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Gelatine colour measurement.

C G Cole¹, J J Roberts

¹Currently employed at Leiner Davis Gelatin (South Africa), P.O. Box 5019, West Krugersdorp, 1742, South Africa. Tel: 27 11 953 4421.

|November 9, 2011

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A new method accurately measures gelatine color using a spectrophotometer, overcoming issues like light scatter. This provides a reliable, standardized approach for assessing gelatine quality.

Area of Science:

Food Science
Analytical Chemistry
Materials Science

Background:

Gelatine color is commercially and scientifically important.
Currently, no nationally accepted method exists for gelatine color measurement.
Light scatter from filtration and molecular size interfere with accurate color assessment.

Purpose of the Study:

To develop and validate a standardized method for measuring gelatine color.
To address the lack of a national standard for gelatine color analysis.
To investigate the sources of interference in gelatine color measurement.

Main Methods:

Utilized a BYK-Gardner Color-View Spectrophotometer with a specific setup.
Measured color of molten gelatine solutions by reflectance.

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Correlated spectrophotometer readings with visual color values and Beer's law.

Main Results:

The spectrophotometer method showed high agreement with visual color values (r = 0.97).
Measurements were consistent with Beer's law.
The method was effective for Type A and Type B gelatines with low turbidity (<80 NTU).

Conclusions:

A reliable method for measuring gelatine color using spectrophotometry has been established.
This method overcomes previous limitations caused by light scatter and molecular size.
The validated technique offers a standardized approach for the industry.