Halal Gelatin Production
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Questions and Answers

What is the temperature range for the first extraction in gelatin production?

  • 40 to 50°C
  • 60 to 70°C
  • 70 to 80°C
  • 50 to 60°C (correct)

    • What makes gelatin unique compared to its vegetable-based substitutes?

  • It melts below body temperature and is reversible (correct)
  • It can be melted and gelled only once
  • It is more expensive than its substitutes
  • It is derived from animal sources

    • Which of the following is NOT a vegetable-based substitute for gelatin?

  • Cellulose (correct)
  • Agar
  • Xanthan gum
  • Pectin

    • What is the primary concern at the Halal Control Point 1 (HCP1) in gelatin production?

    <p>Ensuring raw materials are properly segregated</p> Signup and view all the answers

    What is the purpose of increasing the temperature in subsequent extractions?

    <p>To increase the gelatin yield</p> Signup and view all the answers

    Which of the following is a polysaccharide extracted from red seaweed?

    <p>Carrageenan</p> Signup and view all the answers

    What is the final extraction temperature in gelatin production?

    <p>Close to the boiling point</p> Signup and view all the answers

    Why is Arabic gum halal?

    <p>Because it is obtained from the bark of Acacia trees</p> Signup and view all the answers

    What is the purpose of executing controls at the supplier's plant?

    <p>To ensure raw materials are properly segregated</p> Signup and view all the answers

    Which of the following is a condition for Xanthan gum to be halal?

    <p>The bacterial medium must be halal</p> Signup and view all the answers

    What is the alternative to fish gelatin, but only if it is not from jalalah fish?

    <p>SYUBHAH</p> Signup and view all the answers

    What is done to bones from halal-slaughtered cattle to prepare them for gelatin production?

    <p>All of the above</p> Signup and view all the answers

    What is the resulting material called after treating bones with dilute hydrochloric acid?

    <p>Ossein</p> Signup and view all the answers

    What is done to cattle hides from halal-slaughtered animals in the production of halal gelatin?

    <p>They are dehaired chemically with a lime and sulfide solution</p> Signup and view all the answers

    What is the typical duration of the liming process in the production of halal gelatin?

    <p>8 to 12 weeks</p> Signup and view all the answers

    What determines the control of the liming process in the production of halal gelatin?

    <p>All of the above</p> Signup and view all the answers

    What is the purpose of washing the material with cold water after liming?

    <p>To remove excess lime</p> Signup and view all the answers

    How many times is the material typically extracted with hot water to recover the soluble gelatin?

    <p>Three to six times</p> Signup and view all the answers

    What is the percentage of collagen in ossein?

    <p>95%</p> Signup and view all the answers

    What is the purpose of adjusting the pH level of the material with acid after liming?

    <p>To adjust the pH level to a acceptable range</p> Signup and view all the answers

    What is the primary factor that determines the halal status of gelatin?

    <p>Raw materials used in its manufacture</p> Signup and view all the answers

    What is Type A gelatin made from?

    <p>Pork skins only</p> Signup and view all the answers

    What is an alternative to gelatin in food production?

    <p>All of the above</p> Signup and view all the answers

    What is a critical control point in halal gelatin production?

    <p>Sourcing of raw materials</p> Signup and view all the answers

    What is a process involved in the production of halal gelatin?

    <p>Degreasing and acid treatment</p> Signup and view all the answers

    Why is Type A gelatin considered HARAM?

    <p>It is made from pork skins</p> Signup and view all the answers

    What is the main component of gelatin?

    <p>Collagen tissue</p> Signup and view all the answers

    What is the purpose of acid treatment in halal gelatin production?

    <p>To remove impurities</p> Signup and view all the answers

    What is a benefit of using vegetable-based substitutes for gelatin?

    <p>Wider acceptance in halal markets</p> Signup and view all the answers

    What is a consideration in the production of halal gelatin?

    <p>All of the above</p> Signup and view all the answers

    What is a crucial step in ensuring the production of halal gelatin?

    <p>Using a dedicated setup for lime treatment</p> Signup and view all the answers

    What is the primary purpose of degreasing fresh bones in halal gelatin production?

    <p>To minimize cross-contamination from non-halal sources</p> Signup and view all the answers

    Which of the following is NOT a halal control point in gelatin production?

    <p>Bleaching</p> Signup and view all the answers

    What is the primary purpose of using dedicated vats for acid treatment in halal gelatin production?

    <p>To reduce the risk of cross-contamination with non-halal materials</p> Signup and view all the answers

    Which of the following is a vegetable-based gelatin substitute?

    <p>Agar</p> Signup and view all the answers

    What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?

    <p>To remove any non-halal materials that may be present on the equipment</p> Signup and view all the answers

    Why is it crucial to label halal gelatin properly?

    <p>To distinguish it from non-halal gelatin</p> Signup and view all the answers

    What is the primary purpose of assigning halal control points (HCPs) in gelatin production?

    <p>To ensure the end product is halal</p> Signup and view all the answers

    Which of the following is a halal control point (HCP) in gelatin production?

    <p>Degreasing of fresh bones</p> Signup and view all the answers

    What is the primary purpose of using dedicated mills and blenders in halal gelatin production?

    <p>To prevent cross-contamination with non-halal materials</p> Signup and view all the answers

    What is the primary concern in degreasing fresh bones in halal gelatin production?

    <p>Minimizing cross-contamination from non-halal sources</p> Signup and view all the answers

    Why is it crucial to use dedicated vats for acid treatment in halal gelatin production?

