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Pure Blue Butterfly Pea Powder Natural Food Additives CP2015 Soluble In Water
Product Details:
| Place of Origin: | China |
| Brand Name: | BAK |
| Certification: | Halal ;Kosher; ISO |
| Model Number: | 231017 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1KG |
|---|---|
| Price: | consult the salesman |
| Packaging Details: | 1kg/bag, 25kg/drum, inner by double plastic bag. customization is available. |
| Payment Terms: | L/C, T/T, MoneyGram, Western Union |
| Supply Ability: | 10 Tons |
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Detail Information |
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| Product Name: | Butterfly Pea Powder | Appearance: | Blue Fine Powder |
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| Water Soluble: | Soluble In Water | Sample: | Available |
| Shelf Life: | 2 Years | Storage: | Cool And Dry Place |
| High Light: | Natural Food Additives CP2015,Pure Blue Butterfly Pea Powder,Food Grade Blue Butterfly Pea Powder |
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Product Description
Product Description
Pure Blue Butterfly Pea Powder Natural Food Additives
Introduction:Natural Food Additives Butterfly Pea Powder Colorant
Butterfly pea pollen is one of the best natural blue pigments in beverages and foods. It is made of dried flowers from the clitoris.
Butterfly pea pollen is water-soluble and contains no calories, fat and sugar. Blue comes from autonomy
Anthocyanin components. The pH value can change the color of butterfly pea powder in the solution. When the solution is acidic, the color will change to purple or even red; When the solution is alkaline, the color is green.
Function:Natural Food Additives Butterfly Pea Powder Colorant
1. Strengthen hair and promote healthy hair growth.
2. Prevent skin abrasions.
3. Maintain skin shine and health.
4. Treat urinary system problems.
5. Improve vision and night vision ability.
6. Treat eye infections.
7. Stimulate blood circulation.
8. Whole body detoxification.
9. Provide antioxidants.
10. Slow down the aging process.
11. Enhance the immune system.
Application:Natural Food Additives Butterfly Pea Powder Colorant
2. In Malay cuisine, water extracts are used to color glutinous rice from Quetan (also known as pulut tai tai tai or pulut tekan in indigenous Chinese/Nyonya cuisine) and Nyonya chang.
3. In Jilandan, eastern Malaysia, when cooking white rice, a few flower buds of this type are added to the pot. Blue is added to the rice and consumed with other side dishes. This type of rice is called nasi kerabu.
In Thailand, a syrupy blue beverage called nam dok anchan is sometimes consumed with a drop of sweet and sour orange juice to increase acidity and turn the juice pink purple.
In Burmese and Thai cuisine, flowers are also dipped in batter and fried.
6. Butterfly pea flower tea is made of triad and dried lemon grass. It will change color according to the liquid added, and lemon juice will make it purple.
