Precise Color Communication by Determination of the Color of Vegetable Oils and Fats in the CIELAB 1976 (L ^* a ^* b ^* ) Color Space

The precise determination of the colour oils and fats is a common important parameter for production oils, fats, margarine, mayonnaise. A new method has been developed tested in order to improve reliability reproducibility results. It based on values, which describe 3D space as defined by International Commission Illumination (CIE) CIE 1976 (L*a*b*). precision data obtained from collaborative validation test show significant improved repeatability with relative coefficients variation between 0.1 1.7% except very dark pumpkin seed oil (2.7%). range 0.7 13.9 %. signals intense colored samples might exceed linear some measuring instruments. Solutions standards tartrazine Ponceau 4R pure (>99 %) non-toxic substances are laboratory calibration covering L* (63–99), a* (?23–67), b* (0.5–119). storage experiment these standard carried out results stability over period 80 days compared bromothymol blue iodine solutions. Practical Applications: this study suitability an analysis using alternative Lovibond system red yellow values. As international harmonized approach widely accepted communication description differences two different colors many applications all world, will be also advantage specification industry, market, trade. In addition, use easy prepare solutions enables every check their device convenient way.