Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products

• Main Authors: Sultana, Sharmin, Hossain, M.A. Motalib, Sarker, Md Zaidul Islam, Ali, Md. Eaqub
• Format: Article
• Published: Elsevier 2018
• Subjects: Q Science (General); QD Chemistry
• Online Access: http://eprints.um.edu.my/20595/; https://doi.org/10.1016/j.lwt.2018.02.019

Gelatin is widely used in many confectionery products such as gummy, candies, pastilles and marshmallows. However, the acceptance of gelatin in consumer goods largely depends on its animal origins. The main sources of gelatin are pig, cow and fish collagens that have differential acceptance in Halal...