Technical Data Summary – Binmei

BINMEI Biotechnology is a high-tech, professional manufacturer of food additives with cutting edge technology. We are the designated supplier of spirulina, safflower yellow, spirulina superfine powder and butterfly pea flower extract .

CHAPTER 9 · Technical Data Summary

Technical Data Summary

Complete technical specifications for seven Binmei natural food colors. Source, colouring principle, regulatory compliance, and full stability data — all with disclosed test conditions.

Colorants Documented: 7
Data Type: Source · Specs · Regulatory · Stability
Data Source: Binmei In-House Laboratory
Last Updated: May 2026

How to Use This Chapter

This chapter consolidates the technical specifications and stability datasets referenced throughout this Technical Center. Each product card includes:

  • Sensory and visual profile — appearance, color, sensory characteristics
  • Botanical or biological source — species name and plant part
  • Colouring principle — the pigment family responsible for color
  • Regulatory compliance — US FDA, EU NATCOL, Canada FDR references
  • Stability data — heat, light, and pH retention rates with full test conditions disclosed
  • Application guidance — recommended uses and limitations
Important note on cross-product comparison: Test conditions differ between colorants. Most heat stability tests use 80°C, pH 3; Spirulina Extract is tested at multiple temperatures with multiple pH levels; Beet Extract is tested at 40°C, pH 5; Sea Buckthorn Extract at pH 5.5. Direct numerical comparison is only valid within matching test conditions. For application-matched decision support, see Chapter 8: Binmei Selection Framework.

Products in This Chapter

  1. Spirulina Extract (Blue)
  2. Butterfly Pea Flower Extract (Purple / Blue)
  3. Aronia Extract (Dark Red)
  4. Black Carrot Extract (Dark Red)
  5. Beet Extract (Dark Red)
  6. Sea Buckthorn Extract (Yellow)

1. Spirulina Extract

 

Spirulina Extract

Blue · Phycocyanin (Phycobiliprotein)

Product Profile

Sensory Profile
Typical
Color
Blue
Appearance
Fine powder
Source Used
Arthrospira platensis
Part Used
The whole algae
Extraction Solvent
None
Specification
E18 (reference)
Colouring Principle
Phycocyanin

Regulatory Compliance

21 CFR 21 CFR 73.530 "Spirulina Extract"
CA FDRList 3 of Permitted Food Colours: "Spirulina Extract"
NATCOL"Spirulina Extract"
Cert.Kosher, Halal, Organic (EU & USDA), Non-GMO

Heat Stability

Test conditions: Blue colorant retention rate measured across 40°C, 60°C, and 80°C over 180 minutes.
Time 40°C 60°C 80°C
0 min 100% 100% 100%
10 min 100% 90.3% 51.5%
30 min 100% 81.1% 22.6%
60 min 99.5% 70.6% 17.3%
120 min 98.4% 60.2% 8.1%
150 min 97.5% 56.3% 7.5%
180 min 96.1% 51.4% 6.8%

Light Stability

Test conditions: Blue colorant retention measured under continuous light exposure across pH 5.0, 6.0, 7.0, 8.0 over 15 days.
Day pH 5.0 pH 6.0 pH 7.0 pH 8.0
0 100% 100% 100% 100%
1 98.6% 99.3% 99.7% 100%
3 70.8% 83.5% 82.1% 77.6%
6 41.2% 72.6% 68.6% 48.9%
9 20.1% 52.1% 46.2% 26.3%
15 3.6% 23.8% 20.4% 9.6%

pH Stability

Test conditions: Blue colorant retention rate measured across pH 3.4 to 6.2.
pH 6.2 5.8 5.4 5.0 4.6 4.2 3.8 3.4
Retention 100% 96.3% 92.5% 89.1% 84.6% 82.2% 74.8% 27.4%

Recommended Applications

Best for: Neutral-pH dairy, ice cream, flavored milk, supplement powders, cold-storage applications (pH 5-7, < 60°C, opaque packaging).

Not recommended for: Low-pH beverages (< pH 4), high-heat processing (> 60°C), long shelf life under transparent packaging.

View Spirulina Extract product page →

2. Butterfly Pea Flower Extract

 

Butterfly Pea Flower Extract

Purple (shifts to blue at low pH) · Anthocyanin

Product Profile

Sensory Profile
Typical
Color
Purple
Appearance
Fine powder
Colouring Principle
Anthocyanins
Source Used
Clitoria ternatea
Part Used
Petal
Extraction Solvent
None
Specification
E3, E10

Regulatory Compliance

21 CFR 21 CFR 73.260 "vegetable juice (color)" — FDA approved 2021
CA FDR Under review by regulatory team [需法规核对]
NATCOL Under review by regulatory team [需法规核对]
Cert.Kosher, Halal

Heat Stability

Test conditions: 80°C, pH 3, colorant retention over 4 hours.
Time 0 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h
Retention 100% 99.95% 99.63% 99.24% 98.93% 98.67% 98.40% 98.03% 97.45%

Light Stability

Test conditions: 8000 lux continuous light, pH 3, colorant retention over 40 days.
Day 0 5 10 15 20 25 30 35 40
Retention 100% 99.98% 99.93% 99.87% 99.79% 99.62% 99.41% 99.22% 98.65%

Recommended Applications

Best for: Low-pH beverages, sparkling drinks, baking, candy, gummies, ice cream — any application requiring blue or purple color. The most versatile colorant in the Binmei portfolio across heat and light stability.

