PROCESSED FOODS AND E NUMBERS

Food additives are added to food to make it safer, keep it longer, stop the growth of bacteria, mould, and stop food going stale.
They also aid processing as emulsifiers, raising agents, preservatives and improve food in terms of colour, taste, texture and
nutritional value. Additives increase the variety of food available to consumers keeping prices down, allowing safe delivery of
food to urban populated areas and create alternatives to traditional food like meat substitutes for meat, low fat products for
butter and yoghurt and sugar free drinks for diabetics. The ‘E’ numbers were introduced to make it easier for EEC countries to
come to a uniform system of regulating the additives industry.

The E Numbers are divided into 9 categories

Permitted Colours Numbers 100-180

Preservatives Numbers 200-290

Permitted Anti-oxidants Numbers 300-321

Emulsifiers and Stabilisers Numbers 322-494

Sweeteners Numbers 420-421

Solvents Numbers 422

Mineral Hydrocarbons Numbers 905-907

Modified Starches Numbers 1400-1442

Miscellaneous Additives Numbers 170-927

The use of additives is strictly controlled by law. They may not be used in food unless they are on a approved Government
supervised list, proving their safe and effective usage. Once approved by the EC it is then given an ‘E’ number and is constantly
monitored by local Government and the EEC. EEC directives require all food to list ingredients of the various products used
because additives being so complicated by way of understanding leave alone pronouncing would have ingredients look like a
chemist’s dictionary. We are publishing a list of numbers, some of which are Haraam and some of which are doubtful, because
of its doubtful nature Muslims have to refrain from them as well.

E120 Cochineal (Carmine of Cochineal Carminicago, C.I.75490

Derived from the cochineal beetle, Dactilopius Coccus.

E160a Alfa-Carotene, Beta-Carotene, Gamma-Carotene.

E471 Mono and Di-Glycerides of fatty acids.

When Glycerol is used one has to find out the source whether animal or synthetic.

E472[a-e] Lactic acid esters of Mono-and Di-glycerides of fatty acids. Prepared from esters of Glycerol.

E473 Sucrose esters of fatty acids prepared from Glycerol and Sucrose.

E474 Sycroglycerides prepared by reaction of Sucrose on natural triglycerides Derived from palm oil, lard, etc.

E475 Polyglycerol esters of Fatty acids. Prepared in the laboratory.

E476 Polyglycerol esters of polycondensed fatty acids of castor oil [polyglycerol polyricinoleate] Prepared from Castor Oil and
Glycerol esters.

E477 Propane-1,2-idol esters of fatty acids [Propylene Glycol esters of Fatty acids] Prepared from Propylene Glycol.

E478 Lactylated fatty acid esters of glycerol and propane-1,2-idol. Prepared from esters of glycerol and Lactic acid.

E542 Edible Bone Phosphate Degreased steam extract of animal bone. Used as an anticaking agent preventing particles sticking
together.

E570 Stearic Acid Naturally occurring fatty acid found in animal fats and vegetable oils. Used as anticaking agent.

E572 Magnesium Stearate Prepared synthetically from commercial stearic acid.

E631 Insine [Disodium Phospate, Sodium and Inosinate] The Disodium Salt of Inosinate Acid which can be prepared from insect
or fish extract.

E635 A mixture of disodium guanylare and disodium inosinate. Same source as 631.

E640 920 L-Cysteine Hydrochloride and L-Cysteine hydrochloride mono hydrate. A naturally occurring amino acid manufactured
from animal hair and chicken feathers.

All other ‘E’ number additives at the time of publication are Halaal, because of the ruling of Tabdeel-e-Mahiyat [See the article
below], except the following:

E473 E474 E475 E476 E477 E478 E542 E570 E572 E631 E635 E640 E920

TABDEEL-E-MAHIYAT, [CHANGE IN THE ORIGINAL PROPERTIES OF A SUBSTANCE]

Tabdeel-e-Mahiyat is the total transformation of something whereby the original substance retains NO properties of its former
state and differ completely from it in application. One must understand that to include everything and anything under this
analogy or cite modern food production techniques does not necessarily satisfy the condition of Tabdeel-e-Mahiyat. A classic
example is Gelatine, a thickener used in food derived from skins, tendons, ligaments, bones, to produce a gelling agent.
However some remnant of the original product still remains in the final packaged product making it impure and improper for
use despite the great chemical changes it underwent. Hence this will not be considered Tabdeel-e-Mahiyat or Halaal. The
example given by ‘Allamah Ibn Aabideen in his Fatawa Radd-ul-Muhtaar on Nutfah [a drop of sperm] which is impure and
changes after conception into ‘Alaqah [germ cell or clot] also impure but fertilizing into a Muzqah [embryonic lump] which is
pure.

The second example quoted by him is of ‘Aseer [grape juice] which is pure but ferments and changes into Ghamr [wine]
becoming impure and thereafter can further change into Khal [vinegar] which is pure again. Vinegar is prepared by two
successive microbial process. The first being an alcoholic fermentation [which is Haraam] and the second an oxidation of alcohol
by aceto bacter, when its molecular structure is changed and it ceases to be an intoxicant. Other varieties of vinegar are
produced from beetroot, tarragon and alcoholic spirits. In vinegar the intoxicating factor is destroyed by the microbial process
of oxidation hence it becomes permissible. Islam permits any variety of vinegar to be used as a condiment or preservative. In
both cases the original state undergoes tremendous changes making the final product something altogether different. Soap also
undergoes tremendous changes from its original substance, hence all soap will be permissible to use for Muslims.

‘Allamah Ibn Aabedeen says: We recognise that the changing of the original state of a substance is necessarily followed by the
change in the qualities of the substance. We now come to the point whether the cause for the changes in the substance is
purity or public predicament. Allamah Ibn Aabedeen rules that the actual case is public predicament and cites the example of
soap made from impure oil which is pure because of public predicament. Fatawa

Mazahir ul Uloom vol.1 page 84-85 Fatawa Ibn Aabideen [Shaami] vol.1 page

sources:
http://www.ifanca.org/digest/digestnewsletters/detail/4cb97cab-7128-45ff-b49c-2fe3adcb6390
http://www.salaam.co.uk/forum/read.php?f=4&i=7566&t=7523
http://behalal.org/consumer/pharmaceuticals/consumer-pharmaceuticals/
 FOOD INGREDIENT NUMBERS:
(E-NUMBERS)

E-Numbers represent specific food additives, used by the food industry in the
manufacture of various food products. These E-Numbers have been formulated
by the European Economic Community (EEC) and are universally adopted by
the food industry worldwide.

