Professional paper
Halal and Kosher Gelatin perspectives in the food production
Usman Mir Khan
orcid.org/0000-0002-4950-5769
; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
*
Rana Muhammad Aadil
; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
Zeliha Selamoglu
; Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Nigde, 51240 Turkey
Anam Latif
; School of Food and Agricultural Sciences, University of Management and Technology, Lahore, 54000, Pakistan
* Corresponding author.
Abstract
The gelatin production is always remained a concern of great debate
worldwide. The collagen found in animal bones, skins, and connective
tissues is partially hydrolyzed to produce gelatin, a water-soluble protein.
Gelatin has a wide range of uses in many different industries, including
the food, pharmaceutical, and cosmetics industries. But in Halal and
Kosher food industries, it is regarded as one of the most contentious
components. The acceptability of items containing gelatin is determined
by the animal from which it was derived, and it is impossible to
determine the source animal from which the gelatin originated after it is
combined with food or pharmaceutical products. As a result, there is a
chance of financially motivated adulteration or mislabeling. In yoghurt
production, milk is incorporated with gelatin to counter the syneresis
problem during storage, but gelatin source is unknown which led to Halal
or Haram ethical issues. This study focused on yoghurt production from
plant enzyme extracted from plant source as gelatin replacer and to
examine the rheological properties of yogurt. The effects of varied plant
enzyme concentrations ranging with various setting temperatures and
time treatments were evaluated. The enzymatic treatment of milk proved
beneficial to retard the syneresis phenomenon during yogurt storage at
4oC which improved water holding capacity during centrifugation. The
post-acidification procedure and stability of yogurt samples were both
effected by plant enzyme with milk protein that proved effective tool for
improving functional properties of yoghurt. As consumer concerns about
the authenticity of Halal and Kosher food and non-food products have
grown. Therefore, origin of gelatin must be detected and quantified in
order to ensure its integrity with regard to Halal and Kosher issues.
Keywords
Gelatin; Kosher; Yoghurt; Natural enzyme; Halal source
Hrčak ID:
330940
URI
Publication date:
31.5.2023.
Visits: 336 *