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Measuring the Color of Chocolate

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Chocolate comes in many forms and is often used as a flavoring ingredient in many confectionery products.  Properties such as color and appearance are important attributes when defining chocolate quality. In the chocolate industry, the whitening of chocolate surface (fat bloom) is undesired. This undesired phenomenon is a result of errors during production such as tempering and cooling phase or inappropriate storage conditions.

Color measuring instruments are widely used in the food industry as they offered precise and consistent color assessment.  Within the research and development stage, the use of color instruments can help chocolate manufacturers to analyze and fine-tune their formulation. In process control stage, color instruments can be used to monitor the color and appearance during the blending and equalization of chocolate phase. It ensures chocolate are graded accurately and consistently.

The commonly used parameter to define color quality of food is the CIE L*a*b* color space. Whiteness index (WI) is another parameter that helps measure and evaluate fat bloom objectively. With the help of color measuring instruments such as Konica Minolta Spectrophotometer CM-5, chocolate manufacturers can measure color with ease, helping to improve product quality and yield.

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To learn more about color measurement of chocolate or food color evaluation, click here or contact us at 6563 5533 to speak with our application advisors.

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