Ideal for chocolate, cocoa butter, and high-fat items, often needing dissolution in cocoa butter; while water-soluble versions (like Ponceau 4R or E124) are best for icings, batters, jellies, and beverages. Both types are highly concentrated, neutral in taste, and designed for professional use, providing vibrant, stable colors for patisserie, confectionery, and modern gastronomy.
Ideal for chocolate, cocoa butter, and high-fat items, often needing dissolution in cocoa butter; while water-soluble versions (like Ponceau 4R or E124) are best for icings, batters, jellies, and beverages. Both types are highly concentrated, neutral in taste, and designed for professional use, providing vibrant, stable colors for patisserie, confectionery, and modern gastronomy.