sheeps' wool therefore only D3 which is guaranteed sourced from wool sheared from live sheep is considered acceptable.

Washing powder ---Soap based powders may contain animal fats.

Water--Halal-The nutrient most vital to man's existense.

Waxes --Questionable-Naturally occurring esters of fatty acids and monohydric alcohols. Now refers to both natural and manufactured products resembling these esters. Typical animal waxes are sperm oil, a liquid wax from the sperm whale, and spermaceti, a solid constituent refined from sperm oil; lanolin, or wool grease, the principal constituent of the natural wool fat of sheep; and Chinese wax, a secretion of insects. Vegetable waxes occur on the exposed surfaces of many plants, particularly on leaves, protecting the plant against the excessive loss or gain of water.

Whey and Whey Powder--Questionable-The watery part of milk that separates from the curd when milk sours and becomes coagulated, or when cheese is made. Rennet is used to curd the milk. Whey should be avoided because the rennet used to curd the milk could be from a non-halal source.

Wine --Haram-May have been fined using isinglass, dried blood, egg albumen, gelatine, chitin. Vegetarian alternatives include bentonite, kieselguhr, kaolin and silica gel. Non vintage port is fined with gelatine.

Wool ---May not be so sheep friendly.

Wool Fat --NonVeg-See Lanolin

Wool Wax--NonVeg-See Lanolin

Worcester Sauce ---Most brands contain anchovies.

Xanthan gum-415-Halal-A natural gum with a high molecular weight that is produced by the fermentation of glucose and is used in the food industry as a stabilizer

Xylitol-967-Vegetarian (Halal)-humectant, stabiliser

Yeast--Questionable (Haram when it produces ethyl alcohol during fermentation)-Fermenting agent

Yoghurts --NonVeg-Some low fat yoghurts contain gelatine.

Zein--Halal-A protein obtained from corn.

What is Gelatin?

What is Gelatin?
Edible gelatine is a natural foodstuff. The raw materials used in its manufacture are skin (pigskin and hide split) and bone taken from slaughtered animals that have been approved for human consumption. The collagen contained in these raw materials is the actual starting material used for the manufacture of gelatine.

Native collagen is a scleroprotein based on a polypeptide chain comprising approximately 1,050 amino acids. Three of these chains form a triple helix.
Superimposition of many of these triple helices produces fibrils of collagen that are stabilized by cross-linking, hence forming a 3-dimensional network structure. This particular structure renders collagen insoluble; it is then brought into soluble form by partial hydrolysis as gelatine or gelatine hydrolysate.
The amino acid content of collagen and hence of gelatine is about one third glycine and a further 22% proline and hydroxyproline; the remaining 45% comprise 17 amino acids. Gelatine has a particularly high content of acidic and basic amino acids. Of the acidic amino acids (glutamic acid and aspartic acid), about 1/3 is present in the amido form as glutamine and aspargine. Cystein is completely absent; of the sulphur-containing amino acids, methionine is the only one present, in low proportion.

Commercially available edible gelatines have the following composition:

• 84 - 90% protein
• 8 - 12% water
• 2 - 4% mineral salts

They contain no fat or carbohydrates, no purine or cholesterol and are in addition free of all preservatives. All edible gelatines comply fully with all bacteriological standards.

Gelatin in our food
Gelatine is a modern foodstuff that is used in nume-rous industrial applications. Wherever gellating agents, stabilizers, binding agents, emulsifiers, filmformers, foaming agents and creaming agents are required, this practically invisible, neutraltasting product is used.
In addition, gelatine can be used for protein enrichment, the reduction of fat and carbohydrates, as a carrier and for the reduction of salts. These various applications, however, require different types of gelatine; the right selection requires expert advice. The GELITA Applications Service provides such advice through highly qualified and experienced food technologists. Thus, our product range includes gelatine for every application.

The development of semi-fat, low-fat and light products would often not be possible without gelatine. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheese preparations, soft cheeses or sugarfree and gumbased sweets, both gelatine and gelatine hydrolysate are commonly used. The reasons for this are that gelatine binds large quantities of water to form a gel and that it provides such products with properties that make them pleasurable to eat, an aspect that is particularly important for new products.

Gelatin in Paper (MONEY?!?!?!?!)
In the paper industry, our technical gelatine is used as an impregnation agent and adhesive. It is even used in to protect banknotes from the effects of light and hence make them more durable. In particular, technical gelatine is used in the lamination of large surface areas, e.g. board games, files and displays. And perforated, folded cartons make for attractive packaging.

Other advantages: our gelatines are suitable for universal application, can be processed highly flexibly after drying, are biologically degradable, highly recyclable and neither swell nor
fold during processing. The material to be impregnated takes up less water due to the gelatine, facilitating time planning – an important criterion for large-surface impregnation.

Gelatin in Matchsticks
What is actually inside a matchstick head?

The answer: gelatine always! Each matchstick head consists of a complex chemical mixture containing technical gelatine. The role of the gelatine is, when the mixture is elutriated, to bind the various chemicals together. In addition to its binding power gelatine has a further advantage: when the reaction mixture is foamed, pores form within the matchstick head, thus making ignition possible.

Geltin used in Restoration
Masterful architecture has fascinated people for centuries.
However, no building can be expected to last forever – from time to time it has to be carefully repaired and refurbished. When restoring such historical buildings, experts often make use of the natural elastic binding properties of GELITA special gelatines, which are used e.g. to treat the surfaces of ornate stucco. This technique of fine priming comprises a number of highly complex steps but is effective for restoring stucco marble. Between the various grinding stages warm gelatine is applied using a natural hair brush and the surface then further processed.

Thanks to our special gelatines, monuments such as the Opera House in Dresden, and the Alexander III Bridge, the largest in Paris, are able to be seen in their original grandeur.

