Gelatine colour measurement.

Gelatine colour is of commercial and scientific significance and yet there is no nationally accepted method for its measurement. On analysis it was found that light scatter due to imperfect filtration and molecular size (Veis, 1964) were the sources of interference. Colour measurements using a particular set-up of the BYK-Gardner Color-View Spectrophotometer were found to measure the colour of molten gelatine solutions 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, from a wide range of raw materials and manufacturers were assessed.