Questions and Answers
What is the temperature range for the first extraction in gelatin production?
What makes gelatin unique compared to its vegetable-based substitutes?
Which of the following is NOT a vegetable-based substitute for gelatin?
What is the primary concern at the Halal Control Point 1 (HCP1) in gelatin production?
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What is the purpose of increasing the temperature in subsequent extractions?
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Which of the following is a polysaccharide extracted from red seaweed?
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What is the final extraction temperature in gelatin production?
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Why is Arabic gum halal?
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What is the purpose of executing controls at the supplier's plant?
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Which of the following is a condition for Xanthan gum to be halal?
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What is the alternative to fish gelatin, but only if it is not from jalalah fish?
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What is done to bones from halal-slaughtered cattle to prepare them for gelatin production?
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What is the resulting material called after treating bones with dilute hydrochloric acid?
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What is done to cattle hides from halal-slaughtered animals in the production of halal gelatin?
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What is the typical duration of the liming process in the production of halal gelatin?
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What determines the control of the liming process in the production of halal gelatin?
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What is the purpose of washing the material with cold water after liming?
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How many times is the material typically extracted with hot water to recover the soluble gelatin?
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What is the percentage of collagen in ossein?
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What is the purpose of adjusting the pH level of the material with acid after liming?
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What is the primary factor that determines the halal status of gelatin?
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What is Type A gelatin made from?
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What is an alternative to gelatin in food production?
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What is a critical control point in halal gelatin production?
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What is a process involved in the production of halal gelatin?
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Why is Type A gelatin considered HARAM?
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What is the main component of gelatin?
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What is the purpose of acid treatment in halal gelatin production?
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What is a benefit of using vegetable-based substitutes for gelatin?
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What is a consideration in the production of halal gelatin?
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What is a crucial step in ensuring the production of halal gelatin?
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What is the primary purpose of degreasing fresh bones in halal gelatin production?
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Which of the following is NOT a halal control point in gelatin production?
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What is the primary purpose of using dedicated vats for acid treatment in halal gelatin production?
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Which of the following is a vegetable-based gelatin substitute?
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What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?
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Why is it crucial to label halal gelatin properly?
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What is the primary purpose of assigning halal control points (HCPs) in gelatin production?
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Which of the following is a halal control point (HCP) in gelatin production?
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What is the primary purpose of using dedicated mills and blenders in halal gelatin production?
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What is the primary concern in degreasing fresh bones in halal gelatin production?
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Why is it crucial to use dedicated vats for acid treatment in halal gelatin production?
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What is the purpose of thorough cleaning and documentation before starting a halal gelatin production run?
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Why is it important to pack halal gelatin in clean containers and label it properly?
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What is the primary purpose of assigning halal control points (HCPs) in gelatin production?
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What is the purpose of properly cleaning mills and blenders in halal gelatin production?
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Why is it important to source halal raw materials in gelatin production?
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What is the primary concern in milling and blending gelatin?
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Why is it crucial to execute controls at the supplier's plant in halal gelatin production?
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What is the primary benefit of using dedicated equipment in halal gelatin production?
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What is the purpose of increasing the temperature in subsequent extractions during gelatin production?
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Why is it crucial to monitor and approve raw materials in gelatin production?
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What is the primary concern during degreasing and segregation in gelatin production?
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What is the primary purpose of segregating bones from halal and non-halal species?
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Why is proper labeling essential in halal gelatin production?
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What is the primary purpose of dedicated milling and blending in halal gelatin production?
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What is the purpose of treating bones with dilute hydrochloric acid?
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Why is it important to adjust the pH level of the material with acid after liming?
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During gelatin production, what is the primary purpose of executing controls at the supplier's plant?
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What is a critical factor in determining the halal status of gelatin?
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What is the typical duration of the liming process in the production of halal gelatin?
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What is the primary purpose of degreasing fresh bones in halal gelatin production?
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Why is it essential to keep extracts separate during gelatin production?
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What is the purpose of milling and blending in halal gelatin production?
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What is the primary benefit of using vegetable-based substitutes for gelatin?
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Why is it crucial to use dedicated vats for acid treatment in halal gelatin production?
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Why is thorough cleaning of equipment essential before starting a halal gelatin production run?
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What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?
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What is the primary purpose of assigning halal control points (HCPs) in gelatin production?
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Why is it crucial to label halal gelatin properly?
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What is the primary concern in sourcing raw materials for halal gelatin production?
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What is the purpose of degreasing fresh bones in halal gelatin production?
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What is the benefit of using dedicated vats for acid treatment in halal gelatin production?
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Why is it crucial to label halal gelatin properly?
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What is the primary purpose of using dedicated mills and blenders in halal gelatin production?
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What is the primary factor determining the halal status of gelatin?
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What is the purpose of assigning halal control points (HCPs) in gelatin production?
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What is the primary concern in extraction and processing of halal gelatin?
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Why is segregation of raw materials crucial in halal gelatin production?
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What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?
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Study Notes
Halal Gelatin Production
- Gelatin is an animal by-product, and its halal status depends on the nature of raw materials used in its manufacture.
- There are two types of gelatin: Type A (made from pork skins, HARAM) and Type B (made from cattle and calf skins or demineralized cattle bones).
