Year 2020, Volume 2 , Issue 1, Pages 1 - 13 2020-06-30

Gıda katkı maddelerinin bir kısmı hayvansal kaynaklardan elde edilmektedir. Elde edildiği kaynak ve üretim sürecinde geçirdiği fiziksel ve kimyasal işlemler bu maddelerin fıkhi durumunu belirlemektedir. Tüketilmesi caiz olmayan bir kaynaktan elde edilen ancak üretim aşamasında kimyasal değişime yani istihaleye uğrayarak özelliğini değiştiren maddeler caiz hale gelebilmektedir. Fiziksel değişimler istihale oluşturmaz. Bu makalede İslam hukukundaki istihale örnekleri topluca değerlendirilerek örneklerdeki değişimlerin mantığı gıda katkı maddelerine uyarlanmaya çalışılmıştır. Buna göre domuzun her şeyi necis olduğundan istihaleye uğrasın veya uğramasın gıda katkı maddesi üretiminde hammadde olarak kullanılamaz. Kimyasal açıdan trigliseritler gliserol ve yağ asitlerine, proteinler ise amino asitlerine kadar parçalanırlarsa istihaleye uğrarlar. Bu parçalanmayla ortaya çıkan gliserol, yağ asitleri ve amino asitlerin başka maddelerle birleşerek oluşturdukları yeni bileşikler de istihale kapsamına girer. Monogliserit, digliserit, fosfolipit, nükleotitler, jelatin ve fosfatidik asit kendisini oluşturan temel yapılara kadar parçalanmadığı için istihaleye uğramamıştır. Bu maddelerin başka maddelerle birleşerek oluşturdukları yeni katkı maddeleri de istihaleye uğramamaktadırlar.
Some of food additives are obtained from animal sources. Resources of the food and the physical and chemical changing process in the production process determine their rulings in Islamic law. The substances obtained from non-halal (unlawful) sources may be considered halal (lawful) with the chemical changes causing a change in their properties that was undergone during the production is called istihalah. Physical changes do not cause to istihalah. In this article, the istihalah examples given in Islamic law are evaluated, interpreted and adapted to food additives. According to this, the following results were obtained: Every part of the swine is not allowed to use as a raw material in the production of food additives whether it was undergone to istihalah or not. Because everything belong to swine is accepted dirty (najis). Chemically, triglycerides are undergone istihalah if they are breakdown to glycerol and fatty acids. Proteins are undergone istihalah if they are totally breakdown to their amino acids. When glycerol, fatty acids and amino acids generated from these breakdowns are used to produce new substances, the new products are accepted as undergone to istihalah. Monoglycerides, diglycerides, phospholipids, nucleotides, gelatins and phosphatidic acids as metabolites are not accepted as undergone to istihalah. Because, they are not hydrolyzed to their subunits, so they do not lose their features. If these compounds are combined with new additives, the new component also are not accepted as undergone to istihalah.
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Primary Language en
Subjects Nutrition and Dietetics
Journal Section Articles
Authors

Orcid: 0000-0003-2888-3215
Author: Fatih GÜLTEKİN (Primary Author)
Institution: University of Health Sciences TURKEY
Country: Turkey


Orcid: 0000-0002-6597-8259
Author: Orhan ÇEKER
Institution: Necmettin Erbakan University
Country: Turkey


Orcid: 0000-0003-2236-4609
Author: Adem ELGÜN
Institution: İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-6281-8807
Author: Mehmet GÜRBİLEK
Institution: Necmettin Erbakan University
Country: Turkey


Orcid: 0000-0002-6301-5184
Author: Murat ŞİMŞEK
Institution: Necmettin Erbakan University
Country: Turkey


Orcid: 0000-0002-2826-9779
Author: Rıfat ORAL
Institution: Presidency of Religious Affairs
Country: Turkey


Orcid: 0000-0002-8915-2347
Author: Saffet KÖSE
Institution: İzmir Katip Çelebi University
Country: Turkey


