Hot selling blue colorants butterfly pea flower powder

Product Description：Our butterfly pea flower powder is made from butterfly bean flowers and processed by spray drying technology. It maintains the original taste of pterocarpus itself and contains vitamins and pigments. It is in powder form, with good fluidity, good taste, easy to dissolve and easy to store.

Botanical source: Clitoria ternatea L.

What is butterfly Pea flower? Why it’s taking the drinks world by storm ? The butterfly pea flower, native to Latin America, is a typical tropical trailing vine that blooms throughout the year. It is called butterfly pea, Clitoria ternatea in Latin, Dok Anchan in Thai, butterfly pea, blue butterfly, blue butterfly, butterfly blue flower in Chinese, and is commonly used in Latin America and South American countries as a high quality romantic tea and as a natural food colouring for pastries. The flower is rich in vitamins A, C and E, which boost the immune system, help and promote skin elasticity and collagen production, and is often used as a tea in Southeast Asian countries.

When Butterfly pea powder meets Lemon, What wonders can happen ?

The butterfly pea flower contains natural anthocyanins. When dried and infused, the water turns blue and when added to lemon juice it turns purple and can be used as a food colouring agent or to make cocktails. Butterfly pea flower has 10 times more anthocyanins than the average plant, making it a natural food colouring agent. Some pastries in Thailand, Singapore and Malaysia are blue and are coloured with the pigment of butterfly pea flower, When the flowers are boiled in water for five minutes, the colouring will be lost in the water and the water can be used to make pastries with glutinous rice flour.

Due to its unique material properties, butterfly pea flower will gradually turn from sky blue to pink when exposed to acid. This is why the most common way to make the drink is to pour the water into the drink and then add the acidic lemon juice to achieve a colourful discolouration.

Under normal brewing, the pH value of butterfly pea tea is blue at 4.5 showing weak acidity, but as soon as it meets lemon the pH value drops to 2.5, which is acidic and becomes purple, and if alkaline substances are added the pH value rises to 10, which then becomes blue-green again, so drinks made from butterfly pea flower can be mixed to create a variety of different drinks.

Depending on the different densities between the liquids, diluting them with water produces a stratification effect. According to the density principle, the buoyant force on an object is equal to the gravitational force on the liquid it displaces. So, the denser liquid sinks and the less dense liquid floats, creating a stratification. When doing stratification it is recommended to dilute it with ice. Most substances shrink when cold, but water is definitely an exception. When water freezes, it expands in volume and the spacing between molecules increases, so the same mass of water is larger when it is frozen than when it is not. Similarly, for the same volume of ice and water, the mass of water is a little larger, so there are more molecules. So the density of ice is only 0.8 and the density of water is 1. This means that for the same volume of ice and water, a liquid diluted with ice is more likely to float, thus producing a more pronounced layering effect.

Therefore, the general practice of butterfly pea flower drinks is to control the colour of the product according to the pH value of the different substances, and to control the layering and gradation of the product by diluting it according to the different densities between the liquids.