In the field of book restoration gelatine can be used in a number of ways. Since the middle of the 19th century paper has been manufactured from wood. However, the acid wood glue used at the time tends to become brittle in modern archives and libraries. Today, gelatine is used in book restoration as a "natural glue" for repairing such brittle patches or for reglueing pages. Gelatine can also be used for fixing the color and typescript of historical texts. The famous Dresden Music Scores that were damaged in the floods of the year 2000 were restored with the help of gelatine.

Gelatin in Washing and Cleansin agents
Collagen hydrolysates and collagen surfactants have been used for quite some time as components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen hydrolysates and collagen surfactants have been used for quite some time as
components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen surfactants combine the properties of mild washing raw materials with those of collagen hydrolysate as found. Special products such as our development GELITA BIOWASH® have numerous advantages:

Surface activating, good washing quality, complex forming, dermatologically safe and biologically degradable.

In their function as cobuilders, greying inhibitors and enzyme stabilizers they fulfil all the requirements of a modern detergent additive.

Gelatin in Pet Food
Gelatine and special collagen hydrolysates (GELITA FLEX®) are used as binding agents e.g. in the manufacture of bars and pellets (snacks/reward articles). Apart from the technological improvements incorporated, the high protein content of the products show special positive effects in degenerative disease of the animal skeletal system as well as in improved pelt growth.

Gelatin as nutrition sourc for starter cultures, vitamins and
Specially composed GELITA gelatine hydrolysates (e.g. GELITA BIOTEC®) are especially suitable as nutrient media – complex sources of nitrogen – due to their constant composition. This has been proven by numerous studies carried out in international institutes (including, among others, an article in the Journal of Biotechnology 30/93 entitled: "Use of collagen hydrolysate as a complex nitrogen source for the synthesis of penicillin by Penicillium chrysogenum"). These peptones have also been used in various industrial studies, e.g. in the manufacture of starter cultures, vitamins and antibiotics. These results have been published or presented at symposia.

Gelatin in stationary (Carbon-free copy paper), adhesives, etc
The special characteristics of gelatine as a protective colloid and the fact that its electrical charge is dependent on pH make it attractive as a wall material in microencapsulation. Gelatine and its derivatives can be used in the encapsulation of:

• Inks for carbon-free copy paper
• Chemicals for multi-component adhesives
• Vitamins for special applications

A further example for the application of special gelatines is the encapsulation of fragrances. A good example is the "scratch & sniff" perfume
advertising in the print media: microencapsulated fragrance oils are processed into printing varnish; when the surface is rubbed, the fragrance is released – all due to gelatine!
*gives paper its fragrance

Gelatine coatings (Pots and pans??)
How can gelatine help in the manufacture of silver cutlery, pots and copper pans?

GELITA gelatines are frequently used in galvanizing techniques. Added to galvanizing and electro-plating baths, they develop their protective colloid effect, hence enhancing the gloss and uniformity of the metallic coatings produced. They have proven to be particularly effective when used with copper alloys.

Apart from classical modified gelatines, methacrylated gelatine has been developed and internationally patented by
GELITA. It is characterized by its ability to polymerize. It can thus be used for other applications in addition to the classical ones such as micro-encapsulation, e.g. in the manufacture of packaging materials. In this application, UV hardening is used to promote crosslinking. The excellent film-forming properties of methacrylated GELITA gelatine make it eminently suitable for coating techniques e.g. in the manufacture of packaging material of minimal permeability for oxygen, aromas and water vapour. The application- and processrelevant properties of such coatings and laminates, as determined by GELITA in cooperation with scientific institutes under practice conditions, show that methacrylated gelatine is particularly suited to the manufacture of flexible packaging for food, pharmaceuticals and other sensitive products.

Gelatin in Fertilisers
Due to its adhesive effect and reduction of surface tension the technical gelatine hydrolysate (GELITA TEC) manufactured by the GELITA Group is used extensively as leaf fertilizer. Due to the slow degra-dation of amino acids, the precisely adjusted nitrogen concentration is made available over a longer period of time; this favors the metabolism of the plants treated. Specially selected gelatines and gelatine hydrolysates are also used a biologically degradable binding agents in the manufacture of fertilizer pellets.

Gelatin used for Cloth Protection
A perfect outfit - that's what makes fashion such fun! Our gelatine products help here by protecting the materials during manufacture. Acting as a sizing agent, the gelatine prevents the fibers from breaking during the high-speed dyeing and weaving process. The sizing agent is washed out once the process is complete. Apart from its binding and adhesive properties, the gelatine sizing agent, as a protein, also has the advantage of being biologically degradable.

Gelatin in Cosmetics
Natural collagen proteins from are important components of modern skin- and hair care products

Collagen, collagen hydrolysate and, recently of increased use, plant protein hydrolysates, possess properties that are essential for the care and protection of skin and hair.
These natural biological cosmetic ingredients are isolated and purified using mild extraction or gentle enzymatic degradation (using a method specially developed by GELITA). They are dermatologically compatible and free of all contaminants.

Protein and skin care
High-molecular, native collagen is an important moisture retainer used in creams and lotions and is suitable for all types of skin. It has been proven that collagens increase hydration, improve skin feeling and decrease the extent and depth of wrinkles.

Protein hydrolysates or wheat protein hydrolysate (GELITA PLANTASOL® ), due to their film-forming properties, provide additional positive effects by contributing to skin smoothness and softness. They also have a remarkably high capacity for radical capture. The protective function of collagene hydrolysate is particularly important in shower- and bath products. Apart from substantially reducing the skin and mucous membrane irritation brought out by conventional anionic surfactants, the skin becomes smoother and drying out is prevented.

