콩가루 – Is It Halal?

Overview

Soy flour is a protein-rich powder produced by milling soybeans (Glycine max), a legume species native to East Asia. It is manufactured from cleaned, dehulled soybeans that are heat-treated and finely ground using hammer mills or pin mills until at least 97% passes through a 100-mesh screen. Soy flour comes in two main varieties: full-fat soy flour (containing 18-20% oil) made from unextracted beans, and defatted soy flour (containing less than 1% oil) produced from solvent-extracted soybean flakes. This versatile ingredient is widely used in the food industry for baking operations, providing functional benefits such as stiffening doughs, preserving crumb softness, and serving as a high-quality plant-based protein source containing all essential amino acids.

Source

Soy flour is derived entirely from soybeans, which are legumes (pulses) belonging to the plant kingdom. The production process begins with grade A yellow soybeans that undergo preparation, heat treatment, and milling—all mechanical and thermal processes that maintain the plant-based nature of the ingredient. According to the Food and Agriculture Organization (FAO), edible soy flours are made from dehulled beans through cleaning, drying, tempering, cracking, dehulling, heat conditioning, and fine grinding. No animal-derived ingredients are used in standard soy flour production, making it a purely plant-based, vegan ingredient suitable for vegetarian and vegan diets.

Islamic Ruling

Hanafi School: Soy flour is halal (permissible). The Hanafi school considers all plant-based foods permissible by default unless they are intoxicating or harmful. As a legume-derived product, soy flour falls under the category of permitted plant foods. Hanafi scholar Yusuf al-Qaradawi has noted that no particular school of thought has ever explicitly forbidden soy products.

Maliki School: Soy flour is halal. The Maliki school adheres to the principle that all things are essentially halal unless Islamic law (Shariah) explicitly prohibits them. Since soybeans are legumes with no intoxicating or harmful properties, and no prohibition exists in the Quran or Hadith against soybeans, soy flour is permissible according to Maliki jurisprudence.

Shafi'i School: Soy flour is halal. The Shafi'i school applies the principle that plants are permitted by default in Islamic dietary law. Legumes, including soybeans, are explicitly mentioned among permissible foods. As long as soy flour is not contaminated with prohibited substances during processing, it remains halal according to Shafi'i scholars.

Hanbali School: Soy flour is halal. The Hanbali school follows the principle that Islamic rulings should be based on the actual nature of substances rather than their superficial form. As stated by classical Hanbali jurist Ibn al-Qayyim, what matters is the reality of things, not their names. Since soy flour is fundamentally derived from halal plants (soybeans), it is permissible. While some conservative Hanbali jurists historically expressed caution about new foods, mainstream Hanbali scholarship today accepts soy flour as halal.

There is scholarly consensus across all four Sunni madhahib that soybeans and their derivatives, including soy flour, are halal. Major halal certification bodies including the International Halal Integrity Alliance (representing over 90 certifiers globally) and Malaysia's Department of Islamic Development (JAKIM) have confirmed that soybeans and soy-derived ingredients are halal.

Important Considerations

1. Source and Purity: While soy flour itself is inherently halal as a plant-based ingredient, Muslims should verify that no prohibited additives or processing agents were introduced during manufacturing. Defatted soy flour made after hexane extraction is acceptable for halal purposes. However, some soy protein isolates may use alcohol treatment during processing, which could affect halal compliance if intoxicating levels are present.

2. Processing Methods: The halal status can be compromised if non-halal substances are used in processing or if cross-contamination occurs with haram ingredients during manufacturing. Muslims should look for products processed in dedicated halal facilities or with clear halal certification to ensure compliance with Islamic dietary laws.

3. Certification and Verification: When purchasing soy flour or products containing soy flour, checking for halal certification logos from recognized certifying bodies provides assurance that the manufacturing process adhered to Islamic guidelines. Reading ingredient lists carefully and contacting manufacturers directly when in doubt are recommended practices.

4. GMO and Pesticide Concerns: While not directly related to halal status, some scholars recommend choosing organic or non-GMO soy flour when possible, as research has shown that GMO soybeans may contain high residues of pesticides like glyphosate. This falls under the Islamic principle of consuming wholesome (tayyib) foods.

5. When in Doubt: If there is uncertainty about the source of ingredients or processing methods used for a particular soy flour product, it is better to exercise caution and seek alternatives with clear halal certification or contact the manufacturer for clarification.

References

1. FAO - Technology of Production of Edible Flours and Protein Products from Soybeans
2. Halal Foundation - Comprehensive Guide to Halal and Haram Ingredients
3. Britannica - Soy Flour Encyclopedia Entry
4. Sahabah Islam QA - Is Soybean Halal: An In-Depth Analysis
5. Salsabil Academy - Is Soya Halal? A Comprehensive Guide
6. Islam Question & Answer - Ruling on Plant-Based Meat
7. Prepared Foods - Formulating Halal Foods
8. Islamic Services of America - Halal Plant and Animal Based Protein Powder
9. FoodChem - Halal Certified Concentrated Soy Protein

Disclaimer: This information is provided for educational purposes and is NOT a fatwa (legal Islamic ruling). The content represents general research and scholarly consensus but should not replace consultation with qualified Islamic scholars for specific dietary concerns or religious guidance. Individual Muslims should consult with their local imam or trusted Islamic authority if they have specific questions about the permissibility of particular soy flour products in their diet.