Is Milk Rusk Biscuits Halal?

The Ingredient Breakdown

As a food scientist, I look beyond the marketing on the front of the package to the chemistry on the back. Milk Rusk Biscuits are primarily composed of WHEAT FLOUR (72%), making them a standard baked good. However, the halal status depends on the processing aids and additives used.

The primary flag in this product is the FUNGAL ALPHA AMYLASE. This is an enzyme used to modify the starch in the flour, often to improve texture or browning. While enzymes are naturally occurring, the source matters significantly in halal dietary laws. Fungal amylase is derived from fungi (molds), which is generally considered halal by many scholars, provided the fungal strain is not genetically modified with animal products. However, strict interpretations may require verification of the fermentation process.

Other ingredients include VEGETABLE FAT (Palm or Sesame) and MONO AND DIGLYCERIDES. Vegetable fats are plant-derived and safe. Mono and diglycerides are emulsifiers; while they can be derived from animal fats, they are most commonly sourced from soy or palm oil in modern baking. Without specific manufacturer clarification, the enzyme remains the main point of inquiry.

Nutritional Value

From a nutritional standpoint, Milk Rusk Biscuits are a dense source of carbohydrates. With WHEAT FLOUR at 72% and added SUGAR, these biscuits are high on the glycemic index, meaning they can spike blood sugar levels relatively quickly.

The fat content comes from VEGETABLE FAT and BUTTER (1.5%). While butter adds flavor, it also contributes to saturated fat levels. If you are monitoring your caloric intake, these biscuits should be eaten in moderation as they are energy-dense without offering significant micronutrients like fiber or vitamins. They fit into a diet as an occasional treat rather than a staple food item.