Republic of the Philippines

UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS

Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

Name of Teacher Marianne G. De Asis

Subject FT 224 – Halal Principle and Food Preparation

Program/Year/Section/Major

Teaching Date and Time

I. OBJECTIVES

Course This course deals with the knowledge, awareness, and understanding in the preparation of Halal food. It
Description includes the topic on Trade Description Act of 1975, sources of food and drink, slaughtering of animals,
alcohol usage, presentation and storage, processing and cooking food, hygiene, and utilization of
goods.

Course After completing the course, the students must be able to:
Outcome/s
CO1: Apply the concepts of halal food preparation;

CO2: Relate practices in Islam customs and traditions;

CO3: Identify the critical points in halal food preparation;

Specific At the end of this lesson, the students are expected to:
Objective/s
1. Determine the sources of gelatin.

2. Identify the control points of gelatin production.

3. Recognize the uses of gelatin.

CONTENT/SUBJECT MATTER:

Topic: Gelatin in Halal Food Production

References: Riaz, M. N. & Chaudry, M. M. (2004). Halal Food Production. CRC Press LLC. www.islamicline.com

II. LEARNING RESOURCES

● PPT

III. PROCEDURE

Preliminary a. Prayer
Activities
May I request Ms. Natad to lead the prayer this morning.

b. Greetings

Good morning, everyone.

c. Checking of Attendance

For your attendance, may I request our class secretary to please list the names of those who are
present today. Thank you.

d. Setting of Classroom Standards

1. Please refrain from using your cellphones during class.

2. If you want to talk or you have clarifications, please raise your right hand.

Are these rules clear to everybody?

Very good.

Review Before we proceed to our lesson, let’s have a review first. What was our last topic?
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

It’s all about Halal Food Requirements for Nutritional Food Supplements.

What are the types of products under nutritional food supplements?

● Tablets

● Liquid supplements and drinks

● Softgel and hardgel capsules

Good job, class. You really listened to our discussion last meeting.

Motivation Showing pictures of products that are made with or without gelatin.

Direction: Observe the products in the pictures and guessl if they are made
of gelatin or not.

1. 2.

1. YES

2. YES

3. YES

4. NOT

5. YES

6. NOT
3. 4.
7. NOT

8. YES

5. 6.

7. 8.

Very good, class. Your answers are all correct.

How did you identify if these products are made with gelatin or not?
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

Activity Showing pictures of products made from gelatin.

Direction: Try to match the products in column A according to their uses in

column B.

COLUMN A COLUMN B

1. OTHER USES

a. Food 2. FOOD

3. MEDICINAL
1.
4. PHARMACEUTICAL

5. FOOD
b. Pharmaceuticals and
Cosmetics
2.

c. Medicinal, Dietetic, and

Therapeutic

3.

4.

d. Other uses

5.

Analysis Do you have prior knowledge that these products contain gelatin?

What are the uses of gelatin according to the activity? Students’ answers may
vary.
Are these products halal or haram?

Okay very good, class.

Abstraction This time, we will discuss further how these products are made and what their sources are, as well as
the halal control points in gelatin food production.

Our topic for today is GELATIN IN HALAL FOOD PRODUCTION.

Now, class please read our objectives for today’s topic:

1. Determine the sources of gelatin.

2. Identify the control points of gelatin production.

3. Recognize the uses of gelatin.

GELATIN
- is used in many food products, including jellies, ice cream, confectionery, cookies, and cakes.

- also used in nonfood products, including medical products, and in veterinary applications.

- it is an animal by-product, the partially hydrolyzed collagen tissue of various animal parts. Its halal
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

status depends on the nature of raw materials used in its manufacture.

Types of Gelatin:

▪ Type A gelatin - made from pork skins, and is hence haram for Muslims to use.

▪ Type B gelatin - made either from cattle and calf skins or from demineralized cattle bones.

SOURCES OF GELATIN

Common sources:

- Pigskin - cattle bones

- cattle hides - fish skins and poultry skins

• Bones from animals that have died without being properly slaughtered or that were used for religious
ceremonies are also prohibited.

• Vegetable gelatin is similar to animal gelatin in its function and is obtained from gluten of wheat or
other cereals.

• Fish gelatin also exists. Fish gelatin or gelatin obtained from cows slaughtered according to Islamic
law is fine.

• Alternatives such as Agar Agar, Carrageenan and Gelozone exist.

VEGETABLE SUBSTITUTES FOR GELATIN

• Agar — also called agar-agar, gelose, Chinese isinglass, Japanese isinglass, Bengal isinglass,
or Ceylon isinglass.

• Carrageenan — polysaccharide extracted from red seaweed.

• Pectin — polysaccharide substance present in cell walls of all plants.

