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Food Colour Analysis
Consumer acceptance of food products depends on many properties, including colour. It is often true that we eat with our eyes first, so ensuring your food products are the right colouring is important for your bottom line.
CM-5 Spectrophotometer
An advanced all-in-one system, the Konica Minolta CM-5 spectrophotometer is designed to measure the colour of solid, pasty, granular, and liquid samples either in reflectance or transmittance.
Colour control for cheese products
Depending on the type of milk and colourant, cheese comes in various shades from orange to yellow. The amount of beta-carotine in milk, which impacts the colour of milk products, including cheese, depends on the animal’s diet. Furthermore annato, a natural food colourant, is often used by manufacturers to achieve the desired colour of their products.
Consumer preferences and identification of products and flavour is strongly influenced by their perception of the colour of the product. This makes colour uniformity a critical and, at the same time, challenging task. Appling colour management procedures throughout the production process assists with colour consistency as well as quality and yield of the cheese production.
The visual colour appraisal according to the simple National Cheese Institute (NCI) cheese colour standard chart is highly subjective and can be impacted by external factors like lighting.
New technologies allow manufacturers to use colour measurement instruments like the Konica Minolta CM-5 Spectrophotometer for their colour control. The versatile CM-5 insturment allows measurement and storage of data of a variety of cheese samples including pastes, powder, and grated product against actual cheese references.
Colour control for ice cream
Ice cream is made from milk and cream and comes in an ever-growing variety of flavours and combinations using ingredients including fruit and colourants. Colour has a large impact on consumers’ perception and food preferences. This makes the measurement and control of the colour of the product essential for ice cream manufacturers.
Appling colour management procedures throughout the production process assists with colour consistency and enhanced quality and yield. Verifying the colour values are within a chosen range allows minimizing colour inconsistencies. In order to get accurate and consistent results it is recommended to measure the product in its liquid state.
The Konica Minolta CM-5 Spectrophotometer allows users to measure reflectance and transmittance of a wide variety of samples, including liquids, pastes, and solids. The extensive range of available accessories like Petri dish and cell ensure repeatable measurements for any sample type.
Colour control for yoghurt
Yoghurt comes in a variety of flavours using added ingredients such as fruits, flavourings, and colourants. As colour has one of the greatest impacts on consumer perception and preference for products, yoghurt manufacturers aim to achieve accurate and consistent colour. This can be challenging—however, it is essential to avoid any wide colour variance of the product.
Colour management throughout the yoghurt production process leads to an improved colour quality and yield in the production of the yoghurt. Checking if the ingredients are within the desired range before blending them into the end product can help minimize variance in yoghurt colour. Measuring the final product helps to determine if any corrective action is needed before packaging.
With the versatile Konica Minolta CR-5 Spectrophotometer it is easy to select the best measurement mode for the different ingredients. Results of reflectance and transmittance of a wide variety of samples, such as the L*a*b* data of transparent, translucent, and opaque products are obtained easily, quickly, and accurately. Additionally, the wide range of accessories and both top-port and transmission chamber options allow the user to cater for a comprehensive range of samples.
Colour control for cheese products
Depending on the type of milk and colourant, cheese comes in various shades from orange to yellow. The amount of beta-carotine in milk, which impacts the colour of milk products, including cheese, depends on the animal’s diet. Furthermore annato, a natural food colourant, is often used by manufacturers to achieve the desired colour of their products.
Consumer preferences and identification of products and flavour is strongly influenced by their perception of the colour of the product. This makes colour uniformity a critical and, at the same time, challenging task. Appling colour management procedures throughout the production process assists with colour consistency as well as quality and yield of the cheese production.
The visual colour appraisal according to the simple National Cheese Institute (NCI) cheese colour standard chart is highly subjective and can be impacted by external factors like lighting.
New technologies allow manufacturers to use colour measurement instruments like the Konica Minolta CM-5 Spectrophotometer for their colour control. The versatile CM-5 insturment allows measurement and storage of data of a variety of cheese samples including pastes, powder, and grated product against actual cheese references.
Colour control for ice cream
Ice cream is made from milk and cream and comes in an ever-growing variety of flavours and combinations using ingredients including fruit and colourants. Colour has a large impact on consumers’ perception and food preferences. This makes the measurement and control of the colour of the product essential for ice cream manufacturers.
Appling colour management procedures throughout the production process assists with colour consistency and enhanced quality and yield. Verifying the colour values are within a chosen range allows minimizing colour inconsistencies. In order to get accurate and consistent results it is recommended to measure the product in its liquid state.
The Konica Minolta CM-5 Spectrophotometer allows users to measure reflectance and transmittance of a wide variety of samples, including liquids, pastes, and solids. The extensive range of available accessories like Petri dish and cell ensure repeatable measurements for any sample type.
Colour control for yoghurt
Yoghurt comes in a variety of flavours using added ingredients such as fruits, flavourings, and colourants. As colour has one of the greatest impacts on consumer perception and preference for products, yoghurt manufacturers aim to achieve accurate and consistent colour. This can be challenging—however, it is essential to avoid any wide colour variance of the product.
Colour management throughout the yoghurt production process leads to an improved colour quality and yield in the production of the yoghurt. Checking if the ingredients are within the desired range before blending them into the end product can help minimize variance in yoghurt colour. Measuring the final product helps to determine if any corrective action is needed before packaging.
With the versatile Konica Minolta CR-5 Spectrophotometer it is easy to select the best measurement mode for the different ingredients. Results of reflectance and transmittance of a wide variety of samples, such as the L*a*b* data of transparent, translucent, and opaque products are obtained easily, quickly, and accurately. Additionally, the wide range of accessories and both top-port and transmission chamber options allow the user to cater for a comprehensive range of samples.