Halal enzymes

There are restrictions on some dairy ingredients. For example, enzymes used to make cheese should be of microbial origin to be acceptable as halal. Rennet from calf must be avoided. The active ingredient in rennet is Chymosin. Chymosin can also be produced in the lab, and this biotech product can be halal. Most calf rennet in the US is not halal. 

Other enzymes, such as lipase, which could come from pig (which have been used for some Romano cheeses) need to be verified. Even preservatives, such as propionate, must be reviewed before using. Any animal fatty acid derivatives must be carefully monitored, or halal certified by a mullah, before using with other halal ingredients. Animal fatty acids will always be a concern for halal due to possible pork contamination, either of ingredients or from equipment. 

Enzymes we covered a little in the section on dairy. Again, let me emphasize the need to know the origin of the enzyme you choose to use. Animal derived enzymes will usually not be halal microbial and plant sources are you safest choices. 

The use of any animal source enzyme brings concern for religious (Kosher or Halal) or dietary choices (e.g., vegetarian). These concerns as well as cost issues have promoted the development of miCTObial lipases and esterases for this purpose. If these enzymes are approved as GRAS (Generally Recognized as Safe), they can be used in this application. 

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