Haram Soy Sauce (WHY?)

Soya Sauce

There are two kind of soy sauce, one which obtained by fermenting soybean and wheat just like wine and it is called naturally brewed soy sauce containing 2-3% alcohol. The other one is non naturally brewed soy sauce which is obtained without fermentation by blending hydrolyzed soy protein, salt, water, corn surup and sodium benzoate. It is also called all purpose soy sauce.

The naturally brewed soy sauce is made with soybeans, salt and wheat. The soybeans are steeped in water for 16 hours; then the soaked beans are dehulled and cooked. The beans mixed with wheat flour or grit are inoculated with fungi Aspergillus orzyae and incubated for three days with occasional stirring. This is called the Koji stage. The resulting material is mixed with brine. A ferment dominated by yeasts and lactic acid bacteria then develops, this being Mormi stage. After an incubation of one month to three years, a dark salty liquid with a pleasant savory aroma is drained from the fermentation vessel, clarified, pasteurized and packaged for sale. Yeast growth is vigorous during incubation period and the production of carbon dioxide indicates that an alcoholic fermentation is taking place. Typically, a full brewed soy sauce will contain between 1 and 2 % (V/V) ethanol. Due to the presence of 2% alcohol, a spirit duty is imposed on naturally brewed soy sauce in United Kingdom.

There are two kind of soy sauce is available in USA and Canada. One is naturally brewed soy sauce supplied by Kikkoman Company with 1.7% or more alcohol and the other is the acidified hydrolyzed soy protein soy sauce (All purpose Seasoning) by ConAgra's Company under LA Choy brand name. The Kikkoman Soy sauce (made with soybean, wheat and salt) is a haram product due to the presence of 1.7% or more alcohol.
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Dont just look at the ingredients... look at the process through which the ingredients themselves are made..

Haram Vegetable Shortening, How is it possible?

Vegetable Shortening can be Haram

Vegetable shortening - Fats and oils of plant origin. As long as the word "pure" or 100% is not used with vegetable shortening, there is no guarantee that animal fats are added to the extent of 5-15%.
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* Vegetable or blended vegetable oils can be Haram. Vegetable shortening and margarine's contain emulsifiers again and are described in food as vegetable oil or blended vegetable oils. It is misleading but lawful.

* Vegetable shortening, animal fats and some margarine's are Haram. Animal fats are made by collecting trimming from abattoirs and butcher shops to make fats. As for margarine's, they contain emulsifiers that can be Haram or whey powder made with Haram rennet.
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Research research,.... research everthing you eat...

Haram Ingredients from Pig

Ingredients made from Pig Fat:

• Calcium Stearate
• Calcium Stearoyl Lactylate
• DATEM, Diglyceride
• Ethoxylated Mono- and Diglycerides
• Glycerin
• Glycerol Ester
• Glycerol Monostearate
• Hydroxylated Lecithin
• Lard, Margarine
• Mono- and Diglycerides
• Monoglyceride
• Natural Flavors (if any ingredient from pork fat)
• Polyglycerol Esters of Fatty Acids
• Polyoxythylene Sorbitan Monostearate
• Polysorbate 60
• Polysorbate 65
• Polysorbate 80
• Propylene Glycol Monostearate
• Sodium Stearoyl Lactylate
• Softener
• Sorbitan Monostearate
• Tocopherol.

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Haram dairy Ingredients...

Dairy Ingredients made from pork enzymes or Cultures grows on pork fat:

Butter fat Lipolyzed, Buttermilk Solids, Caseinates (Sodium & Calcium), Rennet Casein, Cheese Powder, Cultured Cream Lipolyzed, Cultured Milk, Lactose, Sour Cream Solids (also with pork gelatin), Reduced Mineral Whey, Rennet, Whey, Whey Protein Concentrate.

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Beta Carotene... Haram or not??

Why is beta carotene haram?
"What is beta carotene?