Sources of Gelatin
- For gelatin to be halal, the animals must be slaughtered according to Islamic rites.
- Bones and hides from halal-slaughtered animals are used to produce gelatin.
- Fish gelatin is also halal, but must not be from jalalah fish.
Preparation of Source Material
- Fresh bones from halal-slaughtered cattle are cleaned, degreased, dried, sorted, and crushed to a particle size of ca. 1-2 cm.
- Bones are treated with dilute hydrochloric acid to remove mineral salts, resulting in ossein (organic extracellular matrix of bone, made of 95% collagen).
- Cattle hides from halal-slaughtered animals are received from trimming operations of leather production.
Production of Halal Gelatin
- The production process involves degreasing, acid treatment, lime treatment, extraction, evaporation, extrusion, and drying.
- Each step has specific halal control points (HCPs) to ensure the end product is halal.
- The first extraction takes place at 50-60°C, with subsequent extractions at increasing temperatures.
- The final extraction is carried out close to the boiling point.
Halal Control Points (HCPs)
- HCP1: Raw Materials - all sources (hides and bone chips) must be approved (halal animal and halal slaughtered) and constantly monitored.
- HCP2: Degreasing - proper controls must be in place to minimize cross-contamination from non-halal sources.
- HCP3: Acid Treatment - dedicated vats or pits should be used for halal bones.
- HCP4: Lime Treatment - a similar setup may be used, with dedicated equipment.
- HCP5: Extraction, Evaporation, Extrusion, and Drying - the system and equipment should be thoroughly cleaned and documented before starting a halal run.
- HCP6: Milling and Blending - gelatin must be ground to meet granulation specification, and mills and blenders should be properly cleaned.
- HCP7: Packaging and Labeling - halal gelatin must be packed in clean containers and labeled properly with halal markings.
Vegetable Substitutes for Gelatin
- Agar (agar-agar, gelose, Chinese isinglass, Japanese isinglass, Bengal isinglass, or Ceylon isinglass)
- Carrageenan (polysaccharide extracted from red seaweed)
- Pectin (polysaccharide substance present in cell walls of all plants)
- Xanthan gum (polysaccharide gum produced by bacteria fermentation, with halal bacterial medium)
- Arabic gum (gum obtained from breaks or wound in the bark of Acacia trees)
- Modified corn starch
- Cellulose gum
Gelatin in Halal Food Production
- Gelatin is an animal by-product, partially hydrolyzed collagen tissue from various animal parts.
- Its halal status depends on the nature of raw materials used in its manufacture.
Sources of Gelatin
- Type A gelatin is exclusively made from pork skins, which is Haram.
- Type B gelatin is made either from cattle and calf skins or from demineralized cattle bones.
Production of Halal Gelatin
- Fresh bones from halal-slaughtered cattle are cleaned, degreased, dried, sorted, and crushed to a particle size of 1-2 cm.
- The pieces of bone are treated with dilute hydrochloric acid to remove mineral salts, resulting in ossein.
- Ossein requires more liming time than cattle hide.
- Liming usually takes 8-12 weeks.
- The material is then thoroughly washed with cold water to remove excess lime, its pH adjusted with acid, and extracted with hot water to recover the soluble gelatin.
- The number of extractions typically varies from three to six times.
- Extracts are kept separate, analyzed, and subsequently blended to meet various customer specifications.
Halal Control Points (HCPs) in Halal Gelatin Production
- HCP1: Raw Materials
- All sources (hides and bone chips) should be approved (halal animal & halal slaughtered) and constantly monitored.
- Gelatin manufacturers must execute controls at their supplier’s plants to ensure raw materials are properly segregated.
- HCP2: Degreasing of Fresh Bones
- Halal gelatin manufacturers should ensure their suppliers have proper controls when degreasing halal bones to minimize cross-contamination from non-halal sources.
- HCP3: Acid Treatment
- Vats or pits are used for acid treatment, and it is best if vats are dedicated for halal bones.
- HCP4: Lime Treatment
- A similar setup may be used for lime treatment, and it is advisable to use dedicated setup.
- HCP5: Extraction, Evaporation, Extrusion, and Drying
- These processes are carried out in tandem and continuously, and the system and equipment should be thoroughly cleaned and documented before starting a halal run.
- HCP6: Milling and Blending
- Gelatin is ground to meet granulation specification, and gelatins of different bloom strengths are blended to get the desired gel strength.
- The mills and blenders, including all charging, discharging, and conveying equipment, should be properly cleaned to rid the equipment of any non-halal materials.
- HCP7: Packaging and Labeling
- Halal gelatin must be packed in clean containers and labeled properly with halal markings to avoid any mix-up with non-halal gelatin.
Vegetable Substitutes for Gelatin
- Agar
- Carrageenan
- Pectin
- Xanthan gum (produced by bacteria fermentation, and the bacterial medium must be halal for the product to be halal)
- Arabic gum (obtained from breaks or wounds in the bark of Acacia trees)
- Modified corn starch
- Cellulose gum
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Description
Learn about the halal status of gelatin, its types, and sources, including the importance of Islamic slaughter rituals in the production process.