Prior to pretreatment, porcine skins and cattle hides are cleaned with water. The manufacturing procedure for mammalian gelatins consists of cleaning, pretreatment, extraction of gelatin, filtration, concentration, evaporation, sterilization and drying. As a result, the gelatin obtained has a lower average molecular weight than native collagen, and consists of a mixture of fragments. 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. 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. Gelatin is usually prepared from bones, tendons, and cartilage by extraction in hot water, where collagen is hydrolysed to produce gelatin. Gelatin has been produced commercially from beef, pork, and fish. Generally pig-skin gelatin is the quickest to make and least expensive process. The main sources of gelatin are from pigskins, cattle bones and cattle hides. 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. 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. These properties have not yet been duplicated with other edible polymers. It has unique functional properties, particularly gelling on cooling and then melting below human body temperature, a reaction that is reversible. Gelatin is a functional gelling protein widely used in many fields, especially in the food, cosmetic, and pharmaceutical industries. Gelatin Issues In Halal Food Processing For Muslim Societies
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