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Update Application for Conversion Loan (3%) to Ujrah Financing (1%) Part II

2011-07-11T20:21:00.000-07:00

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Update Application for Conversion Loan (3%) to Ujrah Financing (1%)

2011-02-11T07:55:00.000-08:00

1. Go to http://www.ptptn.gov.my/ or click here

2. Choose "Kemaskini Maklumat Ujrah"
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4. Go your email for verify

5. Update application for conversion

Sitemap

2011-02-11T07:29:00.000-08:00

What is Sitemap?

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While some developers argue that site index is a more appropriately used term to relay page function, web visitors are used to seeing each term and generally associate both as one and the same. However, a site index is often used to mean an A-Z index that provides access to particular content, while a site map provides a general top-down view of the overall site contents.

XML is a document structure and encoding standard used, amongst many other things, as the standard for webcrawlers to find and parse sitemaps. There is an example of an XML sitemap below (missing link to site).

The instructions to the sitemap are given to the crawler bot by a Robots Text file, an example of this is also given below. Site maps can improve search engine optimization of a site by making sure that all the pages can be found. This is especially important if a site uses a dynamic access to content such as Adobe Flash or JavaScript menus that do not include HTML links.

E-Code Products ( Halal, Haram ,Syubhah) bhg 4

2011-01-21T14:27:00.000-08:00

Chemical Name
Description
Remarks

500
Sodium Carbonate/Sodium Bicarbonate/Baking Soda
Mineral Salt
Synthetically prepared. May also be manufactured by the Solvay process or electrolytically from sea water

501
Potassium Carbonate/Potassium Hydrogen Carbonate
Mineral Salt
Prepared by saturating a concentrated solution of potassium carbonate with carbon dioxide

503
Ammonium Bicarbonate/Ammonium Hydrogen Carbonate
Mineral Salt
Prepared by passing excess carbon dioxide through concentrated ammonia water

504
Magnesium Carbonate
Mineral Salt
May be prepared by mixing boiling concentrated solutions of magnesium sulphate and sodium carbonate

507
Hydrochloric Acid
Food Acid
Industrially produced by the reaction of sodium chloride and sulphuric acid

508
Potassium Chloride
Salt Substitute
Naturally occurs as a saline residue associated with rock salt

509
Calcium Chloride
Mineral Salt
Obtained as a by-product of the Solvay process and is also a product from natural salt brines

510
Ammonium Chloride
Flour Treatment Agent
Synthetically prepared

511
Magnesium Chloride
Firming Agent
Prepared from magnesium ammonium chloride hexahydrate, in the presence of hydrochloric acid

513
Sulphuric Acid
Food Acid
Commercially prepared by the 'contact' or 'chamber' process

514
Sodium Sulphate
Diluent
Naturally occurring

515
Potassium Sulphate
Salt Substitute
Naturally occurring

516
Calcium Sulphate
Flour Treatment Agent
Naturally occurring

518
Magnesium Sulphate
Dietary Supplement/ Firming Agent
Naturally occurring

519
Cupric Sulphate/Copper Sulphate
Preservative/ Colour Fixative
Industrially prepared by spraying hot dilute sulphuric acid on to scrap copper in a lead-lined tower

524
Sodium Hydroxide
Neutralising Agent
Prepared by electrolysis from brine, or precipitated from sodium carbonate and lime solution

525
Potassium Hydroxide
Oxidising Agent
Industrially prepared by electrolysis of potassium chloride

526
Calcium Hydroxide
Neutralising Agent
Prepared by the hydration of lime

527
Ammonium Hydroxide
Alkali
Prepared from ammonia gas

528
Magnesium Hydroxide
Alkali
Commercially prepared from magnesite ores

529
Calcium Oxide
Alkali
Prepared from limestone

530
Magnesium Oxide
Alkali
Commercially prepared from magnesite ores

535
Sodium Ferrocyanide
Anticaking Agent
Synthetically produced

536
Potassium Ferrocyanide
Anticaking Agent
Commercially prepared as a by-product in the purification of coal gas

540
Dicalcium Diphosphate
Buffer
Naturally occurring mineral. May also be synthetically produced

541
Sodium Aluminium Phosphate
Aerator/ Emulsifying Salt
Prepared from phosphoric acid (E338)

542
Edible Bone Phosphate/Bone Meal *
Anticaking Agent
Extract from animal bones

544
Calcium Polyphosphates *
Emulsifying Salt
Calcium salts of polyphosphoric acid

545
Ammonium Polyphosphates
Emulsifying Salt
Ammonium salts of polyphosphoric acid

551
Silicon Dioxide/Silica Salt
Anticaking Agent
Rock-forming mineral and sand which is composed mainly of quartz or flint

552
Calcium Silicate
Anticaking Agent
Commercially prepared from lime and diatomaceous earth

553a
Magnesium Silicate/Magnesium Trisilicate
Anticaking Agent
Synthetic compound of magnesium oxide and silicon dioxide. May also be prepared from sodium silicate and magnesium sulphate

553b
Talc
Anticaking Agent
Naturally occurring mineral

554
Aluminium Sodium Silicate/Sodium Aluminosilicate
Anticaking Agent
Prepared synthetically from quartz and gibbsite

556
Aluminium Calcium Silicate
Anticaking Agent
Naturally occurring mineral

558
Bentonite
Anticaking Agent
Naturally occurring

559
Kaolin
Anticaking Agent
Naturally occurring

570
Stearic Acid *
Anticaking Agent
Naturally occurring fatty acid found in all animal fats and vegetable oils. May be prepared synthetically for commercial use

572
Magnesium Stearate *
Anticaking Agent
Magnesium salt of stearic acid (E570)

575
Glucono Delta-Lactone *
Sequestrant
Prepared by the oxidation of glucose

576
Sodium Gluconate
Sequestrant
Sodium salt of gluconic acid

577
Potassium Gluconate
Sequestrant
Potassium salt of gluconic acid

578
Calcium Gluconate
Sequestrant
Calcium salt of gluconic acid

579
Ferrous Gluconate
Colouring/ Flavouring
Prepared from barium gluconate and ferrous sulphate

620
L-Glutamic Acid *
Flavour Enhancer
Commercially prepared by the fermentation of carbohydrate by a bacterium e.g. Micrococcus glutamicus

