In Vanilla Extract, we will apply the above distinction and review whether any khamr alcohol is used during the macerating process for vanilla extract. The type of alcohol source changes the flavor profile of the final extract. While the industrial standard mentioned above is ethyl alcohol, this may not be the case for homemade or custom-curated vanilla extracts sold as novelties. Hence, it is important to review the source of alcohol on the labeling as much as possible.
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Erythritol is a sugar alcohol produced in the industry through the fermentation of glucose that is derived from starch. The starch is extracted from corn/maize.
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The differentiating factor between khamr and non-khamr ethanol from a Shar’iy Juristic perspective is that the former is both Najis and Haraam whereas the latter is not Najis however deemed Haraam in intoxicant applications.
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Non Khamr Alcohol (whether from distillation or fermentation) does not follow the same ruling according to hanafiya. This means that in smaller quantities like solvents and emulsifiers etc, they will not render the other items najis, and will not affect the hillah of the item.
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