METHOD FOR REDUCING COLOR MIGRATION IN MULTI-LAYERED AND COLORED GEL-BASED DESSERT PRODUCTS AND THE PRODUCTS SO PRODUCED

摘要

Disclosed is a multi-layered, dessert product, such as a pudding product, ma de from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant , preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.