Sugar, Propylene Glycol (E1520), Glycerine (E422), Lecithin (E322). Depending on shade one or more of Br. Blue FCF (FD&C Blue #1; E133), Tartrazine (FD&C Yellow #5; E102), Sunset Yellow (FD&C Yellow #6; E110), Allura Red (FD&C Red #40; E129), Carmoisine (FD&C #3; E122), Ponceau 4R (FD&C Red #-; E124), May Erythrosine (FD&C Red #3; E127), TiO2 (E171) May contain Tricalcium Phosphate (E341), Gum Arabic (E414). Please check individual bottle to know individual ingredients list for specific shade.
USAGE DIRECTION
Shake very well to mix ingredients properly. Open cap and add to food product. Mix well to ensure homogeneity.
STORAGE PRECAUTIONS
Store in a cool dark odorless environment with cap properly closed at room temperature. Store away from sunlight and heat. Keep away from children. Product characteristics can change if not stored properly. Once open use within 3 months.
PRODUCT DETAILS
Sugarin European Palette Oil Candy Color is oil based emulsion color in thick gel form. European Palette is a unique range of palette by International award winner Chef Gaurav Wadhwa. It is a range of vintage shades. most difficult to make. Sugarin European Palette gives pastel, exquisite and tonal shades. European Palette can be used for all kind of oil based foods including Chocolate, Butter Cream, Compound and many more. Also mixing match can create many more vintage tones. It is ideal for Chocolate, Cocoa Butter, Compound etc. It also works excellent with all oil based products. High quality oil dispersible colors are finely dispersed and emulsified in oil like base to create formulation that mixes very well and smoothly in oils and high molecular fats. It does not alter melting point and boiling point of base oils. It also doesn’t change chocolate “snap” and chocolate “gloss”. It blends in chocolates and compounds (white / milk / dark) very easily.
