World Halal Research

Transcription

1 World Halal Research Abd Karim Alias@2009

2 International outrage over Ajinomoto's use of pork enzyme in halal food escalates As three Japanese and four Indonesian officials from PT Ajinomoto Indonesia were arrested by local police, the largest Islamic body in the country admitted that it knew months ago that pork enzymes were being used in the production of the widely used flavour enhancer, monosodium glutamate (MSG). The Indonesian Ulama Council (MUI) Important uncovered issue the illegal to be use of bactosoytone when it began an audit of the company in September 2000 addressed by food scientists!!

3 Muslim World & Prospects for Halal Food Market World Muslim population ~ 2.0 billion; projected 3 billion by 2010; 30% of the global total by 2025) Country/region Population (millions) Asia 805 Africa 300 ASEAN 250 Middle East 210 Europe 18 North America

4 Muslim World & Prospects for Halal Food Market Global halal food trade approx. USD 150 billion pegged to grow at a rate of 7% annually Halal food an excellent business & lucrative market for domestic and international trade Increasing awareness of Muslim consumers worldwide greater demand

5 The market for halal ingredients for food products approx. USD 30 billion annually but insufficient supply Billions of tons of food ingredients such as emulsifiers, stabilizers, gelling agents, flavourings, enzymes, etc. are required every year for manufacturing food products 90% of the world s supply of gelatin, which is usually extracted from animals (bovine and porcine), is nonhalal

6 2009 6

7 Gelatin a common food ingredient (gelling, stabilizing, foaming, emulsifying, etc.) Versatile excipient for pharmaceutical & medical applications Also finds many non-food applications

8 Listed in various Pharmacopoeia as an excipient for the manufacture of capsules American Pharmacopoeia; USP XIX/NF 24): Gelatin is a product obtained by the partial hydrolysis of collagen derived from the skin, white connective tissue, and bones of animals European Pharmacopoeia (EP V 2005) explicitly lists raw materials obtained from poultry & fish, also hydrolyzed non-gelling type

9 Gelatin -- high MW polypeptide derived from collagen (primary protein component of animal connective tissue, which include bone, skin & tendon) by acid or alkali treatment Glycine accounts for ~one-third of all the amino acids in gelatin; gelatin is also very rich in proline & hydroxyproline Proline & hydroxproline dictates the gelling ability of a gelatin

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11 Non-food applications photography, Food Pharmaceutical ingredient gelling, & carbonless foaming, biomedical stabilizing paper, products agent cosmetics, (confectionery, soft/hard matchstick, capsules, frozen plasma paintball, food, expander, beverages, high-gloss wound bakery dressing, inkjet products, sponges paper meat for surgery products)

12 Unique functional properties that serve multiple functions/applications Well established as a pharmaceutical excipient GRAS status Highly reproducible production Minimized immunogenecity Well-controllable physical parameters Amphoteric biopolymer

13 It gives high-quality, thermoreversible gels in dilute solution with a clean melt-in-mouth texture (melting point < 37ºC) At higher concentrations, it gives elastic gum-like textures which slowly dissolve in the mouth None of the hydrocolloids currently on the market is capable of covering all of the above-mentioned properties in all applications It is an effective emulsifying & foaming agent

14 Properties associated with gelling: Gel strength, gelling time, setting and melting temperatures, viscosity, thickening, texturizing, and water binding Properties associated with surface properties: Emulsion formation and stabilization, protective colloid function, foam formation and stabilization (such as in marshmallow), film formation, and adhesion/cohesion

15 Gelatin as a gelling agent Fruit gummies/jellies form thermoreversible gel, absorb water rapidly in the mouth & melt releasing the aromas & flavours

16 Gelatin in frozen dairy products Frozen cream products use 0.25% of a 250 Bloom gelatin to inhibit the crystallization of ice & sugar give smooth mouthfeel Ice cream use 0.5% of a 250 Bloom gelatin to prevent crystallization;

17 Gelatin as an emulsifying & foaming agent Marshmallow incorporate up to 1.5% gelatin to prevent crystallization & stabilizes the foam during processing, transport & storage;

