The confectionery industry uses a large number of colours, among them oil-dispersible colours which, in contrast to water-soluble ones, are dispersed in oils and fats during use, such as in fat masses or coatings. Oil-dispersed colour concentrates on a vegetable basis, such as those offered by Döhler, enable an intensive and even colouring of the final application. The colours can be mixed in any desired ratio to achieve the perfect shade for the user‘s individual needs.
Advantages of oil-dispersible colours
Oil-dispersible colour concentrates offer numerous advantages that make them a popular choice in the confectionery industry:
- Even distribution: Thanks to their homogeneous distribution in oils and fats, oil-dispersible colours can be evenly worked into the fat mass of confectionery. This results in a harmonious appearance and optimum colour intensity.
- Longer shelf life: Because the colours take the form of pigments, they have a higher light stability. Colour is therefore retained for longer and the product’s general shelf life is extended.
- Greater flexibility during production: Oil-dispersible colours can be mixed to create a vast number of shades, allowing for a high degree of flexibility when producing confectionery. As they are easy to add to fat-based products, they can be used in a large number of possible applications.
Production and use
Döhler‘s oil-dispersible colours are made from water-soluble colouring concentrates, for example from beetroot or safflower. These concentrates are worked into the oil by grinding them in a traditional and gentle process, resulting in a product that can be distributed homogeneously in fat-based applications.
Thanks to their versatility, oil-dispersed colours are primarily used by the confectionery industry in decorative masses, baked goods, ice cream or confectionery coatings. Their homogeneous distribution in oils and fats also allows them to be used in fat-based foods such as butter cream, margarine or compound coatings.
On the packaging, the ingredients can be declared as “colouring concentrate”, such as “colouring beetroot concentrate”, “colouring safflower concentrate” or “colouring spirulina concentrate”.
Döhler GmbH, Darmstadt
Author: Dr. Roland Beck
Head of Business Unit Colour,
Döhler