621
Monosodium Glutamate/MSG *
Flavour Enhancer
Sodium salt of glutamic acid (E620)

622
Monopotassium Glutamate *
Flavour Enhancer
Potassium salt of glutamic acid (E620)

623
Calcium Glutamate *
Flavour Enhancer
Calcium salt of glutamic acid (E620)

627
Disodium Guanylate *
Flavour Enhancer
Sodium salt of guanylic acid, a widely occurring nucleotide found in yeast extract and sardines. May be synthetically prepared from commercial use

631
Disodium Inosinate *
Flavour Enhancer
Sodium salt of inosinic acid, found in meat extract and sardines

635
Sodium 5'-Ribonucleotide *
Flavour Enhancer
Mixture of disodium guanylate (E627) and disodium inosinate (E631)

636
Maltol
Flavour Enhancer
Occurs naturally in the bark of larch trees, pine needles and roasted malt. May also be obtained by the alkaline hydrolysis of streptomycin salt

637
Ethyl Maltol
Flavour Enhancer
Prepared from maltol (E636)

900
Dimethylpolysiloxane/Dimethicone
Antifoaming Agent
A mixture of liquid dimethylpolysiloxane and silicon gel or silicon dioxide

901
Beeswax *
Glazing Agent
Naturally occurring from bee honeycomb. White beewax is bleached and purified

903
Carnauba Wax
Glazing Agent
Obtained from the surface of leaves of Copernicia cerifera, a Brazilian wax palm

904
Shellac *
Glazing Agent
Obtained from the resin produced by lac insect (Laccifer lacca)

905
Mineral Oil/Petrolatum
Glazing Agent
Derived from petroleum

907
Refined Microcrystalline Wax
Glazing Agent
Derived from petroleum

920
L-Cysteine Hydrochloride *
Flour Treatment Agent
Manufactured from animal hair and chicken feathers

924
Potassium Bromate
Flour Treatment Agent
Synthetically produced

925
Chlorine
Preservative/ Bleaching Agent
Commercially produced by electrolysis

926
Chlorine Dioxide
Bleaching Agent/ Improving Agent
Synthetically prepared

927
Azodicarbonamide/Azoformamide
Improving Agent
Synthetically prepared

928
Benzoyl Peroxide/Dibenzoyl Peroxide
Bleaching Agent
Synthetically prepared

931
Nitrogen
Propellant
Industrially produced by the reduction of ammonia or by the fractional distillation of liquid air

932
Nitrous Oxide
Propellant
Industrially produced by the thermal decomposition of ammonium nitrate

950
Acesulphame Potassium/Sunett
Artificial Sweetener
Potassium salt of 6-methyl-1,2,3-oxathiazin-4(3H)-1,2,2-dioxide

951
Aspartame/Nutrasweet *
Artificial Sweetener
Commercially produced by combining two amino acids together, namely L-phenylalanine and L-aspartic acid

952
Cyclamic and its Calcium and Sodium Salts
Artificial Sweetener
Manufactured by many different methods

954
Saccharin and its Calcium and Sodium Salts
Artificial Sweetener
Manufactured by many different methods

957
Thaumatin
Artificial Sweetener
Derived from an African plant called Thaumococcus danielli

965
Hydrogenated Glucose Syrup *
Humectant
Derived from starches, which originate from many different sources, and broken down by enzymes and water to form glucose, oligosaccharides, followed by maltitol and sorbitol (E420)

967
Xylitol
Sweetener
Commercially produced as a waste product of the pulp industry

1200
Polydextrose *
Miscellaneous
Manufactured from glucose, citric acid and sorbitol

1201
Polyvinylpyrrolidone
Miscellaneous
Commercially produced from acetylene, hydrogen, formaldehyde and ammonia

1202
Polyvinyl Polypyrrolidone
Miscellaneous
It is the insolule form of polyvinylpyrrolidone (E1201)

1400
Dextrin
Thickener
May be produced by the dry heating of unmodified starch or in the presence of acids and buffers. Starches used are mainly from corn (maize) and tapioca

1403
Bleached Starch
Thickener
May be obtained by treating native starch with various chemicals including hydrogen peroxide, sodium chlorite or sulphur dioxide

1404
Oxidised Starch
Thickener
Produced by treating native starch with sodium hypochlorite

1405
Enzyme-treated Starch *
Thickener
Produced by subjecting corn starch to acid-enzyme treatment to yield glucose, maltose and higher oligosaccharides

1410
Monostarch Phosphate
Thickener
Produced by the esterification of native starch with orthophosphoric acid, sodium or potassium orthophosphate, or sodium tripolyphosphate

1412
Distarch Phosphate
Thickener
Produced by the esterification of native starch with sodium trimetaphosphate or phosphorus oxychloride

1413
Phosphated Distarch Phosphate
Thickener
Produced by the esterification of native starch with phosphate, and dually stabilised with a 'monosubstituent group' of phosphate

1414
Acetylated Distarch Phosphate
Thickener
Produced by the esterification of native starch with sodium trimetaphosphate or phosphorus oxychloride, and stabilised with a 'monosubstituent group' of acetate

1420
Starch Acetate Esterified with Acetic Anhydride
Thickener
Produced by the esterification of native starch with a mixed anhydride of adipic and acetic anhydride, and stabilised with a 'monosubstituent group' of acetate

1421
Starch Acetate Esterified with Vinyl Acetate
Thickener
Produced by the esterification of native starch with monosubstituent groups of vinyl acetate

1422
Acetylated Distarch Adipate
Thickener
Produced by the esterification of native starch with a mixed anhydride of adipic and acetic anhydride

1440
Hydroxypropyl Starch
Thickener
Produced by treating native starch with the hydroxypropyl group

1442
Hydroxypropyl Distarch Phosphate
Thickener
Produced by the esterification of native starch with phosphate, and stabilised with a monosubstituent hydroxyl group

1450
Starch, Sodium Octenylsuccinate
Thickener
Produced by treating native starch with an octenylsuccinate half ester monosubstituent group