18 Gelatin as a binding agent Gelatin hydrolysate as a binding agent enables the sugar content of bars to be reduced

19 Gelatin as fat substitute Gelatin can be used in soft & hard cheese to replace most of the fat with water

20 Gelatin as a clarifying agent Fining process in fruit juice, beer & wine processing remove unwanted colour, aroma, bitterness, astringency, unpleasant odors, etc

21 The global demand for gelatin has been increasing over the years The issue of gelatin replacement has existed for many years for the vegetarian, halal and kosher markets Concern over BSE ( mad cow desease ) during 1980 s in Europe 90% of the world s supply of gelatin, which is usually extracted from animals (bovine and porcine), is non-halal

22 Pigskin first used for the manufacture of gelatin in 1930s Pig skin-derived gelatin (46% of world gelatin production) From every pig slaughtered, some 3-4 kg of processable skin is obtained Annual world output of gelatin ~326,000 tons: pig skin-derived gelatin (46%), bovine hides (29.4%), bones (23.1%), and other sources (1.5%)

23 Non mammalian fish & poultry gelatin Polysaccharides chemically/enzymatically modified (deacytelated gellan, thermoreversible starch); mixed polysaccharide system Microbial gelatin via genetic engineering

24 Can be extracted from warm- and coldwater fish skins, bones, and fins Fish skin is a major by-product of the fishprocessing industry provide a valuable source of gelatin Relatively low extraction yield: 6-18% Production still very low contributing ~ 1% of the annual world gelatin production

25 Sub-optimal physical & functional properties compared to mammalian gelatin (e.g., low gelling & melting temperature, low gel modulus) Fish gelatin typically has a Bloom value ranging from as low as 0 to 270 (compared to 200 to 240 for bovine/porcine gelatin) Fish gelatin (especially from cold water fish) does not gel at room temperature the gelling temperature of cold water gelatin is typically below 8-10 C

26 Gelling Melting point ( C) Type of fish Bloom strength (g) temperature ( C) Sin croaker Shortfin scad There seem to be many challenges Bovine: Bovine: 19.6 Bovine: 28.9 Sole before fish 350gelatin finds widespread 19.4 Megrim usage as an alternative to Cod ~ Hake mammalian ~110 gelatin in the food 14 Catfish Yellofin tuna skin 426 Porcine: 295 Young Nile perch Adult perch Bovine: industry Porcine: 25.6 Bovine: Porcine: 36.5 Bovine:

27 Gelatin can be modified via its amino, carboxyl, & hydroxyl groups Most modifications, however, are via lysine, hydroxylysine & the amino groups of the N- terminal amino acids

28 Method Enzyme crosslinking of gelatin using enzymes Chemical crosslinking of gelatin Irradiation Description The addition of microbial transglutaminase to a fish gelatin can considerably raise the melting point, gel strength, and viscosity. Genipin and phenolic acids (caffeic, chlorogenic, and ferulic) have been found to increase the gel strength of fish gelatin Fish gelatin exposed to UV radiation has been found to increase the gel strength of fish gelatin significantly

29 Method Mixed gel systems Addition of solutes (such as different salts) Description Creating mixed gelling systems consisting of fish gelatin combined with other high Bloom gelatins or with suitable plant hydrocolloids which may give higher gel strength, gelling and melting temperature The addition of neutral salts (such as MgSO 4, (NH 4 ) 2 SO 4, or NaH 2 PO 4 ) have been found to increase the gel strength of fish gelatin

30 Can be obtained from skin, bone & feet Poultry skins contain a lot of fat & the concentration of collagen is low feet is preferable If using bones, a precipitation step after extraction is necessary (because the bones are not demineralised after conditioning) Relatively high costs involved more suitable for niche products

31 A misnomer!! gelatin is derived ONLY from animal Vegetable gelatin plant polysaccharides (pectin, carrageenan, agar, alginate, konjac) used to replace some functionalities of mammalian gelatin

32 Food application Desert gels RTE High-solids confectionery Foamed confectionery marshmallows Sour cream Desired gelatin properties Clarity, elastic texture, melt in mouth Elastic texture, clarity, low hot viscosity, low set temperature Whipping/aeration agent, foam stabiliser, elastic texture Smooth texture, creamy mouthfeel Current alternatives Algin, gellan and carrageenan systems Gellan gum blends, carrageenan systems, thinned-starch systems Gellan/starch/emulsifier blends, modified starch/emulsifiers Gellan gum with modified starch Technical constraints of alternative Hot viscosity, higher set temperature Set temperature and hot viscosity, textureelasticity gels Textural constraints low elasticity and/or high set temperature High set temperature during processing

33 Gelatin alternatives based on mixed polysaccharide systems Food application Low-fat spreads Stirred yogurt Desserts Mousses Desired gelatin properties Creamy mouthfeel, gelled network prevents separation or syneresis Whipping agent, creamy consistency, low set temperature Current alternatives Elastic gel It texture, is unlikely Sodium that a universal alginate/gellan/inulin/si polysaccharide fatlike melt system mplesse/ will replace gelatin mouthfeel, emulsion in maltodextrin/gum stabilization every food application the approach blends to developing gelatin Gellan/modified alternatives for the starch/xanthan/lbg/ food industry should be pectin/ application/process-specific. modified starch Alginate/starch blends Technical constraints of alternative Cost competitive, but good application for alternatives High viscosity and high set temperature in culture/production process Current production process, stored prior to aeration chilling

34 Thermally reversible starch gel Amylomaltase-modified starch should not Thermostable amylomaltase modifies potato starch to form be regarded a thermoreversible as a replacement gel with for gelatin-like properties but rather as an extension of the variety of available gelling products with their The gel strength is lower and the setting time is longer own specific applications The mouthfeel is different from gelatin it melts partially at 37 C (100% melting at 60 C)

35 High acyl gellan gum High acyl gellan produces soft, elastic gels, which are thermoreversible Blends of high (HA) and low (LA) acyl gellan gum can produce intermediate gel textures In the water-based dessert gel formation (15% solids), a partially deacylated form of HA gellan can closely match the gelatin texture

36 High acyl gellan gum vs gelatin Higher melt-set temperature, which is advantageous for rapid-set formulations and for stability in hot climates

37 Gelatin capsules single-dose solid drug forms Two types soft & hard ~90% of pharmaceutical gelatin is processed to capsules

38 Alternative capsule materials have been sought since the 19 th century Current market share < 10% A gelatin substitute for capsule materials must posses two basic properties: Excellent film-forming polymer Have good gel-forming properties

39 ISSUES/CHALLENGES Methyl cellulose (the 1 st gelatin-free capsule) Thermostability Hydroxypropyl methyl & thermoreversibility cellulose (HPMC) for Mechanical hard capsule & surface properties (e.g., elasticity) Machinability Hydroxypropyl (normal starch capacity: + iota carrageenan /h) Differences Kappa-carrageenan in dissolution rate/release kinetics between Starch (e.g. potato) gelatin & non-gelatin capsule (e.g., unsatisfactory in Synthetic polymer (PVA) vivo dissolution of hard capsules made from MC) Differences in oxygen permeability (affect the active substances) Legal approval

40 Recombinant gelatin has been expressed in The Pichia prospect pastoris of and producing Hansenula microbial polymorpha gelatin through genetic engineering akin to microbial Pichia was shown to be a highly productive polysaccharide via fermentation systems (e.g., system for gelatin production xanthan, gellan) is very exciting, and more extensive Transgenic efforts corn should as a viable be directed way to on produce this area gelatin and potentially other products

41 Improve methods for fish gelatin extraction to increase yield and improve quality Explore the use of other enzymes (e.g., tyrosinase) for modifying functional properties of fish gelatin to enhance its value To increase the value of fish gelatin, more specific applications for fish gelatin should be identified

42 Explore the use of natural plant-derived components (ferulic, tannin, genipin) for protein (gelatin) cross-linking. Explore other chemical cross-linking methods, e.g., via Maillard reaction

43 Explore physical methods of cross-linking including exposure to gamma or ultraviolet radiation

44 Many gelatin alternatives have been studied but none can match the full spectrum of functional properties of mammalian gelatin Fish gelatin seems to be a promising alternative but need to address problems such as inferior gelling property There are possibilities of exploring the genetic engineering approach to develop recombinant collagen and gelatin expression but still a long way to go

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