Gelatin Substitute

• Published in: Innovation of Food Products in Halal Supply Chain Worldwide
• Main Author: Ramli S.S.; Nizar N.N.A.; Heng J.Y.Y.; Karde V.; Abidin S.A.S.Z.; Taib M.N.
• Format: Book chapter
• Language: English
• Published: Elsevier 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85169392673&doi=10.1016%2fB978-0-323-91662-2.00010-7&partnerID=40&md5=fc2f0e547726f9311345e0c45d07cf6e

Partially hydrolyzed collagen from animal bones, skins, and connective tissues yields gelatin, a water-soluble protein. Gelatin has a wide range of applications due to its unique functional qualities, particularly in the food, pharmaceutical, and cosmetics industries. However, in the modern world with different acceptance and food behavior, it is regarded one of the most contentious components. The acceptability of gelatin-based goods is determined by the origin of the gelatin. The primary sources that are commonly used for gelatin production raise concerns among certain groups due to health and religious issues. Fortunately, the advancement of food science and technology unveiled gelatin replacements or alternatives that are mostly plant based. The present review intends to provide an updated and short overview on gelatin substitutes, with special highlights on the presently available types, development, functional properties (surface and gelling behavior), and suitable application of gelatin substitutes. Moreover, misconception of plant-based gelatin along with regulations on gelatin under the purview of food and halal standards will be discussed. © 2023 Elsevier Inc. All rights reserved.