Almost all confectionery have added colorants in them. Most common ones are
candies, jellies, coated candies and chocolates.
Candy and starch jellies are made from different types of starch and there
derivatives. The mixture is cooked till the required moisture content is
obtained. This is then deposited into starch molds. Liquid colors are added
towards the end of the heating process so that the color characteristics are
Candy cream centers are again colored with the liquid colors of softer
hues. For hard boiled candies, color is added while boiling and the end
color has a dull look because of excess boiling and water base.
Pan coated candies use lakes. The color of the top coating is more
important than the depth color. Top coating lakes are used in combination
with titanium dioxide. These colors are preferred brighter than the soluble