Edible oils and fats (Halal Identification)

Document Type : Review articles

Authors

1 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

Background and objective: The food industry includes a great variety of products depending on the needs of consumers. At present, attention to food ingredients, nutritional value and their health is increasing all over the world. Also, it is important for Muslims to confirm the authenticity of halal foods. Therefore, in recent years, the origin of food products has been studied using various chemical, molecular and genetic methods.
Results: Edible oils and fats are used directly or in the formulation of food products that halal confirmation of them is important. Different methods might be used for identifying these components such as fatty acid composition, triglyceride structure, crystalline form and fourier transform infrared spectroscopy.
Conclusion: For selecting appropriate method, depending on the type of food product, it is necessary to pay attention to the accuracy of the test, and sometimes it is necessary to use combined methods to obtain reliable results.

Keywords

Journal of Halal Research
Volume 4, Issue 2 - Serial Number 9
Special issue of the second national congress on halal food
August 2021
Pages 52-59

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