Food ingredients are quite diverse and vary from herbs, spices and seasonings to confectionary, food colourings, starches and even antioxidants. They can be solid, liquid, powder, and even paste in form so require different measurement techniques and instrumentation for successful colour measurement. Noodles are a staple in many dishes and are made from stretched and rolled dough.
Liquid or 'wet' ingredients can include sugars, such as corn syrup, honey, molasses or maple syrup, extracts such as Vanilla extract and other liquid flavorings, and oils such as canola oil or vegetable oil to name a few. Liquid ingredients can be opaque, translucent or transparent, and so require different measurement instrumentation and techniques for successful colour measurement.
Opaque Liquids are impenetrable by light and are best measured using a Directional 45/0° reflectance instrument. This is the geometry that most closely matches how the human eye 'sees' colour.
Translucent Liquids allow light to pass through, but only diffusely, so that objects on the other side cannot be clearly distinguished. Both reflective and transmittance measurement modes may work well depending on the translucency of the sample.
Transparent Liquids allow light to pass through with little or no interruption or distortion so that objects on the other side can be clearly seen. These liquids can only be measured using transmission instrumentation.
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