1505
Triethyl Citrate/Ethyl Citrate
Miscellaneous
Bitter oily liquid which is soluble in water and can be mixed with alcohol

1510
Ethyl Alcohol/Ethanol *
Miscellaneous
Produced by the fermentation of carbohydrates. May also be obtained from ethylene, acetylene or liquors from waste sulphites. Other manufacturing process includes hydrolysis of ethyl sulphate or by the oxidation of methane

1518
Triacetin/Glycerol Triacetate *
Miscellaneous
Produced by the acetylation of glycerol

1520
Propylene Glycol *

Miscellaneous
Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water

Halal or Haram - find the source
Syubhah/Doubtful (either by way of its source or manufacturing process)

E-Code Products ( Halal, Haram ,Syubhah) bhg 3

2011-01-21T14:24:00.000-08:00

Chemical Name
Description
Remarks

400
Alginic Acid
Vegetable Gum
Extracted from brown seaweeds such as the species of Laminaria, Macrocystis and Ascophyllum

401
Sodium Alginate
Vegetable Gum
Sodium salt of alginic acid (E400)

402
Potassium Alginate
Vegetable Gum
Potassium salt of alginic acid (E400)

403
Ammonium Alginate
Vegetable Gum
Ammonium salt of alginic acid (E400)

404
Calcium Alginate
Vegetable Gum
Calcium salt of alginic acid (E400)

405
Propane-1,2-Diol Alginate/Propylene Glycol Alginate/Alginate Ester
Vegetable Gum
Propylene glycol ester of alginic acid (E400)

406
Agar/Agar-Agar/Japanese Isinglass
Vegetable Gum
Extracted from red seaweeds such as the Gelidium amansii. May also be taken from members of the related red algae Rhodophyceae

407
Carrageenan/Irish Moss
Vegetable Gum
Occurs naturally in red seaweeds belonging to the Gigartinaceae, Solieriaceae, Hypnaceae and Furcellariaceae families

410
Locust Bean Gum/Carob Bean Gum
Vegetable Gum
Taken from the Locust or Carob tree (Ceratonia siliqua), which is an evergreen tree belonging to the Leguminoseae or pea family

412
Guar Gum
Vegetable Gum
Extracted from the seeds of Cyamopsis tetragonolobus, or C. psoraloides, a member of the pea family

413
Tragacanth/Gum Tragacanth
Vegetable Gum
Extracted from the trunk and branches of Astragalus gummifier and other species of the pea family

414
Acacia/Gum Arabic
Vegetable Gum
Occurs naturally in the stems and branches of Acacia senegal and members of the pea family

415
Xanthan Gum/Corn Sugar Gum *
Vegetable Gum
Produced by the fermentation of carbohydrate using a bacterium known as Xanthomonas campestris

416
Karaya Gum/Sterculia Gum
Vegetable Gum
Occurs naturally in the trunk and stem of the tree Sterculia urens

420
Sorbitol/Sorbitol Syrup *
Humectant
Commercially produced from glucose by hydrogenation or electrolytic reduction

421
Mannitol/Manna Sugar
Humectant
Prepared from seaweed or manna, the dried exudate of Fraxinus ornus. May be commercially prepared by the hydrogenation of invert sugar, monosaccharides and sucrose

422
Glycerol/Glycerin *
Humectant
Industrial by-product in the manufacture of soaps, candles and fatty acids from oils and fats. May also be synthesised from propylene or by the fermentation of sugars

430
Polyoxyethylene (8) Stearate *
Emulsifier
Synthesised using stearic acid (E570)

431
Polyoxyethylene (40) Stearate *
Emulsifier
Synthesised using stearic acid (E570)

432
Polyoxyethylene (20) Sorbitan Monolaurate/Polysorbate 20/Tween 20 *
Emulsifier
Lauric ester of sorbitol and sorbitol anhydride

433
Polyoxyethylene (20) Sorbitan Mono-Oleate/Polysorbate 80/Tween 80 *
Emulsifier
Oleic ester of sorbitol and sorbitol anhydride

434
Polyoxyethylene (20) Sorbitan Monopalmitate/Polysorbate 40/Tween 40 *
Emulsifier
Palmitate ester of sorbitol and sorbitol anhydride

435
Polyoxyethylene (20) Sorbitan Monostearate/Polysorbate 60/Tween 60 *
Emulsifier
Stearic acid ester of sorbitol and sorbitol anhydride

436
Polyoxyethylene (20) Sorbitan Tristearate/Polysorbate 65/Tween 65 *
Emulsifier
Stearic acid ester of sorbitol and sorbitol anhydride

440a
Pectin
Stabiliser/ Thickening Agent
Apple residues and orange pith are commercial sources of pectin

440b
Amidated Pectin
Emulsifier/ Stabiliser
Derived from the treatment of pectin (E440a) with ammonia

441
Gelatine *
Emulsifier/ Stabiliser
Obtained by boiling animal skin (usually cattle or pig's), ligaments, bones, or any tissue that contains collagen

442
Ammonium Phosphatides/Emulsifier YN
Emulsifier/ Stabiliser
Prepared synthetically

450
Sodium and Potassium Metaphosphates, Polyphosphates and Pyrophosphates
Mineral Salt
Sodium and potassium salt of phosphoric acid (E338)

460
Microcrystalline Cellulose/Powdered Cellulose
Anticaking Agent
Prepared from the cellulose component of plant cell wall

461
Methylcellulose/Cologel/Methocel
Vegetable Gum
Prepared from plant cellulose

463
Hydroxypropylcellulose
Vegetable Gum
Prepared from plant cellulose

464
Hydroxypropyl-Methylcellulose
Vegetable Gum
Prepared from plant cellulose

465
Ethylmethylcellulose
Vegetable Gum
Prepared from plant cellulose

466
Sodium Carboxymethylcellulose/CMC
Vegetable Gum
Prepared from plant cellulose

469
Sodium Caseinate
Emulsifier/ Stabiliser
Derived from the protein of cow's milk

470
Sodium, Potassium and Calcium Salts of Fatty Acids *
Emulsifier/ Stabiliser
Prepared from fatty acids

471
Mono-and Diglycerides of Fatty Acids *
Emulsifier/ Stabiliser
Commercially prepared from glycerin (E422) and fatty acids

