Want Brilliant Blues? Optimizing Spirulina Involves Factors of Heat and Acid
Spirulina is a protein that can be denatured with an excess of either heat or acid, resulting in color degradation (fading), coagulation, and agglomeration of particles
Spirulina, a microalgae containing a naturally occurring blue pigment called phycocyanin, is currently the only clean-label blue colorant approved for confectionery applications. But using spirulina in confectionery is not quite the same as using a synthetic color. However, with a good understanding of the relevant technical factors, vibrant clean-label blues can be successfully achieved.
The most important technical considerations involve heat and acid. Spirulina is a protein that can be denatured with an excess of either, resulting in color degradation (fading), coagulation, and agglomeration of particles. This can lead to less vibrant coloring, a color-shift towards teal, and/or blue specks in the finished product.