Colour Measurement of Vegetable Cooking Oils

Vegetable cooking oils consist of fatty acids, are virtually water-free, and can be liquid, solid, or semi-solid. They are derived from the seeds, sprouts, or fruits of plants, including the popular sunflower oil, flaxseed oil, canola oil, olive oil, and solid coconut oil. Due to the wide variety of types and blends, instrumental colour measurement is essential for maintaining quality and freshness.

Unlike solid “blocks” of margarine and shortening, which are measured using a reflectance meter onto which the sample is placed directly, oils are poured into cuvettes and measured using a transmittance meter.