@article{2015,title={Gelatin Issues In Halal Food Processing For Muslim Societies},abstractNode={Gelatin is a functional gelling protein widely used in many fields, especially in the food, cosmetic, and pharmaceutical industries. It has unique functional properties, particularly gelling on cooling and then melting below human body temperature, a reaction that is reversible. These properties have not yet been duplicated with other edible polymers. It is used for thickening, glazing, fining, and encapsulation in many different food products such as yogurt, whipped desserts, low-fat margarine spreads, marshmallows, and ice cream. Gelatin’s wide use impacts Muslims and Jews as the halal and kosher food regulations do not permit products that are derived from pigs or from mammals and birds that are not slaughtered following the religious requirements. The main sources of gelatin are from pigskins, cattle bones and cattle hides. Generally pig-skin gelatin is the quickest to make and least expensive process. Gelatin has been produced commercially from beef, pork, and fish. Gelatin is usually prepared from bones, tendons, and cartilage by extraction in hot water, where collagen is hydrolysed to produce gelatin. The resulting solution is evaporated to concentrate, clarified, and chilled to create a gel, which can subsequently be dried and then cut into sheets or powdered. During gelatin manufacturing, the conversion of collagen to gelatin yields molecules of varying mass, due to the cleavage of inter-chain covalent crosslinks and the unfavorable breakage of some intra-molecular peptide linkages. As a result, the gelatin obtained has a lower average molecular weight than native collagen, and consists of a mixture of fragments. The manufacturing procedure for mammalian gelatins consists of cleaning, pretreatment, extraction of gelatin, filtration, concentration, evaporation, sterilization and drying. Prior to pretreatment, porcine skins and cattle hides are cleaned with water. In recent years several new initiative have started to produce halal bovine gelatin in Turkey and in Muslim Countries. Muslims, even beef gelatin is of concern if it was not from animals slaughtered halal, or possibly kosher. Halal gelatin can be produced from fish and chicken other than bovine animals. Gelatin produced from the skin of a tuna fish has different properties from that of a Nile perch or tilapia. At present, fish gelatin is considerably more expensive than gelatin that is produced traditionally. This is mainly because of the high cost of transport and the low concentration of collagen in fish skins. Fish gelatin has been highlighted as a better alternative in some cases to mammalian gelatins, particularly with qualities such as a lower melting point, resulting in faster dissolution in the mouth with no residual ‘chewy’ mouthfeel. Another alternative for mammalian gelatin can be chicken skin gelatin if it is slaughtered in the Islamic way. Poultry skin and bones are expected to yield gelatin in the near future, but commercial production is currently limited due to low yields Chicken gelatin has a chemical composition similar to bovine gelatin and better physicochemical properties compared with those reported for fish gelatins. Gelatin’s largest single food use is in water gel desserts. Gelatin is widely used in many food productions. During yogurt and ice-cream processing or storage, casein may lose its stabilizing properties. The use of different concentrations of gelatin would provide the manufacturer with the possibility of obtaining a wide range of textures in food products. Gelatin is used as a beverage clarifier, e.g., as a fining and clarifying agent for fruit and vegetable juice. In the confectionery industry, gelatin is not only used for its thermoreversible gelling, but also for its foaming, foam-stabilizing, binding, and emulsifying qualities as well as for its ability to control crystallization. The meat industry uses considerable quantities of edible gelatin in applications such as boned-cooked hams, meat loaves, sausages, canned},author={Ali BATU-- Joe M. REGENSTEIN - İsmail Sait DOĞAN},year={2015},journal={Journal of Turkish Studies}}