Halal and Non-Halal Gelatine as a Potential Animal By-Products in Food Systems: Prospects and Challenges for Muslim Community

DOI

10.2991/assehr.k.210312.086How to use a DOI?

Keywords

animal by-products, food ingredients, gelatine, halal, porcine

Abstract

Halal is the concept of granting any entity or practise that is deemed to be lawful under Islamic law to be used or consumed. These terms are commonly used with respect to food products, meat products, cosmetics, personal care products, pharmaceuticals, food ingredients, and food contact materials. The increase of Muslim population in this world also requires more awareness and concern among Muslim consumers on halal products. The unique gelling, stabilizing, healing, ointment, capsule and coating properties of gelatine made are among the most widely used biodegradable compounds in commercial consumer goods. Since pigskin (porcine) is the main source of gelatine on the international market, it is often controversial for religious believers such as Muslims and Jews. The need for gelatine obtained from Halal sources, such as alternative Halal gelatine derived from poultry or animal by-products of meat processing (such as skins, heads, feathers, viscera, bones and legs), has therefore become essential, as well as other marine sources in which a possible alternative to porcine gelatine could be found. Halal has been a long-disputed issue due to the reason of its complexity consequently of swift advancement in innovation, technology and porcine-derived gelatine adulteration, etc. Other challenges include sustainability of alternative gelatine, such as sources, waste or by-product management practises, consumer religiosity, halal awareness, halal certification, government policy, food suppliers, marketers and the purchasing of halal products among consumers. This paper will therefore highlight the Halal and Non-Halal problem of gelatine, which plays a critical role in modern food processing and pharmaceuticals, as well as looking for potential opportunities and challenges for the Muslim community.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Zamzahaila Mohd Zin
AU  - Norizah Mhd Sarbon
AU  - Mohamad Khairi Zainol
AU  - Siti Nur’Afifah Jaafar
AU  - Madihah Mohamad Shukri
AU  - Asyraf Hj Ab. Rahman
PY  - 2021
DA  - 2021/03/13
TI  - Halal and Non-Halal Gelatine as a Potential Animal By-Products in Food Systems: Prospects and Challenges for Muslim Community
BT  - Proceedings of the First International Conference on Science, Technology, Engineering and Industrial Revolution (ICSTEIR 2020)
PB  - Atlantis Press
SP  - 530
EP  - 540
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210312.086
DO  - 10.2991/assehr.k.210312.086
ID  - Zin2021
ER  -