    <p>To prevent cross-contamination from non-halal sources</p> Signup and view all the answers

    What is the purpose of thorough cleaning and documentation before starting a halal gelatin production run?

    <p>To minimize the risk of contamination</p> Signup and view all the answers

    Why is it important to pack halal gelatin in clean containers and label it properly?

    <p>To prevent mix-up with non-halal gelatin</p> Signup and view all the answers

    What is the primary purpose of assigning halal control points (HCPs) in gelatin production?

    <p>To ensure the halal status of the product</p> Signup and view all the answers

    What is the purpose of properly cleaning mills and blenders in halal gelatin production?

    <p>To prevent contamination from non-halal sources</p> Signup and view all the answers

    Why is it important to source halal raw materials in gelatin production?

    <p>To ensure the halal status of the product</p> Signup and view all the answers

    What is the primary concern in milling and blending gelatin?

    <p>Preventing contamination from non-halal sources</p> Signup and view all the answers

    Why is it crucial to execute controls at the supplier's plant in halal gelatin production?

    <p>To ensure the halal status of the raw materials</p> Signup and view all the answers

    What is the primary benefit of using dedicated equipment in halal gelatin production?

    <p>Preventing contamination from non-halal sources</p> Signup and view all the answers

    What is the purpose of increasing the temperature in subsequent extractions during gelatin production?

    <p>To ensure complete dissolution of impurities</p> Signup and view all the answers

    Why is it crucial to monitor and approve raw materials in gelatin production?

    <p>To prevent contamination with non-halal substances</p> Signup and view all the answers

    What is the primary concern during degreasing and segregation in gelatin production?

    <p>Prevention of cross-contamination</p> Signup and view all the answers

    What is the primary purpose of segregating bones from halal and non-halal species?

    <p>To prevent contamination of halal gelatin with non-halal substances</p> Signup and view all the answers

    Why is proper labeling essential in halal gelatin production?

    <p>To ensure consumer confidence and trust</p> Signup and view all the answers

    What is the primary purpose of dedicated milling and blending in halal gelatin production?

    <p>To minimize cross-contamination risk</p> Signup and view all the answers

    What is the purpose of treating bones with dilute hydrochloric acid?

    <p>To remove mineral salts from the bones</p> Signup and view all the answers

    Why is it important to adjust the pH level of the material with acid after liming?

    <p>To remove excess lime from the material</p> Signup and view all the answers

    During gelatin production, what is the primary purpose of executing controls at the supplier's plant?

    <p>To ensure raw material quality</p> Signup and view all the answers

    What is a critical factor in determining the halal status of gelatin?

    <p>The method of slaughter</p> Signup and view all the answers

    What is the typical duration of the liming process in the production of halal gelatin?

    <p>8 to 12 weeks</p> Signup and view all the answers

    What is the primary purpose of degreasing fresh bones in halal gelatin production?

    <p>To remove fat and other impurities from the bones</p> Signup and view all the answers

    Why is it essential to keep extracts separate during gelatin production?

    <p>To facilitate blending to meet customer specifications</p> Signup and view all the answers

    What is the purpose of milling and blending in halal gelatin production?

    <p>To ensure uniform particle size and distribution</p> Signup and view all the answers

    What is the primary benefit of using vegetable-based substitutes for gelatin?

    <p>Wider range of applications</p> Signup and view all the answers

    Why is it crucial to use dedicated vats for acid treatment in halal gelatin production?

    <p>To prevent contamination of halal gelatin with non-halal substances</p> Signup and view all the answers

    Why is thorough cleaning of equipment essential before starting a halal gelatin production run?

    <p>To prevent cross-contamination</p> Signup and view all the answers

    What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?

    <p>To prevent contamination of halal gelatin with non-halal substances</p> Signup and view all the answers

    What is the primary purpose of assigning halal control points (HCPs) in gelatin production?

    <p>To ensure the production of high-quality halal gelatin</p> Signup and view all the answers

    Why is it crucial to label halal gelatin properly?

    <p>To ensure consumer trust and compliance with halal regulations</p> Signup and view all the answers

    What is the primary concern in sourcing raw materials for halal gelatin production?

    <p>Halal status of the animal by-products</p> Signup and view all the answers

    What is the purpose of degreasing fresh bones in halal gelatin production?

    <p>To reduce the fat content of the bones</p> Signup and view all the answers

    What is the benefit of using dedicated vats for acid treatment in halal gelatin production?

    <p>To prevent cross-contamination with non-halal materials</p> Signup and view all the answers

    Why is it crucial to label halal gelatin properly?

    <p>To differentiate from non-halal gelatin products</p> Signup and view all the answers

    What is the primary purpose of using dedicated mills and blenders in halal gelatin production?

    <p>To prevent cross-contamination with non-halal materials</p> Signup and view all the answers

    What is the primary factor determining the halal status of gelatin?

    <p>The type of animal used as the raw material</p> Signup and view all the answers

    What is the purpose of assigning halal control points (HCPs) in gelatin production?

    <p>To ensure the halal status of the final product</p> Signup and view all the answers

    What is the primary concern in extraction and processing of halal gelatin?

    <p>Halal status of the raw materials used</p> Signup and view all the answers

    Why is segregation of raw materials crucial in halal gelatin production?

    <p>To prevent cross-contamination with non-halal materials</p> Signup and view all the answers

    What is the purpose of thoroughly cleaning the equipment before starting a halal gelatin production run?

    <p>To prevent cross-contamination with non-halal materials</p> Signup and view all the answers

    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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