Food colorings: gel, powder, water-soluble, fat-soluble
Patissland’s food coloring collection brings together nearly 500 references covering all technical formats used in pastry and cake design: ultra-concentrated gel colorings for mixtures, powder colorings for decorative effects, water-soluble colorings for macarons and royal icing, fat-soluble colorings for chocolate and cocoa butter, and liquid colorings for airbrush.
Available brands: Colour Mill, Wilton, Progel, Rainbow Dust, Americolor, and Pastry Colours. The white and pearly shades in the collection are based on calcium carbonate E170, compliant with current European regulations.
- Concentrated gels: 1 to 2 drops are enough to color 100 g of mixture
- Metallic lustre powders: gold, silver, copper, bronze, pearly and sparkling finishes
- Water-soluble stable during baking of macaron shells at 150 °C
- Fat-soluble compatible with chocolate couverture tempering
Which coloring for which medium
| Medium | Recommended format | Why |
|---|---|---|
| Buttercream, whipped ganache | Concentrated gel | Does not dilute the preparation, precise dosing with a toothpick |
| Fondant, marzipan | Concentrated gel | Incorporation by kneading without altering texture |
| Macaron shells, royal icing | Water-soluble | Does not affect meringue moisture, color stable during baking |
| Chocolate, cocoa butter | Fat-soluble | Compatible with fats, does not harden chocolate |
| Surface decoration, reliefs | Lustre powder | Application with a dry brush or painting with a food-grade thinner |
| Airbrush gradients and backgrounds | Airbrush liquid | Calibrated fluidity for nozzles from 0.2 to 0.5 mm |
Dosages and best practices
- Professional gels: 1 to 2 drops per 100 g of mixture, adjust gradually
- Standard liquids: 5 to 10 drops per 100 g
- Deep red and intense black: dose with gel, then let the mixture rest for 1 hour; the shade intensifies during resting
- Poudres lustres : appliquer au pinceau sec pour un fini métallisé, ou diluer pour peindre des détails avec nos pinceaux à pâtisserie
- Always test the shade on a small amount before full production
Browse by format and brand
Each format has its dedicated collection: gel colorants, powder colorants, water-soluble colorants, liposoluble colorants and chocolate, and airbrush colorants.
For golden finishes, edible paints, and glitter powders, see the gold leaf, paints, and glitter powders collection. The Colour Mill range, the reference for buttercreams and ganaches, is fully available.
Frequently Asked Questions
Which colorant to choose for macarons?
A water-soluble colorant or a concentrated gel used sparingly. They do not destabilize the meringue and the color remains true after baking at 150 °C. Incorporate the colorant into the meringue before macaronage for an even shade.
Do food colorants have a taste?
At normal doses, gels and water-soluble colorants are neutral in taste. A significant overdose, especially to achieve a deep red or black, can bring a slight bitterness: prefer a highly concentrated gel and resting time rather than a large quantity.
How to obtain an opaque food white?
The whites in the collection are based on calcium carbonate E170, sometimes combined with glycerol E422. The result is opaque on creams, icings, and white chocolate, with dosage adjusted according to the desired intensity.
Can two colorants be mixed to create a shade?
Yes, provided that colorants of the same format are mixed: gel with gel, liposoluble with liposoluble. Note the proportions of the mixture to be able to reproduce the shade in a subsequent batch.
