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Gelatine colour measurement
1Currently employed at Leiner Davis Gelatin (South Africa), P.O. Box 5019, West Krugersdorp, 1742, South Africa. Tel: 27 11 953 4421.
Meat Science
|November 9, 2011
Summary
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.
- 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.