472
Various Esters of Glycerol *
Emulsifier/ Stabiliser
Prepared from esters of glycerol and fatty acids

473
Sucrose Esters of Fatty Acids *
Emulsifier/ Stabiliser
Prepared from esters of glycerol and sucrose

474
Sucroglycerides *
Emulsifier/ Stabiliser
Prepared by the action of sucrose on natural triglycerides (from lard, tallow, palm oil, etc)

475
Polyglycerol Esters of Fatty Acids *
Emulsifier/ Stabiliser
Prepared in the laboratory

476
Polyglycerol Esters of Polycendensed Fatty Acids of Castor Oil/Polyglycerol Polyricinoleate *
Emulsifier/ Stabiliser
Prepared from castor oil and glycerol esters

477
Propane-1,2-Diol Esters of Fatty Acids *
Emulsifier/ Stabiliser
Prepared from propylene glycol

481
Sodium Stearoyl-2-Lactylate *
Emulsifier/ Stabiliser
Prepared from lactic acid (E270)

482
Calcium Stearoyl-2-Lactylate *
Emulsifier/ Stabiliser
Prepared from lactic acid (E270)

483
Stearyl Tartrate *
Emulsifier/ Stabiliser
Prepared from tartaric acid (E334)

491
Sorbitan Monostearate *
Emulsifier/ Stabiliser
Prepared synthetically from stearic acid (E570) and sorbitol (E420)

492
Sorbitan Tristearate/Span 65 *
Emulsifier/ Stabiliser
Prepared synthetically from stearic acid (E570) and sorbitol (E420)

493
Sorbitan Monolaurate/Span 20 *
Emulsifier/ Stabiliser
Prepared synthetically from sorbitol (E420) and lauric acid

494
Sorbitan Monooleate/Span 80 *
Emulsifier/ Stabiliser
Prepared synthetically from sorbitol (E420) and oleic acid

495
Sorbitan Monopalmitate/Span 40 *
Emulsifier/ Stabiliser
Prepared synthetically from sorbitol (E420) and palmitic acid

Miscellaneous
Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water

Halal or Haram - find the source
Syubhah/Doubtful (either by way of its source or manufacturing process)

E-Code Products ( Halal, Haram ,Syubhah) bhg 2

2011-01-21T14:19:00.000-08:00

Chemical Name
Description
Remarks

296
Malic Acid (DL- or L-)
Food Acid
Commercially synthesised by means of heating malic with sulphuric acid

297
Fumaric Acid *
Food Acid
Commercially prepared by glucose fermentation using fungi such as Rhizopus nigricans

300
L-Ascorbic Acid/Vitamin C *
Antioxidant/ Vitamin
Occurs naturally in many fruits and vegetables. May be synthesised from the hydrogenation of glucose to sorbitol and its eventual conversion to ascorbic acid. May also be biologically synthesised through means of fermentation

301
Sodium Ascorbate
Antioxidant/ Vitamin
Synthetic sodium salt of ascorbic acid (E300)

302
Calcium Ascorbate
Antioxidant/ Vitamin
Synthetic calcium salt of ascorbic acid (E300)

303
Potassium Ascorbate
Antioxidant/ Vitamin
Synthetic potassium salt of ascorbic acid (E300)

304
Ascorbyl Palmitate *
Antioxidant/ Vitamin
Ascorbic acid ester comprising ascorbic acid and palmitic acid

306
Tocopherol Concentrate, Mixed/Vitamin E
Antioxidant/ Vitamin
Extracts from soya bean oil, rice germ, wheat germ, maize and green leaves

307
Synthetic Alpha-Tocopherol
Antioxidant/ Vitamin
Manufactured by chemical synthesis

308
Synthetic Gamma-Tocopherol
Antioxidant/ Vitamin
Manufactured by chemical synthesis

309
Synthetic Delta-Tocopherol
Antioxidant/ Vitamin
Manufactured by chemical synthesis

310
Propyl Gallate
Antioxidant
Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth

311
Octyl Gallate
Antioxidant
Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth

312
Dodecyl Gallate
Antioxidant
Manufactured from gallic acid found in the tannins of nut galls. May also be produced from the hydrolysis of tannase, which may occur in spent fungal broth

317
Erythorbic Acid/Iso-ascorbic Acid *
Antioxidant
Commercially produced from sucrose by fermentation with Penicillium sp.

318
Sodium Erythorbate/Sodium Iso-Ascorbate *
Antioxidant
Sodium salt of erythorbic acid (E317)

319
tert-Butylhydroquinone/TBHQ
Antioxidant
Derived from petroleum

320
Butylated Hydroxyanisole (BHA) *
Antioxidant
Commercially prepared from p-methoxyphenol and isobutene

321
Butylated Hydroxytoluene (BHT) *
Antioxidant
Prepared synthetically from p-cresol and isobutylene

322
Lecithins *
Emulsifier/ Antioxidant
Obtained from animal or vegetable materials through physical procedures. Most lecithin are commercially obtained from soya beans

325
Sodium Lactate *
Food Acid
Sodium salt of lactic acid (E270)

326
Potassium Lactate *
Food Acid
Potassium salt of lactic acid (E270)

327
Calcium Lactate *
Food Acid
Calcium salt of lactic acid (E270)

328
Ammonium Lactate *
Food Acid
Ammonium salt of lactic acid (E270)

329
Magnesium Lactate *
Food Acid
Magnesium salt of lactic acid (E270)

330
Citric Acid *
Food Acid
Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons

331
Sodium Citrates *
Food Acid
Sodium salt of citric acid (E330)

332
Potassium Citrates *
Food Acid
Potassium salt of citric acid (E330)

333
Calcium Citrates *
Food Acid
Calcium salt of citric acid (E330)

334
Tartaric Acid *
Food Acid
Most commercially available tartaric acid is manufactured as a by-product of the wide industry. May also be extracted from tamarind pulp

