Colorants alimentaires gel poudre liposolubles cake design - Patissland

Food Colorants

Patissland - Pastry coloring

Food colorants

Food colorants for pastry: gel, powder, liquid airbrush, water-soluble for macarons, fat-soluble for chocolate. Over 500 references in all colors.

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Colour Mill Lavender water-soluble colorant→Colour Mill Baby Pink water-soluble colorant→Colour Mill Raspberry water-soluble colorant→Colour Mill Cobalt water-soluble colorant→Colour Mill Red water-soluble colorant→Colour Mill Sky Blue water-soluble colorant→

Our food colorants collection includes over 500 references in all technical formats. Ultra-concentrated gel colorants for masses (creams, ganaches, fondants), powder colorants for decorative effects (lustres, metallics, pearls), liquid airbrush colorants for spraying, water-soluble colorants special for macarons, fat-soluble colorants for chocolate. All our colorants are titanium dioxide-free (E171 banned in the EU since 2022).

Gel colorants: the universal base

Gel food colorants are the versatile solution: ultra-concentrated (1 drop colors 100g of mass), easy to dose with a toothpick, do not dilute preparations. Compatible with buttercreams, ganaches, royal icings, fondants, cookies. Professional brands Colour Mill, Sugarflair, Wilton.

Powder colorants for decorative effects

Powdered food colorants offer the full range of visual effects: metallic lustre powders (gold, silver, copper, bronze), pearl powders (pearl, ivory), sparkling powders, matte powders for pastel effects. Applied with a dry brush for a metallic effect, mixed with a food rejuvenator for painting.

Specialty colorants: macarons and chocolate

Water-soluble colorants are essential for macarons: they do not disturb the moisture of Italian meringue, color remains stable at 150°C baking. Lipid-soluble colorants are designed for couverture chocolate and cocoa butter: compatible with fats, they color without seizing the chocolate or disturbing tempering. Essential for signature bars, polycarbonate molds, velvet sprays.

Which colorant to choose depending on the medium?

Cream, ganache, fondant: concentrated gel. Macaron, royal icing: water-soluble. Chocolate, cocoa butter: lipid-soluble required. Surface decoration, metallic shine: powder. Do not confuse: a gel colorant added to chocolate will cause it to seize.

Why without titanium dioxide (E171)?

E171 (titanium dioxide) has been banned in the EU since 2022 (regulation 2022/63) after EFSA evaluation. All our white and pearlescent colorants are now based on E170 (calcium carbonate), a validated alternative.

How many drops for an intense color?

It depends on the concentrate. For professional gels (Colour Mill, Sugarflair): 1-2 drops per 100g. For standard liquids: 5-10 drops per 100g. To get a deep red or intense black: prefer toothpick gels and let rest for 1 hour to intensify.

Do colorants have a taste?

Gel and water-soluble colorants are neutral in taste at normal doses. Risk of bitterness at very high doses (deep red, black). Lipid-soluble colorants can slightly alter the texture of chocolate if overdosed. Test before production.