Why is spirulina bleeding out of your white chocolate bunny?

Why is spirulina bleeding out of your white chocolate bunny?

Phycocyanin -- the blue pigment in spirulina -- is water-soluble. White chocolate is a fat-based system. The pigment cannot bind into the fat matrix. It migrates to the surface and pools wherever moisture collects.

This is the same reason liquid natural colors cause white chocolate to "seize." The water in the color dissolves sugar crystals, binds cocoa particles into a thick paste, and ruins the texture completely.

The fix depends on format. Oil-soluble color dispersions or micronized powders integrate into the fat matrix without introducing water. But spirulina specifically is protein-based and heat-sensitive -- it denatures above 77C and degrades in acidic environments.

For confections, the formulation window is narrow. DyeConverter™ maps which natural blue alternatives survive your specific process conditions -- heat profile, pH range, fat content -- so you stop discovering failures at the production line.

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