Gardenia Blue
Colorants
106441-42-3
$44.01 ~ $66.02
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Gardenia Blue?
Gardenia Blue is a natural food colorant synthesized from a reaction between gardenia yellow pigment and amino acids, widely used to impart a vibrant blue shade to confectionery, beverages, and desserts.
How is Gardenia Blue made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and crush Gardenia jasminoides Ellis fruit. | Note: Fruit quality is paramount. Must select fruit with a high geniposide content, free from mold, pests, and contaminants. |
| 2 | Extraction | Extract the active components from the crushed fruit using hot water or a solvent. | Control Point: The extraction temperature and time must be carefully controlled to maximize geniposide yield without causing thermal degradation. |
| 3 | Primary Fermentation & Conversion | Inoculate the extract with a specific microorganism (e.g., Aspergillus species) or add the enzyme β-glucosidase. | Note: This step converts geniposide into genipin. Key controls are pH, temperature, and fermentation time to ensure efficient and complete enzymatic conversion. |
| 4 | Filtration & Clarification | Filter the fermented liquid to remove microbial biomass and other solid impurities. | Control Point: Use appropriate filtration methods (e.g., centrifugation, membrane filtration) to achieve a clear, particle-free genipin solution. |
| 5 | Secondary Reaction (Color Formation) | React the purified genipin solution with a food-grade primary amine source, such as an amino acid (e.g., glycine). | Note: The ratio of genipin to amino acid is critical. This reaction is controlled by adjusting pH and temperature over several hours to develop the characteristic blue color. |
| 6 | Purification | Purify the blue pigment solution to remove unreacted materials and by-products. | Control Point: Techniques like resin adsorption or ultrafiltration are used. The goal is to increase the color value and purity of the pigment. |
| 7 | Concentration | Concentrate the purified Gardenia Blue solution. | Note: Usually performed under low-temperature vacuum evaporation to protect the heat-sensitive pigment from degradation while achieving the target color intensity. |
| 8 | Sterilization | Sterilize the liquid concentrate to ensure microbial stability. | Control Point: Typically uses pasteurization or UHT (Ultra-High Temperature) treatment. The time-temperature profile must be sufficient for sterilization without damaging the color. |
| 9 | Drying (for Powder Form) | Convert the sterile concentrate into a stable powder. | Note: Spray drying is the most common method. A carrier agent like maltodextrin is often added. Control of inlet/outlet air temperature is key to achieving desired moisture content and particle size. |
| 10 | Quality Control & Packaging | Perform final analysis of the liquid or powder and package it. | Control Point: Test against specifications for color value, pH, microbial count, and heavy metals. Package in airtight, light-proof containers to prevent degradation. |
Technical Specifications
| CAS Number | 106441-42-3 |
| Solubility | Soluble in water, water–ethanol, propylene glycol |
| Storage Conditions | Cool, dark, dry storage (5–10 °C) |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
Used alone or blended with yellow/red for green/purple hues
suitable in acid foods/beverages and protein matrices
Mechanism of action:
| Parameter | Gardenia Blue |
|---|---|
| Functional Category | Natural Food Colorant |
| Key Ingredients | Genipin-derived blue pigment (formed by the reaction of genipin from Gardenia jasminoides fruit extract with an amino acid). |
| Mechanism of Action | Genipin, a colorless iridoid extracted from gardenia fruit, undergoes a spontaneous cross-linking reaction with a primary amine source (e.g., amino acids). This forms a stable, water-soluble nitrogen-incorporated pigment complex that strongly absorbs light in the 580-620 nm wavelength range, reflecting a vibrant blue color. |
| Application Effect in Product | Imparts a stable, bright blue hue to food and beverage systems. Offers good heat, light, and pH stability (typically in the 4.0-8.0 range), providing a natural alternative to synthetic blue dyes like Brilliant Blue FCF. Used in beverages, confectionery, ice cream, and jellies. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gardenia Blue | Natural Food Colorant (Genipin-based) | Derived from gardenia fruit; reaction of genipin with amino acids; produces a deep, stable blue. | Excellent stability across a wide range of pH, heat, and light conditions. Consistent, strong royal blue shade. | Can have a slight bitter or astringent off-note at high concentrations. Generally more expensive than spirulina. | Confectionery, baked goods, dairy products, ice cream, beverages, and other processed foods requiring high stability. | For a highly stable, heat-resistant, and pH-independent natural blue color in demanding food processing applications. |
| Spirulina Extract (Phycocyanin) | Natural Food Colorant (Phycocyanin-based) | Derived from blue-green algae; water-soluble protein-pigment complex; bright cyan/sky blue color. | Vibrant, brilliant blue shade. Widely available and recognized as a 'superfood' ingredient. Clean flavor profile at normal usage. | Poor heat stability; protein denatures above 50-70°C. Color is less stable in acidic conditions and light. | Icings, frozen desserts, smoothies, dry mixes, gummies, and applications with minimal heat processing. | When a bright, vibrant sky-blue is needed for a clean-label product in a low-heat, neutral pH environment. |
| Butterfly Pea Flower Extract | Natural Food Colorant (Anthocyanin-based) | Derived from Clitoria ternatea flowers; color is highly dependent on pH; blue in alkaline/neutral, violet/pink in acidic. | Unique color-changing properties create visual appeal. Very mild flavor. Strong consumer trend association. | Extremely unstable in acidic environments, making it unsuitable for a stable blue in most beverages and foods. | Specialty beverages, teas, cocktails, gins, and novelty foods where a pH-driven color change is a desirable feature. | For creating an interactive or color-changing effect in beverages or foods, not for a consistently stable blue. |
| Huiqui Fruit Extract (Genipin) | Natural Food Colorant (Genipin-based) | Derived from Genipa americana fruit; chemically very similar to Gardenia Blue, relying on a genipin reaction. | Offers high heat, light, and pH stability, comparable to Gardenia Blue. Can be a regional or cost alternative. | Less common globally with a more limited supply chain and potentially fewer regulatory approvals than Gardenia or Spirulina. | Similar applications to Gardenia Blue, such as confectionery, dairy, and baked goods where a stable blue is required. | As a direct, stable alternative to Gardenia Blue, potentially driven by regional sourcing, cost, or specific supplier availability. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications