C‑Phycocyanin (from Spirulina, pure pigment)
Colorants
Antioxidants
11016-15-2
Protein–phycobilin complex ~30–110 kDa
$135.86 ~ $203.79
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is C‑Phycocyanin (from Spirulina, pure pigment)?
C-Phycocyanin is a brilliant, natural blue pigment-protein complex extracted from Spirulina, widely utilized as a food coloring additive (E18) and recognized for its strong antioxidant properties.
How is C‑Phycocyanin (from Spirulina, pure pigment) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Cultivation | Cultivate high-quality Spirulina (Arthrospira platensis) biomass in controlled photobioreactors or open ponds. | Control nutrient levels, pH (9.5-11), temperature (30-35°C), and light intensity. Use a pure culture to avoid contamination. High protein content in the biomass leads to higher phycocyanin yield. |
| 2 | Harvesting & Washing | Collect the algal biomass via filtration or centrifugation. Wash thoroughly with purified water. | Harvest at the optimal growth phase for maximum phycocyanin content. Thorough washing is crucial to remove salts and extracellular contaminants which can interfere with later steps. |
| 3 | Cell Disruption (Lysis) | Break open the washed Spirulina cells to release the intracellular C-Phycocyanin pigment. | This is a critical yield-determining step. Low temperature must be maintained to prevent protein denaturation. Common methods include freeze-thawing, high-pressure homogenization, or ultrasonication. |
| 4 | Aqueous Extraction | Suspend the disrupted cell mass in a phosphate buffer solution and agitate gently in a dark, cold environment. | The buffer's pH must be controlled (typically 6.5-7.5) to ensure phycocyanin solubility and stability. Keeping the mixture dark prevents photodegradation of the sensitive pigment. |
| 5 | Primary Separation | Separate the solid cell debris from the blue liquid extract using high-speed centrifugation. | The goal is a clear, intensely blue supernatant (crude extract). Incomplete separation will overload subsequent purification steps. Multiple centrifugation passes may be required. |
| 6 | Purification & Chromatography | Isolate C-Phycocyanin from other proteins (like allophycocyanin) and pigments using a multi-step process. | This stage defines the final purity. Typically involves: 1. Ammonium Sulfate Precipitation for initial fractionation. 2. Ion-Exchange Chromatography to separate proteins by charge. 3. Gel Filtration (Size-Exclusion) Chromatography for final polishing. |
| 7 | Concentration & Diafiltration | Concentrate the purified phycocyanin solution and remove unwanted salts using ultrafiltration. | Use a membrane with an appropriate Molecular Weight Cut-Off (MWCO). This step increases pigment concentration and exchanges the chromatography buffer for one suitable for drying. |
| 8 | Lyophilization (Freeze-Drying) | Add a cryoprotectant (e.g., trehalose) to the solution, then freeze and dry it under a deep vacuum to create a powder. | The cryoprotectant is essential to stabilize the protein's structure and prevent aggregation. Lyophilization is the preferred method as it preserves the pigment's vibrant color and biological activity. |
| 9 | Quality Control & Packaging | Test the final powder for purity, color value, moisture, and microbial limits. Package the final product. | Purity Ratio (A620/A280) must be > 4.0 for a pure grade. This confirms the removal of contaminating proteins. Package in airtight, opaque, moisture-proof containers to protect from light, oxygen, and humidity. |
Technical Specifications
| CAS Number | 11016-15-2 |
| Chemical Formula | Protein–phycobilin complex ~30–110 kDa |
| Solubility | Water-soluble; insoluble in fats |
| Storage Conditions | 2–8 °C cold, dark, avoid moisture/light |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
Food/beverage colorant
supplements
cosmetics
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Mechanism of action:
| Parameter | C‑Phycocyanin (from Spirulina, pure pigment) |
|---|---|
| Functional Category | Natural Colorant (Blue); Antioxidant |
| Key Ingredients | C-Phycocyanin (a pigment-protein complex consisting of phycocyanobilin chromophores covalently bonded to an apoprotein) |
| Mechanism of Action | The linear tetrapyrrole chromophore (phycocyanobilin) absorbs light intensely in the orange-red region of the spectrum (~620 nm), causing the reflection of a brilliant blue color. The surrounding protein structure stabilizes the chromophore and modulates its hue. As an antioxidant, it effectively scavenges free radicals (e.g., peroxyl, hydroxyl) to terminate oxidative chain reactions. |
| Application Effect in Product | Imparts a vibrant, natural blue color to aqueous food systems like beverages, confectionery, and dairy alternatives. Provides a clean-label replacement for synthetic dyes (e.g., FD&C Blue No. 1). Helps protect the final product from oxidative degradation, potentially extending shelf life and preserving flavor/aroma integrity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| C-Phycocyanin (from Spirulina) | Phycobiliprotein; Natural Blue Pigment | Vibrant, pure sky-blue color; water-soluble protein; antioxidant properties. | Most brilliant and intense natural blue hue. Valued for "clean label" and health benefits. | Sensitive to heat, light, and pH outside a neutral range (approx. 5-7). Higher cost. | Yogurts, beverages, confectionery, ice cream, and nutraceuticals requiring a vivid, natural blue. | For the most brilliant natural blue color possible, combined with antioxidant health claims, in products with controlled pH and low-heat processing. |
| Butterfly Pea Flower Extract | Anthocyanin; Natural Blue/Purple Pigment | Deep blue color that turns violet/pink in acidic conditions. Mild flavor. | Offers a unique color-changing effect with pH shifts. Generally good heat and light stability. | Color is not stable across a wide pH range, making it unsuitable for applications needing a consistent blue. | Color-changing cocktails and teas, specialty beverages, and desserts where the pH sensitivity is a desired feature. | When a "magical" color-changing effect is the primary goal, or a natural blue is needed in a neutral-to-alkaline product. |
| Gardenia Blue Extract | Iridoid-Amino Acid Pigment; Natural Blue Pigment | Stable blue color derived from gardenia fruit via fermentation. Can range from greenish-blue to deep blue. | Excellent stability against heat, light, and a wide pH range (3-8), making it highly versatile. | Color is less vibrant and pure than C-phycocyanin. May impart a slight flavor in high concentrations. | Baked goods, hard candies, processed foods, and beverages that undergo harsh processing or have varying acidity. | For a robust and stable natural blue that can withstand high heat and wide pH shifts where C-phycocyanin would degrade. |
| Spirulina Extract (Crude/Food Grade) | Algae Extract; Natural Green/Blue Pigment | Contains both phycocyanin (blue) and chlorophyll (green), resulting in a teal or green color. Strong algae aroma. | Lower cost than pure phycocyanin. Provides a green color and the nutritional profile of whole spirulina. | Not a pure blue colorant. Strong flavor and aroma limit its use in delicately flavored products. | Nutritional supplements, health food bars, smoothies, and products where a green hue and health halo are desired. | For nutritional value and green coloring, not for a pure blue hue. A cost-effective choice for health-focused products. |
| Brilliant Blue FCF (FD&C Blue No. 1) | Synthetic Triarylmethane Dye | Synthetic origin; provides a consistent, bright cyan-blue color. Highly water-soluble. | Extremely stable to heat, light, and pH. Very low cost and highly concentrated, ensuring color consistency. | Synthetic ("artificial") ingredient, which is undesirable for clean-label products. No health benefits. | Mass-market candies, beverages, processed foods, and cosmetics where cost and stability are the highest priorities. | When cost, absolute color stability, and consistency are paramount and a natural or "clean label" ingredient is not required. |
Technical Documents
Available Documentation
COA, MSDS, analytical certificate, stability data
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications