Introduction of halal gelatine

Halal food is becoming more and more popular due to its pursuit of health, cleanliness, safety and animal welfare. Halal gelatin is one of the important additives of halal food. Halal gelatin must be made of edible animals (cattle, sheep, chicken, fish, etc.) that comply with halal laws and regulations. Pigs and their products are not allowed to be used. Sick and dead animals and their raw materials. Cattle, sheep, etc. must be slaughtered according to the halal slaughter method (1, the slaughter must be a Muslim; 2, the corresponding scriptures must be recited when slaughtered).
According to different raw materials, gelatin can be divided into skin gelatin and bone gelatin. Skin gelatin can be further subdivided into cowhide gelatin, pig skin gelatin, chicken skin gelatin, fish skin gelatin, etc.; bone gelatin can be further subdivided into cow bone glue, pig bone glue, chicken bone glue, fish bone glue and so on. Later, halal gelatin was derived based on halal eating habits

Different types of gelatin have different medical uses. For example, absorbent gelatin sponge can be used to stop bleeding, and gelatin powder can be used as dusting powder on medical gloves. This is because gelatin is compatible with the metabolic processes of the body, and it does not bring complications to open wounds. Gelatin is also a very good dietary and therapeutic aid to prevent obesity. Low-sugar gelatin desserts consume more calories in the digestion process of the human body than their own calories. A proper amount of gelatin can be used as a protein source for nutritional disorders improving food or baby food. In addition, gelatin can also be used to treat dyspepsia, peptic ulcers, muscle disorders, fragile nails and other diseases. Gelatin is also often used as a plasma solubilizer for the treatment of shock. The medical and pharmaceutical industries should start to consider using halal gelatin instead of general gelatin to meet the market needs of Muslim consumers. Halal gelatin has the same functional characteristics as ordinary gelatin, but its production cost will be slightly higher, but halal gelatin can open up many new market shares for the product.

The extraction times used in the common process are 3 to 6 times, and the first extraction is usually carried out at 50 to 60°C; each subsequent extraction is 5 to 10°C higher than the previous time. The last extraction usually uses boiling water. The extracts should be stored and tested in batches, and finally mixed according to different customer needs.
Usually in several extractions, the product obtained from the previous batch is better than the product obtained from the latter batch. The earlier the extraction batch, the higher the molecular weight, the higher the viscosity, the higher the gel strength, and the lighter color of the product. With the increase of the production temperature, the molecular weight, gel strength, and color of the products from the latter part of the extraction batch become lower.