Spices
Manufactures of various products that use added ingredients such as spices and flavourings need a way to ensure that the overall colour of their products are consistent from batch to batch and do not change too dramatically with the addition of a different colour spice or flavouring.
· Too much of a covering takes away the uniqueness of the product
· Too much spice changes the taste of the product
· The wrong colour can perceive to be a different product
· Wrong colour could indicate a problem with raw material intake The company needs to produce the product to a certain target as colour & appearance perception influences the customers buying decision.
Spices Related Downloads:
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The colour/color of large, granular food pieces, such as snack food, beans, pasta, cereal, and dried fruit, must be assessed both to ensure lot-to-lot consistency and, in some cases, as an indicator of completeness of baking or frying. These types of samples are typically non-uniform in size and shape. This method is also suitable for applications where you have a lot of the product available for measuring.
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Lot-to-lot Colour/Color consistency is an important indicator of quality for many translucent semi-solids, such as gels, pastes, and slurries. Translucent samples require special handling when being evaluated either visually or instrumentally.
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