Color measurement for quality and consistency control in chocolates and ingredients using Sensegood spectrophotometer

The relishing flavors and textures of chocolates are mind triggering. According to the Harvard School of Public Health, a few pieces of chocolate per month can make our life longer and sweeter. [1] The chocolate market is expected to grow by 4.5% however the super premium chocolate market is growing at 15.4% growth rate. [2] This justifies that the customers are ready to pay for quality, and the demand is rapidly increasing for the premium chocolates.

Inconsistent color indicates process parameter variations and poor quality control of ingredients. Inconsistent product appearance results in variations in perceived flavor, and poor market acceptance which ultimately damages the brand reputation. To maintain the consistency in final chocolate textures, color quality control becomes the most essential part of each stage in production process.

In the process of visual color supervision; there are factors like eye fatigue, aging of the eye, stress, individual’s different expressive perception toward color, and light source that affect the color based decision. Hence, it becomes difficult to make decision of accepting, reprocessing or rejecting the sample based on visual match. And this directly hampers the quality of the final product. While on other hand there are advantages of instrumental color quality control as it provides results with same accuracy, consistency and reliability.

Sensegood spectrophotometer is an analytical color measurement instrument that is widely accepted in the industry and research fraternity. From raw material to final product, it comprehensively evaluates the color attributes of various samples, including solids, liquids, powders and pastes. It adapts to work as benchtop/tabletop, handheld/portable, or in-process/online color measurement instrument. It has rotating sample platform with large sensor’s field of view which accurately reproduces each color. Product can be cocoa beans and cocoa nibs, cocoa powder, cocoa butter, final solid chocolate with ingredients, chocolate syrup, milk powder, spicing up additives or fruit flavor powders.

References :

  1. Series of articles published on chocolate benefits on health: Available at Harvard Health Publishing by Harvard Medical School,
  2. Chocolate Candy Market in the U.S., 11th edition, Packaged Facts.

This article is about the use of spectrophotometer or full spectrum colorimeter for color measurement in chocolate products.