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Evaluation of Food Additives in Terms of Istihalah

Year 2020, Volume: 2 Issue: 1, 1 - 13, 30.06.2020

Abstract

Some of food additives are obtained from animal sources. Resources of the food and the physical and chemical changing process in the production process determine their rulings in Islamic law. The substances obtained from non-halal (unlawful) sources may be considered halal (lawful) with the chemical changes causing a change in their properties that was undergone during the production is called istihalah. Physical changes do not cause to istihalah. In this article, the istihalah examples given in Islamic law are evaluated, interpreted and adapted to food additives. According to this, the following results were obtained: Every part of the swine is not allowed to use as a raw material in the production of food additives whether it was undergone to istihalah or not. Because everything belong to swine is accepted dirty (najis). Chemically, triglycerides are undergone istihalah if they are breakdown to glycerol and fatty acids. Proteins are undergone istihalah if they are totally breakdown to their amino acids. When glycerol, fatty acids and amino acids generated from these breakdowns are used to produce new substances, the new products are accepted as undergone to istihalah. Monoglycerides, diglycerides, phospholipids, nucleotides, gelatins and phosphatidic acids as metabolites are not accepted as undergone to istihalah. Because, they are not hydrolyzed to their subunits, so they do not lose their features. If these compounds are combined with new additives, the new component also are not accepted as undergone to istihalah.

