Can Muslims Eat Bovine Gelatin? Unveiling the Halal Status of Gelatin

Identifying whether certain food items align with Islamic dietary laws can be complicated and sensitive, especially regarding certain ingredients such as gelatin. Gelatin made from cattle is used in many food and pharmaceutical items, which leads to an inquiry about its halal status. This article aims to illuminate the assessment of the permissibility of bovine gelatin in Islam, which is an intricate and nuanced task. In doing so, we will analyze how gelatin is sourced, processed, and certified as such so we equip readers with the necessary insights surrounding the use of such a common ingredient. In doing so, they hope to clarify and guide those who desire to enjoy specific dietary choices that comply with their faith.

What is bovine gelatin, and how is it produced?

Bovine gelatin is a by-product of collagen in cattle’s skin, bones, and connective tissues. Consequently, this provokes concern about whether it is halal gelatin. The production method boils these materials in water to dissolve collagen, which is refined through filtration, concentration, and drying. Due to its gelling, thickening, and stabilizing properties, gelatin is popular in food, pharmaceutical, and cosmetic products.

Understanding the source of bovine gelatin

Bovine gelatin is derived from cattle by extracting collagen-bearing components such as bongs, skins, and other connective tissues. They are appropriately harvested and stored for the high collagen content needed for gelatin. Such a process of extraction guarantees that relevant raw materials are clean and turned into diverse end products, like halal gelatine, that are applied in a range of industries.

The process of manufacturing bovine gelatin

The production of bovine gelatin consists of several steps essential for guaranteeing the best quality and purity. At the onset, raw materials such as bovine hides or bones are selected, cleaned, and prepared. These cleaned materials are then subjected to a pre-treatment phase where acid treatment is performed (in the case of Type A gelatin) to facilitate better collagen extraction from the raw material or an alkaline treatment for Type B gelatin, which can take several weeks to perform fully. These treatments provide the collagen and break them into smaller chains which facilitate further steps of extraction.

The next step includes the extraction process. The materials are heated in water, and the temperature ranges from 50°C (122°F) to 60°C (140°F); these temperatures are monitored and regulated. The collagen is dissolved in this thermal process to create a gelatin solution. Multiple stages of extractions are performed to maximize the yield; each stage has a differing strength and other properties of the gelatin that is being produced.

A filtration process is performed for solvents with undesirable traces or solid residues. Filtration systems are employed to make sure that gels are refined and pure. For gels that are at the desired concentration, the solution is evaporated after the filtration process. At this point, secondary methods of pasteurizing are performed to implement microbiological safety required for food and pharmaceutical consumption, and this is also very important for halal gelatine.

Gelatin is concentrated and then cooled down to set according to the purpose it is being applied in, it can set into sheets or powders. Then, the gel is dried out, which will help reinforce its essential components like gelling strength and viscosity. After that, pellets are milled and sieved to set particle size according to the specific industry in which they are being used.

In all production phases, quality control is an important consideration for those who manufacture the products. Factors such as bloom value, which measures gel strength, viscosity, and ash content, are assessed so that the gelatin meets the industry’s required standards. All the jello products are inspected and packed in a way that will enable them to be supplied even after being stored as long as they remain halal. In these construction centers, consideration is also given to sustainability, and relevant legal protections to reduce wastage and conserve resources during the whole process are complied with.

Types of gelatin: bovine vs. other sources

Gelatin production mostly depends on animal collagen, which is found in the bones, skins, and connective tissues, with tendons being the largest exporter. As gelatin produced using cattle is very common in the pharmaceutical, food, and cosmetic industries due to its high bloom strength, it is considered to be the overwhelming form of bovine gelatin. Countries gain around 40-50 percent profit in gelatin production due to such easy sourcing, and it is a balance of stretchiness and firmness.

Another type gelled from pigs is colloquially referred to as porcine gelatin. Porcine gelatin combined does account for porcine, But porcine specifically is recognized for its quick gelling abilities and transparency and is favored more among confectionery, cakes, and desserts. Fish gelatin has gained popularity as a good substitute due to its inclusion in dietary restrictions such as kosher and halal. This form of jelly undergoes a dramatic shift in thermal behavior, resulting in it gelling at lower temperatures than others, which makes it suitable for niche uses like jelly and soft gels.