Orcid: 0000-0003-1233-7906
Author: Selman TÜRKER
Institution: Necmettin Erbakan University
Country: Turkey


Orcid: 0000-0002-3800-8951
Author: Hamdi DÖNDÜREN
Institution: KTO KARATAY UNIVERSITY
Country: Turkey


Orcid: 0000-0001-8216-1446
Author: Mustafa ÜNALDI
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0001-9259-4800
Author: Erdoğan KÜÇÜKÖNER
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0002-5388-5856
Author: Hasan YETİM
Institution: ISTANBUL SABAHATTIN ZAIM UNIVERSITY
Country: Turkey


Orcid: 0000-0002-1199-6873
Author: Ahmet AYDIN
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0003-1416-7373
Author: Bülent DEDE
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0002-5457-8188
Author: İsmail ÖZMEN
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0003-2431-5763
Author: Levent BAŞAYİĞİT
Institution: Isparta University of Applied Sciences
Country: Turkey


Orcid: 0000-0002-7039-5103
Author: Mustafa CENGİZ
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0002-1040-2375
Author: Tahir TİLKİ
Institution: Süleyman Demirel University
Country: Turkey


Orcid: 0000-0002-4773-0161
Author: Sümeyye AKIN
Institution: University of Health Sciences TURKEY
Country: Turkey


