What Is Oil Food Coloring?

To understand the difference between oil-based and water-based food dye, you must understand how food dyes are commonly made. Food and confectionery colors are either dyes or aluminum lakes.

Dyes

  • Dyes are commonly in the form of liquid, but also come in powder or "granular" forms that will dissolve easily in water. However, they do not mix with oil- or fat-based products.

Aluminum Lakes

  • Aluminum lake colors are produced for food, drug or cosmetic dyes. Generally, they do not dissolve, but instead separate in oil to color foods. Lakes are not solely oil dispersible, they also can be mixed with other substances, such as propylene glycol, glycerin and sucrose (a mixture of sugar and water).

Uses

  • The oil-based dyes, or lakes, are often specifically called for in candy-making recipes. It is better to use lakes in candy making because they can be used to color such fat-based products as chocolate or other compound coatings, such as chocolate mixed with wax or candy chips. They also are used to dye the outside of hard-shelled candies and gumballs because of their oil content.

    Oil-based lakes are used when making hard, striped candy, such as candy canes and peppermints, because they are resistant to bleeding. Dyes are normally used in hard candies, but if there is a problem with bleeding, lakes will be used instead to keep stripes intact.

Types

  • You can find natural, organic and artificial lakes or oil-dispersible dyes. Artificial dyes and lakes have a more consistent, vibrant color than other types, but can be made from such things as coal (blue), coal tar or tartrazine (yellow), or aluminum hydroxide (red). Artificial colors have been linked to depression, anxiety and increased hyperactivity in children, but no studies have been conclusive.

    Natural dyes are made from plant extracts and powders, such as seaweed, paprika, seeds, spinach and insect shells. They come in various shades from many reputable food sources.

    Natural colorants are sometimes avoided by manufacturers and food preparers because they have a shorter shelf life than artificial colors and do not provide consistent shades.

Certification

  • Every new artificial color that is developed must be submitted to the Food and Drug Administration to be certified. There are seven certified FD&C colors that can be used in food, drugs and cosmetics.

    These classifications change all the time. If you are purchasing dyes from an Internet retailer, be sure the site keeps an up-to-date list of products that have been delisted.