

Red Edible Luster Dust for Baking & Confectionery – F1102A
Red edible luster dust F1102A delivers a visible pearlescent red sheen on chocolate coatings, sugar surfaces, and beverage finishes where color depth and reflectivity must remain stable during application. The mica-based structure maintains visual consistency across dry dusting, spraying, and suspension systems without dissolving into the formulation.
Item No. :
F1102AColor Effect :
RedParticle Size :
10-60μmBrand :
Kolortek/OEMMOQ :
25KGApplication :
Food Decoration
Pearlescent red effect is generated by light reflection and interference on coated mica platelets. Unlike soluble food colorants, the pigment remains as discrete particles, so color intensity depends on surface coverage, layer thickness, and substrate contrast.
Darker bases such as chocolate or colored fondant increase perceived depth, while light or transparent systems emphasize shimmer rather than color saturation. Selection should consider both base color and application thickness.
| Parameter | Value / Range |
| Product Code | F1102A |
| Color Effect | Red pearlescent |
| Available Particle Sizes | 10–60 μm to 50–500 μm |
| Substrate | Mica-based (food-grade coating) |
| Solubility | Insoluble, dispersible |
| Processing Stability | Suitable for typical food processing* |
| Regulatory | Food-contact compliant (region-dependent) |
*Performance depends on formulation system, moisture, and application stage. Validation under actual processing conditions is recommended.
Fine grades (10–60 μm) are used for sprayable dispersions, beverage decoration, and smooth surface dusting. They reduce sedimentation and provide uniform visual distribution without visible particles.
Medium to coarse grades (≥100 μm) increase sparkle visibility and are typically selected for dry toppings or decorative finishes where particle definition is required. Larger particles may settle in low-viscosity systems.
| Industry | Application | Technical Consideration |
| Bakery | Fondant, icing, cake surface finishing | Requires slight surface moisture or binder for adhesion |
| Chocolate & Confectionery | Molded chocolate, coating layers | Apply after tempering to preserve surface reflectivity |
| Beverages | Cocktails, decorative drinks | Particle size affects suspension and settling rate |
| Frozen Desserts | Ice cream and frozen toppings | Surface application recommended after freezing |
Insoluble Pigment Behavior: Color remains on the surface rather than dissolving. Visual outcome depends on dispersion method and layer uniformity.
Substrate Interaction: Contrast between pigment and base material influences perceived color depth and brightness.
Process Timing: Application after baking or cooling helps maintain surface reflectivity and prevents incorporation into the matrix.
System Compatibility: Works in water-based and fat-based systems, but requires mechanical dispersion or surface application for uniformity.
Using pearlescent edible dust as a primary colorant leads to weak color coverage. These pigments provide optical effect rather than full opacity. Base coloring should be established separately when strong color intensity is required.
Kolortek controls particle size distribution and coating consistency to ensure repeatable visual performance across batches. Technical documentation including TDS, SDS, and ingredient data supports regulatory review. Custom particle size selection can be evaluated based on processing method and target effect.
Particle size and application method directly affect final appearance. Samples can be supplied based on your formulation system, along with technical and ingredient documentation for compliance review.
Testing under real production conditions helps confirm dispersion, adhesion, and visual consistency before scale-up.