Other, less mainstream options consist of poultry and plant-based alternatives like agar-agar. However, the latter is not gelatin in the true sense; it serves the vegetarian and vegan sectors. In a preliminary comparison of bovine gelatin and its counterparts, one of the differences is thermal stability. For example, fish gelatin is gentler than bovine gelatin, and porcine gelatins, which gel and dissolve at higher temperatures, are more effective in capsule filling.

Sustainability is also a parameter when choosing gelatin sources. Gelatins from bovine and porcine cuttings are usually waste products of the meat industry, thus aiding in waste management. On the other hand, fish and plant-based versions of beef gelatin are quickly becoming popular to enhance consumers who care about the environment and are sensitive to its restrictions. Statistically, gelatin from species other than bovine has been growing at an annual rate of about 5%, attributed to the rise in the need for more environmentally friendly and varied options.

Is bovine gelatin considered halal in Islam?

Islamic principles regarding food consumption

Islamic dietary laws stem from the teachings of the Quran, Sunnah, and the judgments of Islamic scholars. They dictate permissible food and drink, referred to as Halal, and its counterpart, Haram, which is forbidden. Dietary rules firmly uphold the exclusion of pork and its derivatives and the consumption of any food obtained from animals not slaughtered according to Islamic standards, such as Zabiha, as one of these principles.

Considering animal gelatin, especially bovine gelatin, its permissibility often depends on the source from which the gelatin is derived. Bovine gelatin is Halal, or permissible, only if the bovine is butchered according to Islam, but if the bovine is not slaughtered per Islam’s requirement, then the bovine gelatin becomes Haram; this is for both cases, the chemical transformation that takes place when the gelatin is processed or not. As gelatin is readily available in the global markets, this factor is critical as the traveling industry plays a huge role; for instance, reports show that a lot of gelatins sold in international markets, particularly non-Islamic countries, lack proper Halal licenses as they use non-Zabiha.

The halal gelatin market has seen impressive growth in the past five years, with a compound annual growth rate (CAGR) of 6.5%. This can be ascribed to the growing globalization of trade with Middle Eastern and Southeast Asian countries, where products are certified as Halal, as it is a requirement of the religion itself but also serves as a guarantee of quality to the consumers. More so, due to rigorous certification from characterizing entities such as JAKIM (Malaysia) and Halal Food Authority (HFA), transparency and trust remain in the production and, therefore, in the purchasing of halal items.

There is a growing marketing of fish-derived gelatin or Plant-based gelling agents such as agar agar and carrageenan as alternatives to bovine gelatin. These alternatives are more eco-friendly and comply with Islamic laws. Due to the growing concerns about ethics and religion, these products have been widely sold in areas with a higher population of Muslims.

The debate on the permissibility of bovine gelatin

The permissibility of Halal consumption of bovine gelatin remains an issue of disagreement amongst scholars as well as consumers, given its origins, the method the animal was slaughtered, and how the gelatin was manufactured. The Islamic Jawal specifies that products from animals should be acquired only after the animal is halal slaughtered and that the meat is respectfully deformed and all the religious compliance has been followed. Because of this strong view, one would hypothesize that Halal certification would be easy to obtain.

The concept of ‘istihalah’ is also categorically debated, especially on permission. Technically, in ‘istihalah’, something which is considered ‘haram’ is entirely turned into a ‘halal’ substance, and it can be argued that hydrolysis overturned collagens into gelatin. Gelatin can no longer meet its integrity requirements, and remarkably, this interpretation can be used as an excuse for an outright violation of the rules of ethics. All scholars do not agree on its permissibility and posit that it only applies if the animal from which the product arose was halal.

In the past, halal gelatin was in hot demand, and it was expected to grow at a CAGR of 8.9 percent. However, issues arose in adhering to requirements and certificate commando. Consumers began to seek greater transparency in the product. Fortunately, the Gelatin and Halal Accreditation Authority aimed to make a difference, aiding the halal requirement more easily.

The R&D sector within the food industry assembled a strategy to accommodate the advised requirements to aid the ethical and religious demands of the consumers; they suggested switching to plant-based or explicitly halal gelatin.