It is known that many E-numbers contain unlisted haraam ingredients in them.

Generally additives derived from animals and insects.
E-numbers are reference numbers used by the European Union to facilitate
identification of food additives. All food additives used in the European Union
are identified by an E-number. The "E" stands for "Europe" or "European
Union". Normally each food additive is assigned a unique number, though
occasionally, related additives are given an extension ("a", "b", or "i", "ii") to
another E-number.
The Commission of the European Union assigns e-numbers after the additive is
cleared by the Scientific Committee on Food (SCF), the body responsible for the
safety evaluation of food additives in the European Union. The convention for
assigning E-numbers is:

100-199 food colors

200-299 preservatives

300-399 antioxidants, phosphates, and complexing agents

400-499 thickeners, gelling agents, phosphates, humectants, emulsifiers

500-599 salts and related compounds

600-699 flavor enhancers

700-899 not used for food additives (used for feed additives)

900-999 surface coating agents, gases, sweeteners

1000-1399 miscellaneous additive

1400-1499 starch derivatives

E-numbers are only used for substances added directly to food products, so
contaminants, enzymes and processing aids, which may be classified as
additives in the USA, are not included in the E-number system.
There is an EU directive on food labeling which requires food additives to be
listed in the product ingredients whenever they are added for technological
purposes. This includes coloring, sweetening and favor enhancement as well as
for preservation, thickening, emulsifying and the like. Ingredients must be listed
in descending order of weight, which means that are generally found close to the
end of the list of ingredients. However, substances used in the protection of
plants and plant products, flavorings and substances added as nutrients (e.g.,
minerals, trace elements or vitamins) do not need to be included in the
ingredient list. Because of this, some substances that are regulated as food
additives in other countries may be exempt from the food additive definition in
the EU.
Additives which are ALWAYS of animal origin, such as (HARAAM):
E120 Cochineal : a red colour obtained from female insects

E441 Gelatine : derived from the bones and/ or hides of cattle and/ or pigs

E542 Edible Bone Phosphate : an extract from animal bones

E904 Shellac : a resin from the lac insect

Whilst some additives with a common code such as E47, can be either of animal
or plant origin and this latter type needs to be investigated on a case-by-case
basis per product/ manufacturer.
The main additives you need to be aware of are:
Glycerol / Glycerin / Glycerine (E422) - haraam if obtained from pork or non-
halal meat sources.
Emulsifiers (E470 to E483) - haraam if obtained from pork or non-halal sources.
Edible Bone Phosphate (E542) - haraam if obtained from pork or non-halal meat
sources.

-Number Name Description Halal Status

Halal if pure grind

turmeric powder or
granular. Mushbooh if
used as liquid, the
E100 Curcumin/Turmeric Color solvents has to be Halal.
Haraam if hidden
ingredient is pork fat
based emulsifier in dry
mix.
 Mushbooh (Haraam if
from pork liver &
E101 Riboflavin (Vitamin B2) Color
Kidney, Halal if 100%
plant material

Halal if used as 100% dry

color. Mushbooh if used
E102 Tartrazine Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E104 Quinoline Yellow Color as liquid color, the
solvent other than water
has to be Halal

E110 Sunset Yellow FCF / Color Halal if used as 100% dry

Orange Yellow S color. Mushbooh if used
as liquid color, the
 solvent has to be Halal

Cochineal / Carminic Haraam according to

E120 Color
Acid Hanafi Fiqqah

Halal if used as 100% dry

color. Mushbooh if used
E122 Carmoisine / Azorubine Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E123 Amaranth Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

Ponceau 4R / Cochineal color. Mushbooh if used
E124 Color
Red A as liquid color, the
solvent has to be Halal
 Halal if used as 100% dry
color. Mushbooh if used
E127 Erythrosine BS Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E131 Patent Blue V Color
as liquid color, the
solvent has to be Halal

Halal if use as is as a
100% synthetic color but
Indigo Carmine /
E132 Color if pork glycerin is added
Idigotine
as a solvent then it is
Haraam

E140 Chlorophyll Color Halal if use 100% powder

or Halal if water or
vegetable oil was used as
 a solvent

Halal if use 100% powder

Copper Complex of or Halal if water or
E141 Color
Chlorophyll vegetable oil was used as
a solvent

Halal if used as 100% dry

Green S / Acid Brilliant color. Mushbooh if used
E142 Color
Green BS as liquid color, the
solvent has to be Halal

E150(a- Caramel Color/with

Color Halal
d) chemicals

Halal if used as 100% dry

Black PN / Brilliant color. Mushbooh if used
E151 Color
Black BN as liquid color, the
solvent has to be Halal
 Halal if used as 100% dry
Carbon Black /
color. Mushbooh if used
E153 Vegetable Carbon Color
as liquid color, the
(Charcoal)
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E160a Alpha, Beta, Gamma Color - Carotene
as liquid color, the
solvent has to be Halal

Annatto, Bixin,
E160b Color - Carotene Halal
Norbixin

Halal if used as 100% dry

color. Mushbooh if used
E160c Capsanthin / Capsorbin Color- Carotene
as liquid color, the
solvent has to be Halal

E160d Lycopene Color - Carotene Halal if used as 100% dry

 color. Mushbooh if used
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

powder or granular or
Halal if vegetable oil is
used as a solvent in liquid
E160e Beta-apo-8-carotenal Color - Carotene form as a hidden
ingredient. Haraam if
pork gelatin is used as
hidden ingredient or
carrier

E160f Ethyl ester of Beta-apo- Color - Carotene Halal if used as 100% dry
8-cartonoic acid powder or granular or
Halal if vegetable oil is
used as a solvent in liquid
form as a hidden
 ingredient. Haraam if
pork gelatin is used as
hidden ingredient or
carrier

Halal if used as 100% dry

color. Mushbooh if used
E161a Flavoxanthin Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

powder or granular.
E161b Lutein Color Haraam if pork gelatin or
pork glycerin is added in
dry or liquid form

E161c Cryptoxanthin Color Halal if used as 100% dry

color. Mushbooh if used
as liquid color, the
 solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E161d Rubixanthin Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E161e Violaxanthin Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E161f Rhodoxanthin Color
as liquid color, the
solvent has to be Halal

E161g Canthaxanthin Color Halal if used as 100% dry

color. Mushbooh if used
 as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E162 Beetroot Red / Betanin Color
as liquid color, the
solvent has to be Halal

