Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

Nurrulhidayah Ahmad Fadzillah, . and Nur Alifah Md Amin, . and Rashidi Othman, . and Sani S., . and Mohd Aizat Jamaludin, . and Ramli A., . and Kartika B., . Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia. S428-S435. ISSN 2231-7546

Vinegar is very popular as traditional ingredient for cooking pickling and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the allowable limit as stated by Islamic Council in Malaysia. According to Fatwa Committee National Council of Islamic Religious Affairs Malaysia natural occurrences of ethanol in food products are acceptable if the ethanol contents are less than 1 in beverages and 0.5 for flavoring or coloring substances for the purpose of stabilization. On the other hand for specific vinegar product as stated by Malaysian Food Act and Regulation acetic acid content must be at least 4. According to FAO/WHO a product is to be labelled as vinegar if the acetic acid content is 6 and with a maximum residual alcohol content of 0.5v/v for wine vinegar and 1v/v for other vinegars. This study investigated the physiochemical properties of the vinegar from different sources of raw materials. Total solubility (TA) by using Brix method pH and alcohol and acetic acid content by GC-TOF/MS of 12 commercial vinegars from Malaysia and abroad were studied. The result shown that for pH value of commercial vinegar are ranged from 2.51-3.14Brix from 2.10-40.73Brix acetic acid is ranged from 0.0253-0.1276 and ethanol content from 0-0.5911. Thus this study will come out with the clear observation on ethanol content in fermented product which is vinegar in order to categories the halalness of the product that available in Malaysia market especially the ones that are produced internationally. Lastly as shown by the profiling study vinegar that are imported internationally may contain some amount of alcohol in contrast with the one that locally produced in Malaysia and has Halal certification.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(07)%202017%20supp...

Abstract

Vinegar is very popular as traditional ingredient for cooking pickling and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the allowable limit as stated by Islamic Council in Malaysia. According to Fatwa Committee National Council of Islamic Religious Affairs Malaysia natural occurrences of ethanol in food products are acceptable if the ethanol contents are less than 1 in beverages and 0.5 for flavoring or coloring substances for the purpose of stabilization. On the other hand for specific vinegar product as stated by Malaysian Food Act and Regulation acetic acid content must be at least 4. According to FAO/WHO a product is to be labelled as vinegar if the acetic acid content is 6 and with a maximum residual alcohol content of 0.5v/v for wine vinegar and 1v/v for other vinegars. This study investigated the physiochemical properties of the vinegar from different sources of raw materials. Total solubility (TA) by using Brix method pH and alcohol and acetic acid content by GC-TOF/MS of 12 commercial vinegars from Malaysia and abroad were studied. The result shown that for pH value of commercial vinegar are ranged from 2.51-3.14Brix from 2.10-40.73Brix acetic acid is ranged from 0.0253-0.1276 and ethanol content from 0-0.5911. Thus this study will come out with the clear observation on ethanol content in fermented product which is vinegar in order to categories the halalness of the product that available in Malaysia market especially the ones that are produced internationally. Lastly as shown by the profiling study vinegar that are imported internationally may contain some amount of alcohol in contrast with the one that locally produced in Malaysia and has Halal certification.

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Item Type:	Article
AGROVOC Term:	Vinegar
AGROVOC Term:	Beverages
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fermented products
AGROVOC Term:	Cooking
AGROVOC Term:	Fermentation
AGROVOC Term:	Food preservation
AGROVOC Term:	Calibration
AGROVOC Term:	Alcohol content
AGROVOC Term:	Raw materials
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:34
URI:	http://webagris.upm.edu.my/id/eprint/23962

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