335
Sodium Tartrate *
Food Acid
Sodium salt of tartaric acid (E334)

336
Potassium Tartrate/Potassium Hydrogen Tartrate/Cream of Tartar *
Food Acid
By-product of the wine industry

337
Potassium Sodium Tartrate *
Food Acid
Derivative of tartaric acid (E334)

338
Phosphoric Acid/Orthophosphoric Acid
Miscellaneous
Manufactured from phosphate ore

339
Sodium Phosphates
Mineral Salt
Sodium salt of phosphoric acid (E338)

340
Potassium Phosphates
Mineral Salt
Potassium salt of phosphoric acid (E338)

341
Calcium Phosphates
Mineral Salt
Calcium salt of phosphoric acid (E338)

343
Magnesium Phosphates
Mineral Salt
Naturally occurring mineral

350
Sodium Malate/Sodium Hydrogen Malate
Food Acid
Sodium salt of malic acid (E296)

351
Potassium Malate.
Food Acid
Potassium salt of malic acid (E296)

352
Calcium Malate/Calcium Hydrogen Malate
Food Acid
Calcium salt of malic acid (E296)

353
Metatartaric Acid *
Sequestrant
Prepared from tartaric acid (E334)

355
Adipic Acid/Hexanedioic Acid
Buffer
Commercially produced by oxidising cyclohexanol with concentrated nitric acid

357
Potassium Adipate
Buffer
Potassium salt of adipic acid (E355)

363
Succinic Acid *
Buffer/ Food Acid*
Commercially prepared from acetic acid (E260)

365
Sodium Fumarate *
Food Acid
Sodium salt of fumaric acid (E297)

366
Potassium Fumarate *
Food Acid
Potassium salt of fumaric acid (E297)
367
Calcium Fumarate *
Food Acid
Calcium salt of fumaric acid (E297)

370
1,4-Heptonolactone
Sequestrant
Prepared from hydroxycarboxylic acid

375
Niacin/Nicotinic Acid/Nicotinamide
Vitamin
Commercially prepared by the oxidation of nicotine with concentrated nitric acid

380
Triammonium Citrate *
Buffer
Ammonium salt of citric acid (E330)

381
Ammonium Ferric Citrate *
Dietary Supplement
Prepared from citric acid (E330)

385
Calcium Disodium EDTA
Chelating Agent
Synthetically prepared

Miscellaneous
Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water

Halal or Haram - find the source
Syubhah/Doubtful (either by way of its source or manufacturing process)

E-Code Products ( Halal, Haram ,Syubhah) bhg 1

2011-01-21T14:13:00.000-08:00

Chemical Name
Description
Remarks

100
Curcumin (C.I. 75300)
Colouring
Orange-yellow colouring extracted from the rhizome of a plant of the ginger family called Curcuma longa (turmeric)

101
Riboflavin/Lactofavin/Vitamin B2 *
Colouring/ Vitamin
Yellow or orange-yellow colouring manufactured from yeast or other fermenting organisms. May also be synthesised from xylene, ribose or alloxan

102
Tartrazine/FD&C Yellow 5 (C.I. 19140)
Colouring
Synthetic yellow colouring

104
Quinoline Yellow (C.I. 47005)
Colouring
Synthetic dull yellow colouring

107
Yellow 2G (C.I. 18965)
Colouring
Synthetic yellow colouring

110
Sunset Yellow FCF/FD&C Yellow 6 (C.I. 15985)
Colouring
Synthetic yellow colouring

120
Cochineal/Carminic acid/Carmines (C.I. 75470) *
Colouring
Natural red colouring which may be extracted from the bodies of female insects called Dactilopius coccus

122
Carmoisine/Azorubine (C.I. 14720)
Colouring
Synthetic red colouring

123
Amaranth/FD&C Red 2 (C.I. 16185)
Colouring
Synthetic purplish red colouring

124
Ponceau 4R/Cochineal Red A (C.I. 16255)
Colouring
Synthetic red colouring

127
Erythrosine/FD&C Red 3 (C.I. 45430)
Colouring
Synthetic cherry pink to red colouring

128
Red 2G (C.I. 18050)
Colouring
Synthetic red colouring

129
Allura Red AC/Food Red 17/FD&C Red 40 (C.I. 16035)
Colouring
Synthetic red colouring

131
Patent Blue V (C.I. 42051)
Colouring
Synthetic dark bluish-violet colour

132
Indigo Carmine/Indigotine/FD&C Blue 2 (C.I. 73015)
Colouring
Synthetic blue colouring

133
Brilliant Blue FCF/FD&C Blue 1 (C.I. 42090)
Colouring
Synthetic blue colouring

140
Chlorophyll (C.I. 75810) *
Colouring
Natural olive to dark green colouring found in many plants. Solvents such as ethanol are used in the extraction of chlorophyll

141
Copper Complexes of Chlorophyll (C.I. 75810) *
Colouring
Olive-green colouring which is derived from the substitution of magnesium ion in chlorophyll with copper

142
Green S/Acid Brilliant Green BS/Food green S/Lissamine green (C.I 44090)
Colouring
Synthetic green colouring

150
Caramel
Colouring
Dark brown colouring prepared by the controlled heat treatment of carbohydrates (e.g. glucose syrup, sucrose)

151
Brilliant Black BN (C.I. 28440)
Colouring
Synthetic black colouring

153
Carbon Black/Vegetable Carbon *
Colouring
Black colouring which may be prepared from animal charcoal or vegetable sources. The commercial source is mainly from plant material

154
Brown FK/Food Brown
Colouring
Synthetic brown colouring

155
Brown HT/Chocolate Brown HT (C.I. 20285)
Colouring
Synthetic brown colouring

160a
Alpha-/Beta-/Gamma-Carotene (C.I. 75130) *
Colouring
Orange-yellow colouring which is naturally found in many plants including in carrots. May be commercially synthesised in the laboratory

160b
Annatto/Bixin/Norbixin (C.I. 75120) *
Colouring
Yellow to peach colouring naturally found in the pericarp (seed coat) of the Annato tree. May be extracted by means of water-soluble or oil-soluble methods

160c
Capsanthin/Capsorubin/Paprika extract *
Colouring
Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum
annuum

160dLycopene (C.I. 75125) *
Colouring
Natural red colouring extracted from tomatoes

160e
Beta-apo-8'-carotenal/Beta-8’-apocarotenal *
Colouring
Synthetic orange to yellowish-red colouring

