Halal and Kosher gelatin: Applications as well as detection approaches with challenges and prospects

Gelatin, a water-soluble protein is obtained from partial hydrolysis of collagen of bones, skins and connective tissues of animals. Given certain unique functional properties, gelatin has multifarious applications in several industries especially food, pharmaceuticals and cosmetics industries. However, it is considered one of the most controversial ingredients in modern Halal and Kosher food industry. Animal origin of gelatin determines the acceptability of gelatin contained products. The major portion of gelatin produced from pigs (46%) creates increasing concerns among certain groups of people such as Muslims and Jewish who are not allowed to consume pigs and their derivatives. Moreover, cow and its derivatives are forbidden for Hindus. The similar physical appearance of beef and pork gelatin makes both indistinguishable. Additionally, once gelatin is mixed in any food and pharmaceutical items and sold as processed products, it becomes difficult to know the source animal the gelatin comes from and thus there is a possibility of financially motivated adulteration/mislabelling. Since the authenticity of Halal and Kosher food and non-food products created increased concerns among consumers, detection and quantification of species origin of gelatin are important to ensure their integrity with respect to Halal and Kosher issues. The present review intends to provide an updated and short overview critically on Halal and Kosher gelatin with special emphasis on the present situation and progress of authentication of gelatin products. Available Popular analytical techniques along with their limits are illustrated. Promising future technologies are predicted, and probable challenges are summarized.