Enzyme in Halal food production
سال
: 2012
چکیده: Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions while producing few byproducts.
The food industry has taken advantage of these properties to produce enzymes that can reduce food production costs, manufacturing time, and waste production, and improve taste, color, and texture.
Enzymes are used in production of sugar, processing of starch, hydrolysis of proteins, and modification of oil and fat. Enzymes are also used to accelerate cheese ripening and to reduce the allergic properties of dairy products. Chymosin is the enzyme used for coagulation, lipase is used for ripening, and lactase is used to improve digestibility.
The advent of bioengineering has enabled the enzyme industry to produce microbial enzymes that look and function like animal or vegetable enzymes.
Bioengineered enzymes are cheaper to produce and easier to control for purity. The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animal derived enzymes. However, animal-derived enzymes are still used in the food industry, particularly in the dairy industry.
The source of animal enzymes is a concern for halal consumers. Cheese and whey produced by using animal enzymes are haram if the source is haram animals. Because whey is found in many nondairy products, the use of animal-derived enzymes to produce whey poses a problem for the halal consumer.
Therefore, HCPs (HALAL CONTROL POINTS) have been determined keeping the uniqueness of the processes in mind.
There are five HCPs: use of halal organs, clean equipment, acceptable release agents, approved standardization ingredients, and proper packing and labeling.
Muslim consumers as well as halal authorities in many countries are concerned about the presence and source of enzymes. It is better to list not only the word enzymes but also their sources, even when the products are marked halal.
The food industry has taken advantage of these properties to produce enzymes that can reduce food production costs, manufacturing time, and waste production, and improve taste, color, and texture.
Enzymes are used in production of sugar, processing of starch, hydrolysis of proteins, and modification of oil and fat. Enzymes are also used to accelerate cheese ripening and to reduce the allergic properties of dairy products. Chymosin is the enzyme used for coagulation, lipase is used for ripening, and lactase is used to improve digestibility.
The advent of bioengineering has enabled the enzyme industry to produce microbial enzymes that look and function like animal or vegetable enzymes.
Bioengineered enzymes are cheaper to produce and easier to control for purity. The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animal derived enzymes. However, animal-derived enzymes are still used in the food industry, particularly in the dairy industry.
The source of animal enzymes is a concern for halal consumers. Cheese and whey produced by using animal enzymes are haram if the source is haram animals. Because whey is found in many nondairy products, the use of animal-derived enzymes to produce whey poses a problem for the halal consumer.
Therefore, HCPs (HALAL CONTROL POINTS) have been determined keeping the uniqueness of the processes in mind.
There are five HCPs: use of halal organs, clean equipment, acceptable release agents, approved standardization ingredients, and proper packing and labeling.
Muslim consumers as well as halal authorities in many countries are concerned about the presence and source of enzymes. It is better to list not only the word enzymes but also their sources, even when the products are marked halal.
کلیدواژه(گان): Halal food,enzyme production
کالکشن
:
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آمار بازدید
Enzyme in Halal food production
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| contributor author | سعید خان زادی | en |
| contributor author | طیبه زینلی | en |
| contributor author | Saeid Khanzadi | fa |
| contributor author | Tayyebeh Zeinali | fa |
| date accessioned | 2020-06-06T14:06:18Z | |
| date available | 2020-06-06T14:06:18Z | |
| date copyright | 4/20/2012 | |
| date issued | 2012 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3382578 | |
| description abstract | Enzymes play a vital function in the regulation and performance of living cells. They speed up reactions and catalyze specific reactions while producing few byproducts. The food industry has taken advantage of these properties to produce enzymes that can reduce food production costs, manufacturing time, and waste production, and improve taste, color, and texture. Enzymes are used in production of sugar, processing of starch, hydrolysis of proteins, and modification of oil and fat. Enzymes are also used to accelerate cheese ripening and to reduce the allergic properties of dairy products. Chymosin is the enzyme used for coagulation, lipase is used for ripening, and lactase is used to improve digestibility. The advent of bioengineering has enabled the enzyme industry to produce microbial enzymes that look and function like animal or vegetable enzymes. Bioengineered enzymes are cheaper to produce and easier to control for purity. The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animal derived enzymes. However, animal-derived enzymes are still used in the food industry, particularly in the dairy industry. The source of animal enzymes is a concern for halal consumers. Cheese and whey produced by using animal enzymes are haram if the source is haram animals. Because whey is found in many nondairy products, the use of animal-derived enzymes to produce whey poses a problem for the halal consumer. Therefore, HCPs (HALAL CONTROL POINTS) have been determined keeping the uniqueness of the processes in mind. There are five HCPs: use of halal organs, clean equipment, acceptable release agents, approved standardization ingredients, and proper packing and labeling. Muslim consumers as well as halal authorities in many countries are concerned about the presence and source of enzymes. It is better to list not only the word enzymes but also their sources, even when the products are marked halal. | en |
| language | English | |
| title | Enzyme in Halal food production | en |
| type | Conference Paper | |
| contenttype | External Fulltext | |
| subject keywords | Halal food | en |
| subject keywords | enzyme production | en |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1028578.html | |
| conference title | نخستین همایش ملی صنعت و بهداشت مواد غذایی با منشاء دامی | fa |
| conference location | قم | fa |
| identifier articleid | 1028578 |