Halal if used as 100% dry

color. Mushbooh if used
E163 Anthocyanins Color
as liquid color, the
solvent has to be Halal

Halal if obtained from

rock mineral and used as
Calcium Carbonate Color - 100% dry powder or
E170
(Chalk) Inorganic granular. Mushbooh if
used as liquid, solvent has
to be Halal
 Color -
E171 Titanium Dioxide Halal
Inorganic

Iron Oxides and Color -

E172 Halal
Hydroxides Inorganic

Color -
E173 Aluminium Halal
Inorganic

Color -
E174 Silver Halal
Inorganic

Color -
E175 Gold Halal
Inorganic

Halal if used as 100% dry

Pigment Rubine / Lithol Color - color. Mushbooh if used
E180
Rubine BK Inorganic as liquid color, the
solvent has to be Halal
E200 Sorbic Acid Preservative Halal

E201 Soduim Sorbate Preservative Halal

E202 Potassium Sorbate Preservative Halal

E203 Calcium Sorbate Preservative Halal

E210 Benzoic Acid Preservative Halal

E211 Sodium Benzoate Preservative Halal

E212 Potassium Benzoate Preservative Halal

Halal, if calcium
obtained from mineral,
E213 Calcium Benzoate Preservative
Mushbooh if it is
obtained from bones.

E214 Ethyl 4- Preservative Halal, if used as 100%

 dry powder or granular.
hydroxybenzoate Haraam if alcohol is used
as a solvent

Halal, if used as 100%

Ethyl 4-
dry powder or granular.
E215 hydroxybenzoate, Preservative
Haraam if alcohol is used
Sodium Salt
as a solvent

Halal, if used as 100%

Propyl 4- dry powder or granular.
E216 Preservative
hydroxybenzoate Haraam if alcohol is used
as a solvent

Halal, if used as 100%

Propyl 4-
dry powder or granular.
E217 hydroxybenzoate, Preservative
Haraam if alcohol is used
Sodium Salt
as a solvent
 Halal, if used as 100%
Methyl 4- dry powder or granular.
E218 Preservative
hydroxybenzoate Haraam if alcohol is used
as a solvent

Halal, if used as 100%

Methyl 4-
dry powder or granular.
E219 hydroxybenzoate, Preservative
Haraam if alcohol is used
Sodium Salt
as a solvent

E220 Sulphur Dioxide Preservative Halal

E221 Sodium Sulphite Preservative Halal

Sodium Hydrogen
E222 Preservative Halal
Sulphite

E223 Sodium Metabisulphite Preservative Halal

 Potassium
E224 Preservative Halal
Metabisulphite

E226 Calcium Sulphite Preservative Halal

Halal, if calcium is
Calcium Hydrogen obtained from mineral or
E227 Preservative
Sulphite chemicals. Mushbooh if it
is obtained from bones.

Halal, if no alcohol is
E230 Biphenyl / Diphenyl Preservative
used as a solvent

Halal, if no alcohol is
E231 2-Hydroxybiphenyl Preservative
used as a solvent

Sodium Biphenyl-2-yl Halal, if no alcohol is

E232 Preservative
Oxide used as a solvent
 2-(Thiazol-4-yl) Halal, if no alcohol is
E233 Preservative
Benzimidazole used as a solvent

Preservative -
E239 Hexamine Halal
other

E249 Potassium Nitrate Preservative Halal

E250 Sodium Nitrite Preservative Halal

E251 Sodium Nitrate Preservative Halal

Potassium
E252 Preservative Halal
Nitrate(Saltpetre)

Miscellaneous -
E260 Acetic Acid Halal
Acids

E261 Potassium Acetate Miscellaneous - Halal

 Acids

Potassium Hydrogen Miscellaneous -

E262 Halal
Diacetate Acids

Miscellaneous -
E263 Calcium Acetate Halal
Acids

Halal if obtained other

Miscellaneous - than whey. In USA it is
E270 Lactic Acid
Acids always from non dairy
source.

Preservative -
E280 Propionic Acid Halal
Acids

Preservative-
E281 Sodium Propionate Halal
Acids
 Halal if calcium obtained
Preservative-
E282 Calcium Propionate from mineral, Mushbooh
Acids
if it obtained from bones

Preservative-
E283 Potassium Propionate Halal
Acids

E290 Carbon Dioxide Miscellaneous Halal

L-Ascorbic Acid Antioxidants-

E300 Halal
(Vitamin C) Vitamin C

Antioxidants-
E301 Sodium-L-Ascorbate Vitamin C and Halal
derivatives

E302 Calcium-L-Ascorbate Antioxidants- Halal, if the calcium

Vitamin C and source is from mineral,
derivatives Mushbooh if it is from
 bones

Halal if saturated fatty

Antioxidants- acid Palmitic acid is
E304 Ascorbyl Palmitate Vitamin C and obtained from plant.
derivatives Haraam if palmitic acid is
obtained from pork fat

Halal If Tocopherol is
Natural Extracts rich in Antioxidants- obtained from plant fat.
E306
Tocopherols Vitamin E Haraam if Tocopherol is
obtained from pork fat

Halal only if it is made

with all Halal synthetic
Synthetic Alpha- Antioxidants-
E307 material without alcoholic
Tocopherol Vitamin E
fermentation synthetic
method
 Halal only if it is made
with all Halal synthetic
Synthetic Gamma- Antioxidants-
E308 material without alcoholic
Tocopherol Vitamin E
fermentation synthetic
method

Halal only if it is made

with all Halal synthetic
Synthetic Delta- Antioxidants-
E309 material without alcoholic
Tocopherol Vitamin E
fermentation synthetic
method

Antioxidants-
E310 Propyl Gallate Halal
other

Halal if obtained from

Antioxidants-
E311 Octyl Gallate nutgalls or plant
other
secretion
 Halal if obtained from
nutgalls or plant
Antioxidants-
E312 Dodecyl Gallate secretion. Haraam if
other
alcohol was used as
solvent

Halal if only vegetable oil

is used as a carrier.
Butylated Antioxidants- Haraam if the carrier is
E320
Hydroxyanisole (BHA) other from pork fat. It is not
available as pure 100%
chemical.

Halal if only vegetable oil

is used as a carrier.
Butylated Antioxidants- Haraam if the carrier is
E321
Hydroxytoluene (BHT) other from pork fat. It is not
available as pure 100%
chemical.
 Halal if obtained from
soy fat or egg yolk in
Emulsifiers and
E322 Lecithin Europe. It is Halal in
Stabilizers
USA because it is always
obtained from soy fat.

