Gel Purple Food Color 100 ml

Rich Purple Shade Built for Consistent Batch Coloring

The 100 ml gel purple food color is formulated for producers working with larger batches of buttercream, fondant, chocolate, and other food masses where color consistency between batches really matters. It belongs to the Gel Food Coloring range, which brings together thick, highly concentrated pigments that deliver strong color payoff without altering the texture of the final product. The main field of use for this type of pigment is confectionery production: tinting buttercream and meringue-based creams, fondant, royal icing, chocolate work, marshmallow, and glazes. Bakers and small confectionery studios value gel colors because even a small amount produces a deep, even shade without thinning the dough or cream.

Beyond baking, gel colors are also popular in home craft production such as bath bombs, scrubs, candles, and occasionally soap bases, whenever a bright and stable color that does not migrate to the surface is needed. For decorative cosmetics, this type of pigment works well for small creative batches where a strong shade at a low dosage is the priority.

The 100 ml size fits medium-scale work such as custom cake studios, small confectionery workshops, recurring classes, and regular production runs where a smaller bottle would run out too quickly. This volume lets producers keep a steady supply on hand instead of recalculating dosage for every single order.

Dosage is usually found through testing and depends on the desired intensity and the type of base: for 500 g of mass (cream, fondant, or chocolate), 1 to 5 g of color is typically enough, added gradually until the target shade is reached. The color should be introduced during mixing or whipping, once the base is partially formed, so the pigment spreads evenly without streaking. For chocolate and fat-based masses, add the color into a slightly cooled but still fluid mixture, keeping the temperature below 35-40 degrees Celsius to avoid separation of the fat phase. In cold creams and mousses, fold the pigment in gradually at low speed until the shade builds to the desired depth.

This purple gel color blends well with other shades in the range: for a cooler lavender tone, combine it with Cornflower Gel Color, while a small amount of Gel Color Apricot gives warmer lilac and mauve nuances. For a deep plum or eggplant shade, mix purple with a drop of Gel Color Chocolate, which mutes the brightness and adds warm depth to the tone.

Store the color in a tightly closed container, away from direct sunlight, at room temperature, avoiding sharp temperature swings and moisture, which can change the product's texture over time. Once opened, use the bottle within a reasonable period and close the cap firmly after each use so the pigment near the neck does not dry out or lose intensity.

Purple Marbled Chocolate Ganache Tart Filling

Dark chocolate - 250 g

Heavy cream 33% - 200 ml

Unsalted butter - 30 g

Gel Purple Food Color - 3 g

Invert sugar syrup - 15 g

Heat the cream with the invert sugar syrup until just simmering, then pour over the chopped dark chocolate and let sit for two minutes before stirring until smooth. Whisk in the softened butter until fully incorporated and glossy. Divide the ganache into two portions, tint one portion with the gel purple color until fully saturated, then swirl it into the untinted portion with a few gentle strokes to create a marbled pattern. Pour into a prepared tart shell and refrigerate for at least three hours before slicing.