• Xanthan gum — polysaccharide gum produced by bacteria. The bacterial medium must be
halal for the product to be halal.

• Modified corn starch.

• Cellulose gum.

CONTROL POINTS IN HALAL GELATIN PRODUCTION

HCP1: Raw Materials

All sources, hides, and bone chips should be approved and constantly monitored. Gelatin factories
normally receive pieces of hide and bone chips. Gelatin manufacturers must execute controls at their
supplier’s plants to make sure raw materials are properly segregated.

HCP2: Degreasing of Fresh Bones

This step is generally performed in the rendering plants, but halal gelatin manufacturers have to make
sure that their suppliers have proper controls when degreasing the halal bone in order to minimize
cross-contamination from non-halal sources.
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

HCP3: Acid Treatment

This step takes place in vats or pits. It is best if vats are dedicated for halal bones.

HCP4: Lime Treatment

A similar setup may be used for lime treatment. Again, it is advisable to use dedicated setup.

HCP5: Extraction, Evaporation, Extrusion, and Drying

These are generally carried out in tandem and continuously. The system and equipment should be
thoroughly cleaned and the cleaning documented before starting a halal run.

HCP6: Milling and Blending

Gelatin is almost always ground to meet the granulation specification and gelatins of different bloom
strengths are blended together to get the desired gel strength. The mills and blenders including all
charging, discharging, and conveying equipment should be properly cleaned to rid the equipment of
any non-halal materials that were previously handled on the equipment.

HCP7

Finally, halal gelatin must be packed in clean containers and labeled properly with halal markings to
avoid any mix-up with non-halal gelatin.

Gelatin production showing halal critical points

USES OF HALAL GELATIN

Gelatin in Foods

- used for gelatin dessert; dairy products such as yogurt, sour cream, and cottage cheese; and
other dairy and imitation dairy foods.

- used in frozen desserts such as ice creams, cream pies, and cheesecakes, marshmallows, and
confections.

- Meat Industry: luncheon meats, jellied beef, and corned beef loaves.

- is also used as a processing aid for the clarification of cider and fruit juices.

Halal Gelatin in Pharmaceuticals and Cosmetics

 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

- major use is in the manufacture of capsules (soft, two-piece hard capsules and enteric
capsules).

- is also used in tablets as a binding, moisturizing, and coating agent and has been recognized
as an excellent stabilizer and emulsifier in pharmaceutical emulsions.

- it has been used for the external application of drugs to treat various skin disorders and as an
adhesive to hold bandages and dressings together.

Other uses:

- glycerinated base for suppositories and a carrier for certain dietary supplements.

- emulsifying and smoothing agent in various cosmetic preparations.

- creams and wave-set lotions, and the protein used in “protein” shampoos and hair conditioners.

Medicinal, Dietetic, and Therapeutic Uses

- used in the medical profession as absorbable sponges to arrest hemorrhage and as dusting
powder for surgical gloves.

- is an excellent dietetic and therapeutic agent for the prevention of obesity.

- used as a protein food in malnutrition and infant feeding.

- Therapeutic treatment of digestive disorders, peptic ulcers, muscular disorders, and brittle
fingernails.

- used as a plasma extender for the treatment of shock.

Application Questions for Generalization:

1. What is gelatin? Students’ answers may

vary
2. What are the sources of gelatin?

3. Where can we use gelatin?

4. What are the halal control points in gelatin production?

Good job, class! You really listened to our discussion today.

Now, let’s have another activity.

Identify Me!

PART I

Direction: Identify the halal sources of gelatin among the pictures then tell its
name.

FISH SKIN

CATTLE BONES

CARRAGEENAN

CATTLE HIDES
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO- KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City, North Cotabato

LESSON PLAN

PART II

Direction: Identify the halal control points of gelatin production based on the 1. HCP 4
given key words.
2. HCP 1
1. Lime treatment
3. HCP 5
2. Fresh bones, hides and all sources
4. HCP 2
3. Extraction, Evaporation, Extrusion, and Drying
5. HCP 7
4. Degreasing of Fresh Bones
6. HCP 3
5. Packaging and Halal Labelling
7. HCP 6
6. Acid Treatment

7. Milling and Blending

IV. Direction: On a whole paper, answer the following items. If submitted on

Evaluation time, there will be a plus point for a total of 30 points.

1. Define gelatin.

2. Enumerate the halal sources of gelatin.

3. Enumerate the uses of gelatin and give atleast 3 products/application on

each uses.

4. Enumerate the halal control points of gelatin production.

V. Direction: Please do an advance reading/research on the uses of enzymes in

Assignment food and the classification of enzymes.

Prepared by: Marianne G. De Asis