Miscellaneous -
Halal if the lactic acid
E325 Sodium Lactate Salts of Lactic
from non dairy source
Acid

Miscellaneous -
Halal if the lactic acid
E326 Potassium Lactate Salts of Lactic
from non dairy source
Acid

Miscellaneous - Halal if the lactic acid

E327 Calcium Lactate Salts of Lactic from non dairy source
Acid and calcium from mineral

E330 Citric Acid Miscellaneous - Halal

 Citric Acid and
its Salts

Miscellaneous -
E331 Sodium Citrates Citric Acid and Halal
its Salts

Miscellaneous -
E332 Potassium Citrates Citric Acid and Halal
its Salts

Miscellaneous -
Halal if calcium source is
E333 Calcium Citrates Citric Acid and
not from bones
its Salts

E334 Tartaric Acid Miscellaneous - Halal, if it is not obtained

Tartaric Acid from wine by-product, in
and its Salts USA it is Halal because it
is obtained from un-
 fermented grapes.

Halal, if it is not obtained

Miscellaneous - from wine by-product, in
E335 Sodium Tartrates Tartaric Acid USA it is Halal because it
and its Salts is obtained from un-
fermented grapes.

Halal, if it is not obtained

Miscellaneous - from wine by-product, in
Potassium Tartrates
E336 Tartaric Acid USA it is Halal because it
(Cream of Tartar)
and its Salts is obtained from un-
fermented grapes.

Halal, if it is not obtained

Miscellaneous - from wine by-product, in
Potassium Sodium
E337 Tartaric Acid USA it is Halal because it
Tartrates
and its Salts is obtained from un-
fermented grapes.
 Miscellaneous -
E338 Orthophosphoric Acid Phosphoric Acid Halal
and its Salts

Miscellaneous -
E339 Sodium Phosphates Phosphoric Acid Halal
and its Salts

Miscellaneous -
E340 Potassium Phosphates Phosphoric Acid Halal
and its Salts

Miscellaneous -
Halal if calcium from
E341 Calcium Phosphates Phosphoric Acid
mineral source
and its Salts

Emulsifiers and
E400 Alginic Acid Stabilizers - Halal
Alginates
 Emulsifiers and
E401 Sodium Alginate Stabilizers - Halal
Alginates

Emulsifiers and
E402 Potassium Alginate Stabilizers - Halal
Alginates

Emulsifiers and
E403 Ammonium Alginate Stabilizers - Halal
Alginates

Emulsifiers and
Halal if calcium source is
E404 Calcium Alginate Stabilizers -
from mineral
Alginates

Emulsifiers and
Propane-1,2-Diol
E405 Stabilizers - Halal
Alginate
Alginates
 Emulsifiers and
E406 Agar Stabilizers - Halal
other plant gums

Emulsifiers and
E407 Carrageenan Stabilizers - Halal
other plant gums

Emulsifiers and
Locust Bean Gum
E410 Stabilizers - Halal
(Carob Gum)
other plant gums

Emulsifiers and
E412 Guar Gum Stabilizers - Halal
other plant gums

Emulsifiers and
E413 Tragacanth Stabilizers - Halal.
other plant gums
 Emulsifiers and
Gum Acacia (Gum
E414 Stabilizers - Halal
Arabic)
other plant gums

Emulsifiers and
E415 Xanthan Gum Stabilizers - Halal
other plant gums

E420 Sorbitol Sugar Alcohols Halal

E421 Mannitol Sugar Alcohols Halal

Mushbooh, called
Glycerin in USA, Halal if
E422 Glycerol Sugar Alcohols it is from plant fat,
Haraam if it is from pork
fat

E440a Pectin Emulsifiers and Halal

 Stabilizers -
Pectin and
derivatives

Emulsifiers and
Stabilizers -
E440b Amidated Pectin Halal
Pectin and
derivatives

Sodium and Potassium

E450a,b,
Phosphates and Miscellaneous Halal
c
Polyphosphates

Emulsifiers and
Microcrystalline / Stabilizers -
E460 Halal
Powdered Cellulose Cellulose and
derivatives

E461 Methylcellulose Emulsifiers and Halal

 Stabilizers -
Cellulose and
derivatives

Emulsifiers and
Stabilizers -
E463 Hydroxypropylcellulose Halal
Cellulose and
derivatives

Emulsifiers and
Hydroxypropyl- Stabilizers -
E464 Halal
Methylcellulose Cellulose and
derivatives

Emulsifiers and
Stabilizers -
E465 Ethylmethylcellulose Halal
Cellulose and
derivatives
 Emulsifiers and
Carboxymethylcellulose Stabilizers -
E466 Halal
, Sodium Salt Cellulose and
derivatives

Emulsifiers and
Sodium, Potassium and Mushbooh, Halal if it is
Stabilizers - salts
E470 Calcium Salts of Fatty from plant fat, Haraam if
or Esters of
Acids it is from porkl fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Mono-and Diglycerides Stabilizers - salts
E471 from plant fat, Haraam if
of Fatty Acids or Esters of
it is from porkl fat
Fatty Acids

Emulsifiers and
Various Esters of Mono- Mushbooh, Halal if it is
Stabilizers - salts
E472 and Diglycerides of from plant fat, Haraam if
or Esters of
Fatty Acids it is from porkl fat
Fatty Acids
 Emulsifiers and
Mushbooh, Halal if it is
Sucrose Esters of Fatty Stabilizers - salts
E473 from plant fat, Haraam if
Acids or Esters of
it is from pork fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Stabilizers - salts
E474 Sucroglycerides from plant fat, Haraam if
or Esters of
it is from pork fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Polyglycerol Esters of Stabilizers - salts
E475 from plant fat, Haraam if
Fatty Acids or Esters of
it is from pork fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Propane-1,2-Diol Esters Stabilizers - salts
E477 from plant fat, Haraam if
of Fatty Acids or Esters of
it is from pork fat
Fatty Acids
 Emulsifiers and
Mushbooh, Halal if it is
Sodium Stearoyl-2- Stabilizers - salts
E481 from plant fat, Haraam if
Lactylate or Esters of
it is from pork fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Calcium Stearoyl-2- Stabilizers - salts
E482 from plant fat, Haraam if
Lactylate or Esters of
it is from pork fat
Fatty Acids

Emulsifiers and
Mushbooh, Halal if it is
Stabilizers - salts
E483 Stearyl Tartrate from plant fat, Haraam if
or Esters of
it is from pork fat
Fatty Acids

