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september-october. 2019 | @Halal
The gelling issue of gelatin
T
Samples of products currently in the market that
was tested positive to contain porcine-based
gelatin.
to identify a specific protein. The test utilises
certain enzymes to attract the protein that
exists in the ingredients. If the protein
reacts to the enzyme used in the test, it’s a
positive result. The test is specific to protein,
making it more efficient if the analyst is to
look for presence of a specific protein in the
test subject – which is porcine-based gelatin.
Ameerah added: “We have various test
methods to really be sure if the test subject
does contain porcine. If it doesn’t appear in
one test, it might appear in another. That’s
how we are able to confirm the existence of
high-risk ingredients such as gelatin in the
sample.”
The standard needs an update
This calls for a more thorough testing
standard to be implemented by JAKIM. DNA
testing has been considered the go-to testing
to detect any porcine presence, however in
the case of gelatin, the ELISA test would be a
more suitable test.
The team are now looking to expand the
testing standard to include the ELISA test or
something similar because of gelatin. It has
been proven that a DNA test could miss out
on any porcine traces in the test subject if
the porcine traces are in the form of gelatin.
“Halal testing laboratories would nor-
mally focus on DNA or PCR approach to
testing. However, to ensure deeper integrity,
lab analysts should perform alternative
methods such as ELISA or LCMSMS,” says
Nazihah.
he versatile compound used in
food, pharmaceutical, and beauty
products has been the subject of halal
debate for a long time - What is gelatin and
what is the issue we face?
Gelatin is a high molecular weight pro-
tein, derived from collagen found in animal
skin and bones. The two most common
animals used to make gelatin are pigs and
cows. It is essentially a product that is
sourced from the by-products of pork and
beef, which makes it a cheap and abundant
source meat producers don’t use.
It is known to be quite versatile and
can be made into many things, but is
mainly used to add a certain texture and
consistency in food. The same texture and
consistency are also desirable for certain
cosmetics and beauty products. Other
common use for gelatin is in the production
of certain pharmaceutical products, where
the pill is in the form of capsules with the
medication contained inside them.
From the information above, it is safe
to say that gelatin is an ingredient that is
mostly non-permitted for Muslims. Other
than the obvious pig source, the ones made
from cows are also doubted because the
cows need to be slaughtered the Islamic
way first for it to be halal.
The issues we face
We had the opportunity to speak to Dr
Azira Tukiran, Assistant Professor at the
International Institute For Halal Research
and Training at the International Islamic
University Malaysia (IIUM) who had done
research on gelatin and its uses.
“The halal-ness of gelatin continues to
be the main issue we face as consumers.
We know that pigs are the most common
source for gelatin because of the abundant
availability. However when it comes to
bovine-based gelatin, or gelatin made from
cows, we can’t truly know whether the cows
used are slaughtered the way that makes it
permissible for Muslims or not,” Dr Azira
starts.
The industry relies heavily on certifica-
tion of the meat producers to ensure that
the cow hides are also halal before making
it into gelatin.
“Another issue arises when it comes to
consumer products. As of now, there is no
particular law in any country that requires
manufacturers to define the source of the
gelatin, either porcine or bovine. The ones
we do see labelling the gelatin as ‘beef
gelatin’ or ‘pork gelatin’ are the result of
the manufacturers own initiative. And
even if the country do have some kind of
law regarding the matter, the enforcement
severely lacks,” she laments.
The vagueness of labelling consequently
adds to the ever-present doubt among Mus-
lims when it comes to gelatin.
Alternative measures
According to Dr Azira, a small portion of
gelatin producers now are using fish skin
as an alternative source to make gelatin.
However, as with any new development, the
product derived from fish skin leaves a lot
to be desired in terms of yield and quality.
“There are also alternative products now
that mimics the properties of gelatin, and
are made from plants rather than animals.
If you scan the backs of certain pharmaceu-
tical products for example, you may find the
ingredient called ‘cellulose’ listed. Cellulose
is a plant-based alternative to gelatin that
are now being made into capsules for phar-
maceutical products.”
Dr Azira explains the uses of gelatin and
how it raises serious concern among Muslim
consumers.
“There are also
alternative
products now
that mimics the
properties of
gelatin, and are
made from plants
rather than
animals.”
– Dr Azira Tukiran
Common food
items that are
made from
carrageenan,
an alternative
to gelatin
made from red
seaweed.
Another alternative is carrageenan,
a substance extracted from red edible
seaweeds. They are widely used in the food
industry for their gelling, thickening, and
stabilising properties. “A good example of a
popular product to use carrageenan is Ben
& Jerry’s Ice Cream. They have for years
used the alternative to gelatin as the key
ingredient in their products,” tells Dr Azira.
How do we stay safe
So here’s the bottom line: What can we
do as consumers to be more confident in
buying food and other products containing
gelatin? Dr Azira leans on Malaysia’s halal
certification. “We are known for having
the best halal certification globally, and
therefore should always look for the logo
when we buy food from the shop. If you read
the ingredients to contain gelatin, but the
product itself has been certified halal, then
you should be safe.”
Otherwise, look for products that uses
alternatives such as carrageenan and cel-
lulose. “Malaysians are also quite familiar
with agar-agar, which is a product that is
quite similar to gelatin in terms of produc-
ing similar consistency in food,” Dr Azira
advises.
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