Protein in hair care
Protein hydrolysates isolated from collagen or plant raw materials are valuable components of hair care products due to their affinity to keratin. Their film-forming properties improve the gloss, and handling of hair, especially if previously treated with chemical preparations. In permanent waving and bleaching, proteins have a substantial protecting effect on the hair structure. Addition of protein hydrolysates to hair coloring sprays and toners enables hair to absorb the dyes more uniformly. Natural dyes in particular show increased absorption and more intense coloring. In leave-on products, the natural conditioning effect of protein hydrolysates is noticeable.

Gelatine for all Types of Capsules
In pharmaceutical technology, the properties of gelatine such as film formation, thermoreversibility and adhesion are particularly important. The most important application areas for pharmaceutical gelatine are the manufacture of capsules and the embedding of vitamins.

Gelatine capsules are an elegant and widespread pharmaceutical dosage form; they enable drugs to be easily and safely administered whether in liquid, paste or solid form. At the same time, pharmaceuticals in capsule form have a high degree of bioavailability. Pharmaceutical capsules enable active ingredients to be formulated with long shelf lives, protected from light and oxygen. Depending on the nature of the substance to be encapsulated, either hard- or soft capsules can be used. Soft capsules are the more suitable for liquid or paste fillings based on oil whilst hard capsules are used in general for powdered substances.

Hard capsules are made of pure gelatine and have a water content of about 10-15 %. They are generally produced with added dye. They are produced using an immersion process and subsequently supplied to the pharmaceutical industry as closed empty capsules. In a separate process, they are then opened, filled with substance (e.g. powder or granulate) and closed off.

Soft capsules on the other hand are formed, filled and closed off in the one process. The designation soft capsule implies that the outer wall contains, apart from gelatine, a plasticiser, the degree of softness and elasticity of which depends on the quantity and type of plasticiser used, the residual moisture and the thickness of the capsule wall. Soft capsules tend to have thicker walls than hard capsules. Glycerine and sorbitol, or a mixture of both, are normally used as plasticisers.

Soft capsules are generally produced using the rotary die method, a process invented by Robert Pauli Scherer towards the end of the 1920s: in this process, two dyed and highly elastic bands of gelatine are passed through rollers. Whilst the capsules are being formed, they are filled with the required active ingredients. Gelatine-coated tablets (caplets) represent a new technical development in this area: using an immersion process, tablets are covered with a gelatine film and subsequently dried. This particular technology enables the economical advantages of tablet manufacture to be combined with the advantages of gelatine capsules for patients. The GELITA Group is the leading company world-wide in the supply of gelatine for all types of capsules.
Gelatine also plays an important part in the preparation of oil-based vitamin (A+E) preparations of long shelf life and easy applicability, both for human and animal consumption. Finely distributed vitamin A- or E oil drops in aqueous gelatine solution can be converted, by means of appropriate solidification and drying procedures, into a free-flowing powder; this can then be dissolved in aqueous solution but remains highly dispersed. The coating of vitamins with such special gelatines enables them to be protected from light and oxygen during long-term storage. In addition, the coatings can be prepared in such a way that they dissolve in both warm and cold solutions, as e.g. in the case of effervescent vitamin tablets.
Gelatine sponges play an important role in dental and surgical applications. These are prepared by foaming a gelatine solution and subsequently drying and hardening. Such blood-staunching gelatine sponges are completely resorbed in the course of wound healing. GELITA is one of the leading manufacturers of such gelatine sponges and supplies numerous domestic and foreign companies who then sterilize, pack and market the finished product.
In emergency medicine, blood replacement solutions based on gelatine are frequently used in cases where substantial blood losses have been incurred. Special gelatine quality is used for such plasma expanders; the pharmaceutical companies involved then subject it to heat or enzyme treatment and possibly modify it chemically before sterile-packaging it.
Gelatine is also used for a number of other medical and technological applications: in the manufacture of skin-compatible zinc-treated bandages, as a granulate-, tabletting- or sugar-coated tablet excipient or as a thickener for a number of drug dosage forms.

Gelatine in photography
A unique combination of specific properties makes gelatine a key component of photographic films and papers

Gelatine is utilized as a binder in light-sensitive products. It's gel-setting and filmforming properties are ideal for making clear, uniform and durable coatings which can be more than 15 layers thick in a single application.
Gelatine is indispensable in photographic coatings including silver halide emulsion layers, top coat or surface layers, interlayers and back coats. The chemical/colloidal properties enable precise precipitation and chemical ripening of photographic silver halide emulsions. Gelatine also stabilizes coupler and dye emulsions which are utilized especially in color photographic products. Gelatine's properties are required for high-speed photographic films, especially to reach the high sensitivities required for color films and medical x-ray products.

Photographic gelatine products are custom designed to meet the exacting needs of each customer. Products from the GELITA Group are well received for use in applications including graphic arts, amateur and professional photography, medical/diagnostic films and also in specialized applications including products for industrial non-destructive testing (NDT), holography, 3-dimensional imaging and emerging digital imaging products.

Gelatin in Confectionary (Candy / Tofee / Sweets)

Gelatine is a modern foodstuff that is used in numerous industrial applications.

Wherever gellating agents, stabilizers, binding agents, emulsifiers, filmformers, foaming agents and creaming agents are required, this practically invisible, neutraltasting product is used.

In the confectionery industry, gelatine and gelatine hydrolysate are used due to their following properties:

• Gel formation
• Foam formation
• Foam stabilization
• Texturing
• Emulsification
• Binding agent

All modern requirements e.g. for crystalclear gels in fruit- and wine gums and dessert jelly and excellent foam formation and stabilization in the production of marshmallows can be fulfilled if the right type of gelatine is selected for the production processes involved.

In caramel and liquorice sweets, gelatine provides excellent texturing and mouthfeeling. In the case of pastilles, an elastic structure and excellent melting properties can be provided by gelatine whereas in the case of lozenges and compressed substances, its binding properties guarantee perfect stability of form.

