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Your question is neither sufficiently specific nor detailed to provide a proper answer. However you provide a clue as to how it is possible to disperse the more water-loving components in a fatty matrix without the use of emulsifiers listed explicitly as such in the ingredients list. Assuming that 1) the product is bona fide - the composition is as listed; and 2) the pigments are only of limited fat-solubility; then evidently one or more of the constituents has to provide the required emulsifying activity.

My guess is it is butter, which is an emulsion of water in fat. I would guess the water-loving ingredients are dispersed in the butter before blending in the remaining fatty components, but that is an educated guess.

As for the absence of preservatives, I would guess the low water content would limit bacterial growth. There are available certainly guidelines regarding such matters.There are available certainly guidelines regarding such matters.

Your question is neither sufficiently specific nor detailed to provide a proper answer. However you provide a clue as to how it is possible to disperse the more water-loving components in a fatty matrix without the use of emulsifiers listed explicitly as such in the ingredients list. Assuming that 1) the product is bona fide - the composition is as listed; and 2) the pigments are only of limited fat-solubility; then evidently one or more of the constituents has to provide the required emulsifying activity.

My guess is it is butter, which is an emulsion of water in fat. I would guess the water-loving ingredients are dispersed in the butter before blending in the remaining fatty components, but that is an educated guess.

As for the absence of preservatives, I would guess the low water content would limit bacterial growth. There are available certainly guidelines regarding such matters.

Your question is neither sufficiently specific nor detailed to provide a proper answer. However you provide a clue as to how it is possible to disperse the more water-loving components in a fatty matrix without the use of emulsifiers listed explicitly as such in the ingredients list. Assuming that 1) the product is bona fide - the composition is as listed; and 2) the pigments are only of limited fat-solubility; then evidently one or more of the constituents has to provide the required emulsifying activity.

My guess is it is butter, which is an emulsion of water in fat. I would guess the water-loving ingredients are dispersed in the butter before blending in the remaining fatty components, but that is an educated guess.

As for the absence of preservatives, I would guess the low water content would limit bacterial growth. There are available certainly guidelines regarding such matters.

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Your question is neither sufficiently specific nor detailed to provide a proper answer. However you provide a clue as to how it is possible to disperse the more water-loving components in a fatty matrix without the use of emulsifiers listed explicitly as such in the ingredients list. Assuming that 1) the product is bona fide - the composition is as listed; and 2) the pigments are only of limited fat-solubility; then evidently one or more of the constituents has to provide the required emulsifying activity.

My guess is it is butter, which is an emulsion of water in fat. I would guess the water-loving ingredients are dispersed in the butter before blending in the remaining fatty components, but that is an educated guess.

As for the absence of preservatives, I would guess the low water content would limit bacterial growth. There are available certainly guidelines regarding such matters.