Liposoluble Powder Colorant WHITE - 1 Kilogram

The large format fat-soluble white colorant E170 stands out with 6 major advantages that make it the reference for demanding professionals:

• Composition E170 calcium carbonate: alternative to titanium dioxide (E171) gradually withdrawn from the European market, calcium carbonate offers a natural pure and opacifying white without regulatory controversy
• Exclusive fat solubility: optimal compatibility with cocoa butter, concentrated butter, rich creams, whipped ganaches, spreads, and chocolate coatings
• 1 kg professional packaging: size designed for regular and intensive production in workshops or laboratories, economical long-term compared to multiple individual formats
• Natural opacifying white: superior covering power that achieves a clean white from 5-8 g/kg, with perfect stability over time
• Controlled dosage: regulatory limit 10 g/kg respected, precise repeatable dosages from one batch to another for industrial consistency
• Versatility of use: usable in mixtures (direct incorporation) or as surface decoration (light dusting on coating)

To explore the full range of Patissland colorants, see the complete food colorants collection.

The regulatory context of white food colorant has evolved significantly in recent years in Europe. Understanding these changes helps you make the right choices for your workshop:

• E171 titanium dioxide: banned in foodstuffs in the European Union since 2022 following EFSA conclusions. No longer usable in professional pastry and confectionery in the EU
• E170 calcium carbonate: authorized without restriction as a food additive in the EU. Slightly lower opacifying power than titanium dioxide but recognized as a natural and safe alternative
• Practical consequence: all professional workshops have switched to E170 or modified starch-based alternatives since 2022

The choice of calcium carbonate E170 is therefore the correct regulatory choice for professionals currently active. The slightly lower opacifying power is offset by a slightly higher dosage (8-10 g/kg vs 5-7 g/kg historically with E171).

Patissland offers several white colorant options for fats, each suited to a different production volume:

• White fat-soluble colorant 1 kg E170 (this sheet): large professional format, intensive packaging for regular workshops, laboratories, and chocolate industries
• Pavoni Chocolart White Fat-Soluble Colorant 40g: small Pavoni format for occasional use or testing, ideal for individual pastry chefs and training
• Complete colorant collection: to explore the full range (gel, powder, fat-soluble, water-soluble, natural) according to your specific needs
• Gel colorants: for water-soluble uses (buttercreams, royal icings) strictly to be distinguished from fat-soluble ones

The 1 kg E170 format remains the reference choice for professional chocolatiers and laboratories who use several grams of colorant per batch. For the same volume, the 1 kg is significantly cheaper per gram than the 40g multi-formats.

The distinction between fat-soluble and water-soluble colorants is fundamental in professional pastry. A misuse compromises your entire preparation:

Consequence of a wrong choice :

• Liposoluble colorant in aqueous preparation: the colorant does not dissolve, formation of visible white clumps, grainy texture
• Water-soluble colorant in fat: the colorant does not dissolve, white streaks in the chocolate, visually unappealing spots

For water-soluble preparations, rather choose Patissland gel colorants.

To obtain a uniform pure white in your fat-based preparations:

• Step 1: preparation of the fat base - temper your cocoa butter, white chocolate, or fat at the recommended working temperature (typically 28-32°C for cocoa butter)
• Step 2: premix - take the desired amount of colorant (5 to 10 g/kg depending on desired opacity) and mix it into a small volume of warm fat (50-100 g) with a manual whisk
• Step 3: dispersion - blend this premix with an immersion blender for 30 seconds to obtain a homogeneous dispersion without lumps. Critical step to avoid clumps
• Step 4: incorporation - pour the concentrated premix into the main fat mass in a steady stream, stirring continuously
• Step 5: homogenization - blend everything with an immersion blender for 1 minute to evenly distribute the colorant in the mass
• Step 6: color test - check opacity by spreading a thin layer on parchment paper. Adjust dosage if necessary (max 10 g/kg regulatory)
• Step 7: use - use the colored preparation immediately. If storing: reseal tightly and keep under usual fat storage conditions

The liposoluble white colorant E170 1 kg is sized for intensive professional use:

• Artisanal chocolate making: coloring cocoa butter for pure white molded candies (white chocolate pearls, chocolate dragees, molded decorations)
• White chocolate bars: opacification to achieve a purer white than natural white chocolate (slightly creamy base)
• Polycarbonate molded candies: coloring of white bases for graphic effects with color marbling
• White ganaches: white ganaches for entremets, filled macarons, filled candy fillings
• Spreads: shade adjustment for artisanal spreads (alternative to powdered milk)
• White chocolate coatings: opacification of white mirror glazes on entremets and bavarois
• Buttercreams: to whiten slightly yellow buttercreams (from golden yellow butters)
• Professional cake design: opaque white finishes on chocolate coatings and glazes
• Macarons: pure white macaron shells (in addition to natural pigments)
• Industrial production: laboratories and mass production workshops requiring absolute quality consistency