By substituting carbohydrates, sugarfree gums can be produced for diabetics.

Gelatin in Bakery Products
In the bakery industry, powder gelatine, leaf gelatine and
instant gelatine are primarily used for the binding or gellating of fillings as well as for the stabilization of creams.
The GELITA Group has a complete range of gelatine products for such applications.

Whipped fillings are rendered stable by the

addition of gelatine whilst retaining excellent "mouthfeeling".

Gelatine can also be used for the attractive enrobing/glazing of e.g. doughnuts.

Gelatin in Meat and Sausage Products
Gelatine can be used to produce crystal-clear, sliceable aspic meat and sausage products. Special types of gelatine, (e.g. GELITA®) are available for producing edible dips and coatings. These provide the necessary adhesion. Both gelatine and gelatine hydrolysates, available in the highest quality, can be used to optimize technological and sensory quality parameters, e.g.:

Reduction of jelly and fat residues in canned sausage

Improvement of spreading quality and softness in emulsified sandwich spreads

Whipping agent for low-calorie sandwich spreads

Improved homogeneity of binding in cooked sausage

Protein enrichment in cured meats

Rapid reduction of aw-values and shorter maturation times in raw sausage preparations

Stabilization of emulsions, dispersions and suspensions
In addition, color, taste and aroma are improved. Addition of gelatine hydrolysate can lead to a reduction in the use of salt without inhibiting taste.

This application, developed and patented internationally by GELITA Group, is gaining in importance in many other countries.

Gelatin in Dairy Products and Desserts
Gelatine enhances the texture of dairy products in an optimal way. Many product properties can be controlled by using different quantities and types of gelatine, e.g.:

Gelatine acts as a protective colloid in yogurts, thus preventing syneresis; at the same time, the consistency can be adjusted from creamy to almost solid.

Soft cheese can be adjusted in consistency from creamy to sliceable.

Cream and toppings can be stabilized to retain their shapes.

Sour cream retains its spreading and good melting qualities.

Its ability to bind water, form emulsions and provide stability enables it to be used in the production of low-fat dairy products.

The melting behavior of ice cream is substantially enhanced due to the improved emulsion and finer crystal structure made possible by the addition of gelatine. In this particular application, gelatine is frequently combined with other hydrocolloids.
Gelatine is used in many dessert dishes. Crystalclear, firm to soft gels are required for dessert and fruit jellies; these can be fulfilled by selecting the most suitable gelatine type.
In the production of whipped mousse and cream desserts, excellent foam formation and stability of the gelatine used are important selection criteria.

Different types of instant gelatine with different gelling properties can be used in the production of ready-to-eat desserts, both in mass production and in individual households. Whether for basic recipes for chocolate mousse, tiramisu or semolina pudding, GELITA® instant gelatines from the GELITA Group provide all of these products with a unique texture.

Gelatin in Beverages
Gelatine to remove substances causing turbidity or tanning

The clarification of wine and juices is carried out for two main reasons:
1) Substances causing turbidity or tanning that would otherwise have a negative effect on optics and taste are removed.
2) Such preclarification can enhance the efficiency of many of the centrifuges installed in modern production facilities.
Gelatines with a low bloom value as well as protein hydrolysates in powder form or as solutions (e.g. GELITA KLAR®) are particularly suitable for such applications as they can be distributed evenly without gelling, even in cold beverages. Turbidity particles, due to their possessing an opposite electrical charge, form aggregates which then precipitate; they can then be easily removed. If necessary, gelatine treatment can be enhanced by adding silicic acid solution or bentonite. This helps to give the wines or juices the desired degree of brilliance.

Raw materials for Gelatine
Gelatine is manufactured from three raw materials

Gelatine from GELITA Group is manufactured from selected collagenous raw materials from pigs (pigskin), cattle (split) and their bones. These materials are taken only from animals that have been released for human consumption by the relevant veterinary authorities.

Pigskin

Pigskin

The principal suppliers of pigskin are slaughterhouses and meat processing factories. There, the split is separated from the underlying layer of fat and, depending on the distances involved, transported to our gelatine factories fresh, cooled or deep-frozen. If necessary, the material is stored in our own refrigerated warehouses until required.
Split

The mid-layer of the animal skin is an important raw material in gelatine production. Subsequent to slaughter, the skins are sent to skin-processing factories where they are subjected to intensive washing with milk of lime or other alkaline solutions to remove the hair.

The skin is then separated into three layers:
• the flesh-containing subcutaneous layer, which is removed
• the upper skin, which is then processed to leather
• the remaining mid-layer, which is used for gelatine production

Prior to transporting to the gelatine factory, lime or salt is added as a preservative. Once at the factory, the skins are thoroughly washed and cut into hand-sized portions.
Bones

Bones

Gelatine produced from this source is primarily for photographic and pharmaceutical applications. The raw material is obtained directly from slaughterhouses, general processing and meat-processing factories. A complex process then begins: the bone is first chopped into sugar cube-sized pieces; the fat and any residual flesh adhering to the bone are then removed in a combined process involving water, heat and agitation. The bone is then dried, sorted according to particle size and demineralised, leaving a material known as ossein which is the actual starting material in the manufacture of gelatine.
Production Of Gelatin, some Gelatin Haram?
Preparation of raw materials (Gelatin)

Two principal processes are employed in the manufacture of gelatine:

Acid process - for type A gelatine:

The raw material (primarily pigskin) is first subjected to a 3-day digestion process. Here, the material is treated with acid and immediately afterwards the gelatine extraction process can be commenced.

Alkaline process - for type B gelatine:

This process extends over a period of several weeks and gently converts the collagen structure. Only ossein or split can be used. The collagen produced in this way is soluble in warm water.

