by admin | Oct 8, 2022 | Blog
The FDA has approved numerous color additives obtained from natural sources, which is good news for the natural products industry. For each colour additive the FDA authorizes, a rule is created. Among the natural colorants used in food, beverages, and dietary supplements that have gotten.
26 Natural colorants U.S FDA approved some of them are annatto extract, caramel, grape colour extract, fruit juice, vegetable juice, paprika, saffron, spirulina extract, tomato lycopene extract, turmeric, and others. Additionally, there are many natural-source-derived cosmetic colour additives that have gotten FDA approval, including annatto, caramel, henna, silver, and zinc oxide.
ANNATO EXTRACT
The FDA approves the use of annatto seed extract as a certified colour additive. Additionally, annatto seed extract is allowed to use as a natural food colouring additive in the European Union (E160) and Asia. The seed epidermis of the Bixa Orellana plant is used to extract and refine annatto extract. The seeds of the Bixa orellana tree, which is indigenous to tropical regions including Kenya, the Ivory Coast, Mexico, and Brazil, are used to make annatto, an orange-red condiment and food colouring.
BETA-CAROTENE
The FDA has given beta-carotene permission to be use as a dietary supplement and even as a source of vitamin A in infant food. Additionally, it is authorize for use in cosmetics, drugs (with the warning “only as a colour addition”), and food products as a colour additive.
BLUE SPIRULINA EXTRACT
In the US, the FDA has approved spirulina as a natural blue food colour. The blue colour of blue-green algae, which has a very high nutritional value, is called blue spirulina. It may also promote digestion and assist to strengthen the immune system. Your culinary creations will have a pop of vivid blue because to this amazing super food.
RED CABBAGE
Red cabbage extract is approve by the FDA for use as a colour additive that is exempt from certification. Vegetable Juice, Additionally, red cabbage extract is accept as a natural food colourant in the European Union (E163) and all of Asia.
PURPLE SWEET POTATO
In addition to being an excellent amount of anthocyanin pigments, which function as antioxidants and can help reduce inflammation and strengthen your immune system, purple sweet potatoes are also a good source of beta-carotene. Compared to the typical blueberry, purple sweet potatoes have nearly three times as much anthocyanin.
PAPRIKA
With the exception of goods for which standards of identification have been publish under section 401 of the act, paprika may be safely use to colour foods in proportions consistent with good manufacturing practice. However, use of added colour is permit by such standards.
RED CARMINE
The FDA has approved the addition since 1977 for use in cosmetics, including those used on the eye area. It is currently list as Carmine in the ingredients list of cosmetics sold in the United States. The ingredient will need to be more clearly and prominently identified.
RIBOFLAVIN
Riboflavin, often known as vitamin B2, is crucial for the health, development, and operation of your body’s cells. It also aids in converting the food you consume into the necessary energy.
Subject to the following limitations, the colour additive titanium dioxide may be safely use to colour foods in general.
TURMERIC
Scientific evidence supports the many health advantages of turmeric, including its capacity to fend off cancer and Alzheimer’s disease. Curcumin, its primary active ingredient, may also help heart health. It functions effectively as an anti-inflammatory and antioxidant.Additionally, it can lessen arthritis and melancholy signs and symptoms.
HIBUS
The Malvaceae family of flowering plants contains the genus Hibiscus. Several hundred species that are native to warm temperate, subtropical, and tropical climates around the world make up the genus, which is fairly extensive.
PURPLE CARMINE
The phrase “carmine colour,” sometimes known as “Imperial,” refers to a variety of deep red hues that are very slightly purplish but are typically a little more red than crimson.
BUTTERFLY PEA POWDER
Butterfly pea, which is high in bioflavonoids, can increase hair growth and lessen greying of the hair. Consuming this lovely flower powder is beneficial for memory improvement as well as stress reduction, anxiety relief, and antidepressant effects.
Butterfly pea powder tea has calming effects even after a few sips. Following a petition from Sensient Technologies, the FDA has approved an aqueous extract of the blue petals of the butterfly pea flower (Clitoria ternatea), a plant native to Southeast Asia, as a colour additive exempt from certification. Sensient Technologies called the approval “a major milestone for the food industry” and said it was a result of the FDA’s action.
