A METHOD OF PRODUCING POWDERED BLUE FOOD COLOR FROM BUTTERFLY PEA (CLITORIA TERNATEA L.) FLOWERS

摘要

This utility model relates to a method of producing a potential powdered blue food colorant using indigenous butterfly pea powder. The method generally involves collection of fresh petals, extraction of color with water and adding corn starch as stabilizing agent. Freeze drying process was employed as a method to obtain the solid extract. The solid extract was powdered and added with maltodextrin as anticaking agent. A water soluble natural colorant which can be used for typical food and beverage like cocktails, juices, cakes and pastries where natural food color is needed.