Not recommended for: Neutral-pH applications where a pure blue is required (color shifts toward purple at higher pH; consider Spirulina Extract for neutral-pH blue).

View Butterfly Pea Flower Extract product page →

3. Aronia Extract

 

Aronia Extract

Dark Red · Anthocyanin

Product Profile

Sensory Profile
Typical
Color
Dark red
Appearance
Fine powder
Colouring Principle
Anthocyanins
Source Used
Aronia melanocarpa (Michx.) Elliott
Part Used
Fruit
Extraction Solvent
None
Specification
E20

Regulatory Compliance

21 CFR 21 CFR 73.250 (fruit juice)
CA FDR "Anthocyanins" [需法规核对]
NATCOL"Chokeberry"

Heat Stability

Test conditions: 80°C, pH 3, colorant retention over 4 hours.
Time 0 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h
Retention 100% 91.41% 90.12% 89.63% 88.12% 87.54% 86.58% 86.23% 85.06%

Light Stability

Test conditions: 8000 lux continuous light, pH 3, colorant retention over 40 days.
Day 0 5 10 15 20 25 30 35 40
Retention 100% 96.55% 93.62% 90.36% 85.54% 79.25% 72.13% 67.98% 61.48%

Recommended Applications

Best for: Low-pH beverages, hot-fill products, confectionery, gummies, dairy desserts (pH 3-4).

Not recommended for: Neutral-pH bakery (color shifts and degrades).

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4. Black Carrot Extract

 

Black Carrot Extract

Dark Red · Anthocyanin

Product Profile

Sensory Profile
Typical
Color
Dark red
Appearance
Fine powder
Colouring Principle
Anthocyanins
Source Used
Daucus carota (L.)
Part Used
Taproot
Extraction Solvent
None
Specification
E60, E100

Regulatory Compliance

21 CFR 21 CFR 73.260 "Anthocyanins"
CA FDR "Anthocyanins" [需法规核对]
NATCOL"Carrot, black"

Heat Stability

Test conditions: 80°C, pH 3, colorant retention over 4 hours.
Time 0 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h
Retention 100% 90.60% 89.30% 88.40% 88.20% 87.50% 86.30% 86.10% 85.10%

Light Stability

Test conditions: 8000 lux continuous light, pH 3, colorant retention over 40 days.
Day 0 5 10 15 20 25 30 35 40
Retention 100% 94.20% 92.90% 88.60% 84.50% 77.40% 70.80% 67.20% 59.10%

Recommended Applications

Best for: Low-pH beverages, dairy, confectionery, hot-fill products (pH 3-4). One of the most versatile anthocyanin reds for industrial applications.

Not recommended for: Neutral or alkaline conditions; long shelf life under transparent packaging without UV protection.

5. Beet Extract

 

Beet Extract

Dark Red · Betanin (Betalain)

Product Profile

Sensory Profile
Typical
Color
Dark red
Appearance
Fine powder
Colouring Principle
Betanin
Source Used
Beta vulgaris (L.)
Part Used
Taproot
Extraction Solvent
None
Specification
E50

Regulatory Compliance

21 CFR 21 CFR 73.260 "Beet Red"
CA FDR Betanin classification [需法规核对]
NATCOL"Red beet"

Heat Stability

Test conditions: 40°C (low-heat test), pH 5, colorant retention over 4 hours. Not comparable to colorants tested at 80°C.
Time 0 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h
Retention @ 40°C 100% 90.51% 89.30% 88.40% 88.20% 87.50% 86.30% 86.10% 85.10%

Light Stability

Test conditions: 4000 lux continuous light (half-intensity), pH 5, colorant retention over 40 days. Not comparable to colorants tested at 8000 lux.
Day 0 5 10 15 20 25 30 35 40
Retention @ 4000 lux 100% 93.20% 90.90% 86.60% 82.50% 77.40% 70.80% 66.20% 58.10%

Recommended Applications

Best for: Yogurt (pH 4.0-4.5), ice cream, dairy desserts, cold-storage applications. The most reliable natural red for cold-chain dairy.

Not recommended for: High-heat processes (> 60°C); oxidative environments; long-shelf-life beverages without antioxidant protection.

6. Sea Buckthorn Extract

 

Sea Buckthorn Extract

Yellow · Carotenoid

Product Profile

Sensory Profile
Typical
Color
Yellow
Appearance
Fine powder
Colouring Principle
Carotenoids
Source Used
Hippophae rhamnoides L
Part Used
Fruit juice
Extraction Solvent
None
Specification
E7

Regulatory Compliance

21 CFR 21 CFR 73.250 (fruit juice)
NATCOL "Sea Buckthorn" [EU category classification pending regulatory team review]

Heat Stability

Test conditions: 80°C, pH 5.5, colorant retention over 4 hours.
Time 0 0.5h 1h 1.5h 2h 2.5h 3h 3.5h 4h
Retention 100% 86.30% 83.20% 81.80% 80.90% 80.60% 79.40% 78.70% 78.40%

Light Stability

Test conditions: 8000 lux continuous light, pH 5.5, colorant retention over 40 days.
Day 0 5 10 15 20 25 30 35 40
Retention 100% 95.30% 88.20% 83.50% 77.70% 70.90% 63.60% 55.90% 53.20%

Recommended Applications

Best for: Bakery, dairy, beverages, supplements. pH-insensitive performance across most food applications.

Not recommended for: Long-light-exposure products in transparent packaging without UV protection or oxygen-barrier packaging.

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