BLACK / PURPLE CARROT
According to a study, regularly consuming black carrots may help lower your risk of developing neurological disorders like Alzheimer’s. Several elements in black carrots, such as their anti-inflammatory effects and anthocyanin, can be crucial in treating various conditions.
CALCIUM CARBONATE
The approval of Calcium Carbonate as a colour additive exempt from certification in chewing gum, mints, hard and soft candy, and inks used on the surface of chewing gums published on November 7, 2017 in the Federal Register. Calcium carbonate is use as a dietary supplement when the calcium intake from food alone is insufficient. For healthy bones, muscles, a neurological system, and a heart, the body needs calcium. The body needs calcium for strong bones, muscles, a healthy neurological system, and a healthy heart. In addition to being an antacid, calcium carbonate is use to treat heartburn, acid indigestion, and upset stomach.
PURPLE CARMINE LAKE
Carmine is a bright-red pigment made from an aluminium complex that is generated from carminic acid. It is also known as cochineal (when it is collected from the cochineal bug), cochineal extract, crimson lake, or carmine lake.
HIBISCUS FRUIT
The Malvaceae family of flowering plants contains the genus Hibiscus. Several hundred species that are indigenous to warm temperate, subtropical, and tropical climates around the world make up the genus, which is quite vast. The member species, often known as “hibiscus” or, less frequently, “rose mallow,” are renowned for having enormous, spectacular flowers. Hardy hibiscus, rose of Sharon, and tropical hibiscus are some of its other names.
RED RADISH
Red radish extract is permit for use by the Food and Drug Administration (FDA) at any concentrations that are consider Good Manufacturing Practices and that do not exceed the levels required to give the desired colouring effect, as stated in 21 CFR 73.260.
ELDERBERRY
Elderberry berries and blooms include antioxidants and vitamins that may assist to boost your immune system. They might also assist to control inflammation, relieve stress, and safeguard your heart. Some doctors advise using elderberry to both prevent and treat cold and flu symptoms.
CHLOROPHYLL
People over 12 can safely ingest up to 300 milligrammes of chlorophyll daily, according to the U.S. Food and Drug Administration (FDA). Regardless of how you decide to ingest chlorophyll, start with a lesser amount and gradually raise it only if you can handle it.
BEET RED
The FDA has designated beet root as generally recognized as safe for use as a food ingredient in supplements, drinks, or as a whole food.
BEET JUICE
According to 21 CFR 73.40, the Food and Drug Administration (FDA) has given its approval for the use of beet juice or beet juice powder in any concentration that complies with good manufacturing practices and does not go over what is require to provide the desire colouring effect.
CARAMEL COLOR
It has received approval from the Joint FAO/WHO Expert Committee on Food Additives (JECFA), the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), and other authorities regarding its safety when used as a food additive.
BLUE SHADE FRUIT JUICE COLOR
Natural blue is frequently refer to as the beverage industry’s Holy Grail. Spirulina extract (Arthrospira platensis), one of the few natural blue sources available today, was FDA-approve as a colour additive in 2013, however it still struggles in acidic beverages and during high-heat processing.
RED CARMINE LAKE
Its approved by the FDA and safe to use.
BLUE FRUIT JUICE COLOR
FDA approved and safe to use color.
by admin | Sep 28, 2022 | Blog
INTRODUCTION
Colouring sausages is a process to enhance preservation and change the sausage’s texture. Different colouring agents are used in this process. Like, Carmine, a natural colouring agent, is used for this process because it is able to be utilized with excellent results for both raw and cooked sausages since it is stable in terms of temperature and pH value.
Monascus red colour is a wonderful option for colouring sausages. Certain antibacterial activities are seen in monascus red. Since ancient times, red yeast rice extract has been utilize in China as a food preservative. It is one of the natural pigment products with the quickest rate of growth in the food colouring market. The colouring ingredient nitrite in meat products can be partially replace by adding red yeast rice to them. As a direct stain, monascus red differs significantly from nitrosomyoglobin, which is made when nitrite and myoglobin combine.
Monascus pigment, which resembles phosphate or nitrite in appearance, colour, and flavour, can prevent the growth of dangerous microorganisms, lengthen the shelf life of food, prevent food poisoning, give meat products the distinctive quality of “meat red,” and give the colour of the product a more natural appearance.
People like sorghum red pigment because it is an entirely natural edible food colour. This product has a natural, soft hue that is safe to use, is resistant to light and heat, is steady in performance, and has a high development value. The colour tone of sorghum red pigment is near to the natural colour of meat, which makes it realistic and has good colouring capabilities for protein. It can produce the right colouring effect in ham, sausage, and other goods used in enema procedures.
Following are the top 5 considerations that we have to keep in mind while colouring sausages
HEAT RESISTANCE
The heat resistance of the sausage is one of the most important things that we need to keep in mind. It is possible that a sausage cooked at a high temperature may shrink significantly, drying out or even splitting on the outside and possibly remaining undercooked on the inside. The carefully added fat that keeps your sausage moist and juicy will also melt at a temperature that is too high.
It is essential to keep your raw ingredients at a temperature of 400F, just as it is when creating a fresh sausage. a failed attempt could stimulate the growth of bacteria that cause infection or food degradation. It’s critical to keep in mind that bacteria thrive best between 400°F and 1400°F.
An uncooked sausage should be cook to a constant temperature of 160 degrees Fahrenheit. As the interior fat melts and drips out at higher temperatures, the sausage will become drier and less delicious. The sausage shouldn’t be pink in tone.
LIGHT RESISTANCE
The sausages are kept under various lights like in the dark area, or under standard fluorescent light, or low Ultraviolet color-balance lighting lamps and standard fluorescent lights/tubes with an Ultraviolet-filter). Standard fluorescent lighting had a significant negative impact on the lifespan of sausage displays, which decreased from 12 to 8 days primarily owing to early deterioration. An Ultraviolet-filter was insert to increase display life to 12 days, however a low Ultraviolet lamp was ineffective at preventing deterioration
REPLACEMENT OF NITRITE
In two distinct sausage formulations (having 55% and 70% of meat), annatto (Bixa orellana L.) powder (containing 1% norbixin) was applied as a replacement
For 20%, 40%, 60%, 80%, and 100% nitrite in order to limit the use of nitrite in sausage under industrial circumstances.
In order to cure meats that will be cook before serving, such as bacon or sausage, you can use saltpeter or potassium nitrate in order to limit the use of nitrates.
However, additional nitrates, like those frequently present in processed meats, have been related to health problems like cancer. Even “nitrate-free” meats may still be harmful to your health, so it’s best to limit your intake of all processed meats.
TASTE
Consumers’ perception of the fresh meat’s quality at the time of sale is mostly influence
By its lean colour, while the cooked meat’s taste components—such as softness, juiciness,
And flavour—determine its overall flavour and texture and have an impact on their recurrent purchasing behaviour. Usually, colouring the sausage doesn’t affect the taste. The sole purpose of this process is just to make the sausage good and attractive to consumers.
COLORING AGENTS TO BE USE
Many businesses in the food sector utilize food colouring agents to enhance
The value of their goods, luring customers with appealing aesthetics and boosting sales. The actual benefit is that they perform it safely and without endangering long-term issues, infections, or allergic responses.
Cochineal carmine and paprika oleoresin are the two colourants that are most frequently employe in this business. However, given that it comes in several forms, including water-soluble carmine, carminic acid, and
Carmine lake, carmine red is the one that is most frequently employe.
Your sausage will have a dark red colour if you add beef to it. The colour will also change if you add paprika or any seasonings made from capsicum. Regarding the external colour of the sausage, the type of wood tends to be to respond. I’ve observed that cherry smoking gives the sausage a crimson (red) appearance.
According to Orlow (1903), the red colour of sausages is cause by the action of nitrites
On the colour of fresh sausages as a result of the reduction of saltpetre used in the manufacturing process.
by admin | Sep 5, 2022 | Blog
A red radish color using the radish’s tuberous roots, colour can be extracted. It is a dark red powder that is highly soluble in water and ethanol but not in oil.
When the PH value is below 5, orange-red appears, follow by purple-red when it is between 5 and 7, and blue when it is over 7. The hue is heat- and light-resistant in an acidic environment. Let se how red radish color FDA rules allow this color for food usage
So, the Food and Drug Administration (FDA) has given Red Radish its approval to be use at all concentrations that are regard as Good Manufacturing Practices and do not go over what is required to produce the desired colouring effect.
Hence, several organic and non-organic food products currently use red radish extract as a colour component. Red Radish Extract has been use in organic foods as a permitted non-synthetic ingredient under the National List 205.605 restriction for "Colors, non-synthetic sources only".
- Sales markets: North America, Central/South America, Australia, Asia, Eastern Europe, and Western/Eastern Europe
- Supplier in : China
- Using Categories: Desserts/ice cream, frozen foods, nutritious foods & beverages, meat & meat products are some examples of end-use categories.
- FDA, Halal, Health & Safety (GMP, HAACP and equivalents), 4561
The term "red radish extract" refers to the colouring elements that were taken from the scientific species of Brassicaceae raphinus sativus.
Furthermore, the term "red radish extract" refers to the colouring elements that were taken from the scientific species of Brassicaceae raphinus sativus.
Various names
- Radish Extract powder
- Red Radish Extract concentrate
Red radish color extraction
In Radish tuberous roots is extract to produce red redish colour. It is a dark red powder that dissolves readily in ethanol and water but not in oil. The hue altered depending on the PH value; it is orange-red below PH 5, purple-red between PH 5-7, and blue above PH 7. Acidity condition; the colour is heat- and light-resistant.
Pigment & color stability of Red Radish color
Sample juices (pH 3.5) were test for colour and pigment stability over 65 weeks of storage at 2°C and 25°C in the dark. Red-fleshed potatoes (Solanum tuberosum) and red radishes (Raphanus sativus), two acylated pelargonidin-based anthocyanins,
And two extraction techniques (C-18 resin and juice processing) were employ in comparison to FD&C Red #40. Anthocyanin structure, storage temperature, and extraction technique all had an impact on colour (CIELch) and pigment degradation, with chemically extracted radish anthocyanins exhibiting the highest levels of stability overall.
In addition, Potato juice concentrate had the lowest stability at ambient temperature (25°C), while C-18 purified radish anthocyanins had the highest (22 wk half-life) (10 wk half-life). The pigments’ half-life was further extend to almost a year by refrigeration.
Color ability of Red radish
So, its ability to colour, the red radish (Raphanus sativus) is use as a raw material. Normally red, however depending on the pH levels of the medium, it can also turn yellow. Oils cannot be dissolved in red radish extract, which is soluble in water stable at acidic pH.
Also, the starting material is obtain by cleanse, chop, and remove using a solid-liquid method, dehydrated, sterilised, concentrated, and filter
However, The red radish’s most significant anthocyanins are cyanidin (3-sphorioside-5-glucoside) and pelargonidin (3-sphorioside-5-glucoside) and red radishes have an above-average food and beverage stability applications as a naturally occurring colouring agent, including more durable in an acidic environment
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by admin | Aug 24, 2022 | Blog
Firstly you need to understand that phycocyanin and phycoerythrin both are photosynthetic pigments, which do have blue and red colors, respectively, and its found in microalgae, cyanobacteria, rhodophytes and cryptomonads.
Their main uses are as food supplements, as natural colouring agents in cosmetics and food, and as a reagent in immunological assays.
However, their low yield during production and restricted chemical instability provide the biggest obstacles to their commercialization and adoption in food and cosmetic applications.
Whats microalgae
A broad group of aquatic microorganisms that can live in a wide range of environments, pH levels,
and temperatures are known as microalgae. Their growth requirements are straightforward, and they efficiently utilise light, carbon dioxide (CO2), and other inorganic nutrients.
To make your concepts clear regarding this read this box below.
| Phycocyanin | Phycoerythrin |
| Along with allophycocyanin and phycoerythrin, phycocyanin is a pigment-protein complex that belongs to the phycobiliprotein family, which captures light. | Red algae include phycoerythrin (PE), a red protein-pigment complex from the family of phycobiliproteins that captures light and cryptophytes |
| Thus, it is a matching colour to chlorophyll. | Additive to the primary chlorophyll pigments needed for photosynthesis |
| Also, phycocyanin absorbs orange and red light, especially near 620 nm, and has a distinctive light blue colour. | Also, the prosthetic group phycoerythrobilin is what gives phycoerythrin its red colour. |
| Blue-green algae, often known as cyanobacteria, contain phycocyanins. | Hence, It is made up of phycobilins, a protein component that covalently binds chromophores like all phycobiliproteins do. |
| Aphanizomenon flos-aquae and spirulina produce the substance phycocyanin, | Infact, Phycoerythrins are made up of monomers that are often arranged into disk-shaped trimers or hexamers. |
In addition, Chlorophyll a and PBP, the two primary photosynthetic pigments, enable cyanobacteria to produce large amounts of organic material and with great photosynthetic efficiency.
