The potential of hydrocolloid-modified fish gelatine in substituting non-halal gelatine for halal dessert cuisine

Abstract

Gelatine is one of the essential ingredients in dessert making that enhances product development. As porcine and bovine gelatines are exquisite ingredients in many food products, especially in desserts, religious and cultural restrictions need to be considered. The limits in religions on porcine and bovine gelatine consumption contribute to mammal gelatine substitutes such as fish gelatines. However, the fish gelatine has lower thermal and rheological properties compared to mammalian gelatines. The lower rheological properties decrease the mechanical strength, gelling mechanism, and capability to stabilize in dessert products. Hydrocolloid-modified fish gelatines can overcome such drawbacks by improving their gel properties. This study reviewed the physical and chemical properties of different hydrocolloids used to modify fish gelatines which are agar with locust bean gum, carrageenan with locust bean gum, and gellan with calcium chloride, and their potential to emulate the texture and sensory properties of non-halal gelatine in dessert products. The study of modified fish gelatine with hydrocolloids can be a learning paradigm among food service establishments to intensify the need to explore the components used in food manufacturers and food industries. The new research that introduces hydrocolloid-modified gelatine will give various selections in creating new products without the intervention of non-halal or forbidden substances, especially in the gelatine-based dessert.