Fat-based food products.

摘要

The colouring composition comprises liposomes containing entrained colouring material, the liposomes being dispersed in a fat-based edible medium, for example a biscuit cream. The liposomes are preferably formed from a mixture of hardened and unhardened lipids, preferably lecithin. The entrained colouring material is an aqueous colour phase containing a natural, nature-identical or other coloured material. The coloured biscuit cream is prepared by first combining fat and sugar and then adding a blend of hardened and unhardened lecithins and the aqueous colour phase, in which liposomes containing the coloured material are formed.