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.

Advantages

• Ideal for fatty substances , such as chocolate
• Less aggressive colouring than the water-soluble variety
• Colouring through dispersion to limit bleeding