A novel chemometrics method for Halal authentication of gelatin in food products

Abstract

The issue of halal authenticity of food and pharmaceutical products has become a concern to Muslims due to fraud and unknown sources of ingredients. The most common non-halal ingredient found in some food products and also Fourier transform infrared (FTIR) spectroscopy is one of the established techniques in food adulteration analysis. However, further analysis using chemometrics method is required due to the large similarities of the gelatin spectra. This paper introduces a novel chemometrics method using Fuzzy Autocatalytic Set (FACS) to determine the FTIR spectra FACS rigorously computational procedure to differentiate bovine, porcine, and fish gelatins for halal authentication purposes.