Why does spirulina fade in gummies?

Why does spirulina fade in gummies?

Short answer: the proteins are breaking down before the gummy hits the bag.

Spirulina blue comes from phycocyanin. It's a protein-based pigment. And like all proteins, it has a narrow window where it stays intact. Step outside that window with too much heat or too low a pH and the protein denatures. That's your color disappearing.

Here's where most teams get stuck. They add spirulina to the candy mass while it's still hot. The phycocyanin hits 180F+ and starts falling apart immediately. By packaging, the color is spotty, faded, or shifted toward green.

The fix is timing. Add spirulina during the cooling stage, around 170F (77C). High enough for workability. Low enough to keep the protein intact. And if your formula includes citric acid, delay that addition until after the spirulina is fully incorporated. Acid and heat together will destroy the color faster than either one alone.

This is one of 65 formulation challenges mapped inside DyeConverter. The platform matches natural alternatives to your specific application, process conditions, and stability requirements so you're not guessing your way through reformulation.

#NaturalColorants #FoodFormulation #Spirulina #Confectionery #CleanLabel #DyeConverter