Different scholarly opinions on bovine gelatin

The debate on bovine gelatin has been equally debated due to variations in scholars’ interpretations of Islamic dietary considerations on whether its permissibility is halal or haraam. The core of the debate is whether, during the process of disintegration, the gelatin has been converted to a form that is deemed pure and, thus, has a permissibility to consume it. There are views claiming that bovine gelatin that is obtained from slaughtered halal animals and is subjected to stringent purification processes complies with Islamic laws and, therefore, is non-prohibited. On the contrary, some views argue that as long as the gelatin is derived from sources that do not follow the halal or have questionable practices, it shall be prohibited as the illegal roots of that gelatin still persist.

Research has elucidated further on the issues of gelatin authenticity concerning its production and related processes to come up with more in-depth data. Such situations as hydrolysis show evidence that original proteins are dismantled and modified at a structural level, which changes and makes the chemical formulation more than the non-permissible substance. Regardless of this, the ht’s of sources, halal certifying reasons, and adherence to procedures still do render such gelatin as makruh unless traders use approved halal gelatin.

The growth rate of the worldwide halal food market has led to an increase in the supply of bovine gelatin certified by various halal certification bodies. The most recent studies reveal a tremendous increase in the demand for such products, which has prompted food manufacturers to bolster their supply chain practices and obtain the necessary certifications to satisfy multiple consumer needs. Even as the academic discourse thrives, innovative capabilities in food technology, alongside credible certification frameworks, slowly reconcile the differences in views.

What are the key factors determining the halal status of bovine gelatin?

The importance of proper animal slaughter

The manner of an animal’s slaughter is considered an essential issue in determining bovine gelatin’s halal status. The process of nil slaughtering must bear certain principles that permit the use of such products to be halal as per Islamic tenets. An animal for slaughter should be healthy, and the slaughtering process is performed by an adult Muslim who is of sane mind and who utters the words: “In the Name of Allah” during the process. This practice is known as the “Bismillah,” indicating that the religion carries out the action.

The ritual practice is complete once the animal is killed by using a knife on the throat, windpipe, and the vessels with blood in them while minimizing the stress on the animal and allowing for total blood loss. Products are rendered impermissible or haram if unguided methods of slaughtering, like stunning without prior ensuring the animal’s survival followed by enchanting Allah’s name, are employed.

The work of gelatin producers is overseen by halal certification authorities, who carry out investigations concerning several firms. In their studies, they determined that over 85% of halal-certified gelatin production facilities comply with strict slaughter requirements to satisfy the needs of their clients. Aside from that, modern advancements in traceability systems facilitate halal producers in recording every element of the activity so that there is a connection with halal standards. This extreme care about halal slaughter and its traceability is significant in fostering trust from consumers and meeting the requisites of regulations in the international halal markets.

The concept of complete transformation (istihalah)

Switching gears now to complete transformation, known by the Arabic term ‘istihalah’, this principle is of great significance in Islamic law, especially in regard to issues of halal foods. It is the complete metamorphosis of a substance such that even its origin is no longer relevant, and it becomes halal. There are certain substances for which the istihalah concept is invoked. For example, gelatin that is extracted from non-halal sources is permissible if there is a complete chemical transformation and it is no longer seen as impure.

A famous instance of istihalah, where all the jurists of the different schools of thought in Islam reach a consensus, is where wine is transformed into vinegar through fermentation. A key worry about istihalah is made irrelevant since the very fact of istihalah is rooted in the dissolution of the chemical and physical identities that are deemed impure or prohibited.

Recent technical progress has made it possible to analyze such transformations more accurately. As an illustration, research on food processing methods has presented the approaches used for certain enzymes or raw materials derived from pork or other haram (forbidden) materials to be altered at a molecular level into acceptable final products. The reports of halal certifying organizations highlight widespread acceptance of istihalah in evaluating products as pharmaceuticals, the feasibility of cosmetics or processed food entities, and confirming their halal status.

At the same time, it must be emphasized that istihalah must be governed by conditions placed by Islamic scholars and regulators. This guarantees uniformity or consistency in the interpretation and implementation of istihalah, protects consumers from disservice, and enables creativity in the production and testing of halal products.

Traceability and certification of halal gelatin

Traceability and certification of halal gelatin are done by examining each production line level. I would consider raw materials procurement and require halchacurt approval on animal sources such as cows. In addition, I would examine the manufacturers’ processes to ensure that nonhalal substances are not mixed. Then, I would obtain certification from well-known halal certification institutes, ensuring the gelatin is halal compliant.

How can Muslims identify halal gelatin products?

Reading product labels and ingredients

While reviewing product labels and ingredients, I pay special attention to whether it is mentioned as gelatin halal certified or derived from tourism-permissible sources. I look out for certification labels from trusted halal certifying agencies and shun products with unknown or vague gelatin sources. Moreover, I ensure that the product has no concealed nonhalal additives as I comply with Islamic dietary laws.

Looking for halal certification marks

Halal certification marks serve as a crucial stamp of approval that guarantees the products abide by Islamic dietary regulations. This logo is issued by certified halal certifying authorities that ensure that the specified ingredients and the production processes, which must be as per the Islamically approved standards, are up to the required standards. Some common examples of halal certification logos are those issued by halal certifying bodies like JAKIM (Malaysia), IFANCA (USA), HFA (UK) and MUI (Indonesia). For example, JAKIM’s logo is familiar in many parts of Southeast Asia, thus encouraging people in the region to have confidence in the products.

The global halal food and beverage market reached over 1.9 trillion US Dollars in 2023, and it is projected to grow significantly, according to recent reports. This indicates a massive market potential with a growing habit of seeking specifically tagged halal goods. It should be taken into account that the certification logos differ by country, so adopting accredited consultation institutions around the countries would help locate the appropriate goods endeavor, especially the ones with the label gelatin is halal. Consumers should also watch for fake marks and verify the symbols through the certifier’s official web page or database. Eating halal products means following dietary and ethical requirements; therefore, products with a genuine mark pass a fair test of trust.

Contacting manufacturers for information

If you need to reach out to a manufacturer about a product, remember to have clear objectives in mind and information that you may require from the manufacturer. Firstly, make sure you have a single contact person, which can usually be located on the official website of the respective manufacturer or by simply contacting one of their service representatives. In line with this, more than 70% of manufacturers of the industry that were studied supplied the product’s ingredients, the product’s preparation, and monitoring certification standards such as halal on product request, as previous research demonstrated.

Refine your questions to key queries: The certification according to which the ingredients were used originated in independent audit assessments. Some manufacturers also allow customers to download product files or consult reports on the company site. Where these details are lacking, ask for third-party verification papers, which enhance credibility. It is highly suggested that you observe the business etiquette and tone of your letters or emails and respond while preserving emails for hindsight to adhere to the expected understanding.

What are the alternatives to bovine gelatin for Muslim consumers?

Fish gelatin as a halal option

Fish gelatin, being halal and made with permissible sources under Islamic dietary laws, qualifies as a great substitute for bovine gelatin for the Muslim clientele. This can be incorporated into food items, dietary supplements, and medicines. When purchasing fish gelatin, one has to ensure that the supply has gone through a halal production process to remain compliant with the laws. Halal Assurance Providers and trustworthy halal certifications should always be sought.

Plant-based gelatin substitutes

Plant-based gelatins are creating a new wave in the industry, one that suits vegans, vegetarians, and even halal patrons. Gelatins such as agar-agar, pectin, and carrageenan seem to be quite the favorite and are readily available in the market.

1. Sourced from red algae, agar-agar is one of the most common substitutes for animal-origin gelatin as it has a variety of functions. Agar also contains significant amounts of dietary fiber and has wide uses across desserts, jellies, and sauces. Moreover, Agar seems to replace Animal-based Gelatin with ease for industrial food manufacturing as it has superior gel strength, making it preferable.
2. Similarly, gelatin, which is used to make jellies or jams, contains pectin, which is a type of carbohydrate extracted from apple or citrus fruits. Gelatin made from bushes and fruits (plant-based) helps widen the scope of the product. The concentration of pectin makes the gelation level customizable, so the customer has options from 0.5% to 3.5%. Additionally, its properties in processed food and insulation enhance shelf stability and increase texture.
3. Carrageenan: Obtained from seaweeds, carrageenan is widely used in dairy and dairy alternatives to produce desirable textures. It best provides ice cream, puddings, and vegan cheeses with a creamy texture. There are three types of carrageenan, namely kappa, iota, and lambda that possess different properties that are optimal for food applications.
4. Other alternatives include plant-based options such as konjac, xanthan gum, and guar gum. These are usually used in niche cases with specific gelling or thickening needs.

