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Golden Goals: Keep Your Oils Looking Their Best!
Colour is an important quality parameter of edible oil, both in the refining process and in the marketplace. The edible oil industry often analyzes the oil colour, either qualitatively or quantitatively, during the process to maintain a consistent quality. Oil appearance might be an indicator of a problem having occurred during blending, storage, crushing, and extraction or the refining process. Each oil has its own characteristics colour, primarily due to the presence of carotenoids and/or chlorophyll pigments. In addition, changes in colour may be indicative of problems in the production process, contamination, degradation or the oxidation of the materials and products. The manufacturers and producers can then carry out the necessary actions in response to the change of colour in the materials and products. Hence, it is important to have a systematic colour measurement method, technique, procedure, colour scales, oil temperature, cell path length, human factor and equipment to ensure the colour is appropriately described.
Why is it important to measure colour in edible oils?
The colour of edible oils indicates their purity and quality, helping to identify the presence of impurities or poor refinement.
It helps detect oxidation and degradation, as changes in colour can signal spoilage or aging of the oil.
- Colour measurements are used not only to define aesthetic qualities but also to optimize production processes like bleaching, deodorizing, and so on.
Measuring colour ensures consistency, maintaining a uniform appearance across different production batches.
- The colour of the oil also affects consumer perception, as a clear and appealing colour enhances market acceptance.
The Lovibond® Scale
At the heart of Lovibond's innovations lies its colour measurement expertise. The Lovibond® scale, based on a logarithmic system, offers unparalleled accuracy in quantifying colour intensity. Unlike linear scales, the logarithmic approach aligns with human visual perception, ensuring consistency and reliability in measurements.
Human vision is more sensitive to changes in lighter colours than in darker ones, and our perception of intensity follows a logarithmic rather than a linear pattern. By using a logarithmic scale, Lovibond ensures that colour differences, especially in low-intensity or pale samples like refined edible oils, are measured and displayed accurately. Also, the logarithmic scale helps to cover a wider range when compared to the linear scale.
Background of the Lovibond® Scale
Over the years various methods have been developed to measure the colour of edible oils and fats. Before the development of electronic instruments using multiple wavelengths and photodetectors, quantitative colour measurements were completed by comparing the sample to known glass colour standards. One of these was the Tintometer® colorimeter, invented by Joseph Lovibond in England in the late 19th century.
Joseph Lovibond was a brewer by trade, and he needed a method to consistently evaluate and regulate the colour of his beer. The Tintometer® uses a series of gradient red-, yellow-, blue-, and neutral-coloured glasses. It is arranged with two adjacent fields of view, seen through the viewing tube, so that the product in the sample field and a white reflective surface in the comparison field are observed side by side, suitably illuminated. This is known as the Lovibond® color scale (AOCS Method Cc 13e-92).
The RYBN Scale:
The scale is particularly popular for measuring the colour of oils and fats, chemicals, pharmaceuticals and syrups. The Lovibond® RYBN colour scale is optimised for the colour measurement of clear (but coloured) liquids. In the 1890’s, Joseph Lovibond, the founder of The Tintometer Ltd, developed the original Lovibond® Scale, based on a calibrated series of red, yellow, blue and neutral glasses. The Lovibond® Scale is based on 84 calibrated glass colour standards of different densities of magenta neutral glasses, that graduate from desaturated to fully saturated. Sample colours are matched by a suitable combination of the three primary colours together with neutral filters, resulting in a set of Lovibond® RYBN units that define the colour.
Global Standards for Edible Oils and Fats
Lovibond® colour measurement instruments adhere to international standards, making them indispensable for researchers and industry professionals. Standards such as ISO 15305 and AOCS Tintometer® method (Cc 13e) emphasize measuring colour as the sum of RYBN units (Red, Yellow, Blue, and Neutral). This comprehensive approach ensures a more precise characterization of oils and fats, critical for quality assurance and regulatory compliance.
BIS Standards for Edible Oils
Dos and Don'ts during Edible Oil Colour Measurement:
Ensure your instrument is under AMC (Annual Maintenance Contract) and schedule regular servicing to maintain accuracy and performance.
Clean the measurement cell properly using appropriate chemicals, based on the type of sample being tested.
Use clear, transparent samples with no turbidity for accurate results.
- Avoid bubbles in the sample while placing it in the sample chamber as they can affect the results.