FOOD INGREDIENTS NUMBERS WITH NO E-PREFIX:

Number Name DESCRIPTION HALAL STATUS

 Halal if used as 100%
dry color. Mushbooh if
107 Yellow 2G Colors
used as liquid color, the
solvent has to be Halal

Halal if used as 100%

dry color. Mushbooh if
128 Red 2G Colors
used as liquid color, the
solvent has to be Halal

Halal if used as 100%

dry color. Mushbooh if
133 Brilliant Blue FCF Colors
used as liquid color, the
solvent has to be Halal

Halal if used as 100%

dry color. Mushbooh if
154 Brown FK Colors
used as liquid color, the
solvent has to be Halal
 Halal if used as 100%
dry color. Mushbooh if
155 Brown HT Colors
used as liquid color, the
solvent has to be Halal

234 Nisin Preservative - other Halal

Miscellaneous -
262 Sodium Acetate Halal
Acids and their Salts

Miscellaneous -
296 Malic Acid Halal
Acids and their Salts

Miscellaneous -
297 Fumaric Acid Halal
Acids and their Salts

Miscellaneous - Salts
350 Sodium Malate Halal
of Malic Acid
 Miscellaneous - Salts
351 Potassium Malate Halal
of Malic Acid

Miscellaneous - Salts
352 Calcium Malate Halal
of Malic Acid

Miscellaneous - Salts
353 Metataric Acid Halal
of Malic Acid

Miscellaneous - Salts
355 Adipic Acid Halal
of Malic Acid

Miscellaneous - Salts
363 Succinic Acid Halal
of Malic Acid

Miscellaneous - Salts
370 1,4-Heptonolactane Halal
of Malic Acid

375 Nicotinic Acid Miscellaneous - Salts Halal

 of Malic Acid

Miscellaneous - Salts
380 Triammonium Citrate Halal
of Malic Acid

Ammonium Ferric Miscellaneous - Salts

381 Halal
Citrate of Malic Acid

Calcium Disodium Miscellaneous - Salts

385 Halal
EDTA of Malic Acid

Emulsifiers and
416 Karaya Gum Halal
Stabilizers

Emulsifiers and Halal if it is 100% from

Polyoxyethane (8)
430 Stabilizers - Fatty plant fat, Haraam if it is
Stearate
Acid derivatives from pork fat

431 Polyoxyethane (40) Emulsifiers and Halal if it is 100% from

 Stabilizers - Fatty plant fat, Haraam if it is
Stearate
Acid derivatives from pork fat

Polyoxyethane (20) Emulsifiers and Halal if it is 100% from

432 Sorbitan / Polysorbate Stabilizers - Fatty plant fat, Haraam if it is
20 Acid derivatives from pork fat

Polyoxyethane (20)
Emulsifiers and Halal if it is 100% from
Sorbitan Mono-
433 Stabilizers - Fatty plant fat, Haraam if it is
oleate / Polysorbate
Acid derivatives from pork fat
80

Polyoxyethane (20)
Emulsifiers and Halal if it is 100% from
Sorbitan
434 Stabilizers - Fatty plant fat, Haraam if it is
Monopalmitate /
Acid derivatives from pork fat
Polysorbate 40

435 Polyoxyethane (20) Emulsifiers and Halal if it is 100% from

Sorbitan Stabilizers - Fatty plant fat, Haraam if it is
 Monostearate /
Acid derivatives from pork fat
Polysorbate 60

Polyoxyethane (20) Emulsifiers and Halal if it is 100% from

436 Sorbitan Tristearate / Stabilizers - Fatty plant fat, Haraam if it is
Polysorbate 65 Acid derivatives from pork fat

Polyglycerol Esters of Emulsifiers and Halal if it is 100% from

476 Polycondensed Esters Stabilizers - salts or plant fat, Haraam if it is
of Caster Oil Esters of Fatty Acids from pork fat

Lactylated Fatty Acid Emulsifiers and Halal if it is 100% from

478 Esters of Glycerol and Stabilizers - salts or plant fat, Haraam if it is
Propane-1,2-Diol Esters of Fatty Acids from pork fat

Emulsifiers and Halal if it is 100% from

Sorbitan
491 Stabilizers - salts or plant fat, Haraam if it is
Monostearate
Esters of Fatty Acids from pork fat
 Emulsifiers and Halal if it is 100% from
492 Sorbitan Tristearate Stabilizers - salts or plant fat, Haraam if it is
Esters of Fatty Acids from pork fat

Emulsifiers and Halal if it is 100% from

493 Sorbitan Monolaurate Stabilizers - salts or plant fat, Haraam if it is
Esters of Fatty Acids from pork fat

Emulsifiers and Halal if it is 100% from

494 Sorbitan Mono-oleate Stabilizers - salts or plant fat, Haraam if it is
Esters of Fatty Acids from pork fat

Emulsifiers and Halal if it is 100% from

Sorbitan
495 Stabilizers - salts or plant fat, Haraam if it is
Monopalmitate
Esters of Fatty Acids from pork fat

Miscellaneous -
Sodium Carbonate /
500 Acids and Salts: Halal
Sodium Bicarbonate
Carbonates
 Potassium Carbonate / Miscellaneous -
501 Potassium Acids and Salts: Halal
Bicarbonate Carbonates

Miscellaneous -
Ammonium
503 Acids and Salts: Halal
Carbonate
Carbonates

Miscellaneous -
Magnesium
504 Acids and Salts: Halal
Carbonate
Carbonates

Miscellaneous -
Acids and Salts:
507 Hydrochloric Acid Halal
Hydrochloric Acid
and its Salts

508 Potassium Chloride Miscellaneous - Halal

Acids and Salts:
 Hydrochloric Acid
and its Salts

Miscellaneous -
Acids and Salts:
509 Calcium Chloride Halal
Hydrochloric Acid
and its Salts

Miscellaneous -
Acids and Salts:
510 Ammonium Chloride Halal
Hydrochloric Acid
and its Salts

Miscellaneous -
Acids and Salts:
513 Sulphuric Acid Halal
Sulphuric Acid and
its Salts

514 Sodium Sulphate Miscellaneous - Halal

 Acids and Salts:
Sulphuric Acid and
its Salts

Miscellaneous -
Acids and Salts:
515 Potassium Sulphate Halal
Sulphuric Acid and
its Salts

Miscellaneous -
Acids and Salts:
516 Calcium Sulphate Halal
Sulphuric Acid and
its Salts

