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Speciation of Gelatine in Sweets Using FTIR-ATR

Gelatine is widely used in the manufacture of "gummy" sweets, and both bovine and porcine gelatine is used. Turkish researchers have used FTIR-ATR (Fourier Transform Infra Red - Attenuated Total Reflectance) spectroscopy to determine whether bovine or porcine gelatine has been used in the sweets. The spectral region between 1734 and 1528 cm-1 was selected for principal component analysis. The potential of FTIR spectroscopy for determination of bovine and porcine source in gummy sweets was examined and validated by a real-time PCR method. Twenty commercial samples were tested by the FTIR-ATR method and the result checked by RT-PCR. Gummy sweets were classified and discriminated in relation to the bovine or porcine source of gelatine with 100% success without any sample preparation using FTIR-ATR technique.

 Read the abstract here

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