-Beta carotene, which is found in plants, is a precursor of vitamin A. The body converts beta carotene to vitamin A. It occurs mainly in fruits and vegetables that are deep yellow, orange, or dark green in color, such as carrots, squash, yams, peaches, apricots, spinach, collard or mustard greens, and broccoli. It is an antioxidant, a compound that may prevent cancer-causing substances from damaging DNA. Epidemiologic studies have linked high intake of foods rich in beta carotene and high serum levels of the micronutrient to a reduced risk of cancer, particularly lung cancer.

Assalam O Alaikum

Beta Carotene itself is Halal ingredient because it is obtained from plant source. But it has to mix with a carrier such as vegetable oil and gelatin to dissolve or disperse in a food system. The carrier added to Beta carotene is considered as a processing aid ingredient and it is not require to mentioned in the ingredient list. If it is mixed with vegetable oil, it is Halal. But if it is mixed with pork gelatin, then it becomes Haram.

A Halal or genuine Kosher symbol indicate it is not mixed with pork gelatin and sometimes it is mixed with fish gelatin for example Sunny Delight fruit drinks in which Beta Carotene is mixed with fish gelatin.

Please visit Muslim Consumer Group's web site "www.Muslimconsumergroup.com" for more information.

Wassalam
Syed Rasheeduddin Ahmed
Muslim Consumer Group

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Niacin - all about it...

Like most vitamins, vitamin B3 (niacin) may be obtained in the recommended amount with a well-balanced diet, including some enriched or fortified foods. Niacin can be found in nuts, dairy products, lean meats, poultry, fish, and eggs. Some niacin is also supplied by legumes and enriched breads and cereals. The best dietary sources of vitamin B3 are found in beets, brewer's yeast, beef liver, beef kidney, pork, turkey, chicken, veal, fish, salmon, swordfish, tuna, sunflower seeds, and peanuts. Good sources of niacin include yeast, meat, poultry, fish (e.g., tuna, salmon), cereals (especially fortified cereals), legumes, and seeds. Milk, green leafy vegetables, coffee, and tea also provide some niacin. In plants, especially mature cereal grains like corn and wheat, niacin may be bound to sugar molecules in the form of glycosides, which significantly decrease niacin bioavailability.

Niacin is widely distributed in foods of both animal and vegetable origin. Particularly good sources are meat (especially liver), groundnuts and cereal bran or germ. As for other B vitamins, the main source of supply tends to be the staple food. whole-grain or lightly milled cereals, although not rich in niacin, contain much more than highly milled cereal grains. Starchy roots, plantains and milk are poor sources. Beans, peas and other pulses contain amounts similar to those in most cereals. Other animal and plant sources for Niacin include beef liver, brewer's yeast, broccoli, carrots, cheese, corn flour, dandelion greens, dates, eggs, fish, milk, peanuts, pork, potatoes, tomatoes, wheat germ, and whole wheat products, alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, hops, licorice, mullein, nettle, oat straw, parsley, peppermint, raspberry leaf, red clover, rose hips, slippery elm, and yellow dock.

There are three synthetic forms of this vitamin: niacinamide, nicotinic acid, and nicotinamide. Taking a synthetic form of the vitamin can help one avoid the "niacin flush". The flush is temporary and only associated with large doses. However, pure niacin is found in relatively small amounts in most foods. Turkey meat is rich in tryptophan, and so is a good source for Niacin. Niacin is available as a tablet or capsule in both regular and timed-release forms. The timed-release tablets and capsules may have fewer side effects than the regular niacin; however, the timed-release are more likely to cause liver damage and are therefore not recommended for long-term treatment. Regardless of the form of niacin being used, periodic checking of liver function tests is recommended when high-dose (2 – 6 gm per day) of niacin is used.

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Maple Syrup Halal or Haram??

Is maple syrup processed with lard?

1) Maple syrup can be treated with a very small amount of animal fat, butter, or cream to reduce foaming. Most modern producers use synthetic compounds in order to reduce foaming during production. It is typically vegan. Spring Tree, Maple Groves, and Holsum Foods all report that their maple syrups do not use an animal-derived defoaming agent.

