Salt and Sugar

Sensegood spectrophotometer for color measurement and quality control in salt & sugar

Nurtured by the power of nature and time, salt’s color and taste reflect the distinctive terroir and origin. There are salts beyond white sea-salt that are worthy of being precious jewels in the culinary world. Himalayan pink salt, Cyprus black salt, Persian blue salt, Hawaiian red Salt, French grey salt, and rock salt are few of them which account for niche customer segment.

Sugar is an important part of human diet, making food more palatable and for providing energy. After cereals and vegetable oils, sugar derived from sugarcane and beet provides more kilocalories per capita per day on average than other food groups. [1]



Sugars of various crystal sizes and colors provide unique functional characteristics that make the sugar suitable for different foods and beverages. Sugar color is primarily determined by the amount of molasses remaining on or added to the crystals, giving pleasurable flavors, its value to some consumers is a richer flavor than white sugar. [2] Heating sugar also changes the color and flavor (caramel).

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. Natural and processed sugar can be in various shapes and colors: cubes, powder, white, brown, jaggery, syrup, or honey. Salt and sugar manufacturers and processors rely on Sensegood spectrophotometer for color measurement and whiteness measurement. Food processors use Sensegood spectrophotometer to maintain the input salt and sugar texture quality and consistency over production batches.


References :

  1. "Food Balance Sheets". Food and Agriculture Organization of the United Nations. 2007. http://www.fao.org/3/X9892E/X9892E00.htm
  2. O Connor, Anahad (12 June 2007). "The Claim: Brown Sugar Is Healthier Than White Sugar". The New York Times. Retrieved 13 May 2017.

This article is about the use of spectrophotometer or full spectrum colorimeter for color measurement in salt, sugar, flavored syrups, jaggery, honey, caramel and related products.