Tracing Material Critical Points: from Animal Stomachs to Tablets

An ingredient may appear neutral on a label, but its halal status is not necessarily clear. The determination of halal status itself is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while halal certificates are only issued by BPJPH (the Halal Product Assurance Agency). Therefore, the task of businesses is not to determine halal status, but to trace the origin of ingredients and document it properly.

What Makes an Ingredient a Critical Point

An ingredient falls into the critical point category if its origin has the potential to come from an unclear source, or if its production process involves processing aids that do not appear on the final label. Three things need to be examined:

• Source of origin. Animal, plant, or microbial. Animal sources need to be traced further: what animal, what part, and how it was slaughtered.
• Technical function. Processing aids such as enzymes, solvents, or fermentation media are often not listed on the final product label, but they affect the status of the ingredient.
• Supply chain. One ingredient can pass through several hands. Each transfer of hands opens up the possibility of mixing ingredients from different sources.

Example: Pepsin, an Enzyme from the Stomach

Pepsin is a protein-digesting enzyme derived from the stomach of pigs or cattle. This enzyme is used in the cheese and pharmaceutical industries, including digestive enzyme supplements. Because its source can differ, its status depends on where the ingredient comes from.

The way to trace it is not by guessing from the name. What needs to be requested from the supplier is written information regarding the animal source, the part used, and supporting documents. If the source cannot be ascertained, businesses can switch to pepsin from halal-certified cattle stomach or microbial protease enzymes as a substitute.

Example: Gelatin Capsule Shells

Gelatin capsule shells are the critical point most often overlooked by consumers. This ingredient is used in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form. Consumers generally pay attention to the contents of the capsule, not the shell.

To trace it, businesses need to examine the purchase documents for capsule shells separately from the documents for the filling ingredients. If the shell comes from gelatin whose origin cannot be traced, there are options for plant-based capsules made from HPMC (hydroxypropyl methylcellulose) or halal-certified bovine gelatin capsules.

Example: Albumin from Egg White

Albumin is a protein from egg white. In general, this ingredient is halal, but it still needs to be verified as free from non-halal mixtures. Albumin is used in bakery products such as meringue and macaron, processed meat processing, and certain pharmaceutical products.

The tracing step is relatively simple. Make sure the label explicitly states "egg albumin" or "albumen." If the name on the label is too general, request information about the raw material from the supplier.

Example: Stearic Acid and Magnesium Stearate

Stearic acid and magnesium stearate have the numbers E470 and E572. Both function as anti-caking agents in tablets and powders. Their sources can be palm oil or animal fat. These ingredients are used in medicine tablets and supplements, instant drink powders, and solid powder cosmetics.

Because one E number can represent two different sources, the E number alone is not enough to trace the origin of the ingredient. What needs to be requested is a supplier statement regarding the source of the fatty acids used. The alternative is halal-certified plant-based stearic acid or magnesium stearate, which generally comes from palm oil.

Practical Steps to Trace Critical Points

Tracing does not stop at one document. There is a sequence that can be followed so that the results can be accounted for.

1. Map all ingredients. Including processing aids that do not appear on the final product label.
2. Separate ingredients by category. Animal, plant, chemical additives, and microbial have different tracing patterns.
3. Request origin documents. Supplier halal certificates, raw material information, or animal source statements.
4. Verify consistency. Make sure the documents match the ingredients actually received, not just those listed in the contract.
5. Record and store. A history of ingredients and suppliers makes the audit process and certificate renewal easier in the future.

Closing Gaps That Are Often Missed

Critical points are not just about the name of the ingredient. They concern origin, process, and supply chain. Two ingredients with the same name can have different statuses if their sources differ. Therefore, documented tracing is more important than assumptions based on experience.

To map ingredients, record critical points, and prepare tracing documents centrally, the SJPH platform from IndoHalal.id can help manage the ingredient registry and BPJPH certification readiness in one application.