Extraction

Warm water is then added to the pre-treated material and a multi-stage extraction process commences. The first gelatine fractions obtained, at low temperature, have the highest gellation status; an approximately 5% solution is obtained. The remaining material is then extracted using fresh, warmer water. This process is repeated until the last traces of gelatine are extracted using boiling water. As the pre-treatment carried out is extremely thorough, very little residue remains after extraction.

FACTS / ORIGIN of E-CODE IN FOOD

Albumin
A component (protein) from the serum of animal blood

Ambergris
Derived from whale

Arachidonic acid
Derived from liver, brain, animal origin gland or oil

Aronia
Derived from aronia arbutifolia; used as a taste expander in jelly, pudding, powdered deserts, yoghurt, milk deserts, creams, homogenised cheeses, confectionery products, crispy cakes, fruit creams, ice-creams and instant beverages

Aspartic acid
Derived from aspartame (see E951)

Betaine
Derived from oil

Biotin
Colourless crystalline growth vitamin of the vitamin B complex found especially in yeast, liver, and egg yolk; no side effects are known, it is being tested

Caffeine
An alkaloid that exists naturally in tea, kola nut and coffee; clearly toxic in high doses, can cause heart palpitations, high blood pressure, vomiting, convulsions, headache, diarrhoea, frequent urination, dehydration, insomnia, stomach cramps, hand tremors, muscle twitches; acts as laxative, also saps the body's supply of calcium; used as a mild stimulant in moderation

Casein
Phosphoprotein of milk, which has a molecular structure that is extremely similar to that of gluten; celiac people have to avoid

Catalase
Derived from cattle liver

Cinnamon
Spice made from bark; may be allergic

Citrus Red No.2
Cancer in animals; used for dying skins of oranges

Civet
Derived from cat

Clove Bud Oil
Natural essential oil steamed-distilled from clove buds (syzygium atmaticum); may be allergic

Colin bitartrate
Animal origin tissue

Erythritol
Produced through a fermentation process that begins with dextrose (a simple sugar derived from corn starch), also derived from calf stomach; used as a sweetener for beverages and confectionery products

Ethyl Vanillin
A perfumed artificial vanilla flavouring, it is 3 1/2 times more powerful than the real thing and cheaper too, this explains why manufacturers like to use it in soft drinks, ice creams and baked goods; generally recognized as safe

Evans Blue CI Direct Blue 53
Contact dermatitis

FD&C Green No.3 Fast Green
Bladder tumours

FD&C Red No.102 New Coccine
It is an allergen; not permitted to use for foods

FD&C Yellow No.11
Contact dermatitis

Fructose
This carbohydrate and simple sugar (monosaccharide) occurs naturally in honey and fresh fruits; commercial bakers use it in cakes, breads and cookies to make them brown better

Gentian Violet CI Basic Violet No.3
Contact dermatitis

Glucuronolactone, Glucuronic acid
A naturally occurring substance in the body, made in the liver from glucose, helps to stimulate the metabolism and thus helps to detoxify the body; also occurs in plants, mainly in gums; also an important constituent of fibrous and connective tissues in all animals

Glycerides
Components of fats; used to stabilize sausages, lard, vegetable oils, margarines and shortenings, the most widely used of them is monoglyceride citrate, although the FDA* imposes strict limits

Gliadin
Wheat is the first consideration; it is a major ingredient in breads, rolls, pastry, cakes, cookies and most baked products; noodles macaroni and spaghetti are typically made with wheat; celiac people have to avoid

Guaiacol
Has been used for decades in compounded products as an expectorant

Hydrolyzed Vegetable Protein (HVP)
Cereal gluten; glutens are proteins found in the plant kingdom subclass of monocotyledonae (monocots); these plants are members of the grass family of wheat, oat, barley, rye and triticale and their derivatives, (derivatives include: malt, grain starches, hydrolysed vegetable/plant proteins, textured vegetable proteins, grain vinegars, soy sauce, grain alcohol, flavourings and the binders and fillers found in vitamins and medications.); celiac people have to avoid, celiac disease (also known as celiac sprue or gluten-sensitive enteropathy) is a chronic disease in which malabsorption of nutrients is caused by a characteristic lesion of the small intestine mucosa; used in smallgoods, packaged convenience foods, gravies and many canned products. It is also present in excipients in pharmaceutical preparations, particularly vitamin and mineral supplements

Hydrolyzed Plant Protein (HPP)
Same as HVP

Keratin
Derived from nail or hair

Lysin-LLysin-DL
Same as erythritol

Maltodextrin, Mdltrin
Natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.); can be derived from potato or corn starch; used in food industry such as sweets, drink, bear, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe

Menthol
Crystalline alcohol that occurs especially in mint oils, has the sharp fragrance and cooling properties of peppermint; may be allergic

Metionine
Derived from protein

Neutral Red
Contact dermatitis

Nucleıc acid
Derived from cells

Rennet
Cheese yeast derived from calf stomach

Phenylalanine, Phenylanine
Essential amino acid; the body uses it to produce some hormones (epinephrine, norepinephrine, thyroxine, cholecystokinin) and melanin, (a brown skin pigment); cholecystokinin causes suppression of the appetite (this may be useful to sports people who need to reduce body fat or maintain a certain weight); pain relieving effects of phenylalanine may be of use to athletic people who experience pain due to muscle, ligament, joint and tendon injury, inflammation and spasms which commonly result from intense exercise

Phenylephrine
Decongestant which helps relieve nasal congestion; used in pharmacy; side effects are nausea, stomach upset, loss of appetite, nervousness, restlessness, dizziness, headache, chest pain, rapid heart rate, anxiety, fear, difficult or painful urination and sleeplessness

Phospholipide
Cheese yeast

PolyVinylPolyPyrrolidone, PVPP
White powder added to beer for removing phenolic compounds, then beer is clear and has long shelf life

