GELATIN COLOR MEASUREMENT

Gelatine colour is of commercial and scientific significance and yet t here is no nationally accepted method for its measurement. On analysis it was found that light scatter due to imperfect filtration and molec ular size (Veis, 1964) were the sources of interference. Colour measur ements using a particular set-up of the BYK-Gardner Color-View Spectro photometer were found to measure the colour of molten gelatine solutio ns from the Bloom strength determination, by reflectance, in agreement with visual colour values (r = 0.97), ascribed in accord with Beer's law. Type A and Type B gelatines (67), with turbidities of <80 NTU, fr om a wide range of raw materials and manufacturers were assessed. Copy right (C) 1996 Elsevier Science Ltd.