Why It’s Important to Measure the Color of Protein Substitutes
Posted on by Ken Phillips
Consumers have become more health-conscious in recent years. As a result, protein substitutes are becoming more common on grocery store shelves and in diets. As with many other food products, it is essential to measure the colors of protein substitutes. The color of protein substitutes appeals to the senses and indicates quality. A spectrophotometer can […]
Spectrophotometric Color Measurement Keeps Ketchup Red as Manufacturers Eliminate Preservatives
Posted on by Ken Phillips
Ketchup is one of the most popular condiments in North America. Photo by Dennis Klein on Unsplash Consumers are demanding more natural, healthier food virtually across the board and the condiment industry is no exception. The ketchup segment of that accounts for more than $8 billion annually, with the vast majority of ketchup consumption happening […]
ASBC Beer Color and Turbidity
Posted on 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 […]
Color and haze measurement of fruit drinks and carbonated beverages
Posted on 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 […]
Color Measurement of Wine
Posted on 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 […]
BCU – Baking Contrast Units
Posted on 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 […]
Can the color of Fresh Spaghetti Sauce be measured with Tomato Scores?
Posted on 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 […]