Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication

摘要

Background: Gelatine is one of the components commonly used in food, cosmetics and pharmaceutical products due to its gelling properties. The most commonly used gelatines in those products are porcine and bovine gelatines. Unclear labelling and information regarding the actual sources of gelatines in products have become the main concern among societies in terms of religion and health aspects. Porcine gelatine (PG) is prohibited to be consumed by Muslim and Jewish and considered non-halal (and non-kosher) following some scholars of thought. While bovine gelatine (BG) is associated with certain diseases of bovine spongiform encephalopathy, as a consequence, there is a need to develop reliable methods for identifying gelatine sources in the products.