Skip to main content

Is Sodium Ethylparaben (E215) Halal?

Yes — E215 (Sodium Ethylparaben) is listed as halal by MUIS.

E215

Ethyl 4-hydroxybenzoate, Sodium Salt/Sodium ethyl para-hydroxybenzoate

Halal

Usage: Preservative

Manufactured from benzoic acid (E210)

Why is E215 halal?

MUIS lists E215 (Sodium Ethylparaben) as halal. It is manufactured synthetically from non-animal raw materials. The status applies to the additive itself; the finished product still needs its other ingredients checked.

About Sodium Ethylparaben

Sodium ethylparaben is the sodium salt of ethyl 4-hydroxybenzoate (E214), giving it greater water solubility. It serves the same antimicrobial preservative role as the parent paraben.

Commonly Found In

  • jellies
  • preserves
  • sauces
  • beverages

Source & Origin

SyntheticPreservativeVeganVegetarian

How to check on the label

  • E215 on its own is not a reason to avoid a product.
  • The finished product still needs its other ingredients checked — look for a halal certification logo (MUIS, JAKIM, MUI, HMC or similar) when in doubt.
  • Halal status here follows the MUIS food additive listing; rulings can differ between certification bodies.

Frequently asked questions

Is Sodium Ethylparaben (E215) halal or haram?

E215 (Ethyl 4-hydroxybenzoate, Sodium Salt/Sodium ethyl para-hydroxybenzoate) is halal for Muslims according to the MUIS food additive listing. Sodium ethylparaben is the sodium salt of ethyl 4-hydroxybenzoate (E214), giving it greater water solubility.

What is E215?

Sodium ethylparaben is the sodium salt of ethyl 4-hydroxybenzoate (E214), giving it greater water solubility. It serves the same antimicrobial preservative role as the parent paraben.

Where is E215 commonly found?

E215 is commonly found in jellies, preserves, sauces, and beverages.

Halal status source: MUIS Food Additive Listing ·

Information on this page is for general reference only. Halal-status data is sourced from MUIS. For current regulatory status, allergen warnings, or dietary advice, please consult your local food safety authority or a qualified professional.