Salicylate
Salt of salicylic acid; used in candies, pies, soft drinks and sweet rolls

Quinine dihydrochloride, Quinine sulfate
Toxic alkaloid extracted from the bark of chinchona tree; used as flavourings in carbonated beverages (primarily bitter lemon and tonic water), bitters and as a treatment for malaria; side effects are headache, nausea, ringing in the ears and blurred vision; FDA strictly limits the amounts of it that can be used

Taurine
Nonessential amino acid; produced by synthesis of the amino acids methionine and cysteine in the liver, vitamin B6 helps the process; diabetic and hypoglycaemic patients should use taurine under medical supervision as it may have an effect on insulin activity, excessive consumption of taurine may result in diarrhoea and peptic ulcer formation

Thiamine
A source of vitamin B1; functions as a coenzyme in energy metabolism, keeps appetite, digestive tract and nervous system healthy; adverse effects in high doses are headache, irritability, rapid pulse, trembling and weakness

Thimerosal
Very effective preservative that contains mercury and has been used in some vaccines and other products; FDA* estimates that it is used in more than 30 licensed vaccines and biologics; mercury is excreted from the body over time; nervous system is very sensitive to all forms of mercury, methyl mercury and metal vapours are more harmful than other forms, exposure to high levels of metallic, inorganic or organic mercury can permanently damage the brain, kidneys and developing foetus, effects on brain functioning may result in irritability, shyness, tremors, changes in vision or hearing and memory problems

Torula
High-protein derived from wood sugars as a by-product of the pulping process in paper making; type S is used in baby food and cereals, type F is used in feed supplements for cattle, fish and chickens; allergen for hay fever and asthma

Zinc
Essential element for humans; naturally occurs in meat (especially liver), fish (especially shellfish), lentils, green leafy vegetables, whole cereals (including wheat germ), brewer's yeast, cheese, milk, nuts, sunflower and sesame seeds; toxic doses of zinc cause vomiting, diarrhoea, restlessness, stomach irritation, depressed immune function and anaemia; excessive zinc doses may decrease the level of HDL ("good") cholesterol and increase the risk for heart disease

COLORANTS
Codes Compounds name and synonyms

E100 Curcumin , Turmeric (Curcuma longa) - E101 Riboflavin , Lactoflavin , Vitamin B12 - E101a Riboflavin-5-phosphate - E102 Tartrazine, FD and C yellow FCF - E103 Chrysoine resorcinol - E104 Quinoline yellow - E105 Fast yellow AB - E110 Sunset yellow FCF , FD and C yellow 6 - E111 Orange GGN - E120 Carminic acid , Carmine of cochineal - E121 Orcein, orchil and orecein - E122 Azorubine , Carmoisine - E123 Amaranth , FD and C red 2 - E124 Ponceau 4R , Cochineal Red A , Brilliant scarlet 4R - E125 Scarlet GN "specially pure" - E126 Ponceau 6R - E127 Erythrosin , FD and C Red 3 - E128 Red 2 g - E129 Allura red AC , 6-hydroxy-5[(2-methoxy-5-methyl-4-sulphopheynyl)-azo]-2-napthalensulphon acid - E130 Indanthrene blue RS - E131 Patent blue V - E132 Indigotine , Indigo carmine , FD and C blue 2 - E133 Brilliant blue FCF - E140 Chlorophyll A , Chlorophyll B - E140ii Chlorophyllin - E141 Chlorophyll copper complex , Chlorophyllin copper complex - E142 Green S , Food green S , Acid brilliant Green , Wool green BS, Lissamine green - E150 Caramel - E150a Plain caramel, caustic caramel, spirit caramel - E150b Sulphite caramel - E150c Ammonia caramel, beer caramel - E150d Ammonia sulphite caramel, soft-drink caramel - E151 Brilliant black PN - E152 Black 7984 - E153 Carbon black , Vegetable carbon - E154 Brown FK - E155 Brown HT - E160 Carotenes - E160a Carotenes (alpha, beta, gamma) - E160a i Mixed Carotenes - E160a ii Beta carotene - E160b Annatto extracts , Norbixin - E160c Capsanthin , Capsorubin , Papric extract - E160d Lycopene - E160e beta-apo-8'-carotenal - E160f beta-apo-8-carotenoic acid ethyl ester - E161 Xanthophylls - E161a Xanthophylls - E161b Bixin , Lutein - E161c Cryptoxanthin - E161d Rubixanthin - E161e Violoxanthin - E161f Rhodoxanthin - E161g Canthaxanthin - E162 Betanin , Beetroot red - E163 Anthocyanin , Malvidin , Pelargonidin , Peonidin , Petudinin - E170 Calcium carbonate - E171 Titanium dioxide - E172 Iron oxides (black, red or yellow) , Iron hydroxides - E173 Aluminium - E174 Silver - E175 Gold - E180 Lithol rubine BK , Rubine