Miscellaneous -
Acids and Salts:
518 Magnesium Sulphate Halal
Sulphuric Acid and
its Salts
 Miscellaneous -
524 Sodium Hydroxide Halal
Alkalis

Miscellaneous -
525 Potassium Hydroxide Halal
Alkalis

Miscellaneous -
526 Calcium Hydroxide Halal
Alkalis

Ammonium Miscellaneous -
527 Halal
Hydroxide Alkalis

Magnesium Miscellaneous -
528 Halal
Hydroxide Alkalis

Miscellaneous -
529 Calcium Oxide Halal
Alkalis

530 Magnesium Oxide Miscellaneous - Halal

 Alkalis

Miscellaneous - other
535 Sodium Ferrocyanide Halal
Salts

Potassium Miscellaneous - other

536 Halal
Ferrocyanide Salts

Dicalcium Miscellaneous - other

540 Halal
Ferrocyanide Salts

Sodium Aluminium Miscellaneous - other

541 Halal
Phosphate Salts

Edible Bone
Miscellaneous - Anti- Haraam if the bones
542 Phosphate (Bone-
Caking Agents from pig
Meal)

544 Calcium Miscellaneous - Anti- Mushbooh, Halal if it is

 from minerals, Haraam
Polyphosphates Caking Agents
if it is from pig bones

Ammonium Miscellaneous - Anti-

545 Halal
Polyphosphates Caking Agents

Silicon Dioxide Miscellaneous -

551 Halal
(Silica Salt) Silicon Salts

Miscellaneous -
552 Calcium Silicate Halal
Silicon Salts

Magnesium Silicate /
Miscellaneous -
553 Magnesium Trisilicate Halal
Silicon Salts
(Talc)

Aluminium Sodium Miscellaneous -

554 Halal
Silicate Silicon Salts
 Mushbooh, Halal if
Aluminium Calcium Miscellaneous - calcium from mineral
556
Silicate Silicon Salts rocks, Haraam if
calcium from pig bones

Miscellaneous - other
558 Bentonite Halal
compounds

Kaolin (Aluminium Miscellaneous - other

559 Halal
Silicate) compounds

Mushbooh, Halal if the

Miscellaneous - other source is from plant fat,
570 Stearic Acid
compounds Haraam if it is from
pork fat

572 Magnesium Stearate Miscellaneous - other Mushbooh, Halal if the

compounds source is from plant fat,
Haraam if it is from
 pork fat

Glucono Delta- Miscellaneous - other

575 Halal
Lactone compounds

Miscellaneous - other
576 Sodium Gluconate Halal
compounds

Miscellaneous - other
577 Potassium Gluconate Halal
compounds

Miscellaneous - other
578 Calcium Gluconate Halal
compounds

Mushbooh, Halal if it is
Miscellaneous - from plant protein,
620 L-Glutamic Acid
Flavour Enhancers Haraam if it is from pig
protein
 Mushbooh, Halal if all
ingredients including
Monosodium Miscellaneous - culture media to grow
621
Glutamate (MSG) Flavour Enhancers culture from Halal
source, Haraam if
media is from pork fat

Mushbooh, Halal if all

ingredients including
Monopotassium Miscellaneous - culture media to grow
622
Glutamate Flavour Enhancers culture from Halal
source, Haraam if
media is from pork fat

623 Calcium Glutamate Miscellaneous - Mushbooh, Halal if all

Flavour Enhancers ingredients including
culture media to grow
culture from Halal
source, Haraam if
 media is from pork fat

Halal if it is obtained
from sardines or baker's
yeast extract.
Miscellaneous -
627 Sodium Guanylate Mushbooh if it is made
Flavour Enhancers
from brewer yeast
extract, a by-product of
beer making

Halal if it is obtained
from sardines.
Mushbooh if it is made
Miscellaneous - from brewer yeast
631 Sodium Inosinate
Flavour Enhancers extract, a by-product of
beer making. Haraam if
it is extracted from pig
meat.
 Mushbooh, it is a
Sodium5- Miscellaneous -
635 combination of E N 627
Ribonucleotide Flavour Enhancers
and EN 631

Miscellaneous -
636 Maltol Halal
Flavour Enhancers

Miscellaneous -
637 Ethyl Maltol Halal
Flavour Enhancers

Miscellaneous -
900 Dimethylpolysiloxane Halal
Flavour Enhancers

Miscellaneous -
901 Beeswax Halal
Glazing Agents

Miscellaneous -
903 Carnauba Wax Halal
Glazing Agents
 Halal if no if it is not
treated with alcohol,
two types of shellac is
available, the Halal
type is not treated with
alcohol but other type is
treated with alcohol. A
Miscellaneous - gummy secretion
904 Shellac
Glazing Agents material from the pores
of a insect Coccus lacca
that feed on Palas trees
in India and South Asia.
This gummy material is
called Lac.
Manufactured by Indian
companies.

Mineral Miscellaneous -
905 Halal
Hydrocarbons Glazing Agents
 Mushbooh, Halal if
obtained from plant fat
Refined Miscellaneous -
907 wax. Haraam if it is
Microcrystalline Wax Glazing Agents
obtained from pork fat
wax

Mushbooh, Haraam if it
is obtained from human
hair, Halal if it is made
from Halal synthetic
material. The third
Miscellaneous - source is from
L-Cysteine
920 Compounds used to chicken/duck feathers.
Hydrochloride
treat Flour There is difference of
opinions among
different Islamic
scholars. One school of
ulema says it is Halal
the other says not Halal.
 Miscellaneous -
924 Potassium Bromate Compounds used to Halal
treat Flour

Miscellaneous -
925 Chlorine Compounds used to Halal
treat Flour

Miscellaneous -
926 Chlorine Dioxide Compounds used to Halal
treat Flour

Miscellaneous -
927 Azodicarbonamide Compounds used to Halal
treat Flour
PROCESSED FOODS AND E NUMBERS
Food additives are added to food to make it safer, keep it longer, stop the growth of
bacteria, mould, and stop food going stale. They also aid processing as emulsifiers,
raising agents, preservatives and improve food in terms of colour, taste, texture and
nutritional value. Additives increase the variety of food available to consumers keeping
prices down, allowing safe delivery of food to urban populated areas and create
alternatives to traditional food like meat substitutes for meat, low fat products for butter
and yoghurt and sugar free drinks for diabetics. The ‘E’ numbers were introduced to
make it easier for EEC countries to come to a uniform system of regulating the additives
industry.

