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 […]
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 […]
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.
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.
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 […]
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 […]
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.
“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 […]
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.
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?
The SCAA (Specialty Coffee Association of America) has produced a series of eight visual color standards for roast classification of ground coffee.