What makes the bubbles in your mug of teh tarik stay afloat and connected to each other? Or makes your children’s jelly wobbly but remain intact? Or your biscuits, cakes or chocolates firm and steady even when left exposed?There is gelatine in condensed milk which is commonly used in making teh tarik.Gelatine can also be turned into a form of collagen, and is an ingredient in the drips used in hospital, as well as in tablets and capsules.
Two major raw materials for gelatine production are derived from cattle and pig bones, or a mixture of both, although fish bones and animal skins are also used.From the Muslim perspective, only about 7% of the gelatine supplied worldwide is halal. They saw an opportunity to venture into the halal gelatine market using a fairly standard Chinese technology that has been used to manufacture non-halal gelatine.
It has the capacity to produce about 6,000 metric tonnes of food and pharmaceutical-grade gelatine annually, as well as some other medical and pharmaceutical products. The Ministry of Entrepreneur Development is gearing towards making this halal plant as its core component to drive the halal food and pharmaceutical industry forward.
Discussion on halal food certification, for instance, would be useless, unless everyone knows the source of all the ingredients used.