Dates

Publication Date : June 30, 2020

Bibtex @review { apjhls713197, journal = {Akademik Platform Helal Yaşam Dergisi}, issn = {}, eissn = {2687-2374}, address = {Babalık Mh. Kemerli Cd,. Demirci İş Merk.B Blok, No: 7/705 Selçuklu-Konya}, publisher = {Academic Platform}, year = {2020}, volume = {2}, pages = {1 - 13}, doi = {}, title = {Evaluation of Food Additives in Terms of Istihalah}, key = {cite}, author = {Gülteki̇n, Fatih and Çeker, Orhan and Elgün, Adem and Gürbi̇lek, Mehmet and Şi̇mşek, Murat and Oral, Rıfat and Köse, Saffet and Türker, Selman and Döndüren, Hamdi and Ünaldı, Mustafa and Küçüköner, Erdoğan and Yeti̇m, Hasan and Aydın, Ahmet and Dede, Bülent and Özmen, İsmail and Başayi̇ği̇t, Levent and Cengi̇z, Mustafa and Ti̇lki̇, Tahir and Akın, Sümeyye} }
APA Gülteki̇n, F , Çeker, O , Elgün, A , Gürbi̇lek, M , Şi̇mşek, M , Oral, R , Köse, S , Türker, S , Döndüren, H , Ünaldı, M , Küçüköner, E , Yeti̇m, H , Aydın, A , Dede, B , Özmen, İ , Başayi̇ği̇t, L , Cengi̇z, M , Ti̇lki̇, T , Akın, S . (2020). Evaluation of Food Additives in Terms of Istihalah . Akademik Platform Helal Yaşam Dergisi , 2 (1) , 1-13 . Retrieved from https://dergipark.org.tr/en/pub/apjhls/issue/55626/713197
MLA Gülteki̇n, F , Çeker, O , Elgün, A , Gürbi̇lek, M , Şi̇mşek, M , Oral, R , Köse, S , Türker, S , Döndüren, H , Ünaldı, M , Küçüköner, E , Yeti̇m, H , Aydın, A , Dede, B , Özmen, İ , Başayi̇ği̇t, L , Cengi̇z, M , Ti̇lki̇, T , Akın, S . "Evaluation of Food Additives in Terms of Istihalah" . Akademik Platform Helal Yaşam Dergisi 2 (2020 ): 1-13 <https://dergipark.org.tr/en/pub/apjhls/issue/55626/713197>
Chicago Gülteki̇n, F , Çeker, O , Elgün, A , Gürbi̇lek, M , Şi̇mşek, M , Oral, R , Köse, S , Türker, S , Döndüren, H , Ünaldı, M , Küçüköner, E , Yeti̇m, H , Aydın, A , Dede, B , Özmen, İ , Başayi̇ği̇t, L , Cengi̇z, M , Ti̇lki̇, T , Akın, S . "Evaluation of Food Additives in Terms of Istihalah". Akademik Platform Helal Yaşam Dergisi 2 (2020 ): 1-13
RIS TY - JOUR T1 - Evaluation of Food Additives in Terms of Istihalah AU - Fatih Gülteki̇n , Orhan Çeker , Adem Elgün , Mehmet Gürbi̇lek , Murat Şi̇mşek , Rıfat Oral , Saffet Köse , Selman Türker , Hamdi Döndüren , Mustafa Ünaldı , Erdoğan Küçüköner , Hasan Yeti̇m , Ahmet Aydın , Bülent Dede , İsmail Özmen , Levent Başayi̇ği̇t , Mustafa Cengi̇z , Tahir Ti̇lki̇ , Sümeyye Akın Y1 - 2020 PY - 2020 N1 - DO - T2 - Akademik Platform Helal Yaşam Dergisi JF - Journal JO - JOR SP - 1 EP - 13 VL - 2 IS - 1 SN - -2687-2374 M3 - UR - Y2 - 2020 ER -
EndNote %0 Akademik Platform Helal Yaşam Dergisi Evaluation of Food Additives in Terms of Istihalah %A Fatih Gülteki̇n , Orhan Çeker , Adem Elgün , Mehmet Gürbi̇lek , Murat Şi̇mşek , Rıfat Oral , Saffet Köse , Selman Türker , Hamdi Döndüren , Mustafa Ünaldı , Erdoğan Küçüköner , Hasan Yeti̇m , Ahmet Aydın , Bülent Dede , İsmail Özmen , Levent Başayi̇ği̇t , Mustafa Cengi̇z , Tahir Ti̇lki̇ , Sümeyye Akın %T Evaluation of Food Additives in Terms of Istihalah %D 2020 %J Akademik Platform Helal Yaşam Dergisi %P -2687-2374 %V 2 %N 1 %R %U
ISNAD Gülteki̇n, Fatih , Çeker, Orhan , Elgün, Adem , Gürbi̇lek, Mehmet , Şi̇mşek, Murat , Oral, Rıfat , Köse, Saffet , Türker, Selman , Döndüren, Hamdi , Ünaldı, Mustafa , Küçüköner, Erdoğan , Yeti̇m, Hasan , Aydın, Ahmet , Dede, Bülent , Özmen, İsmail , Başayi̇ği̇t, Levent , Cengi̇z, Mustafa , Ti̇lki̇, Tahir , Akın, Sümeyye . "Evaluation of Food Additives in Terms of Istihalah". Akademik Platform Helal Yaşam Dergisi 2 / 1 (June 2020): 1-13 .
AMA Gülteki̇n F , Çeker O , Elgün A , Gürbi̇lek M , Şi̇mşek M , Oral R , Köse S , Türker S , Döndüren H , Ünaldı M , Küçüköner E , Yeti̇m H , Aydın A , Dede B , Özmen İ , Başayi̇ği̇t L , Cengi̇z M , Ti̇lki̇ T , Akın S . Evaluation of Food Additives in Terms of Istihalah. HELAL YAŞAM / HALAL LIFE STYLE. 2020; 2(1): 1-13.
Vancouver Gülteki̇n F , Çeker O , Elgün A , Gürbi̇lek M , Şi̇mşek M , Oral R , Köse S , Türker S , Döndüren H , Ünaldı M , Küçüköner E , Yeti̇m H , Aydın A , Dede B , Özmen İ , Başayi̇ği̇t L , Cengi̇z M , Ti̇lki̇ T , Akın S . Evaluation of Food Additives in Terms of Istihalah. Akademik Platform Helal Yaşam Dergisi. 2020; 2(1): 1-13.