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2) At one time, maple syrup producers routinely added a small amount of lard, an animal fat, during processing to minimize foaming. In recent years, this practice has been eliminated by nearly all maple syrup companies. Instead, a small quantity of vegetable oil is typically used. If you have a concern and want to verify how your maple syrup was made, contact the producer directly

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3) Maple syrup is another sweetener which may sometimes be a concern. The process of making maple syrup requires an agent to reduce the foam on the syrup by adding a small amount of fat to the liquid.

The traditional process of reducing the foam in maple syrup has included the use of lard. Previously, local producers would hang pork fat over a tub of maple syrup and let drops of fat drip into the syrup. Others used milk, cream or butter. If animal products are used in the form of lard or milk, the amount is minute. For example, eight to ten gallons of syrup will involve a quarter of a teaspoon of cream or a pea-sized drop of butter.

ALSO

Vegetable oil is a common defoaming agent. It can be applied to the end of a wooden stick and dipped into the foaming part of the maple syrup. Most manufacturers of maple syrup now use vegetable oil or synthetic defoamers instead of lard.

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These are excerpt from various articles to make the general consumer understand the need for investigating (generally all products but in this case) maple syrup before comsumption. The good news as some of the articles on the internet state that the general practice has changed from predominantly animal fat being used to vegetable Oil being used. Nonetheless there still is a possibility the Maple Syrup you are using Might be conatining Lard so therefore its best to check this out.

Flour is Halal or Haram? (robinhood)

Letter received from Robinhood flour making company regarding what's in the flour they sell:

March 25, 2008

Mr. abcd pqrst
100 Tory Ln
Toronto, ON M1B 4Y8

Dear Mr. xyzret,

This letter is in reference to your recent contact with Smucker Foods of Canada Co. We appreciate the time you have taken to contact us and most certainly enjoy hearing from consumers who enjoy our products. The composition of the Robin Hood flour is enriched wheat flour. The enriching ingredients mandated by the Canadian governement for all flours are ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid. The flour also contains the bleaching agent benzoyl peroxide and the amylase enzyme.

Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please contact us at 1-800-567-1897, Monday to Friday, between 8am and 7pm EST.

Sincerely,

Jessica Vidal
Consumer Services Representative

Ref # xxxxxxxx

so this/these product(s) made by robinhood need further investigation since the source of the "fortification" ingredients is unkown as of yet...

Cheeses and its Halal Status ( Halal , Haram, Syubhah )

The following things have to be Halal in order for a cheese to be considered Halal:

1. Ingredients used to make the Mother Starter Culture growth Media
2. Ingredients used to make the Bulk Starter Culture growth Media
3. Starter Bacterial culture are Halal if they obtained from milk source and not from meat source, usually in practice they obtained from milk.
4. Milk Coagulating Enzyme, such as Microbial rennet used to coagulate milk or Rennet obtained from Zabiha slaughtered calves
5. Fat Hydrolyzing Enzyme, such as Microbial Lipases
6. Dairy ingredients such as Non Fat dry milk solid or cream or dry milk added
7. Artificial color such as artificial blue or green color is added to neutralize natural yellow color in curd for Asiago or Blue cheese
8. Media to grow mold Penicillium roquefortti providing blue color in blue cheese
9. Harmless plant based enzyme is added for curing or flavor development and growth media for biological curing agent used on the surface of Brick cheese

Flavoring, hydrolyzed lactose, whey for cold packed cheese food, gelatin is allowed in cream cheese but most Halal product manufacturer use gums instead of gelatin.

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L-Cysteine in Tim Hortons from Synthetic Sources

email received from Tim Hortons Customer Rep:


Ziemski_Alana@timhortons.com to me

Good Morning #%@%@$


Thank you for your interest in Tim Hortons products!

The L-cysteine that is present in our bagels now comes from a synthetic
source.

Please call us on the customer service number 1-888-601-1616, if you
require more information or any clarification.


Yours truly,

Alana Ziemski
The T.D.L. Group Corp.

