Ninjaassasin1983
Veteran
- Joined
- Oct 24, 2013
- Messages
- 6,904
Pepper i've been researching the color problem for @MrKraken and i think it comes down to the fact that propylene glycol is a modified alginate and the food colouring contains water and it causes thickening under long term exposure to higher temperatures and separates put simply its a case of oil and water dont mix well using a stabilizing agent such as polydextrose may help by bringing the consistency of the food couloring and the pg vg into balance.
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