Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives

Ramli, Siti Nur Hamizah and Jamaludin, Mohammad Aizat and Abdullah Sani, Muhamad Shirwan and Nordin, Noor Faizul Hadry (2022) Spent brewer yeast status in halal food industry: an analysis from shariah and science perspectives. Food Research, 6 (6). pp. 316-322. E-ISSN 2550-2166

PDF (Article) - Published Version Restricted to Registered users only Download (818kB) | Request a copy

Abstract

The yeast, Saccharomyces cerevisiae, is the protagonist in brewing, while spent brewer yeast is a by-product of beer production. Khamr or intoxicant, and its by-product, are prohibited by Shariah, whereas yeast is used to produce alcoholic beverages. Generally, the yeast dies after alcohol fermentation, but some of them settle at the bottom of the fermentation tank. Concerns arise about whether post-purification of spent brewer yeast will take place as it is initially considered impure (najs) because alcoholic fermentation occurs in yeast cytosol. This study examined spent brewer yeast’s halal status, investigated the formation of spent brewer yeast, and analyzed methods of legal ruling on spent brewer yeast according to Shariah and science perspectives. Qualitative approaches had been applied including library research, fiqh adaptation (al-takyif al-fiqhi), and content analysis. Istihalah (transformation), debittering, and decolourization have been proposed for purification. Study shows that spent brewer yeast colour changed from chocolate brown to cream-white after purification, but there is still no complete removal of bitterness from beer achieved. The study concludes that spent brewer yeast can be permissible (halal) for consumption if the colour, odour, and taste of the beer are completely purified from the spent brewer yeast.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Spent brewer yeast, Shariah law, Istihalah, Debittering, Decolourization, Halal food industry
Subjects:	BPH Islamic Economics > BPH111.4 Halal issues. Fatawa BPH Islamic Economics > BPH114 Consumption. Halal issues BPH Islamic Economics > BPH114.3 Halal industry science BPH Islamic Economics > BPH122 Consumption. Halal issues. Specific products. Food and drink
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr. Mohammad Aizat Jamaludin
Date Deposited:	10 Jan 2023 08:27
Last Modified:	10 Jan 2023 08:28
URI:	http://irep.iium.edu.my/id/eprint/102980

Actions (login required)

View Item