References

  • Al-Fatāwā Al-Hindiyyah. (1991). I, 42-45; V, 339. Beirut.
  • Bilmen, Ö.N. (1986). Büyük İslam İlmihali. 57-60. Istanbul: Bilmen Printing and Publishing, in Turkish.
  • Boran, M. (2019). Yiyecek ve İçeceklerimizde Helâl Haram Ölçüleri: Hanefi Mezhebinde Yiyecek ve İçeceklerde Helallik ve Haramlık Ölçüleri. Istanbul: Ravza Publications, in Turkish.
  • Çayıroğlu, Y. (2013). İslâm Hukuku’na Göre Helâl Gıda Sorunu (Ph.D thesis). Marmara University Department of Basic Islamic Sciences, Islamic Law Department, 209-212, in Turkish.
  • Dodwell, V., Bender, D., Botham, K., Kennelly, P., & Weil, P. (2019). Harper's Pictorial Biochemistry (Turkish 1st Ed.). Güneş Bookstore, 522.
  • El-Hatîb, Y. b. N. (1424/2003). el-İstihālah ve ahkāmuhā fi’l-fiqhi’l-İslāmī. In Majalla Macmaʿi’l-fiqhi’l-İslāmī (XIV/16, 83–233). Mecca.
  • El-Samragy, Y. (2016). The Use of Blood and Derived Products as Food Additives. In Food Additives. 239-266.
  • Es-Semerkandi, A. (1998). Uyūnu’l-mesāil. 222, Beirut.
  • Gündüz, H. (2009). Gıda Katkı Maddeleri ve Riskleri. VI. İslâm Hukuku Ana bilim Dalı Koordinasyon Toplantısı ve İslâm Fıkhı Açısından Helâl Gıda -Gıdalardaki Katkı Maddeleri- Sempozyumu: Bildiriler (ed. Ali Kaya et al.), 80–81. Bursa, in Turkish.
  • Harvey, R., & Champe, P. (2007). Lippincott’s İllustrated Reviews Serisinden: Biochemistry. Nobel Medical Bookstores, 173.
  • Harvey, R., & Champe, P. (2007). Lippincott’s İllustrated Reviews Serisinden: Biochemistry. Nobel Medical Bookstores, 296.
  • Ibn Ābidīn. (1423/2003). Raddü Al-Muhtār. (Ed. Muavvaz, A.M & Abdülmevcûd, F.A). I, 519-520, 534. Riyadh.
  • Ibn Rushd, Abu’l-Walīd Mohammad. (1988), Al-Bayān wa’t-Tahsīl. I, 155, Beirut.
  • Jamaludin, M. - Ramli, M. A. (2012). Fiqh Istihalah: Integration of Science and Islamic Law. Revelation & Science. 02. 117-123.
  • JECFA, (2000). Ammonium salts of phosphatidic acid”, Combined Compendium of Food Additive Specifications (online edition),
  • http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-026.pdf (Access time; June 1, 2020).
  • JECFA. (1973). Acetic and fatty acid esters of glycerol, Combined Compendium of Food Additive Specifications (online edition), http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-003.pdf (Access time; June 1, 2020).
  • JECFA. (1993). Lecithin. Combined Compendium of Food Additive Specifications (online edition), http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/monograph4/additive-250-m4.pdf (Access time; June 1, 2020).
  • Kara, H. H., Bor, Y. (2019). A review on: production, usage, health effect and analysis of mono- and diglycerides of fatty acids. Helal ve Etik Araştırmalar Dergisi, 1(1), 40-47.
  • Laganà, P., Avventuroso, E., Romano, G., Gioffré, M.E., Patanè, P., Parisi, S., Moscato, U., Delia, S. (2017). Chemistry and Hygiene of Food Additives. Springer.
  • Murray, RK., Granner, D.K., Mayes, P.A., Rodwell, V.W. (2019). Harper’s Illustrated Biochemistry. Lange Medical Books/McGraw-Hill Medical Publishing Division. 129-140.
  • NIIR Board of Consultants & Engineers. (2005). The preparation of amino acids and proteins. In Handbook on Fine Chemicals, Vitamins, Amino Acids and Proteins. National Institute of Industrial Research, http://www.niir.org/books/book/zb,,e2_a_0_0_a/Handbook+on+Fine+Chemicals,+Vitamins,+Amino+Acids+and+Proteins/index.html (Access time; June 1, 2020).
  • Okur, K.H. (2009). Permissible (halal) and forbidden (haram) foods in terms of islamic law and some current issues - İslam hukuku açısından helal ve haram olan gıdalar ve bazı güncel meseleler. Usûl: İslam Araştırmaları. 11, 7-40, in Turkish.
  • Okur, K.H. (2016). Istihâle. In TDV İslâm Ansiklopedisi. Retrieved from https://islamansiklopedisi.org.tr/istihale-fikih (Access time; June 7, 2019), in Turkish.
  • Şenol, Y. (2013). Kur’an ve Sünnet Işığında Helal Gıda. Suleymaniyah Foundation Publications. 115, in Turkish.
  • Şimşek, M. (2019). Istihālah and Istihlāk in Terms of Halal Food in The Context of Contemporary Fiqh Problems - Helal Gıda Araştırmalarında Günümüz Fıkıh Problemi Olarak İstihâle ve İstihlâk. Halal and Ethical Research Journal, 1, 1–7, in Turkish.

İstihale Örneklerinin Gıda Katkı Maddelerine Yönelik Değerlendirilmesi

Year 2020, Volume: 2 Issue: 1, 1 - 13, 30.06.2020

Abstract

Gıda katkı maddelerinin bir kısmı hayvansal kaynaklardan elde edilmektedir. Elde edildiği kaynak ve üretim sürecinde geçirdiği fiziksel ve kimyasal işlemler bu maddelerin fıkhi durumunu belirlemektedir. Tüketilmesi caiz olmayan bir kaynaktan elde edilen ancak üretim aşamasında kimyasal değişime yani istihaleye uğrayarak özelliğini değiştiren maddeler caiz hale gelebilmektedir. Fiziksel değişimler istihale oluşturmaz. Bu makalede İslam hukukundaki istihale örnekleri topluca değerlendirilerek örneklerdeki değişimlerin mantığı gıda katkı maddelerine uyarlanmaya çalışılmıştır. Buna göre domuzun her şeyi necis olduğundan istihaleye uğrasın veya uğramasın gıda katkı maddesi üretiminde hammadde olarak kullanılamaz. Kimyasal açıdan trigliseritler gliserol ve yağ asitlerine, proteinler ise amino asitlerine kadar parçalanırlarsa istihaleye uğrarlar. Bu parçalanmayla ortaya çıkan gliserol, yağ asitleri ve amino asitlerin başka maddelerle birleşerek oluşturdukları yeni bileşikler de istihale kapsamına girer. Monogliserit, digliserit, fosfolipit, nükleotitler, jelatin ve fosfatidik asit kendisini oluşturan temel yapılara kadar parçalanmadığı için istihaleye uğramamıştır. Bu maddelerin başka maddelerle birleşerek oluşturdukları yeni katkı maddeleri de istihaleye uğramamaktadırlar.

