ABSTRACT
Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries. Gelatin is a valuable protein derived from animal byproducts obtained through partial hydrolysis of collagen originated from cartilages, bones, tendons and skins of animals. It is a translucent brittle solid substance, colourless or slightly yellow, nearly tasteless and odourless. Most commercial gelatin is currently sourced from beef bone, hide, pigskin and, more recently, pig bone. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. This paper reviews the potential of plant-based products as halal substitutes for gelatin.

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