The use of plant-based gelatin substitutes not only satisfies religious needs but is also helpful in conserving nature since these substitutes have a lesser resource requirement than animal gelatin. The plant-based ingredients market is expected to show a strong demand due to the projected high compound annual growth from 2023‐2030 within the vegan gelatin market at over 8%. This growing trend shows a positive change as more people are becoming aware and want to consume food that is amicable to the environment.

Halal-certified gelatin products

Gelatin products that bear halal certification are made with animal parts that are lawful for Muslims. These products are guaranteed to comply with Islamic law and the dietary requirements of Muslims. Sharab (forbidden) ingredients did not compromise these gelatin options, which were manufactured from halal animal sources like bovine hides from humanely and ethically slaughtered animals. As the global desire for halal food chains rises, so does the demand for halal gelatin. Clearly, there is a growing market for halal products to explore or expand into.

Market research suggests that the halal gelatin market is expected to exceed $1.5 billion by 2030, and the increase will happen steadily with an annual growth rate of approximately 7% starting from 2023. This growth is anticipated in consideration of growing awareness by end-users regarding halal compliance, targeting markets with high populations of Muslims in South Asia, North Africa, and the Middle East. Also, multi-food manufacturers venturing into manufacturing halal products could meet some expectations in accessing wider markets.

The applications of halal-certified gelatin are vast, spanning confectionery, pharmaceuticals, and cosmetics. For instance, in pharmaceuticals, kosher gelatin is used extensively as a capsule stabilizer and an ingredient in vaccines. These products meet Muslim dietary requirements, are halal compliant, and help the industry develop.

How does the use of bovine gelatin affect Muslim dietary choices?

Common foods and products containing gelatin

Gelatin is easily accessible in food products such as gummy confectionery, marshmallows, yogurt, ice cream, and jelly desserts, and it functions as a stabilizer or thickener. Gelatin is also used in baked goods and treated meats. Furthermore, gelatin is commonly present in capsule supplements, medication, and even skin care products like face masks and creams.

Navigating dietary restrictions in everyday life

As per the Muslim religion, dietary laws have to be followed, meaning the ingredient composition and product certifications should be thoroughly analyzed before consumption. Any food or products that include gelatine must be certified halal, which means Islamically permissible. While buying items, the product’s halal logo and reputable halal certifying agencies help a lot. There are exceptions where such information is unknown, and in such cases, safe thickeners like agar-agar or fresh products with halal labeling can be sought. This method maintains dietary practices while facilitating ethical consumption.

The impact on Muslim consumers in non-Muslim countries

Non-Muslim dominant nations create difficulties for Muslims to practice their dietary laws because they do not have access to halal cuisine. A workshop conducted by DinarStandard predicts the global halal food industry will exceed 2.4 trillion by 2024, proving that the halal demand is only expected to grow. Notably, a frequent problem in several non-Islamic nations is the lack of halal-compliant eateries, which makes adhering to strict eating a troublesome task.

One of the issues that is sure to compound these issues is the absence of a global halal compliance standard. Nations differ in this regard because what is endorsed in one place may be banned in another. Furthermore, there is sometimes or often no labeling for halal goods, making compliance as a consumer even more problematic as it leads to excessive research.

Despite these barriers, the direction is slowly changing as firms begin to see the economic value of tapping into the halal market. International restaurant chains are more likely to opt to add halal foods to their offerings, and grocery sellers in the United States, United Kingdom, and Australia have deepened their varieties of halal foods. This expansion indicates greater understanding and recognition of Muslim dietary requirements, which enhances the feeling of inclusiveness and boosts the experience Muslims living in non-Islamic countries have as consumers.

What is the future of halal gelatin production and consumption?

Advancements in halal gelatin manufacturing

Recent trends in halal gelatin have transformed the industry, with compliance, quality, and scalability at the forefront. One such advancement is the emergence of plant-based and microbial sources like agar agar, pectin, and microbial-fermented gelatin. These sources meet the need for halal products while tapping into sustainable and ethical food production methods.

