A new approach to the production of halal food

Abstract

Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the food composition and also due to increase in Muslim population worldwide, application of plant and microbial proteins can be a good and beneficial approach in producing foods labeled with halal. On the other side, plant proteins have higher under cultivation grounds while the cost of production is lower than microbial origins. Thus, plant proteins are preferred to be used in food formulations. The problem concerning plant proteins is their grassy and bean-like odor and flavor. Further, these proteins have weaker functional properties (emulsifying, emulsion stability, foamability, and foam stability) in comparison with animal proteins. Thereby, it is suggested to be modified with physical, chemical, and enzymatic methods.

Keywords

• halal food ingredients; plant proteins; enzymatic and chemical modification