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Analytical Methods of Testing Color in Food Products

Product safety and appearance are central to the food industry. Significant importance is placed on the look of food products put on display. Color is an important characteristic of food, as it gives indication of spoilage and contamination risk. The practice of color testing is adopted by both processed and fresh food producers. Spectrophotometry and colorimetry are the two most commonly used analytical methods when testing color in food.

  1. Color Testing

    • Color testing is done to determine how best colors can be manipulated in food products to increase chances of being sold. For example, the color of baked goods may be altered to provide a ready-to-eat appeal. Also, color testing helps to verify the shelf life of food products such a fruits and vegetables, particularly those designated for shipping.

    Colorimetry

    • In color testing, colorimetry identifies the total amount of color present in a food type by measuring three colors; red, green and blue. This gives information on the amount of color contained in the light reflected by the food product, or the amount transmitted through the product in the case of liquids. With this data, food scientists are able to adjust the colors to achieve a desired effect, such as improving its attractiveness.

    Spectrophotometry

    • Spectrophotometry is considered to be the most accurate method for color testing, as it measures the reflectance and transmittance of the full spectrum of visible light as opposed to just three colors. This enables the testing of almost any color. Spectrophotometry is used as an official technique for food standardization and screening for a range of products including jams, beverages and animal carcasses.

    Analytical Software

    • Specially designed analytical software is made increasingly available for use in both colorimetric and spectrophotometric methods. Software is developed according to the requirements of food scientists and the needs of the industry. Color software is designed for various applications such as quality control, measurement, matching and color formulation. For example, TransFRESH corporation designed software for use with a colorimeter to measure the rate of spoilage for perishable food products.

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