TruColor Natural Gel Paste Powder - Super Pink


State-of-the-Art, TruColor™ Natural Food Paint &Airbrush Colour is the new standard in innovative baking!

TruColor™ Natural Food Colors are made from fruits, vegetables, seeds, roots and minerals.  These amazing colors are derived from nature and are unprecedented in hue and brilliance!  

TruColor™ Natural Gel Paste Powders were specifically designed for buttercream icing. They can also be used in dough or any product to color without it breaking down. 

When hydrated the natural gel paste powders function as barrier, limiting the taste that may be associated with the natural color plant source.

  • Store unused color in a cool dry area away from heat and direct light.
  • Certified Kosher
  • FDA approved 

Simply add water at a 1:1 ratio to “hydrate & decorate”

Example: (1/4 teaspoon water to 1/4 teaspoon powder). Use less water for thicker color.

More Info

When adding color to fondant or gum paste, use less than the recommended equal parts of water to concentrate the color so you don’t break down your fondant or make it too sticky, Use a dropper of water to hydrate the powder, using the least amount of water possible.  Best results are achieved when the wet TruColor™ is very concentrated and completely dissolved.  Make sure the concentrated color is completely dissolved before folding in or adding to fondant or icing. You may see specks of color if not dissolved completely.  TruColor™yellow and any color that has “turmeric” on the ingredient label will take more water to hydrate as this color is naturally thicker.

Using TruColor™ Natural Gel Paste Powder
To make a gel paste from your powder, dissolve completely. A good starting point is a 1:1 ratio, one part water to one part powder  (such as 1 teaspoon water to one teaspoon powder). Some colors like TruColor™ yellow may take more water to hydrate, Each color may be just a bit different in how it takes water depending on the actual source or plant the color was derived from. But a 1:1 ratio is a good starting point. Just remember…the less water you use to “completely” dissolve the color, the stronger and thicker the gel paste will be.

Completely hydrate the color first with the least amount of water possible. Never add water directly to the jar. Mix color in a separate container, a soufflé’ cup or silicone cupcake liner works well. It is important to make sure the powder is completely dissolved by mixing very well using a stir stick or an icing tool (Referred to as a booboo stick in Canada). Press and mix the power particles into the water. Test a small amount to make sure all the color is dissolved. If specks are present, you may need mix the powder more and add a small amount of water (drip by drip). Stir well until the color powder is completely dissolved before adding to your icing. 

When adding a natural color “into” icing or dough you may have to consider all of the other ingredients in your mixture and whether or not an acid is present. The acid content or “pH” level may change the color of your icing. Yellow will become brighter and dark brown will become darker by simply adding a squirt of lemon juice. These options and variations allow the decorator to create a variety of easily attainable shades with simple natural household items including baking soda and lemon juice. 

Note: Remember, adding alcohol to the sky blue, royal blue, leaf green or spring green will change the color. When dissolving yellow to make a finer spraying solution, add water and completely dissolve, then add alcohol.

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