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ASBC Beer Color and Turbidity

Color and haze measurement of fruit drinks and carbonated beverages

Color Measurement of Wine

BCU – Baking Contrast Units

Can the color of Fresh Spaghetti Sauce be measured with Tomato Scores?

Measuring the Color of Sausage Casings

Do you have a source for color standards related to fruits and vegetables?

ASTA Color and IC Color of Paprika and Oleoresin Spices

How to determine Lycopene Concentration using a ColorFlex Tomato Meter

Measuring the Color of Olive Oil

What are the SCAA Roast Coffee Standards?

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Blogs

ASBC Beer Color and Turbidity

Posted on June 7, 2016 by Ken Phillips

ASBC Color The ASBC Beer Color scale has a range of approximately 1 to 11 units, with the more yellow, pale worts at the low end of the scale and the redder color of dark worts, beers and caramels at the upper end of the scale. The industry reference method for ASBC Beer Color and […]

Posted in Color and Appearance Theory, Food, UltraScan PRO, UltraScan VIS, Vista Tagged ASBC, beer, EBC, scattering, turbidity Leave a comment

Color and haze measurement of fruit drinks and carbonated beverages

Posted on October 21, 2015 by Ken Phillips

FAQ: “I have worked with a company measuring the color of sports drinks. Now this company is interested in fruit drinks and also in carbonated soft drinks. Have you worked with these types of beverages? Any advice or recommendations?” Fruit drinks contain: water corn sweeteners may contain some fruit juice or fruit solids flavors (oil […]

Posted in Food, UltraScan VIS Tagged beverage, carbonization, clouding agent, fruit drink, haze, sports drink, transmission haze Leave a comment

Color Measurement of Wine

Posted on April 29, 2015 by Ken Phillips

Wine is a natural product where some color variation is expected and accepted. High color comes from high anthocyanin content and high tannins associated with red wines. Color varies with wine processing practices, particularly fermentation temperature. Co-pigmentation in wine and berry colors, related to presence of anthocyanins, enhances the wine color. Ken PhillipsMr. Philips has […]

Posted in Food Tagged wine, wine color Leave a comment

BCU – Baking Contrast Units

Posted on April 9, 2015 by Ken Phillips

Baking Contrast quantifies lightness of baked crust, crumb and similar applications. Monitoring lot differences in fresh bread and cookies is a typical application but BCU can be applied to monitor browning in any baked product. Ken PhillipsMr. Philips has spent the last 30 years in product development and management, technical sales, marketing, and business development […]

Posted in ColorFlex EZ, Food, MiniScan EZ Tagged baking, Baking Contrast Units, BCU, doneness Leave a comment

Can the color of Fresh Spaghetti Sauce be measured with Tomato Scores?

Posted on September 8, 2014 by Ken Phillips

FAQ: “We have another question. Our current Standard for Fresh Spaghetti Sauce is to Run on the TK setting. It appears as if the Product is Rather orange compared to our Crushed tomato product which is run on the TS setting resulting in a lower color. What do you believe is the proper setting for […]

Posted in ColorFlex EZ Tomato, Food Tagged Fresh Spaghetti Sauce, Spaghetti Sauce, TC, TCS, TJ, TJS, TKS, tomato color, Tomato Scores, TP, TPS, TS, TSS Leave a comment

Measuring the Color of Sausage Casings

Posted on August 8, 2014 by Ken Phillips

The ColorFlex EZ (CFEZ) instrument is ideal for measuring certain food products. One such food based products that can be measured using the CFEZ is collagen sausage casings. Collagen is used as a meat casing because it is safe, versatile, cost effective, and is liked by consumers. Collagen casings are a manufactured product and generally […]

Posted in ColorFlex EZ, Food Tagged color of sausage, sausage casings Leave a comment

Do you have a source for color standards related to fruits and vegetables?

Posted on July 24, 2014 by Ken Phillips

USDA/AMS is the most general source for visual color standards for fruits and vegetables and offers a catalogue of color comparators and equipment they have available. Ken PhillipsMr. Philips has spent the last 30 years in product development and management, technical sales, marketing, and business development in several industries. Today, he is the global market […]

Posted in Food Tagged apple color comparator, cherry color comparator, fruit, fruits, lime color comparator, onion color comparator, peanut butter color comparator, pear color comparator, pistachio color comparator, tomator color comparator, USDA, USDA/AMS, vegetable, vegetables, visual color standards, walnut color comparator Leave a comment

ASTA Color and IC Color of Paprika and Oleoresin Spices

Posted on June 4, 2014 by Ken Phillips

“The pungency for red peppers and the color value for the paprikas are the most important parameters. Hot peppers, used as relishes, pickled or ground into a fine powder for use as spices, derive their pungency from the compound capsaicin (8-methyl-N-vanillyl-6-enamide), a substance characterized by acrid and burning taste, that is located in the internal […]

Posted in Food Tagged American Spice Trade Association, ASTA, ASTA Color, ASTA Colour, contrast ratio opacity, IC Color, paprika, paprika color, Paprika Color Index, Paprika Colour Index 1 Comment

How to determine Lycopene Concentration using a ColorFlex Tomato Meter

Posted on June 3, 2014 by Ken Phillips

Lycopene is the ‘redness” found in tomato products. In fresh red tomatoes, Lycopene occurs as the major pigment (Lycopersicon esculentum, 85 – 90%). Other pigments present are beta-carotene (10- 15%) and small quantities of about 10 other varieties of carotenoids. The outer skin of the tomato contains the highest concentration of lycopene. Ken PhillipsMr. Philips […]

Posted in ColorFlex EZ Tomato, Food Tagged CFEZ Tomato, ColorFlex Tomato, LI, lycopene, Lycopene Index Leave a comment

Measuring the Color of Olive Oil

Posted on March 11, 2014 by Ken Phillips

Olive oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means. Olive oil has a wide variety of applications cosmetics, pharmaceuticals, soaps, but most commonly is used in cooking. Can HunterLab instruments accurately determine the quality of olive oils quantitatively? Ken PhillipsMr. Philips has spent the last 30 years […]

Posted in Color and Appearance Theory, Food Tagged haze, olive oil, sediment Leave a comment

What are the SCAA Roast Coffee Standards?

Posted on March 1, 2014 by Ken Phillips

The SCAA (Specialty Coffee Association of America) has produced a series of eight visual color standards for roast classification of ground coffee. Ken PhillipsMr. Philips has spent the last 30 years in product development and management, technical sales, marketing, and business development in several industries. Today, he is the global market development manager for HunterLab, […]

Posted in ColorFlex EZ Coffee, Food Tagged coffee, ground coffee, roast coffee, SCAA 3 Comments
Page 1 of 212»

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