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/).
Cite this article
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 -