Instrumental Color Quality Control Smooths Out Raw Materials Variation in Whipped Cream Production

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Posted on June 8, 2017

Raw Materials Variation Can Create Brand Inconsistency 

Customers expect their whipped cream to be a particular shade of white. Not just any white, but the exact same white that it’s been every time they’ve pressed down the nozzle and covered their strawberry shortcake in foamy cream. For manufacturers, this means that special care must be taken to ensure that customers get the cream they expect. Any color deviations can raise concerns in customers. If the color of the cream is different, they will wonder if other properties may be different as well and if it is safe to eat. These concerns can lead them to think twice before purchasing a bottle of the same brand the next time they shop. This can potentially cost a company a lifetime’s worth of sales. 

However, maintaining a standard color in whipped cream products can be easier said than done. The principal ingredient1 of whipped cream is milk, which can exhibit a spectrum of different colors depending on factors including the health, diet, and age of the cows it comes from. Both the overall amount of fat in the cream, and its liquid or crystalline properties, can vary as well. Process variations, such as temperature fluctuation during pasteurization, can affect the final product color as well.

Spectrophotometers Ensure Whipped Cream Meets Color Standards

In order to catch any color deviation resulting from differences in raw materials or production processes, whipped cream manufacturers rely on instrumental color quality control. Instruments known as spectrophotometers can objectively assess the color of opaque objects such as whipped cream with a very high degree of repeatability. These instruments measure the color of objects using reflectance spectrophotometry.

Unlike human observers, spectrophotometers can translate color into a numerical value. To obtain an objective color value, a quality control technician simply places the sample in the instrument, presses a button, and notes whether the numerical output falls within established tolerance standards. No matter who the technician is or in which facility they’re located, the measurement will be the same.

Full article with photos available here:

https://www.hunterlab.com/blog/color-food-industry/3616/

 

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