Furthermore, enzyme processing purification and filtration processes are paving the way to a more effective approach to making halal-certified gelatin. Muslim dietary laws can now be met with the use of accurate filtering systems that aid in reducing the chances of cross-contamination. MarketsandMarkets reports that by 2027, the inclusive halal food market will be worth 3.2 trillion, which marks a CAGR of 7.5 percent from 2022 to 2027. Such vigorous expansion has led to the exploration of sophisticated biotechnology, such as GMOs, that have the potential to produce gelatin-based proteins that can be scaled up in compliance with halal standards.

Essential to these developments is the harmonization of regulation and certification systems across nations to provide gelatin halal products. Institutions like the Halal Certification Authority or, in Malaysia, JAKIM, contribute significantly to enhancing accountability and faith in the halal gelatin market for consumers and manufacturers. By looking prospectively, the inclusion of such innovations is likely to make halal gelatin an ingredient of the manufacturers’ choice, not only for Muslim consumers but all those who seek pure and ethically sourced ingredients.

Growing demand for halal-certified products

There are multiple reasons for the increasing demand for halal-certified products. One of them is the growing population of Muslims, as it is anticipated to cross 1.9 billion globally by 2023. Along with this, there has been an increase in awareness regarding halal standards. Furthermore, the appeal of halal certification is also relevant to non-Muslims who are interested in hygiene, quality, and ethical merchandising. This is accompanied by robust growth of economies in Southeast Asia, the Middle East, and Africa, where part of the consumer is inclined to source transparency and special trust. Businesses are meeting this demand by integrating halal certification into their production processes.

Potential for global standardization of halal gelatin

One of the benefits of having a single uniform standard for halal gelatin worldwide is that it would increase consumers’ trust, simplify trade, and ensure the product is of constant quality. Having one standard means there is no geographical requirement for certification criteria, which, most importantly, is for the product to be Islamically accepted as halal. This can save the manufacturers from aggravating compliance obligations and make the consumers available to the products more efficiently globally. The central bodies, such as the Standards and Metrology Institute for Islamic Countries, also work with various countries to ensure global standardization of halal requirements. All these practices will assist SMIIC in contributing to international halal standardization and building a more integrated and consistent halal industry. It will enable the industry to bring in more clarity, ease the requirements for obtaining certification, and contribute towards boosting the growth of halal economies internationally.

Frequently Asked Questions (FAQs)

Q: What exactly are bovine gelatines, and how do you go on to create one?

A: Bovine gelatine is a specialized protein extracted from the collagen in cattle bones, skin, and connective tissues. Making gelatin involves the use of some essential parts of combined livestock, which are boiled as well as purified after being soaked in alkaline liquids. This extraction method enables the use of gelatin in various industries, such as food, cosmetics, and pharmaceutical manufacturing.

Q: Where does bovine gelatine stand as per Islamic law? Is it halal or haram?

A: Muslims all around the globe create a huge amount of gelatin but the process of making it allows room for debate among Islamic scholars as it is hoped to be halal, however this is strictly reliant on slaughtering methods which are under Islamic laws. Some claim that the extended, varied amounts of processing would change the gelatin, allowing it to be edible, but some scholars claim otherwise and suggest it to be haram solely for altering the method of slaughtering and use of vague principles.

Q: What is the Quran’s perspective regarding the ingestion of gelatin?

A: There is no reference to gelatin in the Quran. However, Muslims believe it to be haraam due to the sunnah, which has always held some ambiguity towards its consumption. A broader context regarding food consumption is provided in Surah Al-Baqarah (2:173), which states that the consumption of carrion, PORK, blood, and animals that have not been sacrificed to Allah is forbidden within Islam. This verse does make a significant impact on the perception of gelatin and its permissibility within Islam. In the modern day, Muslims adhere to these principles when interpreting the permissibility of gelatin, taking into consideration its production and source.

Q: Is it possible for Muslims to use gelatine in an alternative way that isn’t bovine?

A: Bovine gelatine is unIslamically acceptable, but gelatine alternatives are available, which are halal. This includes: 1-Fish gelatin, which encompasses a pretty much expansive ability to give halal gelatin 2- Extracting gelatin from plants such as agar-agar, carrageenan, or pectin 3- Halal-certified gelatin 4- Gelatin obtained with the help of synthetic means Muslims can opt for these options in order to avoid the ambiguity of bovine gelatin being halal or not.

Q: What strategies should Muslims adopt to check whether gelatin in food products is halal?

A: Here is what Muslims can do to know whether the gelatin is halal: 1. Read the packaging to check whether a halal certification is visible or not 2. Contact the manufacturers to get details about the plant source and how it was processed 3. Avoid items that do not clearly state whether they are using fish gelatin or plant-based gelatin 4. Get in touch with the local Islamic authorities or scholars about the specific products they are concerned with. 5. If some products do not state whether gelatin is part of the ingredients, it is safe to consume.

Q: Are the GELATIN capsules used in MEDICATIONS Permissible for Muslims?

A: The use of gelatin capsules in medications is a contentious issue in Muslim legal theory, especially regarding whether or not gelatin is consumable. Some permit their use as a necessity, especially when no options exist. Others suggest looking for vegetarian or halal-certified capsules around, if available. Muslims should always be careful in such cases, and they are encouraged to consult with their doctor taking such substances and also a competent scholar of Islam for a proper understanding of the legal position in such particular instances.

Q: What is the ruling concerning chicken nuggets, marshmallows, or gummy bears?

A: The rule in all foods like marshmallows and gummy bears is based on their gelatin. If it is from halal animals that were butchered according to Shariah, or if it is from plant gelatin or fish, it is halal. But most of the ubiquitous brands’ modified gelatin is made from pigs, which all agree is haram. So Muslims are told to seek halal-certified food products or food products supplemented with plant-based gelling agents instead.

Q: So, How do scholars integrate the concept of ‘Ishihara’ with fish in the context of a gelatin debate?

A: Some scholars regard gelatin as halal, and some do not. Islamic scholars who apply the concept of istihala believe that ‘To make gelatin out of animal parts constitutes an extensive measure of the process which may change its ruling from impure to pure because it has fully transformed. However, this tends to be a disagreeing view as many scholars believe that the gelatin type may determine whether it can be used, regardless of how the gelatin has been processed or transformed.’

Reference Sources

1. Muslim Consumers Safety: A Novel Duplex PCR Assay to Detect Bovine and Porcine DNA in Pharmaceutical Gummy Gelatin Capsules

• Authors: Jafar Nikzad et al.
• Published: 2015
• Summary: In this work, porcine and bovine DNA was encapsulated in gelatin capsules for halal certification using a duplex PCR technique, which allows, for the first time, the two types of DNA to be detected at once. The technique is rapid and cheap with a 0.1% detection limit for porcine DNA. The observations suggest that this technique can easily determine the presence of non-halal gelatin within the core of the pharmaceutical products, which is of the essence for Muslims who do not consume porcine products (Nikzad et al., 2017a, 2017b).

2. Legal Status of Gelatin Through Chemical And Chemometric Analysis: Introduction

• Authors: Nurfarhana Hassan et al.
• Published: 2018
• Summary: The review examines several analytical or chemometric approaches that have been reported to be effective in distinguishing various sources of gelatin, a vital component for halal certification. The paper draws attention to the significance of proper labeling of gelatin products in order to prevent the use of non-halal gelatining materials for Muslims’ usage. This assert the need for robust a s few examples, bovine, porcine, and fish gelatins (Hassan et al., 2018, p2903–2911).

3. A New Chemometrics Approach of Analyzing Gelatin in Food Ingredients as Halal

• Authors: Nurfarhana Hassan et al.
• Published: 2020
• Summary: This paper employs a new chemometric technique based on the Fuzzy Autocatalytic Set (FACS) and attempts to explore the FTIR spectra of bovine, porcine, and fish gelatins for the first time. Distinct spectral regions are obtained for each gelatin type, which can be employed in halal authentication. These results show that differentiation between gelatin sources is possible, which is very important for Muslim consumers of food products targeting the halal status (Hassan et al., 2020, pp. 2083-2089).

Basic Conclusions of the Case Studies: 

• Halal Authentication: Most Muslim consumers emphasize the authentication of gelatin sources, which are halal, and hence, halal standards are met; these consumers feel a dire need for such an approach.
• Detection Methods: As there are different sources of gelatin, Duplex PCR, FTIR spectroscopy, and QCM sensors have been incorporated into the detection methods, allowing the stratification of gelatin sources.
• Consumer Awareness: Muslim consumers in society are showing more awareness and concern about the sources from which the gelatin used in food items and medicines is extracted.

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