Color Measurement of Powdered Seasoning: A Non-Contact Detection Solution by 3nh Spectrophotometer

The color measurement of condiments is crucial in the food industry. Color is not only the visual appeal and quality mark of the product, but also closely related to flavor, consumer preference and brand image. The following is a detailed discussion of condiment color measurement, covering its importance, measurement methods, and recommended measurement instruments .

Why should you care about the color of your condiments?

Reasons why you need to pay attention to the color of various powdered condiments:

Salt and pepper
are white and black, and these two colors are a direct reflection of their purity and quality. If the white color of salt is yellowish or the black color of pepper is mixed with other colors, it may indicate the presence of impurities (such as excessive minerals or foreign matter mixed in during the grinding process) or improper processing (such as pepper not being completely dried), which directly affects consumers' trust in the purity and safety of the product.

Soy
sauce powder is dark brown or brown in color, which reflects the degree of fermentation and the ratio of raw materials (such as the ratio of soybeans and salt). If the color is lighter, it may indicate insufficient fermentation or aging of raw materials; if the color is too dark, it may be caused by excessive addition of caramel color or excessive fermentation. These deviations will change the flavor of soy sauce powder (such as a decrease in saltiness), which will in turn affect market acceptance and the effect of replacing liquid soy sauce.

Ground spices (such as turmeric, chili powder, pepper)

Turmeric powder: The yellow color comes from the curcumin content. A lighter color may mean that the curcumin is not extracted enough or is adulterated with other powders, affecting its antioxidant function and flavor.

Chili powder: The red color is determined by capsaicin and carotenoids. If the color is dark or brown, it may be due to the raw materials being not fresh (such as oxidation of the chili) or overheating during grinding, which may lead to a decline in quality, affecting the spiciness and visual appeal.

Pepper: Black color should be uniform. If gray or green color appears, it may be due to immature peppercorns or poor grinding process, which will reduce the spicy flavor and market value.
These colors are directly related to the purity and characteristics of the raw materials. Deviations will lead to unstable flavor.

 
Baking Powder

Baking powder appears light brown, and this color needs to remain consistent because it affects the uniform coloring and appearance of desserts or bread during preparation. If the color is too dark, it may be due to an excessive proportion of ingredients (such as cinnamon) or over-baking; if it is too light, it could indicate insufficient raw materials, affecting flavor release and the final food’s visual appeal, directly harming the consumer experience.

Red Yeast Powder

Red yeast powder’s vibrant red color is produced through fermentation by red yeast mold and is used for food coloring (such as in Chinese pastries or meat products). If the color becomes darker or uneven, it may result from insufficient fermentation time or a decline in mold activity, weakening its coloring ability and impacting the food’s aesthetics and consumer acceptance. Additionally, color deviations may violate food additive regulations.

Vinegar Powder

Vinegar powder appears light brown, and this color needs to remain stable to reflect consistency in the processing technique. If the color darkens, it may be caused by oxidation of the raw material (such as vinegar) or excessively high drying temperatures; if it becomes too pale, it could indicate over-dilution, reducing acidity and flavor characteristics, thus affecting its functionality in dry seasonings.

Beef Powder, Chicken Powder

These seasoning powders appear deep brown or orange-brown, with their color determined by the proportion of spice blends (such as onion powder and chili powder) and the extent of baking. If the color is too light, it may indicate a lack of key spices or insufficient baking, resulting in a less robust flavor; if it becomes too dark, it could be due to over-baking, producing a burnt taste. These inconsistencies can affect flavor harmony and brand image.

In short, these powdered condiments need to pay attention to color because color directly reflects the quality of raw materials, processing technology and functional properties. Color deviation may lead to flavor changes, appearance defects, reduced consumer trust, and even violate the bottom line of food safety standards. Measuring color with professional instruments (such as YS4560) can ensure product consistency and improve market competitiveness.

How do you measure the color of powdered condiments?

Condiments are usually opaque or translucent liquids or sauces , spices , and need to be measured using reflected light or transmitted light. It is recommended to use a professional spectrometer or colorimeter, such as the YS4560 Plus Spectrophotometer, which uses a 45/0 geometric optical structure (45-degree annular illumination, 0-degree reception), suitable for measuring the surface reflected light of opaque samples. The following are general measurement steps:

1. Sample Preparation

Pour the condiment into a transparent sample cup, petri dish or cuvette, making sure the surface is smooth and free of bubbles or sediment.

Control the sample thickness (1-3 mm is recommended, depending on the characteristics of the seasoning) to ensure that the measurement results are representative.

2. Instrument Setup

Select the appropriate instrument model and measurement aperture, and choose the appropriate aperture according to the sample area or volume (Φ 20 mm or Φ8 mm for larger samples, Φ4 mm for small samples).

Calibrate the instrument with a standard color plate before measuring to ensure data accuracy.

3. Measurement and recording

The instrument is placed over the sample to measure reflected light (ideal for opaque sauces and powdered condiments , e.g. barbecue sauce, spice powders ) or transmitted light (ideal for translucent liquids, e.g. some cooking oils ).

Record the L * a * b* values:

L * value: lightness (degree of depth, darker seasonings have lower L values).

a* value: Red-green hue (positive values indicate a reddish hue, negative values indicate a greenish hue, commonly seen in chili sauce and barbecue sauce).

b* value: yellow-blue hue (positive values indicate a yellowish hue, negative values indicate a bluish hue, commonly seen in salad dressings or light soy sauce).

These values are analyzed to assess whether the color meets the target standard.

4. Measurement environment

Avoid direct sunlight or strong light interference, and maintain stable indoor light and temperature (20-25°C is recommended).

If the seasoning contains sediment or oil separation, it needs to be fully stirred before measuring.

3nh spectrophotometer: professional tool recommendation for color measurement of powdered condiments

In the production of powdered condiments, color consistency is critical. To this end, it is essential to use professional equipment to measure the color of condiments. 3nh instruments are known for their high precision, stability and user-friendliness. They are widely used in the fields of color management and quality control. They can meet the needs of different industries for precise color measurement and data analysis, and provide users with efficient and reliable solutions. The following are some of 3nh's recommended instruments for measuring the color of sauces and condiments.