Quality Assurance

So please confirm for your own satisfaction... but as far as it seems the main source of concern the L-cysteine is from synthetic sources therefore most likely not a problem.

New article posted on www.eathalal.ca

Gelatin info from this blog has been presented with a better layout on our sister site

under..

http://www.eathalal.ca/news.html

Assignment #1... Which apple juice is haram??

Products number in the hundred of thousand (if not millions) in supermarkets all over north america... To check all these products with resepect to suitability of use by muslims by one person or even a group is very much impractical. The approach we at eathalalfood.blogspot.com are goign to take is to post assignments.... for anyone and everyone to volunteer to do..

its simple how it works...

Assignment #1:

The process through which raw apple juice is filtired to end up in the shape we buy it from the stores; uses (sometimes or more) pork / beef gelatin. We need you to call up as many apple juice manufacturers and post the result of your investigation in the following manner:

1) Date called
2) Company name
3) Product Name
4) Number Called
5) Person spoke to (optional)
6) Question asked
7) Your name (optional)
8) Answer received

it would be even better if you can get an official response in the form of a letter or an email.. credit would be given to the person(s) that fulffil this assignment.

read this for reference

Jazak ALlah

in advance

Coca Cola Full Brand List

A&W-Ko, Ambasa, Andifrut, Andina Nectar, Aqua, Aquarius, Aqvaris

Bacardi Mixers, Barq's, Beat, Beverly, Bibo, Bimbo, Bimbo Break, Bistrone, Bjare, Bolt, Bonaqa, Bonaqua/Qa, Bonaqa Plus, Bori Bori, Bright And Early, Burn

caffeine free Coca-Cola, caffeine free Coke Light/diet Coke, Cafielle, Canada Dry-Ko, Canning's, Cappy, Caprice, Chinotto, Ciel, Citra, Charrua, Cherry Coke, Chinotto Light, Chivalry, Chotto Kaoru, Chuhai, Coca Ii, Coca-Cola, Cocoteen, Cool From Nestea, Cresta-Ko, Cristal, Crush-Ko, Crystal

Dasani Water, Delaware Punch, diet A&W-Ko, diet Andina Nectar/Andina Nectar Lt, diet Barq's, diet Canada Dry-Ko, diet Charrua, diet Cherry Coke, diet Coke/Coca-Cola Light, diet Cool From Nestea, diet Crush-Ko, diet Dr Pepper-Ko, diet Fanta, diet Hi-C, diet Hi Spot-Ko, diet Inca Kola, diet Kia Ora-Ko, diet Krest, diet Lift, diet Lilt, diet Minute Maid Soft Drink, diet Mello Yello, diet Mr Pibb, diet Nestea, diet Oasis-Ko, diet Schweppes-Ko, diet Sport-Ko, diet Sprite/Sprite Light, diet Squirt-Ko, diet Tai, Drim, Dr Pepper-Ko

Emblem, Eva

Fanta, Fanta Bitter, Fanta Still, Finley, Fioravanti, Five Alive, Frazer & Neave, Fresca, Frescolita, Frisco, Fruitia, Fruitopia, Fruitopia Tea, Fruit Tree, Frugos, Fruktime

Georgia, Georgia Club, Gini-Ko, Gold Spot, Grand Blue, Grapette

Hachimittu, Hawai, Hi-C, Hires-Ko, Hi Spot-Ko, Hit, Horizon, Huang

Ice Mountain, Inca Kola, Itu

Jet Tonic, Jinmeile, Jozuni Yasai, Judor

Kapo, Kia Ora-Ko, Kin, Kinley, Kochakaden, Koumi Soukai, Krest, Kuat, Kuat Light, Kuli, Kyun

Lactia, Leafs, Lift, Lilt, Limca, Limonade

Master Chill, Master Pour, Maaza, Meijin, Meisuimeguri, Mello, Mello Yello, Mer, Mezzo, Migoro-Nomigoro, Minaqua, Minuano, Minute Maid, Minute Maid Ades And Punches, Minute Maid Juice To Go, Minute Maid Premium Choice, Minute Maid Soft Drink, Mireille, Mr Pibb