160f
Ethyl ester of Beta-apo-8-carotenoic acid *
Colouring
Synthetic orange to yellow colouring

161a
Flavoxanthin *
Colouring
Yellow colouring which is a derivative of carotene (E160a). May contain other substances such as oils and fats derived from the source material

161b
Lutein *
Colouring
Natural yellow to reddish colouring taken from plant extract. May also be obtained from the same source as chlorophyll (E140)

161c
Cryptoxanthin *
Colouring
Yellow colouring present in plants, orange rind, egg yolk and butter

161d
Rubixanthin *
Colouring
Yellow colouring present in rosehips

161e
Violaxanthin *
Colouring
Yellow colouring taken from plants e.g. yellow pansies

161f
Rhodoxanthin *
Colouring
Yellow colouring found in the seeds of the yew tree

161g
Canthaxanthin (C.I. 40850) *
Colouring
Orange colouring isolated from some mushrooms. May be commercially produced as part of the synthesis of carotene (E160a)

162
Beet Red/Betanin/Betanidin
Colouring
Deep purplish-red colouring extracted from beetroot

163
Anthocyanins *
Colouring
Red, blue colouring extracted from grape-skin extract and/or red cabbage by means of water, methanol or ethanol

170
Calcium Carbonate/Chalk (C.I. 77220) *
Inorganic colouring
May be extracted from naturally occurring white mineral or animal bones

171
Titanium Dioxide (C.I. 77891)
Inorganic colouring
White colouring prepared from naturally occurring mineral ilmenite

172
Iron Oxides/Red: 77491/Black: 77499 (Yellow: C.I. 77492)
Inorganic colouring
Yellow, red, orange, brown and black colouring from naturally occurring pigments or iron

173
Aluminium (C.I. 77000)
Inorganic colouring
Naturally occurring metallic colour from bauxite

174
Silver (C.I. 77820)
Inorganic colouring
Metallic colour from naturally occurring metal

175
Gold (C.I. 77480)
Inorganic colouring
Metallic colour from naturally occurring metal

180
Pigment Rubine/Lithol Rubine BK (C.I. 15850)
Inorganic colouring
Synthetic red colouring

200
Sorbic Acid
Preservative
Naturally occurring in some fruits. May be synthetically manufactured from ketene

201
Sodium Sorbate
Preservative
Manufactured by neutralisation of sorbic acid (E200)

202
Potassium Sorbate
Preservative
Manufactured by neutralisation of sorbic acid (E200)

203
Calcium Sorbate
Preservative
Manufactured by neutralisation of sorbic acid (E200)

210
Benzoic Acid
Preservative
Naturally occurring in many edible berries, fruits and vegetables. May also be synthetically produced

211
Sodium Benzoate
Preservative
Sodium salt of benzoic acid (E210)

212
Potassium Benzoate
Preservative
Potassium salt of benzoic acid (E210)

213
Calcium Benzoate
Preservative
Calcium salt of benzoic acid (E210)

214
Ethyl 4-hydroxybenzoate/Ethyl para-hydroxybenzoate
Preservative
Manufactured from benzoic acid (E210)

215
Ethyl 4-hydroxybenzoate, Sodium Salt/Sodium ethyl para-hydroxybenzoate
Preservative
Manufactured from benzoic acid (E210)

216
Propyl 4-hydroxybenzoate/Propylparaben
Preservative
Manufactured from benzoic acid (E210)

217
Propyl 4-hydroxybenzoate, Sodium Salt
Preservative
Manufactured from benzoic acid (E210)

218
Methyl 4-hydroxybenzoate/Methylparaben
Preservative
Manufactured from benzoic acid (E210)

219
Methyl 4-hydroxybenzoate, Sodium Salt
Preservative
Manufactured from benzoic acid (E210)

220
Sulphur Dioxide
Preservative
Manufactured chemically by the combustion of sulphur or gypsum

221
Sodium Sulphite
Preservative
Sodium salt of sulphurous acid

222
Sodium Hydrogen Sulphite/Sodium Bisulphite
Preservative
Sodium salt of sulphurous acid

223
Sodium Metabisulphite
Preservative
Sodium salt of sulphurous acid

224
Potassium Metabisulphite/Potassium Pyrosulphite
Preservative
Potassium salt of sulphurous acid

225
Potassium Sulphite
Preservative
Potassium salt of sulphurous acid

226
Calcium Sulphite
Preservative
Calcium salt of sulphurous acid

227
Calcium Hydrogen Sulphite/Calcium Bisulphite
Preservative
Calcium salt of sulphurous acid

230
Biphenyl/Diphenyl
Preservative
Synthetically produced by action of heat on benzene

231
2-Hydroxybiphenyl
Preservative
Manufactured from phenyl ether or dibenzofuran

232
Sodium Biphenyl-2-yl-oxide
Preservative
Synthetically produced

233
2-(Thiazol-4-yl) Benzimidazole
Preservative
Chemically synthesised

234
Nisin *
Preservative
Produced by the growth of a bacterium called Streptococcus lactis.

235
Natamycin/Pimaricin *
Preservative
Produced by the growth of a bacterium called Strepmyces natalensis

236
Formic Acid
Preservative
Produced commercially by heating carbon monoxide and sodium hydroxide under pressure and decomposing the resulting sodium formate with sulphuric acid

237
Sodium Formate
Preservative
Sodium salt of formic acid (E236)

238
Calcium Formate
Preservative
Calcium salt of formic acid (E236)

239
Hexamine
Preservative
Manufactured from formaldehdye and ammonia

249
Potassium Nitrite
Preservative
Potassium salt of nitrous acid

250
Sodium Nitrite
Preservative
Manufactured from sodium nitrate by bacterial or chemical actions

251
Sodium Nitrate
Preservative
Naturally occurring mineral

252
Potassium Nitrate/Saltpetre *
Preservative
Naturally occurring mineral. May also be artificially produced from vegetable material and waste animal

260
Acetic Acid *
Food Acid
Commercially manufactured by the action of methanol and carbon monoxide. The acetic acid in vinegar may be produced by the action of bacterium Acetobacter on alcohol