- Don’t proceed with colour measurement if the sample shows a blue value, unless testing olive oil. This may indicate turbidity. Try gently heating the sample to clarify it before retesting.
- Record path length and sample temperature during testing to maintain a consistent and repeatable procedure.
Heat the sample to at least 10°C above its cloud point before measurement, as recommended.
Use neutral filters during manual colour measurement when needed, to adjust brightness caused by any medium (like glass) between the sample and the observer.
Limit visual colour comparison to 30 seconds, as per AOCS and ISO guidelines, to reduce eye fatigue.
Have the operator’s eyes tested every 2 years to ensure accurate manual colour matching.
Tips for Perfect Edible Oil Colour Measurement with Lovibond®:
- Check Your Samples: Ensure that all oil samples are clear and free from bubbles, turbidity, or particulate matter. Proper sample preparation is essential for reliable and consistent colour readings.
- Use the RYBN Scale: Lovibond® uses the RYBN (Red, Yellow, Blue, Neutral) colour scale, a logarithmic grading system that enables precise evaluation of colour intensity and tone across a wide range of edible oil types.
- Warm It Up: Viscosity and transparency of oils can vary with temperature. Gently heating the sample to a standard analysis temperature helps maintain consistency and accuracy in colour sample. Use shorter path lengths for darker oils and longer path lengths for lighter samples to ensure accurate detection of colour variations.
- Go Automatic: Automated instruments such as the Lovibond® Model Fx Series eliminate subjectivity and human error. These systems provide fast, repeatable, and precise results, ideal for both routine quality checks and regulatory compliance.
- Meet the Standards: Lovibond® instruments support compliance with standards such as BIS, AOCS, and ISO, ensuring that edible oil products meet both domestic and international quality requirements.measurement.
- Path Length Magic: The optical path length should be selected based on the colour depth of the
Whether you're refining raw materials or assessing finished goods, accurate colour analysis is essential for maintaining the highest industry standards.
We specialize in providing insights, tools, and solutions for reliable colour evaluation across a wide range of edible oils and fats. From traditional visual scales like Lovibond® to advanced spectrophotometric and digital colorimetry methods, our resources support food scientists, quality control labs, and manufacturers in achieving excellence.
The roots of Lovibond® trace back to Joseph Williams Lovibond®, a visionary whose pioneering work in the late 19th century laid the foundation for modern colour measurement. Recognizing the importance of accurate colour assessment, he invented the Lovibond® Colour Scale, revolutionizing the way industries evaluated liquids, oils, and other substances. His dedication to precision established a legacy that continues to inspire innovation at Lovibond®.
Boost your colour quality control with industry-leading measurement solutions! Contact us today!
FAQ's
Does Temperature affect oil colour?
Yes, temperature can affect the color measurement of edible oil. When the oil is heated, it can undergo chemical changes such as oxidation or breakdown, which may cause it to darken or change in color. These changes can lead to shifts in measured colour values, indicating a possible decline in the oil’s quality or stability. Temperature can also affect the oil's viscosity and transparency, which may further influence the accuracy of color measurement.
Can the cell path length affect the results?
Yes, the cell path length can affect the results of color measurement. It should be chosen based on the color intensity of the oil. Generally, a shorter path length is recommended for darker oils to avoid overly high absorbance, while a longer path length is better suited for lighter oils to ensure accurate detection of color differences.
Why are Lovibond cells preferred?
With the Lower Quality Cell the optical windows of the cell are not perfectly parallel, disrupting the path of light traveling through the cell. Hence the emerging beam of light from the sample does not accurately hit the detector. The intensity of light that reaches the detector is reduced and this negatively impacts the accuracy of the reading. This is not an issue with the High Quality Lovibond Cell.
When do you report colour as Y+ 5R?
Colour is a powerful tool for brand recognition. Consistent colour across products can strengthen brand identity.
Can you find digital instruments for colour measurement in Edible Oils and Fats?
Yes! We offer a variety of instruments for digital color measurement in both transmission and reflectance modes, depending on your needs. Feel free to contact us for more information!
What are the basic sample requirements for colour measurement in edible oils?
For accurate color measurement in edible oils, the sample should be clear and transparent, without any cloudiness or particles. It’s also important to make sure there are no air bubbles in the sample when placing it in the chamber, as this can affect the accuracy of the results.
In which phase of processing do we need to measure the colour of the oil?
Colour measurement in edible oils is commonly performed during refining processes such as bleaching, filtration, deodorization, and storage.