The E Numbers are divided into 9 categories

Permitted Colours Numbers 100-180

Preservatives Numbers 200-290

Permitted Anti-oxidants Numbers 300-321

Emulsifiers and Stabilisers Numbers 322-494

Sweeteners Numbers 420-421

Solvents Numbers 422

Mineral Hydrocarbons Numbers 905-907

Modified Starches Numbers 1400-1442

Miscellaneous Additives Numbers 170-927

The use of additives is strictly controlled by law. They may not be used in food unless
they are on a approved Government supervised list, proving their safe and effective
usage. Once approved by the EC it is then given an ‘E’ number and is constantly
monitored by local Government and the EEC. EEC directives require all food to list
ingredients of the various products used because additives being so complicated by way
of understanding leave alone pronouncing would have ingredients look like a chemist’s
dictionary. We are publishing a list of numbers, some of which are Haraam and some of
which are doubtful, because of its doubtful nature Muslims have to refrain from them as
well.

E120 Cochineal (Carmine of Cochineal Carminicago, C.I.75490

Derived from the cochineal beetle, Dactilopius Coccus.

E160a Alfa-Carotene, Beta-Carotene, Gamma-Carotene.

E471 Mono and Di-Glycerides of fatty acids.

When Glycerol is used one has to find out the source whether animal or synthetic.

E472[a-e] Lactic acid esters of Mono-and Di-glycerides of fatty acids. Prepared from
esters of Glycerol.

E473 Sucrose esters of fatty acids prepared from Glycerol and Sucrose.

E474 Sycroglycerides prepared by reaction of Sucrose on natural triglycerides Derived

from palm oil, lard, etc.

E475 Polyglycerol esters of Fatty acids. Prepared in the laboratory.

E476 Polyglycerol esters of polycondensed fatty acids of castor oil [polyglycerol

polyricinoleate] Prepared from Castor Oil and Glycerol esters.
E477 Propane-1,2-idol esters of fatty acids [Propylene Glycol esters of Fatty acids]
Prepared from Propylene Glycol.

E478 Lactylated fatty acid esters of glycerol and propane-1,2-idol. Prepared from esters
of glycerol and Lactic acid.

E542 Edible Bone Phosphate Degreased steam extract of animal bone. Used as an
anticaking agent preventing particles sticking together.

E570 Stearic Acid Naturally occurring fatty acid found in animal fats and vegetable oils.
Used as anticaking agent.

E572 Magnesium Stearate Prepared synthetically from commercial stearic acid.

E631 Insine [Disodium Phospate, Sodium and Inosinate] The Disodium Salt of Inosinate
Acid which can be prepared from insect or fish extract.

E635 A mixture of disodium guanylare and disodium inosinate. Same source as 631.

E640 920 L-Cysteine Hydrochloride and L-Cysteine hydrochloride mono hydrate. A

naturally occurring amino acid manufactured from animal hair and chicken feathers.
All other ‘E’ number additives at the time of publication are Halaal, because of the ruling
of Tabdeel-e-Mahiyat [See the article below], except the following:

E473 E474 E475 E476 E477 E478 E542 E570 E572 E631 E635 E640 E920

TABDEEL-E-MAHIYAT, [CHANGE IN THE ORIGINAL PROPERTIES OF A

SUBSTANCE]

Tabdeel-e-Mahiyat is the total transformation of something whereby the original

substance retains NO properties of its former state and differ completely from it in
application. One must understand that to include everything and anything under this
analogy or cite modern food production techniques does not necessarily satisfy the
condition of Tabdeel-e-Mahiyat. A classic example is Gelatine, a thickener used in food
derived from skins, tendons, ligaments, bones, to produce a gelling agent. However some
remnant of the original product still remains in the final packaged product making it
impure and improper for use despite the great chemical changes it underwent. Hence this
will not be considered Tabdeel-e-Mahiyat or Halaal. The example given by ‘Allamah Ibn
Aabideen in his Fatawa Radd-ul-Muhtaar on Nutfah [a drop of sperm] which is impure
and changes after conception into ‘Alaqah [germ cell or clot] also impure but fertilizing
into a Muzqah [embryonic lump] which is pure.

The second example quoted by him is of ‘Aseer [grape juice] which is pure but ferments
and changes into Ghamr [wine] becoming impure and thereafter can further change into
Khal [vinegar] which is pure again. Vinegar is prepared by two successive microbial
process. The first being an alcoholic fermentation [which is Haraam] and the second an
oxidation of alcohol by aceto bacter, when its molecular structure is changed and it
ceases to be an intoxicant. Other varieties of vinegar are produced from beetroot, tarragon
and alcoholic spirits. In vinegar the intoxicating factor is destroyed by the microbial
process of oxidation hence it becomes permissible. Islam permits any variety of vinegar
to be used as a condiment or preservative. In both cases the original state undergoes
tremendous changes making the final product something altogether different. Soap also
undergoes tremendous changes from its original substance, hence all soap will be
permissible to use for Muslims.

‘Allamah Ibn Aabedeen says: We recognise that the changing of the original state of a
substance is necessarily followed by the change in the qualities of the substance. We now
come to the point whether the cause for the changes in the substance is purity or public
predicament. Allamah Ibn Aabedeen rules that the actual case is public predicament and
cites the example of soap made from impure oil which is pure because of public
predicament. Fatawa

Mazahir ul Uloom vol.1 page 84-85 Fatawa Ibn Aabideen [Shaami] vol.1 page
sources:
http://www.ifanca.org/digest/digestnewsletters/detail/4cb97cab-7128-45ff-b49c-
2fe3adcb6390
http://www.salaam.co.uk/forum/read.php?f=4&i=7566&t=7523
http://behalal.org/consumer/pharmaceuticals/consumer-pharmaceuticals/

Which E-numbers and additives are from animal origin ?

