Prediction of food emulsion color using light scattering theory

A theoretical model was developed to predict spectral reflectance and color of emulsions from droplet (radius and concentration) and dye (absorption s pectra and concentration) characteristics. The Rayleigh-Gans-Debye theory o f light scattering was used to calculate the scattering cross-section, abso rption cross-section and asymmetry factor of droplets. These values were us ed to calculate spectral reflectance of an emulsion based on Kubelka-Munk t heory. The tristimulus coordinates (L,a,b) of an emulsion were calculated f rom its spectral reflectance using color matching functions. Predictions we re in good agreement with experimental measurements on oil-in-water emulsio ns containing a red food dye. The theory may be useful for optimization of emulsion appearance.