PRESERVATIVES
E200 Sorbic acid - E201 Sodium sorbate - E202 Potassium sorbate - E203 Calcium sorbate - E210 Benzoic acid - E211 Sodium benzoate - E212 Potassium benzoate - E213 Calcium benzoate - E214 Ethyl-p-hydroxy-benzoate , Ethyl-hydroxy-benzoate - E215 Ethyl-(p)-hydroxy-benzoate sodium salt - E216 Propyl-(p)-hydroxy-benzoate , Propybaraben - E217 Propyl-(p)-hydroxy-benzoate sodium salt - E218 Methyl-(p)-hydroxy benzoate , Methylparaben - E219 Methyl-(p)-hydroxy benzoate sodium salt - E220 Sulphur dioxide - E221 Sodium sulphite - E222 Sodium bisulphite , Sodium hydrogen sulphite - E223 Sodium metabisulphite - E224 Potassium metabisulphite , Potassium pyrosulphite - E225 Potassium sulphite or bisulphite - E226 Calcium sulphite - E227 Calcium hydrogen sulphite , Calcium bisulphite - E228 Potassium bisulphite - E230 Biphenyl - E231 2-hydroxybiphenil , OrthoPhenylphenol - E232 Sodium biphenyl-2-yl-oxide , Sodium orthoPhenylphenate - E233 Thiabendazole - E234 Nisin - E235 Pimaracin , Natamycin - E236 Formic acid - E237 Sodium formate - E238 Calcium formate - E239 exametahylenetetramine , Hexamine - E240 Formaldehyde - E242 Dimethyldicarbonate - E249 Potassium nitrite - E250 Sodium nitrite - E251 Sodium nitrate - E252 Potassium nitrate , Saltpetre - E260 Acetic acid - E261 Potassium acetate - E262 Sodium acetate , Sodium hydrogen - E263 Calcium acetate - E270 Lactic acid - E280 Propionic acid - E281 Sodium propionate - E282 Calcium propionate - E283 Potassium propionate - E284 Boric acid - E285 Natriumtetraborate - E290 Carbon dioxide - E296 Malic acid - E297 Fumaric acid

ANTIOXIDANTS
E300 Ascorbyl acid (vitamin C) - E301 Sodium L-ascorbate - E302 Calcium L-ascorbate - E303 Potassium ascorbate - E304 6-0-palmitoyl-L-ascorbic acid , Ascorbyl palmitate - E306 Extracts of natural origin rich in tocopherols (Vitamin E) - E307 synthetic alpha-tocopherol (vitamin E) - E308 synthetic beta-tocopherol (vitamin E) - E309 synthetic delta-tocopherol (vitamin E) - E310 Propyl gallate - E311 Octyl gallate - E312 Dodecyl gallate - E315 Isoascorbic acid - E316 Sodium isoascorbate - E320 BHA (butylated hydroxyanisole) - E321 BHT (butylated hydroxytoluene) - E322 Lecithin

ACIDITY REGULATORS
E325 Sodium lactate - E326 Potassium lactate - E327 Calcium lactate - E328 Potassium lactate - E329 Magnesium lactate - E330 Citric acid - E331 monoSodium citrate , Disodium citrate , triSodium citrate , Sodium dihydrogen citrate - E332 Potassium citrates - E333 diCalcium citrate , monoCalcium citrate , triCalcium citrate - E334 L(+)tartaric acid - E335 diSodium (L+)tartrate , monoSodium (L+)tartrate - E336 Cream of tartar - Mono or di potassium tratrate - E336i Potassium hydrogen tartrate - E336ii diPotassium (L+)tartrate , monoPotassium (L+)tartrate - E337 Potassium sodium DL-tatrate , Potassium sodium (L+)tartrate - E338 Orthophosphoric acid - E339(a)-E339i Sodium dihydrogen ortophosphate - E339(b)-E339ii Disodium hydrogen orthophosphate - E339(c)-E339iii Trisodium orthophosphate - E340(a)-E340i Potassium dihydrogen orthophosphate - E340(b)-E340ii Dipotassium hydrogen orthophosphate - E340(c)-E340iii Tripotassium orthophosphate - E341(a)-E341i Calcium tetrahydrogen diorthophosphate - E341(b)-E341ii Calcium hydrogen orthophosphate - E341(c)-E341iii Tricalcium diorthophosphate - E350 Sodium malate - E351 Potassium malate - E352 Calcium malate - E353 Metatartraric acid - E354 Calcium tartrate - E355 Adipic acid - E356 Sodium adipate - E357 Other adipate salts - E363 Succinic acid - E380 Triammoniumcitrate - E385 Calcium disodium methylendiamintetracetate

ADDENSANTS, EMULSIFIERS, STABILIZERS
E400 Alginic acid - E401 Sodium alginate - E402 Potassium alginate - E403 Ammonium alginate , Potassium polymannuronate - E404 Calcium alginate - E405 Propylene glycol alginate , Alginate ester , Propane-1,2-diol alginate - E406 Agar , Japanese isinglass - E407 Carrageenan - E407a Processed Euchema algae - E408 Furcellaran - E410 Carob bean gum , Locust bean gum - E412 Guar gum - E413 Tragacanth gum - E414 Arabic gum , Acacia - E415 Xantham gum - E416 Karaya gum - E417 Meal of Tara seeds (Caesalpinia spinosa) - E418 Gellan gum - E420(i) Sorbitol - E420(ii) Sorbitol syrup - E421 Mannitol - E422 Glycerol - E431 Polyxyethylen(40)stearate - E432 Polysorbate 20 - E433 Polysorbate 80 - E434 Polysorbate 40 - E435 Polysorbate 60 - E436 Polysorbate 65 - E440(a) Pectin not amidated , Potassium pectate , Sodium pectate - E440(b) Amidated (?) pectin - E442 Ammoniumphosphatide - E444 Sucroseacetateisobutyrate - E445 Glycerinester of root resin - E450(i) disodium diphosphate - E450(ii) trisodium diphosphate - E450(iii) tetrasodium diphosphate - E450(iv) dipotassium diphosphate - E450(v) tetrapotassium diphosphate - E450(vi) dicalcium diphosphate - E450(vii) calcium dihydrogendiphosphate - E451i Pentasodium triphosphate - E451i Pentapotassium triphosphate - E452 Polyphosphate - E460(i) Cellulose, microcrystalline - E460(ii) Cellulose, powdered - E461 Methylcellulose , Cologel , Methocel - E462 Ethyl cellulose - E463 Hydroxypropyl cellulose - E464 Hydroxypropylmethyl cellulose , Hydroxypropyl cellulose - E465 Ethyl methyl cellulose - E466 Carboxymetil cellulose, sodium salt - E470a Potassium or sodium or calcium salts of fatty acids - E470b Magnesium salts of fatty acids - E471 Mono- and di- glycerides of fatty acids - E472(a) Acetic and fatty acid esters of glycerol - E472(b) Lactic and fatty acid esters of glycerol - E472(c) Citric and fatty acid esters of glycerol - E472(d) Tartaric and fatty acid esters of glylcerol - E472(e) Diacetyltartaric and fatty acid esters of glycerol - E472(f) Mixed tartaric- and acetic- acid esters of glycerol - E473 Sucrose esters of fatty acids , Sucrose acetate isobutyrate - E474 Sucroglycerides - E475 Polyglycerol ester of fatty acids - E476 Polyglycerine polyricinoleate - E477 Propylene glycol esters of fatty acids , Propane-1,2-diol esters of fatty acids - E479 Thermo oxidized soja oil mono- diglycerides - E481 Sodium stearoyl-2-lactylate - E482 Calcium stearoyl-2-lactylate - E483 Stearyl tartrate - E491 Sorbitanmonostearate - E492 Sorbitantristearate - E493 Sorbitanmonolaurate - E494 Sorbitanmonooleate - E495 Sorbitanmonopalmitate