The 7 signature tips of professional chocolatiers:

• Systematic pre-mixing: never add the powder directly into the full mass. Always pre-disperse in a fraction (10%) before final incorporation
• Mandatory immersion blender: a manual whisk is not enough to disperse calcium carbonate. The blender ensures no invisible clumps remain
• Maintained tempering: for chocolate, add the colorant during the tempering phase at the exact protocol temperature (never cold to avoid immediate crystallization)
• Paper test: always spread a 2 mm test layer on white parchment paper before confirming the dosage. Opacity perception changes depending on the surface
• Gradual dosing: start at 5 g/kg, adjust in 1 g/kg increments until the desired shade is reached. Never exceed the regulatory 10 g/kg
• Storage after opening: keep the 1 kg jar open away from absolute humidity. The powder is very hygroscopic and forms hard clumps in humid environments
• Precise weighing: use a precision scale accurate to the gram. At these low dosages (5-10 g/kg), visual approximation causes shade variations between batches

To fully utilize the fat-soluble white colorant E170, here are the complementary Patissland accessories:

• Complete colorant collection: to complete your palette with other fat-soluble or water-soluble shades
• Water-soluble gel colorants: for water-based preparations (buttercreams, royal icings)
• Progel colorant: for fat-based preparations in professional gel form
• Colour Mill: leading brand of concentrated fat-soluble colorants in small format
• Complete guide to color mixing: to master blends and achieve all intermediate shades
• Professional immersion blender: essential for the even dispersion of calcium carbonate
• Precision Scale: minimum gram precision for dosages of 5-10 g/kg
• Polycarbonate Chocolate Molds: for molded white opaque chocolate candies

• Before Opening: store at room temperature (15-25°C), away from direct light and humidity. Can be stored for several years in sealed packaging
• After Opening: reseal tightly after each use. The powder is hygroscopic (absorbs ambient moisture) and forms hard clumps if the packaging remains open
• Workshop Storage: provide a dedicated spot in your dry ingredients cupboard, away from moisture sources (cooking steam, dishwasher, sink)
• Repackaging for Use: to facilitate daily use, transfer 100-200 g into a smaller airtight jar for regular production. Keep the main 1 kg jar sealed
• Maximum Regulatory Dosage: never exceed 10 g/kg of the final preparation. This limit ensures EU regulatory compliance and the safety of the finished product
• User Safety: fine powder, avoid inhalation during large quantity handling. Work in a ventilated area for significant transfers
• HACCP Compliance: the E170 colorant complies with EU food standards. Traceability documentation available on request for professional workshops

What dosage should be used to whiten 1 kg of white chocolate?
For a pure opaque white on 1 kg of white chocolate, count 5 to 8 g of E170 colorant depending on the desired intensity. The regulatory maximum is 10 g/kg. Start low (5 g) and adjust gradually.

Is the E170 colorant safe for health?
Yes, calcium carbonate E170 is a food additive authorized in the European Union without specific quantitative restrictions. It is also naturally present in many foods (limestone, edible shells).

Can it be used to color buttercream?
Yes, but only if the buttercream is very rich in fat (Italian or French buttercream). For more watery creams (Swiss meringue buttercream), prefer a water-soluble gel colorant.

What is the difference with the Pavoni Chocolart White 40g colorant?
The colorant Pavoni Chocolart 40g is an individual size for occasional use. The E170 colorant 1 kg is a professional large volume size for regular production workshops. For the same volume, the 1 kg is significantly cheaper.

Why calcium carbonate and not titanium dioxide?
Titanium dioxide (E171) was banned in food products in the European Union in 2022 following EFSA conclusions. Calcium carbonate (E170) is the authorized regulatory alternative for white food dyes.

Can the dye be used in an aqueous preparation?
No, this dye is strictly fat-soluble. In an aqueous preparation (syrup, royal icing, fondant), it will not dissolve and will form unsightly white clumps. For these uses, choose gel dyes.

How long does the 1 kg jar last in workshop use?
For a workshop producing 5-10 kg of colored chocolate per week, the 1 kg jar lasts about 4 to 6 months. For an industrial laboratory with intensive production, expect 4 to 8 weeks depending on volumes.

Does the dye affect the taste of the preparation?
No, calcium carbonate is neutral in taste at the dosages used (5-10 g/kg). It adds no flavor notes to your preparation. This is a major advantage over starch-based dyes, which can slightly alter texture and taste.