References

  • Al-Fatāwā Al-Hindiyyah. (1991). I, 42-45; V, 339. Beirut.
  • Bilmen, Ö.N. (1986). Büyük İslam İlmihali. 57-60. Istanbul: Bilmen Printing and Publishing, in Turkish.
  • Boran, M. (2019). Yiyecek ve İçeceklerimizde Helâl Haram Ölçüleri: Hanefi Mezhebinde Yiyecek ve İçeceklerde Helallik ve Haramlık Ölçüleri. Istanbul: Ravza Publications, in Turkish.
  • Çayıroğlu, Y. (2013). İslâm Hukuku’na Göre Helâl Gıda Sorunu (Ph.D thesis). Marmara University Department of Basic Islamic Sciences, Islamic Law Department, 209-212, in Turkish.
  • Dodwell, V., Bender, D., Botham, K., Kennelly, P., & Weil, P. (2019). Harper's Pictorial Biochemistry (Turkish 1st Ed.). Güneş Bookstore, 522.
  • El-Hatîb, Y. b. N. (1424/2003). el-İstihālah ve ahkāmuhā fi’l-fiqhi’l-İslāmī. In Majalla Macmaʿi’l-fiqhi’l-İslāmī (XIV/16, 83–233). Mecca.
  • El-Samragy, Y. (2016). The Use of Blood and Derived Products as Food Additives. In Food Additives. 239-266.
  • Es-Semerkandi, A. (1998). Uyūnu’l-mesāil. 222, Beirut.
  • Gündüz, H. (2009). Gıda Katkı Maddeleri ve Riskleri. VI. İslâm Hukuku Ana bilim Dalı Koordinasyon Toplantısı ve İslâm Fıkhı Açısından Helâl Gıda -Gıdalardaki Katkı Maddeleri- Sempozyumu: Bildiriler (ed. Ali Kaya et al.), 80–81. Bursa, in Turkish.
  • Harvey, R., & Champe, P. (2007). Lippincott’s İllustrated Reviews Serisinden: Biochemistry. Nobel Medical Bookstores, 173.
  • Harvey, R., & Champe, P. (2007). Lippincott’s İllustrated Reviews Serisinden: Biochemistry. Nobel Medical Bookstores, 296.
  • Ibn Ābidīn. (1423/2003). Raddü Al-Muhtār. (Ed. Muavvaz, A.M & Abdülmevcûd, F.A). I, 519-520, 534. Riyadh.
  • Ibn Rushd, Abu’l-Walīd Mohammad. (1988), Al-Bayān wa’t-Tahsīl. I, 155, Beirut.
  • Jamaludin, M. - Ramli, M. A. (2012). Fiqh Istihalah: Integration of Science and Islamic Law. Revelation & Science. 02. 117-123.
  • JECFA, (2000). Ammonium salts of phosphatidic acid”, Combined Compendium of Food Additive Specifications (online edition),
  • http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-026.pdf (Access time; June 1, 2020).
  • JECFA. (1973). Acetic and fatty acid esters of glycerol, Combined Compendium of Food Additive Specifications (online edition), http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-003.pdf (Access time; June 1, 2020).
  • JECFA. (1993). Lecithin. Combined Compendium of Food Additive Specifications (online edition), http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/monograph4/additive-250-m4.pdf (Access time; June 1, 2020).
  • Kara, H. H., Bor, Y. (2019). A review on: production, usage, health effect and analysis of mono- and diglycerides of fatty acids. Helal ve Etik Araştırmalar Dergisi, 1(1), 40-47.
  • Laganà, P., Avventuroso, E., Romano, G., Gioffré, M.E., Patanè, P., Parisi, S., Moscato, U., Delia, S. (2017). Chemistry and Hygiene of Food Additives. Springer.
  • Murray, RK., Granner, D.K., Mayes, P.A., Rodwell, V.W. (2019). Harper’s Illustrated Biochemistry. Lange Medical Books/McGraw-Hill Medical Publishing Division. 129-140.
  • NIIR Board of Consultants & Engineers. (2005). The preparation of amino acids and proteins. In Handbook on Fine Chemicals, Vitamins, Amino Acids and Proteins. National Institute of Industrial Research, http://www.niir.org/books/book/zb,,e2_a_0_0_a/Handbook+on+Fine+Chemicals,+Vitamins,+Amino+Acids+and+Proteins/index.html (Access time; June 1, 2020).
  • Okur, K.H. (2009). Permissible (halal) and forbidden (haram) foods in terms of islamic law and some current issues - İslam hukuku açısından helal ve haram olan gıdalar ve bazı güncel meseleler. Usûl: İslam Araştırmaları. 11, 7-40, in Turkish.
  • Okur, K.H. (2016). Istihâle. In TDV İslâm Ansiklopedisi. Retrieved from https://islamansiklopedisi.org.tr/istihale-fikih (Access time; June 7, 2019), in Turkish.
  • Şenol, Y. (2013). Kur’an ve Sünnet Işığında Helal Gıda. Suleymaniyah Foundation Publications. 115, in Turkish.
  • Şimşek, M. (2019). Istihālah and Istihlāk in Terms of Halal Food in The Context of Contemporary Fiqh Problems - Helal Gıda Araştırmalarında Günümüz Fıkıh Problemi Olarak İstihâle ve İstihlâk. Halal and Ethical Research Journal, 1, 1–7, in Turkish.
There are 26 citations in total.