MISCELLANEOUS ADDITIVES
E500i Sodium carbonate - E500ii Sodium hydrogencarbonate - E500iii Sodium sesquicarbonate - E501i Potassium carbonate - E501ii Potassium hydrogencarbonate - E503i Ammonium carbonate - E503ii Ammonium hydrogencarbonate - E504i Magnesium carbonate - E504ii Magnesium hydrogencarbonate - E507 Hydrochloric acid - E508 Potassium chloride - E509 Calcium chloride - E510 Ammonium chloride - E511 Magnesium chloride - E512 Tin 2-chloride - E513 Sulphur acid - E514i Sodium sulphate - E514ii Sodium hydrogensulphate - E515i Potassium sulphate - E515ii Potassium hydrogensulphate - E516 Calcium sulphate (gypsum) - E517 Ammonium sulphate - E520 Aluminium sulphate - E521 Aluminium sodium sulphate - E522 Aluminium potassium sulphate (alaun) - E523 Aluminium ammonium sulphate (alaun) - E524 Sodium hydroxide - E525 Potassium hydroxide - E526 Calcium hydroxide - E527 Ammonium hydroxide - E528 Magnesium hydroxide - E529 Calcium oxide - E530 Magnesium oxide (Magnesia) - E535 Sodiumferrocyanide - E536 Potassiumferrocyanide - E538 Calciumferrocyanide - E540 Calcium diphosphate - E541 Acid Sodium Aluminium Phosphate - E551 Silicium dioxide - E552 Calcium silicate - E553a Magnesium silicate, Magnesiumtrisilicate - E553b Talcum - E554 Natrium aluminium silicate - E555 Potassium aluminium silicate - E556 Calcium aluminium silicate - E558 Bentonite - E559 Aluminium silicate - E570 Fat acids - E574 Gluconic acid, gluconate - E575 Glucon-delta-lactone - E576 Sodium gluconate - E577 Potassium gluconate - E578 Calcium gluconate - E579 Iron-2-gluconate - E585 Iron-2-lactate - E620 Glutaminic acid, glutamate - E621 Sodium glutamate - E622 Potassium glutamate - E623 Calcium glutamate - E624 Ammonium glutamate - E625 Magnesium glutamate - E626 Guanylic acid - E627 Natrium guanylate - E628 Potassium guanylate - E629 Calcium guanylate - E630 Inosinic acid, Inosinate - E631 Sodium inosinate - E632 Potassium inosinate - E633 Calcium inosinate - E634 Calcium 5`-ribonucleotide - E635 Natrium 5`-ribonucleotide - E636 Maltol - E637 Ethylmaltol - E640 Glycine and its sodium salts - E900 Dimethylpolysiloxane - E901 Beeswax white and yellow - E902 Candelilla wax - E903 Carnauba wax - E904 Schellac - E912 Montan ester - E914 Polyethylen waxoxidate - E920 L-Cysteine - E927 Carbamide - E938 Argon - E939 Helium - E941 Nitrogen - E942 Dinitrogen monoxide - E948 Oxygen - E950 Acesulfame K - E951 Aspartame - E952 Cyclamate - E953 Isomalt - E954 Saccharine - E957 Thaumatine - E959 Neohesperidine DC - E965i Maltite - E965ii Maltite syrup - E966 Lactite - E967 Xylit - E999 Quillaja extract

ENZYMES
E1100 Amylases - E1101 Proteases - E1102 Glucose oxidases - E1103 Invertase - E1105 Lysozyme - E1200 Polydextrose - E1201 Polyvinylpyrrolidine - E1202 Polyvinylpolypyrrolidine - E1404 Oxydized starch - E1410 Monostarch phosphate - E1412 Distarch phosphate - E1413 Phosphated distarch phosphate - E1414 Acetylated distarch phosphate - E1420 Acetylated starch - E1422 Acetylated distarch adipate - E1440 Hydroxypropyl starch - E1442 Hydroxypropyl distarch phosphate - E1450 Starch sodium octenyl succinate - E1505 Triethyl citrate - E1518 Glyceryl triacetate, Triacetin

Halal & Haram Relate to

Alcohol And Fermented Products

Alcohol is widely used as a carrier in many food flavors. This alcohol will evaporate if used in baked or heat treated products. Some Islamic scholars consider a food product Halal if it is made with all Halal ingredients including food flavor containing alcohol as a carrier which will evaporate during food processing. But other Islamic scholars do not consider such products as Halal.

MAJOR TYPE OF FERMENTED MILK PRODUCTS: