Gelatine

Gelatine is a protein obtained by partial Hydrolysis of animal collagenous tissue such as hides (skins), tendons, ligaments, bones, cartilages and hooves. The product seems to be of a variety and from the technical standpoint, the raw material must be selected according to the purpose intended. Raw materials intended for medicinal use as well as food production are generally skin and bones of pigs and cattle.

The bones and skin are treated with Hydrochloric Acid to remove Calcium compounds. The fairly pure collagen is extracted with acidified hat water and the aqueous solution of Gelatine is concerned filtered and cooled to a stiff gel.

Gelatine is commercially available in sheets, shreds, flakes or coarse powder. It is white or yellowish, has a slight but characteristic odour and tasted and is stable in dry air but subject to microbial decomposition if moist or in solution. It is insoluble in cold water but swells and softens when immersed gradually absorbing 5 to 10 times its own mass of water. In hat water it dissolves to form a thick colloidal mucilage which forms a jelly on cooling. Gelatine varies widely on quality and is usually graded in jelly strengths.

Gelatine is a protein and is used medically in its raw form for the treatment of brittle finger nails and other non fungal defects but proof of efficiency of such treatment is lacking.

It is also used in the preparation of many pastes, throat pastilles, vaginal pessaries and rectal suppositories. Gelatine is the main ingredient in all hard and flexible capsules. Many older tablet formulations still contain gelatine as a binding agent.

The most important value in therapy is as an easily digested adjuvant food - when supplemented, it is very widely used for various forms of malnutrition, gastric hyperacidity and ulcer, convalescence and general diets of the stick.

Gelatine is also used in the manufacture of rubber substitutes, adhesives, cements, lithographic and printing inks, photographic plates and films, matches, sizing papers and textiles.

If the source of Gelatine is derived from a Halâl source then there is permissibility in its usage, whilst if the source is Harâm or Mashqûk [doubtful] then it will be treated as Harâm.

Muslims should avoid choosing Harâm and doubtful ingredients. If a comparable medication is available in tablet or liquid form it would be advisable to ask for them instead of taking capsules.

In the area of food we have such a vast selection of products whereby foregoing a certain brand containing gelatine should pose no problem.

It is a legal requirement to list ingredients in products, and a reference to the ingredient declaration will indicate what can be consumed or not. Muslim countries as well as local organisations should provide finances to initiate and promote research to develop alternate forms to gelatine to overcome this problem.

The Following Food Products Contain Animal Gelatine

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