Mustakshif Shariah Board Rulings on E387 (Oxystearin)

According to Mustakshif Shariah Board, E387 is generally classified as Mushbooh (doubtful). The uncertainty arises from the ambiguous source of stearic acid, which can be animal- or plant-based. If it comes from halal-certified plant sources, the ingredient would be considered halal. However, if it is derived from animal fats without halal certification, it may be haram. The lack of transparency in labeling contributes to its doubtful classification.

Fatwas Concerning the Ingredient

There are no specific fatwas that directly address E387. However, Islamic scholars generally advise Muslims to avoid ingredients with doubtful origins unless their halal status is clearly verified. When a food additive may originate from either plant or animal sources, halal certification becomes essential for safe consumption.

Introduction

Oxystearin is a food additive identified with the E-code E387. It is used primarily as an antioxidant to prevent rancidity in fats and oils. This ingredient is also referred to by other names, including oxidised stearic acid, hydroxyoctadecanoic acid, and simply oxystearin. This food additive is used with the purpose of extending the shelf life of various food products by delaying oxidation.

How is it obtained?

The production of oxystearin typically begins with its extraction from natural sources, such as vegetable oils or animal fats. These raw materials undergo hydrolysis, a process that breaks down the fats or oils into their components, glycerol and fatty acids, including oxystearin. Following hydrolysis, the oxystearin is carefully purified to eliminate any impurities, ensuring it meets the required food-grade quality standards for safe use in food and pharmaceutical applications.

Functions of E387

In the food industry, E387 functions as an antioxidant, especially in the stabilisation of edible fats and oils. It prevents spoilage and off-flavors by slowing down the oxidation process. It is most commonly found in margarine, shortening, and other fat-containing processed foods. Its presence ensures a longer shelf life and consistent quality in food products that are sensitive to oxidation.

Conclusion

Oxystearin (E387) is a useful antioxidant in fat-rich foods. However, its halal status remains uncertain due to the possible use of animal-based stearic acid. Since the origin is often not mentioned on labels, it is best to consider E387 as Mushbooh. For clarity, always look for halal certification or consult reliable Islamic authorities.