Gelatin is one of the problematic food/additives because it is difficult to detect in halal food audits and cannot be detected in some samples. Gelatin, which is widely used as a food additive in the food industry, is a pure and natural protein produced by partial hydrolysis of collagen extracted from connective tissues and bones of animals such as cattle, sheep and pigs.
Gelatin has many applications in the food industry. Gelatin and confectionery (jelly bean-like gels, marshmallows, fruit gums, toffee, nougats, dragees, tablets and jellies), dairy products (yogurt varieties, fermented milks, milk desserts, ice creams), meat products, as well as multifunctional use in the wine and fruit juice sectors for clarification purposes. However, in our country, the source of gelatin in foods cannot always be determined quickly and accurately with existing methods. In halal food audits; the origin of gelatin, which is used especially in processed products due to its superior properties, cannot be determined. For this reason, the uncertainty it creates in the fulfillment of religious obligations worries both consumers and producers.
Within the scope of this project supported by TÜBİTAK TOVAG, a successful method for the detection of porcine DNA in gelatin was developed. A free training is organized for private and public laboratory personnel interested in the subject.
Training Date: 17.12.2018 / between 10.00-16.00
Training Location: TÜBİTAK MAM Food Institute
Application Deadline: 10.12.2018
Number of Participants: 6-8 people (Acceptance is based on application priority)
Contact Address:
Assoc.Prof.Dr.Canan Doğan
Canan.dogan@tubitak.gov.tr
Telephone: 0262. 677 3274
Fax: 0262 641 2309
NOTE: Participants will be selected among those who analyze with molecular techniques (DNA isolation-RT-PCR).
