A comprehensive list of Halal and Haram ingredients starting with the letter H. The list contains common uses of the ingredients in the food/medicine/cosmetic industries, sources and halal and haram status.
Ham (Haram)
Ham is pork (pig meat) that has been preserved through salting, smoking, or wet curing.
Hard Cider (Haram)
Cider, known as hard cider in North America, is an alcoholic beverage made from the fermented juice of apples.
High Fructose Corn Syrup (Halal)
High fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from corn starch. In the U.S., HFCS is among the sweeteners that mostly replaced sucrose (table sugar) in the food industry.Used most commonly in soft drinks and pancake/maple syrup.
Honey (Halal)
Honey is a sugary food substance produced and stored by certain social hymenopteran insects. The variety of honey produced by honey bees (the genus Apis) is the most well-known, due to its worldwide commercial production and human consumption.
Horseradish (Halal)
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice.
Hydrogenated Starch Hydrolysates (Halal)
Sugar Alcohols are not made with, nor do they contain what we commonly refer to as ALCOHOL (ethanol). Yet they all fall into the chemical class ‘alcohol’ because like all compounds of its class, they contain a hydroxyl group (-OH) is bound to a carbon atom of an alkyl or substituted alkyl group. Sugar Alcohols are not produced using the alcoholic fermentation process in the way that alcoholic beverages such as beer or wine are produced. Nor are they distilled in the way that gin, vodka or whiskey are. Nor do they contain the alcohol known as ethanol (ethyl alcohol), which is the type of alcohol that is present in all the alcoholic beverages. (Source: musclemaniaclub Facebook Page)
Hydrogenated Vegetable Oil (Halal)
It is a plant based oil. Hydrogenation – to treat with hydrogen – is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to reduce or saturate organic compounds.Hydrogenation converts liquid vegetable oils into solid or semi-solid fats, such as those present in margarine.
Hydrolyzed Vegetable Protein (Halal)
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis. Hydrolysed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. In general, common vegetable raw materials used in the production of HVP include defatted oil seeds (soy, rapeseed), and protein mainly from maize, wheat, pea, and rice.
Hydroxylated Lecithin (Doubtful)
Hydroxylated lecithin is chemically modified lecithin. It is made by treating lecithin with hydrogen peroxide and an organic acid such as acetic or lactic acid. Since Lecithin may be obtained from both plant and animal sources, consume only if the product is Halal or Kosher certified. See Lecithin for more information.
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