Enzymes in Halal Food Production

Authored by: Mian N. Riaz , Munir M. Chaudry

Handbook of Halal Food Production

Print publication date:  September  2018
Online publication date:  September  2018

Print ISBN: 9781498709712
eBook ISBN: 9781315119564
Adobe ISBN:

10.1201/9781315119564-13

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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 unintended by-products. 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 (Birch et al., 2012; Oort, 2009). The advent of bioengineering has enabled the enzyme industry to produce microbial enzymes that are derived initially from animal or vegetable enzymes. Bioengineered enzymes are cheaper to produce and easier to control for purity (Dodge, 2010). The use of microbial enzymes is more compatible with halal food production because it eliminates the use of animal-derived enzymes (Al-Mazeedi et al., 2013; Khattak et al., 2011). However, animal-derived enzymes are still used in the food industry, particularly in the dairy industry. Unless the animal from which the enzymes are derived had been slaughtered halal, these enzymes would be unacceptable.

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