Recent Developments in White Sugar Colorimetry

Gillette, T. R.; Heath, W. D.

doi:10.1021/ac60095a028

Anal. Chem.

1954

DOI: 10.1021/ac60095a028

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Recent Developments in White Sugar Colorimetry

T. R. Gillette¹,

W. D. Heath²

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1956

1968

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The measurement and character of caramel colour

Grover¹

1968

Int J of Food Sci Tech

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The colour of commercial caramels has been studied by measuring the extinction of monochromatic light ( h 0-4 to 0.7 p) by solutions in water over a concentration range of 0.02-2-5 g/100 ml. The Lambert-Beer 'law' is proved to apply within the accuracy of measurement, and a straight line relationship between log E and h is established. Similar observations are made for beverages containing caramel.Based on these measurements, the colour characteristics of the materials are derived in terms of the ComitC Internationale de YEclairage (CLE.) system, providing explanations for the differences and similarities between caramels, the difficulty of visual matching, and the changes in colour which occur on dilution.A proposal is made for the assessment of the colouring power of caramel by measurement of extinction at wavelengths of 0.5 and 0.6 p. Symbolsh =Wavelength in microns. I. = Intensity of incident light. I = Intensity of transmitted light. Esn = Specific extinction at wavelength h. hd = Dominant wavelength. P, = Excitation purity (saturation). Fa = Luminous flux of incident light. F = Luminous flux of transmitted light. E,=Luminous extinction = -log F/F,,.TL =Transmission = I/Io, at wavelength h. EL = Extinction = -log TA.

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The measurement and character of caramel colour

Grover¹

1968

Int J of Food Sci Tech

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Glass Color Standards and a Uniform Chromaticity Scale for Sugar Products*

Brice

1960

J. Opt. Soc. Am.

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Color evaluation in the cane sugar industry

Deitz¹

1956

J. RES. NATL. BUR. STAN.

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A fundam en tal uni t of s ugar color based on t he N a t ional Bureau o f Stand ards color sca le is d escribed a nd used to evaluate a variety of com mercia l s ugar pr odu cts . Th e r es ults a re in good agreement with act ua l vis ua l experi ence. Th e proposed scale is based on color differences, wh ereby t he color of t he s ugar solu t io n is evaluated by t he a moun t of depa r t ure fr om a colorless s ucrose solu t io n. Some informatio n on sp ectral distribu t ion is lost , bu t t hi s is ba la nced by t he great gain in s impli city. A specia l co lor cha rt is p resen tcd, wh crcb.v t hc value of t he color can be read directly fro m a kn owl edge of the atte nu at ion at \\'av('-lcngths 420 a nd 560 millimicrons.

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Recent Developments in White Sugar Colorimetry

Cited by 3 publications

References 5 publications

The measurement and character of caramel colour

The measurement and character of caramel colour

Glass Color Standards and a Uniform Chromaticity Scale for Sugar Products*

Color evaluation in the cane sugar industry

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