| Seminar Title : “Development of Gelatin from Halal and Alternative Sources: Review ” Date : 29 August 2017 (Tuesday) Time: 2.30 pm – 3.30 pm Venue : CSNano Meeting Room, Centre for Sustainable Nanomaterials (CSNano), Ibnu Sina Institute for Scientific & Industrial Research (ISI-SIR), Universiti Teknologi Malaysia, Skudai |
Dr. Norhidayu Muhamad Zin
Senior Lecturer
CSNano , Ibnusina
Universiti Teknologi Malaysia
Skudai, Johor
norhidayu@utm.my
http://islamic.utm.my/norhidayu/
“Development of Gelatin from Halal and Alternative Sources: Review “
Gelatin is a product that widely being used in many sectors such as in food and pharmaceutical industries. However, the exploitation of gelatin in food creates several issues starting from the sources of production. The main source of gelatin is mostly obtained from porcine due to inexpensive processing method and shorter processing time. Nonetheless, porcine is prohibited in Islamic regulations and this scenario generate uncertainties among Muslim society. This review will be focusing on the development of gelatin from Halal sources and the alternatives used to substitute the sources of non-Halal gelatin. Other than porcine, research have been conducted to produce gelatin from Halal bovine, fish, hydrocolloid and poultry. The applications of gelatin in food industry and the current issues on Halal gelatin have been discussed in detail. The Halal source of gelatin required intense study due to prominent demand of it not only in food industry but also in pharmaceutical industry. The development of Halal gelatin provides Muslim alternatives and choices to consume gelatin as food and pharmaceutical products and yet complying with Islamic obligations.