Natural food coloring from Spirulina Blue

Edible Color - Food coloring powder

Magic Blue powder naturally colors food and drinks a deep, magical blue. This is achieved due to phycocyanins unique. This is obtained particularly delicately by cold extraction from the precious spirulina microalgae. Phycocyanin is a natural dye highly sought after and valuable, which is rarely found in nature. With spirulina algae powder, the foods they can be tinted a lovely 'Magic Blue'.

Magic Blue is practical and easy to use

Color powder is tasteless and simple - just mix. Powder it dissolves well and spreads quickly. If necessary, you can also dissolve it in a little liquid beforehand. It is ready to use, so that colorful recipes are prepared quickly - no infusing is necessary, as in the case of blue flowers, for example.

Dye intensity and dosage

The intensity of the color can be controlled by dosage to achieve beautiful shades from pastel colors to light and dark blue. In addition, by mixing with other basic colors, additional colors can be created, for example, for colorful rainbow cakes. If the food to be colored is yellow, for example, you can conjure up a beautiful turquoise or green using the right dose of Magic Blue. In combination with red tones, you get purple or purple.

For 100 ml of water (liquid), only ½ teaspoon (approx. 1 g) of Magic Blue is needed to obtain dark blue. A pinch of Magic Blue per 100ml of water (liquid) is enough for a blue color (normal or medium blue, not dark). This way the color can be controlled as needed - experiment!

Color intensity specifications

135-165 ext. at pH 7. Magic Blue can be dosed as needed during use until the desired color is achieved. For optimal homogeneity, it is recommended to mix or shake the product before use.

Notes

Solubility

Powdered food colorings are soluble in water and dissolves well in emulsions. They are not fat soluble, so they cannot be used in pure oil or fat. When they are mixed in a fat base, a homogeneous color cannot be obtained; small dots of powdery color would be visible.

Color stability

Magic Blue has low color stability in acidic foods and when processed at temperatures above 70 °C. Magic Blue is not suitable for coloring in acidic or very spicy recipes.

Pretty Pink is not stable when baking and therefore not suitable for coloring in very spicy recipes.

Additional Information

May contain traces of nuts.

output

Magic Blue is a food coloring powder obtained from fruit (apple) and algae (spirulina).

The processing is entirely physical and uses water, without the use of organic or synthetic solvents. The manufacturing process preserves the typical properties and components of the raw materials that give the product its unique taste and color.

This means: This it is not pure phycocyanin powder, which is obtained by selective extraction of the dye.

One such extraction is not classified as a food coloring powder in the EU, but as a food additive (colorant) and is subject to an appropriate classified authorization requirement.

"Colouring foods" or "coloring foods" are fruit and vegetable concentrates with natural coloring properties. These food ingredients add color to other foods and are considered foods in their own right. "Colouring foods" are expressly not covered by the EU regulation on food additives, as they are not classified as additives but as food ingredients with natural coloring properties.

Production process of spirulina algae:

Spirulina (Dried Arthrospira platensis) is used as an edible raw material source for the production of PureRaw Magic Blue powder. The raw material is grown in specially designed tanks to ensure stable and controlled conditions. During the manufacturing process, water is used to support processing and only physical processes (such as temperature and concentration) are used. This type of processing ensures that the main pigment in spirulina (phycocyanin) is not selectively extracted and that the characteristic properties of the raw material are preserved.

The first step in the production process is similar to that used in tea processing, using only dried spirulina along with cold water. The resulting mixture of spirulina and water is filtered and then further concentrated using physical processes. The pigments remain in the concentrate, along with the other valuable components that make up the aromatic properties and nutritional value of this spirulina concentrate.