However, PBP absorbs light energy at a wavelength of 450–660 nm, whereas chlorophyll does so at a wavelength of 430–680 nm.
Hence, the cyanobacteria’s light-harvesting mechanism is greatly influence by the kind and intensity of the light, which has an impact on the accumulation of different photosynthetic pigments.
Strategies to improve pigment stability
Also adding additives is the most effective and straightforward technique to increase the stability of phycobiliproteins.
The majority of research has been on using chemicals to increase their heat stability.
Then this stabilising technique is simple to use and doesn’t call for expensive or specialised equipment. However, because significant volumes of chemicals may be require, low toxicity additives must be employ.
What purpose does phycocyanin serve in cyanobacteria
So In addition, an old class of photosynthetic prokaryotes known as cyanobacteriums is regarded to be the first species to perform oxygenic photosynthesis. But only cyanobacteria employ phycocyanin (PC) to absorb light energy for photosynthesis.
Spirulina: Does it include phycocyanin?
So phycocyanin is a pigment in spirulina and it is an intensely blue protein-pigment complex that belongs to the phycobiliprotein (PBP) family. The phycobilisome (PBS), a supplementary peripheral light-harvesting complex assemble on the surface of the thylacoid membrane, is built by PBPs.
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by admin | Aug 18, 2022 | Blog
It is true that charcoal powder toothpaste, might aid in removing tooth surface stains. Additionally, brushing with Activated carbon can help eliminate tartar and light stains because it is moderately abrasive. However, there is no proof that its dentifrice whitens teeth naturally or has any effect on stains that are underneath the enamel of the teeth.
A level of “cleaning” is achieved when using Activated carbon as instructed, according to all available evidence, and it is safe to use on teeth in small dosages.
The effects of its toothpaste need to be studied more thoroughly. Perhaps you’ve noticed that there are a few new toothpaste options available. One of the greatest trends right now is Activated carbon toothpaste, which can be purchased in the toothpaste section with your traditional favorites. This popular beauty component is now accessible in retail face washes and masks.
Too abrasive for everyday use
Although Carbo Vegetabilis powder for teeth is a moderate abrasive, it is still far too abrasive for frequent use and could harm the teeth’s enamel. Your teeth might appear more yellow and become more sensitive as a result of this.
How we can avoid out enamel from being sensitive
You should definitely use fluoride. Fluoride contributes to solid tooth enamel, which in turn guards against cavities and rotting.
Most of the Activated carbon don’t have fluoride options in it. Staining might happen. The edges of teeth can become grey or black from Activated carbon particles that become lodged in the small gaps. If you undertake this, it can have the exact opposite result of what you want!
Has it long term effects?
The long-term impact on teeth and dental restorations like veneers or bridges is unknown as its use as a toothpaste is still a relatively new trend.
In a nutshell, benefits of using Carbo Vegetabilis toothpaste include
- It might aid in removing tooth surface stains.
- It might help with bad breath.
- When applied infrequently after a professional cleaning, it might prevent discoloration.
The drawbacks of using toothpaste with Activated carbon include
- The abrasiveness could weaken the enamel on teeth.
- Under-the-enamel stains cannot be cleaned
- zero fluoride (which helps prevent cavities and tooth decay).
- Older teeth and dental restorations may discolor.
- Safety and long-term effects are unknown.
Be cautious if you want to use Activated dentifrices despite how common they are. Although some surface stains may be easier to remove, the long-term effects are still unknown.
Using charcoal in food
Not all forms of vegetable Activated carbon can be use to make food. Vegetable carbon black should have particles that are no larger than 8000 mesh in order to be used in food production.
The mesh number is a measurement of particle size. The particles are finer when the mesh number is higher. Particle sizes for Activated carbon powder used in dentifrice range from 5000 mesh to 3000 mesh, although these meshes cannot be used in food.
