Reason: Varies; some may be plant-derived, others synthetic.
e420
Status: MASHBOOH
Reason: E420 (Sorbitan monostearate) is derived from sorbitol and stearic acid, which can be of plant or animal origin. The exact source is often unspecified, hence its status is uncertain.
e422
Status: HALAL
Reason: Glycerol, a humectant derived from vegetable oils or animal fats.
Uses: humectant in sweets, baked goods
eau
Status: HALAL
Reason: Pure water, universally acceptable.
Uses: solvent, ingredient in food
poudres à lever
Status: MASHBOOH
Reason: Contains diphosphates and carbonates which may have uncertain halal sources.
Uses: Leavening agent
e450
Status: HALAL
Reason: Sodium and potassium phosphates, used as a leavening agent.
Uses: leavening agent in baking
e500
Status: HALAL
Reason: Sodium carbonates and bicarbonates, used as leavening agents.
Uses: leavening in baked goods
conservateur
Status: UNKNOWN
Reason: Generic term for preservatives, requires specific additive info.
e202
Status: HALAL
Reason: Sodium or potassium salt of sorbic acid, a safe food preservative.
Uses: preservative in various food products
_lait_ entier en poudre
Status: UNKNOWN
émulsifiant
Status: UNKNOWN
e471
Status: HALAL
Reason: Mono- and diglycerides of fatty acids, derived from vegetable oils.
Uses: emulsifier in margarine, baked goods
sel
Status: MASHBOOH
Reason: Not a specific ingredient; may refer to salt in different contexts or forms that could include additives.
Uses: Commonly used as a seasoning or preservative.
acidifiant
Status: HALAL
Reason: Commonly used in food, often from natural sources.
Uses: food preservation, flavor enhancement
e270
Status: MASHBOOH
Reason: E270 (Lactic Acid) is an additive that can be derived from both animal and plant sources, making it uncertain without specific sourcing details.
arômes
Status: MASHBOOH
Reason: The term 'arômes' refers to flavorings which can be derived from both halal and haram sources, making its status uncertain without specific details.
Uses: Used in food and beverage products for flavor enhancement.