Colorimetry: The Key to Antioxidant Selection for Stable Colors
More information
Color is more than just a visual attribute—it’s a key factor in the consumer’s perception of food products, influencing their appeal, quality, and even taste expectations. In the food industry, especially in categories like spices, natural pigments, and oils, the right color enhances product identity, strengthens brand recognition, and builds consumer trust.
At Btsa, we understand the crucial role of color in food applications, and we are committed to ensuring your products maintain the perfect hue, vibrancy, and stability. Through our specialized Colorimetry Services, we help you analyze, monitor, and optimize the color of your formulations—whether it’s the vibrant tones of dressing oils, the deep red of paprika, or the bright hues of plant-based colorants. Our expertise ensures your products remain visually appealing and consistent, reinforcing their authenticity and quality from production to consumption.
Introducing the CIELAB Method: The Gold Standard for Color Evaluation
To provide you with the most accurate and reliable color measurements, Btsa uses the CIELAB color model, a sophisticated and internationally recognized system for color quantification. This method allows us to measure color with precision, providing a detailed profile that goes beyond mere visual assessment. With the CIELAB method, we focus on three key parameters:
- L (Lightness):* Measures the lightness of the color, ranging from black to white.
- a (Red-Green Axis):* Indicates the color range between green and red.
- b (Blue-Yellow Axis):* Indicates the color range between blue and yellow.
These parameters give a clear, numerical representation of your product’s color, which we then use to assess its consistency and stability over time.
Stability Evaluation: Preventing Color Deterioration
Color stability is crucial for food, especially those exposed to light, air, and temperature changes. Over time, exposure to these environmental factors can cause color shifts in the product, often due to oxidation, which can negatively affect both its appeal and effectiveness.
- Stability Indicator:
The sample is subjected to different stimuli, and the color difference (∆E) is calculated by comparing a blank sample (reference) with one that includes an antioxidant. A higher ∆E value signifies greater color instability, while a lower value indicates better color preservation.
- Antioxidant Evaluation:
Through this test, Btsa examines the color changes of various ingredients or formulations over time, offering insights into the ability of our antioxidants to reduce oxidation-related color changes.
SUCCESS STORY:
In this study, we evaluated the effectiveness of Btsa´s tocopherols in preserving the color stability of paprika, a spice highly susceptible to discoloration due to exposure to light, oxygen, and temperature variations. Our findings demonstrate that the addition of these natural antioxidants significantly extends the vibrancy and longevity of the spice’s color over time. This successful application highlights the crucial role of tocopherols in maintaining the visual and sensory quality of paprika.
Achieve Consistency, Stability, and Appeal
With Btsa’s Colorimetry Services, you don’t just measure color—you actively ensure that your products deliver the desired color experience for your customers every time. From initial development to market release, our expert team provides continuous support, helping you create high-quality food formulations that meet and exceed consumer expectations.
Don’t leave the success of your products to chance—trust Btsa for precise color measurement, reliable stability analysis, and tailored solutions to bring your food formulations to life with perfect color consistency.
Contact us today to learn more about how our Colorimetry Services can elevate your products!
