TY - JOUR
T1 - Particle Size Effects on the Diffuse Reflectance of a Sucrose‐Caramel Admixture
AU - SAGUY, ISRAEL SAM
AU - GRAF, ERNST
PY - 1991/7
Y1 - 1991/7
N2 - Decreasing the particle size of homogeneous colorant (caramel) from 68 to 28 microns increased lightness as predicted by the Kubelka‐Munk theory. The presence of diluent (sucrose) reversed particle size effects, i.e., reduced caramel particle size decreased mixture lightness. Decreasing the particle size of the diluent, however, substantially increased the diffuse reflectance of the admixture, lowering its color intensity. The degree of color masking was determined mainly by the particle size of sucrose and to a much lesser extent by that of caramel. The dilution ratio and particle size of both colorant and diluent could be used to control the color of many food systems.
AB - Decreasing the particle size of homogeneous colorant (caramel) from 68 to 28 microns increased lightness as predicted by the Kubelka‐Munk theory. The presence of diluent (sucrose) reversed particle size effects, i.e., reduced caramel particle size decreased mixture lightness. Decreasing the particle size of the diluent, however, substantially increased the diffuse reflectance of the admixture, lowering its color intensity. The degree of color masking was determined mainly by the particle size of sucrose and to a much lesser extent by that of caramel. The dilution ratio and particle size of both colorant and diluent could be used to control the color of many food systems.
UR - http://www.scopus.com/inward/record.url?scp=84985201293&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1991.tb14659.x
DO - 10.1111/j.1365-2621.1991.tb14659.x
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AN - SCOPUS:84985201293
SN - 0022-1147
VL - 56
SP - 1117
EP - 1118
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -