Colouring is achieved through the dispersion
of the coloured particles in the food.
Aluminum-based insoluble food colours are used to colour oil-based products, such as chocolate, buttercream, candy, and pastry coatings. It is perfect to limit colour bleeding when several colours are side by side.
Ideal for fatty substances , such as chocolate
Without titanium dioxide (E171), except for the white
Less aggressive colouring than the water-soluble variety
Colouring through dispersion to limit bleeding
* As food safety standards vary from country to country, see product description for more information.