Nagomi, Namthip Water, Nectarin, Nescafe, Nestea, Nevada, New Vegitabeta, Nihon Alps Mori No Mizudayori, Nordic Mist, Nusta

Oasis-Ko, Ok, Old Colony-Ko

Parle, Pepe Rico, Pion, Play, Poms, Powerade, Private Label, Pulp

Qoo, Quatro

Ramblin' Root Beer, Real Gold, Red Flash, Red Lion, Refresh Tea, Rimzim, Rosalta, Roses-Ko, Royal Tru

Samson, Santiba, Saryusaisai, Schweppes-Ko, Seasons, Seiryusabo, Seltz, Sensun, Sera, Shanhaiguan, Shikikurabe, Shpla, Simba, Smart, Sokenbicha, Solo-Ko, Sonfil, Soonsoo, Southern Sun, Sparletta, Sparletta Ginger Beer, Sparletta Iron Brew, Splash, Sport-Ko, Sprite, Spur-Ko, Squirt-Ko, Stoney Ginger Beer, Sunfill, Sunfilled, Sunkist-Ko, Sun Valley, Surge

Tab, Tab X-Tra, Tahitian Treat-Ko, Tai, Tasters Choice, Tian Yu Di, Tiky-Ko, Thums Up, Top, Toppur, Tropical - Tccc, Tuborg Squash, Tuborg Squash Light, Tutti-Ko

Urge

Variety Pack, Vegitabeta, Vital

Wink-Ko, Woorijip

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Possible Ciggarette Ingredients

The list of 599 additives approved by the US Government for use in the manufacture of cigarettes is something every smoker should see. Submitted by the five major American cigarette companies to the Dept. of Health and Human Services in April of 1994, this list of ingredients had long been kept a secret.

Tobacco companies reporting this information were:

• American Tobacco Company
• Brown and Williamson
• Liggett Group, Inc.
• Philip Morris Inc.
• R.J. Reynolds Tobacco Company

While these ingredients are approved as additives for foods, they were not tested by burning them, and it is the burning of many of these substances which changes their properties, often for the worse. Over 4000 chemical compounds are created by burning a cigarette, many of which are toxic and/or carcinogenic. Carbon monoxide, nitrogen oxides, hydrogen cyanide and ammonia are all present in cigarette smoke. Forty-three known carcinogens are in mainstream smoke, sidestream smoke, or both.

It's chilling to think about not only how smokers poison themselves, but what others are exposed to by breathing in the secondhand smoke. The next time you're missing your old buddy, the cigarette, take a good long look at this list and see them for what they are: a delivery system for toxic chemicals and carcinogens.

Cigarettes offer people only a multitude of smoking-related diseases and ultimately death.

Full Article here... (full list of ingredients...)

How is chocolate made?

The following steps are those taken by a chocolate manufacturer to process cocoa from a bean into chocolate.

Process Description

Sorting The beans are cleaned and separated by country of origin.
Roasting The beans are heated in 215 to 260 degrees C air for 15-20 minutes.
Shelling (Winnowing) The husks are removed, leaving the "nibs"... the meat of the cocoa bean.
Grinding A machine grinds the beans making them warm enough to melt the cocoa butter, the liquid is called chocolate liquor.
Extracting Some of the cocolate liquor is pressed to take away the cocoa butter, leaving dry cocoa powder.
Mixing Condensed milk, sugar and some cocoa butter are added tot he chocolate liquor and completely combined.
Refining Steel rollers mooth out the tiny particles of cocoa, milk and sugar.
Conching The chocolate is smoothed even more as additional cocoa butter is added to mixing machines. Originally these machines resembled seashells.
Tempering The smoothed chocolate is cooled from about 62 degrees C to about 27C, and is ready to be molded into candy shapes.


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What is Gelatin?

