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To make sugared almonds that don’t stain your fingers, confectionery maker Mars (WO 02/051257) covers a central core of chocolate-coated almond with a glaze of sugar and titanium dioxide to make it look bright white. Then up to 12 more layers are applied, variously made from polysaccharide syrup, glucose, clear syrup, coloured syrup and an edible wax polish. Each layer is individually baked, with some getting colour by absorbing particular wavelengths of white light reflected from the titanium dioxide core. But all the outer layers are colourless, so they don’t leave a stain.