In this document we list which E-numbers may be derived from animal origin. In many
cases the origin of the product may be either from animal or non-animal sources. This is
especially the case for those additives that contain fatty acids. These are normally of plant
origin, but animal origin cannot be excluded. As the products are chemically identical,
only the produces can give information on the exact origin.
Each religious (Muslim, Jew, Hindu or other) or other group (vegetarians, vegans) can
use the list below to determine whether or not to accept the additive.
E-number Name Origin
E120 Carmine, Cochineal Colour isolated from the insects Coccus
cacti
E322 Lecithine Soy beans and for some purposes from
chicken eggs.
430 Polyoxyethylene(8) stearate Stearic acid is a fatty acid. See note below
this table.
E431 Polyoxyethylene (40) stearate Stearic acid is a fatty acid. See note below
this table.
E432 Polyoxyethylene-20-sorbitan Lauric acid is a fatty acid. See note below
monolaurate this table.
E433 Polyoxyethylene-20-sorbitan Oleic acid is a fatty acid. See note below
mono-oleate this table.
E434 Polyoxyethylene-20-sorbitan Palmitic acid is a fatty acid. See note
monopalmitate below this table.
E435 Polyoxyethylene-20-sorbitan Stearic acid is a fatty acid. See note below
monostearate this table.
E436 Polyoxyethylene-20-sorbitan Stearic acid is a fatty acid. See note below
tristearate this table.
441 Gelatin From animal bones. Since the BSE crisis
(invalid) mainly from pork, but other animal bones
 are used. Halal gelatin is available in
specialised shops.
E470 Fatty acid salts For fatty acids, see note below this table.
E471 Mono- and di-glycerides of fatty For fatty acids, see note below this table.
acids
E472 Esters of mono- and diglycerides For fatty acids, see note below this table.
E473 Sugar esters of fatty acids For fatty acids, see note below this table.
E474 Sugarglycerides Combination of sugar and fatty acids. For
fatty acids, see note below this table.
E475 Polyglycerol esters of fatty acids For fatty acids, see note below this table.
E477 Propyleneglycol esters of fatty For fatty acids, see note below this table.
acids
478 Mixture of glycerol- and For fatty acids, see note below this table.
propyleneglycol esters of lactic
acid and fatty acids
E479 and Esterified soy oil For fatty acids, see note below this table.
479b
E481/2 Natrium/Calcium- Mixture of lactic acid and stearic acid, a
stearoyllactylate fatty acid. For fatty acids, see note below
this table.
E483 Stearyltartrate Mixture of tartaric acid and stearic acid, a
fatty acid. For fatty acids, see note below
this table.
484 Stearylcitrate Mixture of citric acid and stearic acid, a
fatty acid. For fatty acids, see note below
this table.
E485 Gelatine From animal bones. Since the BSE crisis
mainly from pork, but other animal bones
(invalid are used. Halal gelatin is available in
number) specialised shops.
E491-5 Combinations of sorbitol and For fatty acids, see note below this table.
fatty acids
542 Edible bone phosphate From animal bones. Since the BSE crisis
mainly from pork, but other animal bones
are used.
E570-73 Stearic acid and stearates Stearic acid is a fatty acid. See note below
this table.
E626-29 Guanylic acid and guanylatens Mainly from yeast, also from sardines and
meat.
E630-35 Inosinic acid and inosinates Mainly from meat and fish, also made with
bacteria.
636, 637 Maltol and Isomaltol From malt (barley), sometimes also from
heating milk sugar.

E640 Glycin Mainly from gelatine (see 441 above), also

synthetically.
E901 Bees wax Made by bees, but does not contain insects.
E904 Shellac Natural polymer derived from certain
species of lice from India. Insects get
trapped in the resin.
913 Lanolin A wax from sheep. It is excreted by the
skin of the sheep and extracted from the
wool.
920-21 Cystein en cystin Derived from proteins, including animal
protein and hair.
E966 Lactitol Made from milk sugar
1000 Cholic acid From beef (bile)
E1105 Lysozym From chicken eggs

Fatty acids
Fats, whether from plant or animal origin, consist of glycerol and generally 3 fatty acids.
Fats can enzymatically be split in fatty acids and glycerol. The fatty acids can be purified
and reconnected to glycerol as mono- di- of triglycerides (glycerol with 1, 2 or 3 fatty
acids respectively). Many additives consist of these semi-natural fats, which act as
emulsifiers.
These semi-natural fats are degraded and metabolise din the body, just like normal fat.
Chemically the fatty acids from animal or plant origin are identical. Therefore the origin
is of no importance for the function in the food. Producers thus normally choose the
cheapest oils to make these fats. This is generally some vegetable oil. However, animal
fats can not be excluded.
Unfortunately it is not possible to distinguish animal and vegetable fatty acids in the final
product. Only the producer can provide information on the origin. As there is a risk for
animal fats, Jews, Muslims, Hindus and vegans should avoid these products, unless the
origin is mentioned by the producer.
Other common ingredients of animal origin :

Casein and caseinate A protein from cow's milk

Gelatin From animal bones. Since the BSE crisis mainly from pork, but
 other animal bones are used. Halal and kosher gelatin is
available in specialised shops.
Lactose Sugar from cow's milk
Omega-3-fatty acids From fish, seals and soy.
Whey and wheypowder A fraction of milk, see also here.
(Whey, wheypowder and cheese may not be halal when the
animal that provided the rennet to clot the milk, is not
slaughtered according to Islamic rules. Only the producer can
provide the information on the status of these products.)

Overview of additives and ingredients that are often mentioned as being from
animal origin:

E101 Riboflavin (lactoflavin) Yellow food colour. It can be isolated from milk, but
commercially produced from micro-organisms.
Isolation from milk is too expensive.
E153 Carbon Prepared from charcoal from burned wood. Can be
obtained from burned animals, but this is no longer
 done.
E161g Canthaxanthin Colour prepared from mushrooms or synthetically
from carotene. Historically it was also prepared from
shrimp waste or flaming feathers. Synthetic
cantaxanthin is cheaper and has higher purity.
E270 Lactic acid and lactates Made by bacterial fermentation on sugar waste
(molasses). It is not present in milk. All fermented
products (dairy and non-dairy) contain lactic acid as
the result of bacterial fermentation. Commercially
only prepared from sugar.
E306, Tocopherols (vitamin E) From vegetable oils. Also in animal (fish) oils but
307, these oils are too expensive. Fish oils are, however,
308 used as a source in food supplements, but not in
foods, due to the strong flavour.
E325-7 Lactates See E270 above.
375 Nicotinic acid (vitamin B3) From yeast. Production from liver is too expensive.
E422 Glycerol Part of animal and vegetable fat. Commercially
made synthetically from petroleum.
E476 Polyglycerolpolyricinoleat Synthetic vegetable fat.
e
E620-5 Glutamates. Commercially only made from sugar by bacterial
 fermentation or from seaweed. Theoretically from
any protein, but that is too expensive.
E927b Ureum Synthetic. Can be isolated from urine, but too complicated
and expensive.

- Vitamin B12 Commercially only made by bacterial fermentation.

Isolation from meat is too expensive, due to the very low
concentrations.