Using the unique “bamboo Carbo Vegetabilis C active ions” technique, bamboo Activated carbon dentifrice extracts diamond-grade bamboo Carbo Vegetabilis C active ions from bamboo charcoal under high pressure and temperature. Diamonds (also known as diamonds) are compose of charcoal atoms, much like carbon.
The difference is that diamond has a three-dimensionally networked structure, whereas Superchar has a planar layered structure.
Modern technology and sciences
Because of the difference in structure, even though the ingredients and origin are the same, the performance and value are very different.
By using high temperatures (above 1000 degrees Celsius) and high pressures (900 atmospheres), modern science and technology can turn Superchar into diamond. Specifically, they can break the structural chain of Superchar and open the bonds between its atoms, then they can absorb enough energy to transform it into diamond structure, turning carbon into diamond.
Since bamboo charcoal active C ions, which are extract from bamboo charcoal under high pressure and temperature, make up the majority of bamboo charcoal dentifrice, it is now toothpaste of the highest quality.
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by admin | Aug 10, 2022 | Blog
Phycocyanin is a pigment in spirulina. Regarding phycocyanin content in spirulina is an intensely blue protein-pigment complex that belongs to the phycobiliprotein (PBP) family. PBPs construct the phycobilisome (PBS), a peripheral auxiliary light-harvesting complex that is put together on the surface of the thylacoid membrane.
Quantity of Phycocyanobilin
Firstly, Phycocyanin is one of the ingredients that could be use. Around 15 to 25 percent of the dry weight of Spirulina platensis’ biomass is made of Phycocyanobilin.
Secondly, One of the pigments made by spirulina is phycocyanin. Phycocyanobilin can be see in liquid phase as a mixture of various complexes, including monomers, trimers, hexamers, and other oligomers with molecular weights of 44–260 kDa.
There are two protein subunits that make up phytocyanin. Therefore, linear tetrapyrrole prosthetic groups (bilin chromophore) carried by each subunit are isomerically distinct and have distinctive double bond arrangements.
How we extract phycocyanin from Spirulina
Following are the process:
- Extract the crude protein from the spirulina by
freezing it for three hours
- To the crude extract, add 80 g/L (w/v) activated
carbon.
- Collect the extract using a vacuum filter with a 0.22
m pore size membrane.
Continued steps:
The yield of C-PC manufacture is 27%, and the total process cost (excluding manpower) is $26.1/kg. 63 percent of the dry biomass that was remaining after C-PC extraction was use to produce bio-crude oil using HTL.
Phycocyanin coloring agent
Phycocyanobilin is an algae-isolated protein that binds pigment and captures light and In China and Japan, phycobilisomes is a common colouring ingredient in dairy and nutritional items such jellies, gums, candies, beverages, and cosmetics.
Moreover Phycocyanobilin is sensitive to light and heat, yet it is a more pure form of blue than gardenia.
Method of purification
By using high pressure and a hexane extraction procedure, phycobilisomes from Spirulina platensis successfully stabilised purify. Because of how fragile this dye is during typical extraction techniques, this was necessary.
This method’s purification yield was estimate at 10.2 percent, which is 3 to 5 percent greater than the figure obtain from another common separation technique that uses phosphate buffer. Based on absorbance of 2.104 at 280 nm and 1.912 at 620 nm, the isolated Phycocyanobilin from this technique also displayed the greatest purity of 0.909.
Units of phycocyanin
Lastly Base on SDS-PAGE analysis, it was discover that two phycobilisomes subunits, namely -phycobilisomes (18.4 kDa) and -phycobilisomes (21.3 kDa), remain from the original mixtures after being extract.
This clearly shows that this process can stably extract phycobilisomes and is not impact by extraction solvent, temperature, etc. By comparing the isolated phycocyanin’s DPPH (diphenyl-picrylhydrazyl) scavenging activity, which demonstrated an 83 percent elimination of oxygen free radicals, the stability of the substance was also validate.
Due to its sensitivity to heat treatment and lack of ability to withstand heat without sugars—preferably fructose—uses phycobilisomes’s as a colourant are restricted. Additionally, pH settings outside of the 5.0-6.0 range cause its blue hue to fade. Phycocyanins are use in the production of candy, ice cream, and other dairy products.
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