261
Potassium Acetate
Food Acid
Potassium salt of acetic acid (E260)

262
Sodium Acetate
Food Acid
Sodium salt of acetic acid (E260)

263
Calcium Acetate
Food Acid
Calcium salt of acetic acid (E260)

264
Ammonium Acetate
Food Acid
Ammonium salt of acetic acid (E260)

270
Lactic Acid *
Food Acid
Commercially produced by heat treatment of carbohydrate, such as whey, and fermented by bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or L. bulgaricus

280
Propionic Acid *
Preservative
May be commercially derived from natural gas or from wood pulp waste liquor by the fermentation activity of Propionibacteria

281
Sodium Propionate *
Preservative
Sodium salt of propionic acid (E280)

282
Calcium Propionate *
Preservative
Calcium salt of propionic acid (E280)

283
Potassium Propionate *
Preservative
Potassium salt of propionic acid (E280)

290
Carbon Dioxide
Propellant
Naturally occuring. May also be produced by way of fermentation or acid-carbonate reaction

Miscellaneous
Commercially produced from propylene, or by heating glycerol with sodium hydroxide, or by reacting propylene oxide with water

Halal or Haram - find the source
Syubhah/Doubtful (either by way of its source or manufacturing process)

Sebagai renungan dan Ingatan bersama... InsyaAllah

2011-01-10T13:49:00.000-08:00

SIAPA YANG MENGGUNAKAN PERKATAAN "SALAM"? apakah maksud disebaliknya??

Maka berpalinglah (hai Muhammad) dari mereka dan katakanlah:"Salam (selamat tinggal)". Kelak mereka akan mengetahui (nasib mereka yangburuk). (QS. 43:89)

baik gunakan,,,ASSALAMUALAIKUM or ASSALAMUALAIKUMWARAHMATULLAHIWABARAKATUH...

Ilmu utk dikongsi bersama. Sekadar peringatan untuk semua rakan-rakan muslim yang lain.

Baginda SAW memberi salam dengan lafaz "Assalamualaikum" dan menjawab salam dari para sahabat baginda dengan salam yang lengkap iaitu "Waalaikumussalam warahmatulallahhi wabarakatuh"

Ringkasnya, baginda SAW akan ;Beri salam dengan ucapan - "Assalamualaikum"

dan...Jawab salam - "Waalaikumussalam warahmatulallahi wabarakatuh"

Lagi satu, perlu diingatkan juga semasa menjawab salam, saya dengar ramai orang jawab salam dengan ucapan yang tidak tepat.

Jawab salam yang betul ialah ;

"WAALAI KUMUS SALAM"dan bukannya yang selalu saya dengar iaitu ;

"WAALAI KUM SALAM"

Selain itu, janganlah kita menggantikan perkataan "Assalamualaikum" dengan "A'kum" dalam sms atau apa sekalipun melalui tulisan.

Jika perkataan "Assalamualaikum" itu panjang, maka hendaklah kita ganti dengan perkataan "As Salam" yang membawa maksud sama dengan "Assalamualaikum".

Sesama lah kita memberitahu member-member yang selalu sangat guna shortform "A'kum" dalam sms ataupun email. Perkataan “AKUM” adalah gelaran untuk orang-orang Yahudi untuk orang-orang bukan yahudi yang bermaksud “BINATANG” dalam Bahasa Ibrani.

Ia singkatan daripada perkataan “Avde Kokhavim U Mazzalot” yang bermaksud “HAMBA-HAMBA BINATANG DAN ORANG-ORANG SESAT”. Jadi, mulai sekarang jika ada orang hantar shortform "A'kum", kita ingatkan dia guna "As Salam" kerana salam ialah dari perkataan "Assalamualaikum".

Jangan guna "Bye" kerana Bye" adalah jarum sulit Kristian yang bermaksud "Di Bawah Naungan Pope."Jangan guna "A'kum" kerana"A'kum" bermaksud "Binatang" dalam bahasa Yahudi.Jangan guna "Semekom"
kerana"Semekom"bermaksud "Celaka Kamu."Gunakan perkataan" As Salam"
sebagai singkatan bagi"Assalammualaikum."

Kod Lemak Babi

2011-01-10T12:02:00.000-08:00

"Ni…anak aku beli semalam kat Babu….belum makan lagi…check dulu….alih2….."

Pse jgn main taram je beli jajan.. contoh apollo, cadbury etc. print code ni simpan dlm wallet atauhenset. refer bila nak beli. Semoga Allah menghancurkan kaum2 yg zalim & musyrikin yg cuba menghancurkan Islam. wallahu a'lam

MULSIFIERS E-CODES FOR PIG FAT

100

280

434

482

110

300

435

483

120

301

436

491

140

325

440

492

141

326

441

493

153

327

470

494

160

334

471

495

161

335

472

542

210

336

473

570

213

337

474

572

214

422

475

631

216

430

476

635

234

431

477

904

252

432

478

920

270

433

481

Yg jelas nye.....pringles pun ader gak lemak menatang ni...kalau xcaya tgk ader E471 kat ingredients nya tu...mmg patut lah Allah turunkan bala virus influenza tu....
Xheran lah kalau skg ni ramai sgt samseng, yg muda, yg tua..laki..pompuan. ..sama jer.....solat yg wajib main tinggal jer..doa pun byk yg tak termakbul ekoran makanan2 seperti ni yg jadi darah daging.......nauzubillah..
Camner nak lahirkan lebih ramai islam yg betul2 'muslim'... dari kecik dah disuapkan dgn makanan2 mengarut ni... yg heran nya caner leh ader tanda HALAL bg makanan2 tersebut?
Bijaknya org2 kafir memperdayakan org2 Islam hanya dgn makanan...... Kebijaksanaan mereka xkan kekal lama...
Tp...ingatlah suatu masa yg telah ditetapkan oleh Allah swt, org2 mukmin akan bangkit jua...
Jika kita sedar dan prihatin..forward lah untuk rakan2 seislam...semoga kita lebih berhati2 ngan tipu daya & helah musuh2 Allah swt...

