Spirulina Blue

Spirulina Blue is a water-extracted natural color ingredient derived from dried Arthrospira platensis biomass. Its principal coloring components are phycocyanins, blue water-soluble phycobiliproteins. Unlike whole spirulina powder, which retains chlorophyll and other cellular components, the extracted color fraction provides a distinctly blue profile for food, beverage, and formulation applications.

Available color-value grades include E6, E10, E18, E25, and E40, with E18 serving as the primary commercial benchmark. Grade selection is based on required color intensity, dosage, finished-product matrix, and processing conditions. Color strength is evaluated spectrophotometrically, with commercial E18 methods commonly using absorbance around 618 nm.

SKU: BOT-NCL-0001 Category: Natural Colors Tags: Arthrospira platensis, Beverage Coloring, Blue Color, Food Coloring, Phycocyanin, Spirulina Blue

Ingredient Profile & Common Uses

The blue color fraction is obtained from spirulina biomass through aqueous extraction and concentration rather than by milling the whole organism into powder. Its characteristic pigment system contains phycocyanins with the chromophore phycocyanobilin. This processing distinction separates Spirulina Blue from conventional green spirulina powder and gives formulators a concentrated natural blue coloring ingredient rather than a whole-algae food powder.

Commercial grades are organized primarily by spectrophotometric color strength. Lower and higher E-grades allow formulators to adjust ingredient usage according to the required shade and intensity without treating the grade number as a direct pigment percentage. E18 functions as the principal benchmark grade, while alternative strengths support different dosage, cost, and formulation targets.

The extracted pigment is readily soluble in water and can produce blue, cyan, turquoise, green, and blended shades. Its protein-bound pigment structure responds to heat, pH, and light exposure, making processing conditions important to color retention. Formulators therefore evaluate both initial shade and stability throughout manufacturing, packaging, and storage.

Application Areas

Beverages & Drink Mixes

Spirulina Blue is used in beverage powders and compatible liquid systems where aqueous solubility supports uniform coloration. Product development should consider finished pH, process temperature, and light exposure.

Confectionery & Dessert Systems

Candy, frostings, gelatin products, dessert coatings, and similar formulations can use the pigment for blue or blended shades. Low-heat or post-heat addition can support better color retention.

Dairy & Frozen Desserts

Yogurt, non-dairy alternatives, ice cream, frozen desserts, puddings, and related products can use the water-soluble pigment to create blue, turquoise, or green color profiles.

Dietary Supplement Coatings

Spirulina extract can provide natural blue coloration in suitable tablet and capsule coating systems, particularly where processing temperatures can be controlled.

Typical Specifications

Parameter	Specification
Product Name	Spirulina Blue
Technical Product Identity	Spirulina Extract
Biological Source	Arthrospira platensis
Raw Material	Dried Arthrospira platensis biomass
Ingredient Category	Natural blue color
Product Form	Powder
Available Color-Value Grades	E6 · E10 · E18 · E25 · E40
Primary Commercial Grade	E18
E18 Color Value	E18.0 ±5% under a commonly used 1% / 618 nm reporting convention
Alternative E18 Reporting	>180 units under commercial 10% E618 nm methods
Color Evaluation	UV-Vis spectrophotometry
Characteristic Absorption Region	Approximately 618–620 nm
Principal Coloring Components	Phycocyanins
Pigment Family	Phycobiliproteins
Characteristic Chromophore	Phycocyanobilin
Water Behavior	Readily soluble in water
Primary Technical Function	Natural blue coloring ingredient

Pigment & Color Performance

Phycocyanins are pigment-protein complexes responsible for the characteristic blue appearance of Spirulina Blue. Their phycocyanobilin chromophore produces strong visible absorption close to the 620 nm region and forms the analytical basis for commercial color-strength evaluation.

E-grade terminology describes color intensity rather than a fixed chemical concentration. For the benchmark grade, commercial methods commonly report E18.0 ±5% under a 1% solution convention or above 180 units using a 10% E618 nm calculation. Sample preparation, dilution, optical path length, and calculation method therefore form part of the analytical definition.

Color value, phycocyanin percentage, total protein, and A620/A280 purity ratio represent different analytical attributes. The E-grade should not be interpreted as a direct phycocyanin percentage, and E18 does not mean 18% phycocyanin.

Technical & Quality Considerations

GB 1886.309-2020 evaluates the color value of spirulina blue at 620 ±5 nm, while U.S. 21 CFR 73.530 identifies spirulina extract as the filtered aqueous extract of dried Arthrospira platensis biomass with phycocyanins as the principal coloring components. Analytical evaluation should therefore distinguish ingredient identity, color strength, and pigment composition rather than treating them as one specification.

Phycocyanin performs well in aqueous formulations but is sensitive to environmental conditions. Published stability work identifies approximately pH 5.5–6.0 as a favorable range for maintaining pigment structure and color, with comparatively good stability below about 45°C. Higher temperatures, strong acidity, and prolonged light exposure can accelerate color loss.

During scale-up, R&D teams should evaluate the pigment in the complete formulation rather than in water alone. Key variables include dosage, target shade, finished pH, maximum processing temperature, heating time, addition sequence, packaging, and light exposure. Beverage and dairy-type systems should also be observed for haze, precipitation, and interactions with acids, salts, proteins, sugars, and stabilizers.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.

Spirulina Blue

Ingredient Profile & Common Uses