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A comprehensive technical formulation guide dedicated to managing rheology in cosmetics using the natural polysaccharide AMIGEL (Sclerotium Gum). This article explores the physical mechanisms of polymer hydration and network formation for structuring clear gels, light emulsions, and particle-suspending fluids. It covers pre-dispersion in polyols, electrolyte stability, shear rate handling, incompatibility limits, thermal limits, and precise pH controls. Features three complete DIY recipes with step-by-step compounding instructions and cold storage standards.

Natpure Film AP: natural film-forming technology for skin color cosmetics and hair

A comprehensive technical formulation guide dedicated to utilizing the bio-based film former Natpure Film AP (derived from sugar cane) in color cosmetics and hair care. This article breaks down the physical mechanics of flexible film creation, moisture resistance, and pigment adhesion enhancement. It covers aqueous dissolution protocols, compatibility with natural polymers and gums, thermal boundaries, and precise pH controls. Features three complete DIY recipes with step-by-step compounding instructions and storage standards.

ViableCare LipoCare 8: integrating a liposomal ceramide complex into barrier-care formulas

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Gel Color Strawberry, 100 ml

How a Concentrated Strawberry Gel Brings Bright Color to Baked Goods

Gel Color Strawberry in a 100 ml bottle is built for bakeries, dessert studios and home bakers who need a deep, stable shade without adding extra liquid to a recipe. It belongs to the Gel Food Coloring range, a line of concentrated pigments made for creams, fondant, chocolate and other food masses where texture matters as much as color. The thick gel base delivers strong pigmentation without diluting butter creams or meringue-based fillings that are sensitive to any added moisture.

The main use of this gel color sits in confectionery and food production: tinting sugar fondant, marzipan, royal icing for cookies, cream cheese and buttercream frostings, glazes, marshmallows, chocolate and caramel work. It is also common in beverage production, jellies, ice cream and everyday home baking wherever a bright, heat-stable shade is required. The recommended approach is gradual dosing, starting with a few drops per 100-200 grams of mass and building up until the desired intensity appears, since the gel format is concentrated and goes a long way.

The stage and temperature of adding the color depend on the base. In chocolate and glazes it should go in at no more than 40-45 degrees to avoid seizing the fat phase. In creams and fondant, mixing in the color during the final stage, after the base has cooled, gives even distribution without streaking. For royal icing, the color is added right before piping, stirred thoroughly until uniform.

This shade blends easily with neighboring tones in the palette to create custom colors. For a cooler pink undertone, it pairs well with Pink Gel Color, 10 ml, while warmer peach and coral tones come from combining it with Gel Food Color Orange, 10 ml. To boost the intensity of the strawberry tone itself without shifting the hue, a small amount of Strawberry Gel Color, 10 ml can be blended in. This flexibility lets a working kitchen mix custom shades on demand instead of stocking dozens of separate bottles.

The 100 ml bottle is sized for a working studio or small production line where color needs to stay consistent batch after batch across regular orders. Store the bottle tightly closed, away from direct sunlight and moisture, at room temperature, to keep the pigment concentration and texture stable through the whole shelf life.

Strawberry Swiss Meringue Buttercream

Egg whites 100 g

Sugar 200 g

Unsalted butter 300 g

Vanilla extract 5 ml

Gel Color Strawberry 3 ml

Combine egg whites and sugar in a heatproof bowl over simmering water, whisking until the sugar dissolves and the mixture reaches 60 degrees. Whip on high speed until the meringue cools to room temperature and forms stiff, glossy peaks. Add softened butter one piece at a time while beating, then mix in the vanilla extract until the buttercream is smooth. Fold in the gel color gradually until the shade is even throughout, then use immediately to pipe or spread over cake layers.

Other
Att brand	Germany
Color product	strawberry
Concentration	0.2 - 1%
Features	Does not cloud the soap base, migrates
Input percentage	1-5 drops per 100 g
Minimum count	1
Name	Gel Color Strawberry, 100 ml
Packaging	container for transportation
Packing	100 ml
Solubility	water, aqueous phase, glycerin
Type	migratory
View	liquid
Valid until	10.2028