THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.
The following information is from the FoodNavigator.com on May 20, 2013.
Fish gelatin is used in kosher and halal products and when meat products are avoided because of BSE. A problem with fish gelatin is that it melts at a lower temperature than beef gelatin. The melting temperature is dependent on the fish species, with warm water fish melting at a higher temperature than cold water fish. Malaysian researchers also researched various combinations on fish gelatin and hydrocolloids.
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