The results showed that all samples contained bovine gelatin, and the absence of porcine gelatin was verified. Moreover, eight food products labeled as containing bovine gelatin and eight capsule shells were subjected to PCR examination. Although most of the DNA is degraded due to the severe processing steps of gelatin production, the minimum level of 0.1% w/w of both porcine and bovine gelatin was detected. The sensitivity of the method was tested on binary gelatin mixtures containing 0.1%, 1%, 10%, and 100% (w/w) of porcine gelatin within bovine gelatin and vice versa.

The amplified expected PCR products of 212 and 271 bp were observed for porcine and bovine gelatin, respectively. After isolation of DNA from gelatin powders with known origin, conventional PCR using species-specific primers was carried out on the extracted DNA. In this study, a species-specific polymerase chain reaction (PCR) assay using conserved regions of mitochondrial DNA (cytochrome b gene) was performed to evaluate the halal authenticity of gelatin. To ensure that food products comply with halal regulations, development of valid and reliable analytical methods is very much required.

Gelatin, mostly derived from bovine and porcine sources, has many applications in the food and pharmaceutical industries. ‘Effects of sugars on the gelation kinetics and texture of duck feet gelatin’Īuthors: Yau-Hoong Kuan, Abdorreza Mohammadi Nafchi, Nurul Huda, Fazilah Ariffin, Alias A.Consumption of food products derived from porcine sources is strictly prohibited in Islam. Major candy firms such as Starburst maker Wrigley have been exploring non-animal gelatin sources such as pectin. Gelatin is typically used in confectionery products such as fruit gums and marshmallows as a texturizer. “These results illustrate the potential for use of duck feet gelatin in confectionery products,” concluded the researchers. “Additionally, gelling and melting temperatures increased as the concentration of added sugars increased,” said the study. But gel strength and the gelation rate increased when adding more sugar. They found the gelation rate and gel strength decreased when adding sugar at low concentrations. They also studied the secondary structure of the gelatins using Fourier transform infrared (FTIR) spectroscopy. The researcher tested the effects of sugars at different concentrations on thermal and rheological properties and gelation kinetics. They compared duck feet gelatin, derived from a halal-certified Peking Duck farm in Malaysia, with bovine gelatin. However, some countries restrict pork consumption for religious reasons, while cows in other countries can be afflicted with diseases that can be passed on to humans.Ī study published in the journal Food Hydrocolloids by researchers at the Islamic Azad University in Iran and Universiti Sains Malaysia tested duck feet as an alternative gelatin source Gelatin for food is typically derived from the skins, hides and bones of pigs and cows. Packaging & Packing Materials, Containers.Processing Equipment & Systems, Automation, Control The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 14701475 cm1, 14441450 cm1500 cm1.Filling & Packaging Equipment & Systems.

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