Edible gelatine is a natural foodstuff. The raw materials used in its manufacture are skin (pigskin and hide split) and bone taken from slaughtered animals that have been approved for human consumption. The collagen contained in these raw materials is the actual starting material used for the manufacture of gelatine.

Native collagen is a scleroprotein based on a polypeptide chain comprising approximately 1,050 amino acids. Three of these chains form a triple helix.

Superimposition of many of these triple helices produces fibrils of collagen that are stabilized by cross-linking, hence forming a 3-dimensional network structure. This particular structure renders collagen insoluble; it is then brought into soluble form by partial hydrolysis as gelatine or gelatine hydrolysate.

The amino acid content of collagen and hence of gelatine is about one third glycine and a further 22% proline and hydroxyproline; the remaining 45% comprise 17 amino acids. Gelatine has a particularly high content of acidic and basic amino acids. Of the acidic amino acids (glutamic acid and aspartic acid), about 1/3 is present in the amido form as glutamine and aspargine. Cystein is completely absent; of the sulphur-containing amino acids, methionine is the only one present, in low proportion.

Commercially available edible gelatines have the following composition:

• 84 - 90% protein
• 8 - 12% water
• 2 - 4% mineral salts

They contain no fat or carbohydrates, no purine or cholesterol and are in addition free of all preservatives. All edible gelatines comply fully with all bacteriological standards.

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Gelatin in our food

Gelatine is a modern foodstuff that is used in nume-rous industrial applications. Wherever gellating agents, stabilizers, binding agents, emulsifiers, filmformers, foaming agents and creaming agents are required, this practically invisible, neutraltasting product is used.

In addition, gelatine can be used for protein enrichment, the reduction of fat and carbohydrates, as a carrier and for the reduction of salts. These various applications, however, require different types of gelatine; the right selection requires expert advice. The GELITA Applications Service provides such advice through highly qualified and experienced food technologists. Thus, our product range includes gelatine for every application.

The development of semi-fat, low-fat and light products would often not be possible without gelatine. Whether semi-fat butter or margarine, low-fat pastries, reduced-fat cheese preparations, soft cheeses or sugarfree and gumbased sweets, both gelatine and gelatine hydrolysate are commonly used. The reasons for this are that gelatine binds large quantities of water to form a gel and that it provides such products with properties that make them pleasurable to eat, an aspect that is particularly important for new products.

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Gelatin in Paper (MONEY?!?!?!?!)

In the paper industry, our technical gelatine is used as an impregnation agent and adhesive. It is even used in to protect banknotes from the effects of light and hence make them more durable. In particular, technical gelatine is used in the lamination of large surface areas, e.g. board games, files and displays. And perforated, folded cartons make for attractive packaging.

Other advantages: our gelatines are suitable for universal application, can be processed highly flexibly after drying, are biologically degradable, highly recyclable and neither swell nor

fold during processing. The material to be impregnated takes up less water due to the gelatine, facilitating time planning – an important criterion for large-surface impregnation.

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Gelatin in Matchsticks

What is actually inside a matchstick head?

The answer: gelatine always! Each matchstick head consists of a complex chemical mixture containing technical gelatine. The role of the gelatine is, when the mixture is elutriated, to bind the various chemicals together. In addition to its binding power gelatine has a further advantage: when the reaction mixture is foamed, pores form within the matchstick head, thus making ignition possible.

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Geltin used in Restoration

Masterful architecture has fascinated people for centuries.

However, no building can be expected to last forever – from time to time it has to be carefully repaired and refurbished. When restoring such historical buildings, experts often make use of the natural elastic binding properties of GELITA special gelatines, which are used e.g. to treat the surfaces of ornate stucco. This technique of fine priming comprises a number of highly complex steps but is effective for restoring stucco marble. Between the various grinding stages warm gelatine is applied using a natural hair brush and the surface then further processed.

Thanks to our special gelatines, monuments such as the Opera House in Dresden, and the Alexander III Bridge, the largest in Paris, are able to be seen in their original grandeur.

