| 摘要 |
A method of imparting pearlescence to a food product that includes applying a ready-to-use dispersion to a food product using confectionery panning, where the ready-to-use dispersion includes a pearlescent pigment, a cellulose derivative in an amount sufficient to enhance viscosity of the dispersion and impart a barrier coat to the food product, and a wax in an amount sufficient to impart a gloss to the food product. A method of incorporating a pearlescent pigment into a food product that includes applying a dispersion to a food product using panning, where the dispersion includes a pearlescent pigment, a viscosity enhancer, a fluid carrier, and a gloss agent.
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