Maillard Reaction Browning Correlation with Color The Maillard Reaction describes a non-enzymatic chemical reaction between amino acids (proteins) and reducing sugars that accelerates with heat and produces a browning effect on many processed foods including fried and baked products, and meats. This differs from enzymatic browning that occurs in fruits and vegetables that darken when …
Slurry Whiteness Measurement Application The application is to measure the color, particularly the whiteness in slurry solutions of such minerals as Calcium Carbonate, Clay etc. The problem is to present the liquid in such a way that the instrument can make the measurement . Looking through a sample window can be problematic due to contamination …
Tortillas Tortillas are a fast-growing consumer favorite in colors from pale white, yellow, red and bluish purple. Tortillas are typically made from corn maize, wheat flour or a corn-cactus combination known as nopaltilla. While the maize kernels naturally come in these colors tortilla manufacturers often add color to better meet consumer expectations. Cilantro or spinach …
Potato Chips Typically Potato crisps are graded in color from light to dark in five grades A, B, C, D and E. Often checks are done by eye comparison to the above chart with values being recorded manually when standard laboratory checks are taken. Why measure with Senware? The Senware color system is designed for Continuous …