In the field of book restoration gelatine can be used in a number of ways. Since the middle of the 19th century paper has been manufactured from wood. However, the acid wood glue used at the time tends to become brittle in modern archives and libraries. Today, gelatine is used in book restoration as a "natural glue" for repairing such brittle patches or for reglueing pages. Gelatine can also be used for fixing the color and typescript of historical texts. The famous Dresden Music Scores that were damaged in the floods of the year 2000 were restored with the help of gelatine.

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Gelatin in Washing and Cleansin agents

Collagen hydrolysates and collagen surfactants have been used for quite some time as components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen hydrolysates and collagen surfactants have been used for quite some time as

components of washing and cleansing agents. As additives in washing up liquids, their dermatological advantages are used to protect the skin from the more aggressive surfactants commonly used. As fibre-protecting proteins, they are particularly useful as components in special cleaners for woollen, silk and other sensitive textiles where their effect can be literally felt.

Collagen surfactants combine the properties of mild washing raw materials with those of collagen hydrolysate as found. Special products such as our development GELITA BIOWASH® have numerous advantages:

Surfaceactivating, good washing quality, complexforming, dermatologically safe and biologically degradable.

In their function as cobuilders, greying inhibitors and enzyme stabilizers they fulfil all the requirements of a modern detergent additive.

Source of Information

Gelatin in Pet Food

Gelatine and special collagen hydrolysates (GELITA FLEX®) are used as binding agents e.g. in the manufacture of bars and pellets (snacks/reward articles). Apart from the technological improvements incorporated, the high protein content of the products show special positive effects in degenerative disease of the animal skeletal system as well as in improved pelt growth.

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Gelatin as nutrition sourc for starter cultures, vitamins and

Specially composed GELITA gelatine hydrolysates (e.g. GELITA BIOTEC®) are especially suitable as nutrient media – complex sources of nitrogen – due to their constant composition. This has been proven by numerous studies carried out in international institutes (including, among others, an article in the Journal of Biotechnology 30/93 entitled: "Use of collagen hydrolysate as a complex nitrogen source for the synthesis of penicillin by Penicillium chrysogenum"). These peptones have also been used in various industrial studies, e.g. in the manufacture of starter cultures, vitamins and antibiotics. These results have been published or presented at symposia.

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Gelatin in stationary (Carbon-free copy paper), adhesives, etc

The special characteristics of gelatine as a protective colloid and the fact that its electrical charge is dependent on pH make it attractive as a wall material in microencapsulation. Gelatine and its derivatives can be used in the encapsulation of:

• Inks for carbon-free copy paper
• Chemicals for multi-component adhesives
• Vitamins for special applications

A further example for the application of special gelatines is the encapsulation of fragrances. A good example is the "scratch & sniff" perfume

advertising in the print media: microencapsulated fragrance oils are processed into printing varnish; when the surface is rubbed, the fragrance is released – all due to gelatine!

*gives paper its fragrance

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Gelatine coatings (Pots and pans??)

How can gelatine help in the manufacture of silver cutlery, pots and copper pans?

GELITA gelatines are frequently used in galvanizing techniques. Added to galvanizing and electro-plating baths, they develop their protective colloid effect, hence enhancing the gloss and uniformity of the metallic coatings produced. They have proven to be particularly effective when used with copper alloys.

Apart from classical modified gelatines, methacrylated gelatine has been developed and internationally patented by

GELITA. It is characterized by its ability to polymerize. It can thus be used for other applications in addition to the classical ones such as micro-encapsulation, e.g. in the manufacture of packaging materials. In this application, UV hardening is used to promote crosslinking. The excellent film-forming properties of methacrylated GELITA gelatine make it eminently suitable for coating techniques e.g. in the manufacture of packaging material of minimal permeability for oxygen, aromas and water vapour. The application- and processrelevant properties of such coatings and laminates, as determined by GELITA in cooperation with scientific institutes under practice conditions, show that methacrylated gelatine is particularly suited to the manufacture of flexible packaging for food, pharmaceuticals and other sensitive products.

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