Particle Size Effects on the Diffuse Reflectance of a Sucrose‐Caramel Admixture

ISRAEL SAM SAGUY*, ERNST GRAF

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1117-1118
Number of pages2
JournalJournal of Food Science
Volume56
Issue number4
DOIs
StatePublished - Jul 1991

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