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Red Edible Luster Dust for Baking & Confectionery – F1102A

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. :

    F1102A
  • Color Effect :

    Red
  • Particle Size :

    10-60μm
  • Brand :

    Kolortek/OEM
  • MOQ :

    25KG
  • Application :

    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.

Specification Overview

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.

Particle Size and Application Matching

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.

Application Scenarios

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

Key Technical Considerations

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.

Common Selection Error

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.

Request Samples or Ingredient Documentation

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.

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