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 spectra and concentration) characteristics. The Rayleigh‐Gans‐Debye theory of light scattering was used to calculate the scattering cross‐section, absorption cross‐section and asymmetry factor of droplets. These values were used to calculate spectral reflectance of an emulsion based on Kubelka‐Munk theory. The tristimulus coordinates (L, a, b) of an emulsion were calculated from its spectral reflectance using color matching functions. Predictions were in good agreement with experimental measurements on oil‐in‐water emulsions containing a red food dye. The theory may be useful for optimization of emulsion appearance.