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 Turbidity Is:
ASBC Beer-10 Color of Beer Part A. Spectrophotometric Color Method available from ASBC – American Society of Brewing Chemists, affiliated with AACC – American Association of Cereal Chemists, St. Paul, MN USA www.scisoc.org/aacc. Continue reading →
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:
may contain some fruit juice or fruit solids
flavors (oil emulsions)
may have clouding agent which is usually citric acid. Putting in a clouding agent to create a hazy appearance is a marketing decision which depends on the consumer association with the type of drink.
In a fruit drink, whether there is any natural fruit juice or not, the appearance of haze can be created by the presence of oil flavor emulsions and/or clouding agents such as citric acid. These are added on purpose to create a hazy appearance in some flavors of fruit drinks such as pineapple, lemonade, grapefruit and guava where the consumer expects some scattering.
For other fruit drink flavors such as apple, cream soda or grape the consumer does not have the expectation of a hazy appearance and no additional clouding agents are added.HunterLab can measure both lot-to-lot color and haze (or no haze for clear drinks) inherent in different fruit drinks.
If the beverage is carbonated (a separate source of scattering), it should be decarbonated to remove the carbonation as an unnecessary cause of scattering (independent of color) and measurement variation.To de-carbonate the beverage, place the liquid sample in a sonicator (there are a number available but I have seen a Branson Sonicator in successful use in the lab) that breaks up the carbonization by bombarding with Ultrasound for 60 seconds. Some care has to be taken that the carbonated beverage be placed in a container at least twice the volume of the beverage because when the ultrasound pummels the carbonization, the release of carbon dioxide gas can effervesce suddenly.
Another low-tech option to decarbonization is to place an air hose from the normal lab air supply into the beverage and gently run the air for about 4 minutes. The slow stream of air bubbles break up the carbonization gradually.
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. Continue reading →
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. Continue reading →
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 speaking it is easier to control the color over a natural product. By controlling the color of the casing the customer can produce consistent sausages that have the same color, shape, and tenderness which appeals to consumers.
The collagen casings (pictured above) are approximately 1.25 inches to 2 inches. The size and nature of the casings make them an ideal sample for the ColorFlex EZ instrument. The CFEZ instrument is compact, fast, and measures a 1 inch area.
The casings are translucent and need to be backed to ensure consistent measurements; the CFEZ white tile works perfectly for this purpose. A consistent measurement method was obtained by using the largest area of view possible, backing the sample with the white tile, and averaging a total of 3 measurements.
The CFEZ is a robust instrument that is ideal for a wide variety of industries, including food applications. The CFEZ ease of use and area of view make it perfect for measuring these collagen casings in a repeatable manner.
Dried red peppers and ground paprika showing good color.
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 partitions of the fruit. First isolated in 1876, capsaicin stimulates gastric secretions and, if used in excess, causes inflammation. It is a tasteless, odorless white crystalline substance. Its level varies widely in capsicum peppers, from less than 0.05% in the mildly pungent types to as high as 1.3% in the hottest chilies. The pungency level is usually represented in Scoville heat values. Pungency levels vary in the same variety, by geographical region, and in maturity levels. Volatile oil content is low in all capscicums. The pigment responsible for the color in paprikas is capxanthin, a carotenoid. Other carotenoids present are capsorubin, zeaxanthin, lutein, kryptoxanthin and alpha and beta-carotene. Continue reading →
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 samples with range of sediment. Left to right least amount of sediment to most amount of sediment.
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? Continue reading →