Details

Primary Language English
Subjects Nutrition and Dietetics
Journal Section Articles
Authors

Fatih Gültekin 0000-0003-2888-3215

Orhan Çeker 0000-0002-6597-8259

Adem Elgün 0000-0003-2236-4609

Mehmet Gürbilek 0000-0002-6281-8807

Murat Şimşek 0000-0002-6301-5184

Rıfat Oral This is me 0000-0002-2826-9779

Saffet Köse 0000-0002-8915-2347

Selman Türker 0000-0003-1233-7906

Hamdi Döndüren 0000-0002-3800-8951

Mustafa Ünaldı This is me 0000-0001-8216-1446

Erdoğan Küçüköner This is me 0000-0001-9259-4800

Hasan Yetim 0000-0002-5388-5856

Ahmet Aydın This is me 0000-0002-1199-6873

Bülent Dede 0000-0003-1416-7373

İsmail Özmen 0000-0002-5457-8188

Levent Başayiğit 0000-0003-2431-5763

Mustafa Cengiz 0000-0002-7039-5103

Tahir Tilki 0000-0002-1040-2375

Sümeyye Akın 0000-0002-4773-0161

Publication Date June 30, 2020
Acceptance Date June 3, 2020
Published in Issue Year 2020 Volume: 2 Issue: 1

Cite

APA Gültekin, F., Çeker, O., Elgün, A., Gürbilek, M., et al. (2020). Evaluation of Food Additives in Terms of Istihalah. Academic Platform Journal of Halal Lifestyle, 2(1), 1-13.

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Academic Platform Journal of Halal Lifestyle