Halal Gelatin in Food Production PDF

 BWD22402 HALAL FOOD ASSOC. PROF ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84600...

 BWD22402 HALAL FOOD ASSOC. PROF ChM Dr. NORHAYATI BINTI MUHAMMAD Department of Technology and Natural Resources Faculty of Applied Sciences and Technology Universiti Tun Hussein Onn Malaysia Pagoh Educational HUB KM 1, Jalan Panchor 84600 Pagoh Johor, MALAYSIA 069742088 0127237295 [email protected]  5.1 Status of gelatin in Islam 5.2 Sources of gelatin 5.0 Gelatin in Halal Food Production 5.3 Production of halal gelatin 5.4 Vegetable substitutes for gelatin 5.5 Control points in halal gelatin production 8.0 Gelatin in Halal Food Production  Uses of gelatin in food 8.1 Status of gelatin in Islam Introduction Gelatin is an animal by-product, the partially hydrolyzed collagen tissue of various animal parts. Its halal status depends on the nature of raw materials used in its manufacture. 2 types of gelatin —  (1) Type A gelatin is exclusively made from pork skins.  (2) Type B gelatin is made either from cattle and calf skins or from demineralized cattle bones. 8.2 Sources of gelatin Introduction Gelatin is an animal by-product, the partially hydrolyzed collagen tissue of various animal parts. Its halal status depends on the nature of raw materials used in its manufacturing processes. 2 types of gelatin —  (1) Type A gelatin is exclusively made from pork skins. HARAM  (2) Type B gelatin is made either from cattle and calf skins or from demineralized cattle bones. SYUBHAH Alternative: Fish gelatin (but must be not jalalah fish) 5.2 Sources of gelatin For gelatin from cattle skins, cattle bones, poultry skins, or other permitted animals to be halal, the animals have to be slaughtered according to Islamic rites,  when collecting and selecting the bones for food-grade or pharmaceutical-grade halal gelatin, bones must be examined and segregated into bones from halal species and those from non-halal species, which cannot be used.  Bones from animals that have died without being properly slaughtered or that were used for religious ceremonies are also prohibited. Preparation of Source Material Bones —  fresh bones, also called green bones, from the halal slaughtered cattle are cleaned, degreased, dried, sorted, and crushed to a particle size of ca. 1 to 2 cm.  The pieces of bone are then treated with dilute hydrochloric acid to remove mineral salts.  The resulting sponge-like material is called ossein. Hides —  cattle hides from halal-slaughtered animals are received from the trimming operations of leather production.  The hide pieces are usually dehaired chemically with a lime and sulfide solution, followed by a mechanical loosening. 8.3 Production of halal gelatin  Liming usually takes 8 to 12 weeks.  The process is controlled by the degree of alkalinity of the lime as determined by titration with acid, or by making test extractions.  Ossein (organic extracellular matrix of bone, which is made of 95% collagen), usually requires more liming time than cattle hide does.  The material is then thoroughly washed with cold water to remove excess lime, its pH adjusted with acid, and it is extracted with hot water to recover the soluble gelatin.  The number of extractions typically varies from three to six times.  The first extraction generally takes place at 50 to 60°C; subsequent extractions are made with successive increases in temperature of 5 to 10°C.  The final extraction is carried out close to the boiling point.  Extracts are kept separate, analyzed, and subsequently blended to meet various customer specifications. 8.3 Production of halal gelatin  Where halal gelatin is not available, food manufacturers can use some of the vegetable substitutes for gelatin.  These vegetable-origin substitutes perform the same function as gelatin. Agar  However, currently gelatin is the only material that melts below body temperature and is reversible, that is, can be melted and gelled more than once. Examples of vegetable and other sources substitutes for gelatin: Agar — also called agar-agar, gelose, Chinese isinglass, Japanese isinglass, Bengal isinglass, or Ceylon isinglass. Carragenan Carrageenan — polysaccharide extracted from red seaweed. Pectin — polysaccharide substance present in cell walls of all plants. Xanthan gum — polysaccharide gum produced by bacteria fermentation. The bacterial medium must be halal for the product to be halal. Arabic gum – a gum obtained from breaks or wound in the bark of Acacia trees Modified corn starch. Arabic gum Cellulose gum. Halal control point in halal gelatin production HCP1: Raw Materials  All sources (hides and bone chips) should be approved (halal animal & halal slaughtered) and constantly monitored.  Gelatin factories normally receive pieces of hide and bone chips.  Gelatin manufacturers must execute controls at their supplier’s plants to make sure raw materials are properly segregated. HCP2: Degreasing of Fresh Bones  This step is generally performed in the rendering plants, but halal gelatin manufacturers have to make sure that their suppliers have proper controls when degreasing the halal bone in order to minimize cross-contamination from non-halal sources. HCP3: Acid Treatment  This step takes place in vats or pits. It is best if vats are dedicated for halal bones. HCP4: Lime Treatment  A similar setup may be used for lime treatment.  Again, it is advisable to use dedicated setup. Halal control point in halal gelatin production HCP5: Extraction, Evaporation, Extrusion, and Drying  These are generally carried out in tandem and continuously.  The system and equipment should be thoroughly cleaned and the cleaning documented before starting a halal run. HCP6: Milling and Blending  Gelatin is almost always ground to meet the granulation specification and gelatins of different bloom strengths are blended together 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 that maybe presence on the equipment. HCP7: Packaging and Labelling  Finally, halal gelatin must be packed in clean containers and labeled properly with halal markings to avoid any mix-up with non- halal gelatin. Summary Gelatin is animal by-product The animal should be halal and slaughtered according to Islamic law (except fish gelatin or other seafood animals) Gelatin could be replaced with other sources such as from plant or from bacteria fermentation (e.g.: agar, carrageenan, Arabic gum, Xantan gum, pectin, etc) Production of halal gelatin (from bones/hides of halal animals) should assign Halal Control Points (HCPs) at suitable steps to ensure the end product is halal. Maka makanlah yang halal lagi baik daripad rezeki yang telah diberikan Allah kepadamu; dan bersyukurlah akan nikmat Allah, jika kamu hanya menyembah kepada- Nya. Sesungguhnya Allah hanya mengharamkan atasmu bangkai, darah, daging babi, dan haiwan yang disembelih dengan (menyebut nama) selain Allah, tetapi barangsiapa terpaksa (memakannya) bukan kerana menginginkannya dan tidak pula melampau batas, maka sesungguhnya, Allah maha pengampun, lagi maha penyayang. Thank You