Consumer Soils
The CS-Series’ or S-Series’ products are all developed by CFT. The CS originally stood for Consumer Soils. These are all soils with which the consumer would be confronted in reality.
To control reproducibility of these testmaterials we purchase the soil ingredients in very big quantities at a time, or we produce our own recipe (of let’s say chocolate pudding), based on the average of ingredients used in various brands.
After the introduction of our soils on various different substrate fabrics the ‘C’ in the article code started to stand for ‘Cotton’ and is replaced depending on the type of fabric. The ‘S’ still remains to indicate that these testmaterials belong to the ‘S’-Series. Below, all of our Consumer soils are listed. More information on the soils can be found in the CFT Swatchbook, available for download below. More information on prices can be found in the CFT pricelist, also available for download below.
 Swatchbook (Version 8.274) 13.69 MB
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| Code | Description |
| C-S-01 | Blood (aged) |
| C-S-101 | Blood, slightly aged |
| C-S-02 | Cocoa |
| C-S-03 | Wine (aged) |
| C-S-103 | Wine, not aged |
| C-S-04 | Saturated with colored olive oil |
| C-S-05S | Mayonaise, with carbon black |
| C-S-06 | Salad dressing with natural black |
| C-S-08 | Grass |
| C-S-09 | Egg yolk |
| C-S-10 | Butterfat with colorant |
| C-S-11 | Red currant juice |
| C-S-12 | Black currant juice |
| C-S-112 | Black currant juice, unaged |
| C-S-13 | Apple juice |
| C-S-14 | Cherry juice |
| C-S-15 | Bill(blue)berry Juice |
| C-S-115 | Bill(blue)berry Juice, unaged |
| C-S-16 | Lipstick, pink |
| C-S-116 | Lipstick, diluted, pink |
| C-S-216 | Lipstick, diluted, red |
| C-S-17 | Fluid make up |
| C-S-18 | Strawberry (diluted concentrate) |
| C-S-19 | Peach (diluted concentrate) |
| C-S-20 | Tomato |
| C-S-120 | Tomato, double soiled |
| C-S-21 | Blackberry (diluted concentrate) |
| C-S-22 | Kiwi (diluted concentrate) |
| C-S-23 | Mango Juice |
| C-S-23S | Mango Juice |
| C-S-24 | Red Pepper |
| C-S-25 | Spinach concentrate |
| C-S-26 | Corn starch, colored |
| C-S-27 | Potato starch, colored |
| C-S-28 | Rice starch, colored |
| C-S-29 | Tapioca starch, colored |
| C-S-126 | Corn starch, colored, Aged at elevated tem |
| C-S-127 | Potato starch,colored Aged at elevated tem |
| C-S-128 | Rice starch, colored, Aged at elevated tem |
| C-S-129 | Tapioca starch,colored Aged at elevated tem |
| C-S-30 | Sebum Bey colourless |
| C-S-31 | Ballast soil (mixture of all 4 IEC soils |
| C-S-32 | Sebum bey with carbon black |
| C-S-132 | High Discriminative Sebum bey + pigment |
| C-S-33 | Sebum tefo with carbon black |
| C-S-34 | Curry |
| C-S-35 | Egg yolk, aged by heating |
| C-S-36 | Egg yolk, with carbon black |
| C-S-37 | Full egg, with carbon black |
| C-S-38 | Egg yolk, with carbon black, aged by heating |
| C-S-39 | Full egg, with carbon black, aged by heating |
| C-S-40 | Yellow modelling clay |
| C-S-41 | Black laboratory clay |
| C-S-42 | Standard Clay |
| C-S-43 | Guar gum, with carbon black |
| C-S-44 | Chocolate drink, pure |
| C-S-45 | Chocolate soymilk drink |
| C-S-46 | Used Frying Fat |
| C-S-46B | Used Frying Fat with Violet Dye |
| C-S-47 | Freshly boiled tea |
| C-S-48 | Freshly boiled tea with milk |
| C-S-49 | Coffee, freshly brewn, black |
| C-S-50 | Coffee, freshly brewn, black, espresso |
| C-S-51 | Coffee, freshly brewn, with milk |
| C-S-52 | Coffee, freshly brewn, with cream |
| C-S-53 | Pectate, with carbon black |
| C-S-53B | Pectine, with carbon black |
| C-S-54 | Oatmeal/Cocoa |
| C-S-55 | Orange Juice (from diluted concentrate) |
| C-S-56 | Coca cola |
| C-S-57 | Red Beet Pure |
| C-S-58 | Soy sauce |
| C-S-59 | Asian Food Stain (soy sauce, soy oil) |
| C-S-60 | Spaghetti Sauce (with Beef) |
| C-S-61 | Beef fat, coloured |
| C-S-61B | Beef fat, coloured with Violet Dye |
| C-S-62 | Lard, coloured |
| C-S-62B | Lard, coloured with Violete dye |
| C-S-63 | 50% Lard, 50% Beef Fat, without colorant |
| C-S-63s | 50% Lard, 50% Beef Fat, with colorant |
| C-S-64 | Beef fat with carbon black |
| C-S-65 | Dirty Motor Oil |
| C-S-66 | Lanoline with carbon black |
| C-S-67 | Mustard |
| C-S-68 | Chocolate Ice Cream |
| C-S-69 | Chocolate Pudding |
| C-S-70 | Chocolate Mousse/Cream |
| C-S-170 | Chocolate Mousse, Aged |
| C-S-71 | Strawberry Icecream |
| C-S-72 | Forrest Fruit Icecream |
| C-S-73 | Locustbeangum, with pigment |
| C-S-74 | Tabacco |
| C-S-75 | Blood/Beef fat on Cotton |
| C-S-76 | Househould Dust |
| C-S-77 | Babyfood Carrot |
| C-S-77B | Babyfood Banana Strawberry |
| C-S-78 | Soybean oil with Pigment |
| C-S-79 | Napolina Tomato |
| C-S-80 | Grass/Mud |
| C-S-81 | Forrest Fruit Jam |
| C-S-82 | Gravy from meat |
| C-S-83 | Crema di Balsamico |
| C-S-84 | NO LONGER AVAILABLE (altern. C-S-87) |
| C-S-85 | Double soiled Sheep’s Blood |
| C-S-86 | Oyster Sauce |
| C-S-87 | Chinese Chilli Sauce |
| C-S-87s | Chinese Garlic Chilli Sauce |
| C-S-88 | Indian Curry |
| C-S-89 | Chinese Hot Pot |
| C-S-89S | Chinese Hot Pot Sateh |
| C-S-90 | Soysauce plus Starch |
| C-S-91 | Minced Meat |
| C-S-92 | Pigment/Vegetable Fat |
| C-S-93 | Starch Porridge with Chocolate |
| C-S-94 | ASTM Dust Sebum |
| C-S-95 | Collar stain |
| C-S-96 | Grape Juice |