Halal Guide

OEM Raw Materials and Formulas: From Gelatine to Flavourings

Build an ingredient register and version control so that an own-brand product stays auditable.

Last reviewed 5 November 2026

ManaHalal note: Educational material for SME operators in Malaysia; not a verification, an application decision or advice that overrides JAKIM/JAIN/MAIN (the federal Islamic development department and the state Islamic religious departments and councils). Check the certificate scope against the holder, scheme type, factory address, product and validity period. Amendments after 5 November 2026 need to be checked before publishing or applying.

One product may have 25 ingredients and five processing aids. A small change such as swapping the emulsifier, flavour premix, gelatine, enzyme, coating, capsule material or shortening can change the halal risk even if the taste and appearance of the product stay the same.

Ingredient trail: from product to source

SKU → recipe version → ingredient → supplier → original manufacturer → halal/composition document → purchase lot → production batch.

Under the MPPHM (Manual Prosedur Pensijilan Halal Malaysia, the Malaysia Halal Certification Procedure Manual), 2026 Amendment, Procedure 17(1), raw materials must be halal, uncontaminated and traceable to the original manufacturer. Animal-based ingredients need valid halal evidence; ingredients without a recognised certificate need enough supporting documents, case by case.

Minimum control list

Field Example
Name in the system Emulsifier premix A
Supplier and original manufacturer Supplier company X / factory Y
Ingredient code RM-0123
Documents Halal certificate, specification, COA if applicable
Date checked 2026-11-05
Status Approved / quarantined / rejected
Used in SKU Sambal Rendang 180g v1.2

Four types of change

  • Change of source: same ingredient, different manufacturer or country of origin.
  • Change of formula: a change in quantity, ingredients or processing aids.
  • Change of packaging: film, food-contact materials, label, brand or pack.
  • Change of place/process: machines, premises, repacking and subcontractors.

Do not assume that any change is automatically allowed by the current SPHM (Sijil Pengesahan Halal Malaysia, the Malaysia Halal Certificate). Check the effect on halal status and on any reporting/application requirements before you use it.

Control of new ingredients and formula versionsWhen the factory wants to use a new ingredient, identify the original manufacturer and composition, and check the halal certificate and supporting documents. If the evidence is not enough, quarantine the ingredient and do not use it in a batch. If it is enough, check the effect on the formula and the SPHM with the person responsible for halal. If approvals are not complete, the ingredient stays in quarantine. If complete, raise the BOM version and the approved ingredient list, then record the first batch and check the output.NoYesNot yetYes

Factory wants to use a new ingredient

Identify the original manufacturer and composition

Check the halal certificate and supporting documents

Evidence enough and scope suitable?

Quarantine the ingredient; do not use in a batch

Check the effect on the formula and SPHM with the person responsible for halal

All approvals obtained?

Raise the BOM version and the approved ingredient list

Record the first batch and check the output
Control of new ingredients and formula versions

A simple example

OEM chocolate drink: the factory wants to switch the flavour powder to another brand's product because the original stock has run out. Both may be called “chocolate flavour” commercially, but the composition, emulsifier and manufacturer differ. The replacement ingredient needs to be assessed as if it were a new ingredient before it is used.

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Official references