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, and 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
Less aggressive colouring than the water-soluble variety
Colouring through dispersion to limit bleeding
* As food safety standards vary from one country to the next, see product description for more information.