Villa Dahlia Cameron Highlands, Pahang

2011-01-06T13:20:00.000-08:00

Villa Dahlia
Cameron Highlands, Pahang

Villa Dahlia Cameron Highlands (formerly known as Highland Court) is luxury apartment located at Tanah Rata,
offering various choices of rooms to choose from, ranging from 2 rooms apartment to 5 rooms penthouse.

Accommodation

- 2 Bedroom Apartment
- 3 Bedroom Apartment (Village / Golf View)
- Pent House 3 Rooms
- Pent House 4 Rooms
- Pent House 5 Rooms

Rules & Regulations

2 Bedrooom apartment (maximum 4 occupants per unit)
3 Bedroom apartment (maximum 6 occupants per unit)
Penthouse (maximum 10 occupants per unit including children)
Extra occupant will chargeable at RM20.00/person up to a maximum of 2.
A payment of RM100.00 cash per apartment is required asCAUTION MONEY upon check-in and is refundable upon check-out.
Check in time between 3.00pm to 5.00pm
Check out time 12.00noon (surcharge shall be levied for extension time stay subject to availability of apartment unit)
Every guest is required to have their particulars filled in to facilitate movement within the premises, otherwise they would not be permitted to enter the compound
No visitors are allowed in after midnight
Pets & hanging of clothes are not allowed

Facilities
Each part of Cameron Highlands has its own individual charm and attractions, and together they combine to provide
all the ingredients for a memorable holiday, no matter what your interest or what time of the year.

Attractions
Mountain Hiking, Jungle Trekking, Tea Plantations, Fruit and Vegetable Farms, Flower and Plant Nurseries & etc

Location
The only way to get to Cameron Highlands is by road. Until a few years back, you could only get to Cameron Highlands
from the south via Tapah but since the opening of the new Simpang Pulai road, traveling to the highlands
has become much more easier. You can also get here from the east coast via Gua Musang in Kelantan.

Villa Dahlia
Lot 214, Jalan Besar, 390000 Tanah Rata, Cameron Highlands, Pahang Darul Makmur, Malaysia.

Check In Time:

1500 Hours

Check Out Time:

1200 Hours

Valid from Jan 01, 2010 to Dec 31, 2011

Room Type	No. of Adult(s)	Rate (MYR)	Breakfast
2 Rooms Apartment	4	250.00	N
3 Rooms Apartment	6	300.00	N
3 Rooms Penthouse	6	350.00	N
4 Rooms Penthouse	8	450.00	N
5 Rooms Penthouse	10	500.00	N
6 Rooms Penthouse	10	600.00	N

*All bookings will be transacted in MYR (Ringgit Malaysia)

2011 Seasonal surcharge or promotion info:

Peak Season

2 Rooms Apartment : MYR50.00

3 Rooms Apartment : MYR50.00

3 Rooms Penthouse : MYR50.00

4 Rooms Penthouse : MYR200.00

5 Rooms Penthouse : MYR250.00

6 Rooms Penthouse : MYR250.00

Super Peak Season

2 Rooms Apartment : MYR150.00

3 Rooms Apartment : MYR200.00

3 Rooms Penthouse : MYR250.00

4 Rooms Penthouse : MYR250.00

5 Rooms Penthouse : MYR300.00

6 Rooms Penthouse : MYR300.00

Family Day kali ke-3 Famili DET

2011-01-03T11:49:00.000-08:00

WE DID IT! WE DID IT! HORAY!! ;D

itulah yg aku ungkapkan ketika berjaya menjayakan trip Famili DET kali ke-3 ini. Tak sangka trip kali ni berjaya kerana smasa perancangan trip kali ni amat sukar tuk mendapat persetujuan ramai.Permulaannya aku menyangkal trip ni xberjaya sbb attentdant sgt kurang berbanding dulu kerana ramai yg xdpt klulusan cuti pada waktu tu. Aku dah planning tarikh tu baikk punye tp apakan daya masing2 bz ngan kerjaya . Aku xmemaksa, atleast aku dah cuba menjemput korang sume kan..nt jgn kate aku xajak pulakk..

Mende ni jadi pon disebabkan kesungguhan rakan-rakan. Aku xterdaya usahakan jika aku berseorangan. Mereka2 ni aku x aspek pon leyh conduct event kali ni. Tapi mereka2 ni lah yg telah menjayakannya. Tahniah skali lagi pada semua yg hadir. Tak kesah la yg hadir hnya beberapa kerat pon. Janji trip thunan kali ni (2010) telah pon terlaksana. Dan moto pada kali ni ialah " Ghogi Ghogi Ghogiiii" .. hnya yg pergi je tahu ape maksud tersirat moto kali ni.hik3...

Tahun ni (2011) masih lam perancangan. Inshaallah harap dapat sambutan dari kawan2 Famili DET!.

Menjadi Ahli Di Famili DET PTSB

2009-10-17T19:57:00.000-07:00

Langkah pertama utk mejoinkan diri anda kedalam blog ini,adalah mencari butang follow di sebelah kiri blog atau tertera tulisan "LOG MASUK" disitu.Klik disitu maka akan appear pop up.

Apabila masej ini keluar, anda perlu memilih salah satu akaun yg anda sedia ada contohnya jika anda mempunyai akaun yahoo,anda hanya perlu klik saja pada gambarajah yahoo diatas.Sekirenye tiada lagi mane2 akaun, anda perlulah mendaftar dahulu mane2 akauan yg tertera diatas.

Kemudian,utk melanjutkan lagi process pedaftaran ini anda perlu sign in seperti mana anda sign in pada emel anda.Hanya memasukkan emel dan password emel anda sekali.Apabila kesemuanya berjaya akan sekali lagi keluar popup utk memintak kebenaran anda utk meneruskan atau tidak.Anda mestilah klik pada butang "TERUSKAN" utk terus menjadi members pada Famili DET PTSB blogspot

Dan anda telah pon berjaya menjadi ahli Famili DET PTSB blogspot pada kali ini.Utk langkah seterusnya anda perlulah meltakkan nickname dan gambar anda utk pengenalan yg anda telah pon berdaftar seperti rakan-rakan yg laen.Terima kasih kerana berdaftar sebagai ahli dan teruskan melawat dan myokong stiap aktiviti yg dilakukan oleh pihak blog FAMILY det SeNtiasa dihati aNda