Classification
Product TypeIngredient
Product FormLiquid Extract
Industry PositionFood Ingredient (Natural Colorant)
Market
Butterfly pea (Clitoria ternatea) extract is a botanical, anthocyanin-based blue colorant used in beverages, confectionery, dairy desserts, and savory snacks, with demand tied to applications where a natural-source blue hue is desired. Regulatory acceptance is a primary determinant of market access because some jurisdictions list it as a permitted color additive only under defined specifications and use categories (e.g., U.S. FDA 21 CFR 73.69). The source plant is broadly distributed across tropical and subtropical regions, but consistent trade-grade extract quality depends on controlled extraction and contaminant management. Formulation performance is closely linked to pH and processing conditions, making standardization and technical support central to buyer requirements.
Specification
Physical Attributes- Dark blue liquid color additive prepared from dried butterfly pea flowers (Clitoria ternatea) via aqueous extraction
- Anthocyanins are the principal coloring components
Compositional Metrics- U.S. FDA listing for butterfly pea flower extract specifies pH 3.0–4.5 at 25°C (21 CFR 73.69)
- U.S. FDA listing specifies maximum heavy metals of 1 mg/kg each for lead, arsenic, mercury, and cadmium (21 CFR 73.69)
- Peer-reviewed Food Chemistry literature reports pH-dependent color changes and identifies ternatin anthocyanins in aqueous extracts from Clitoria ternatea petals
ProcessingAqueous extraction of dried flowers, followed by ultrafiltration, concentration, and pasteurization (as described in U.S. FDA identity for butterfly pea flower extract)Citric acid may be used to control pH (as described in U.S. FDA identity for butterfly pea flower extract)
Supply Chain
Value Chain- Flower harvest and drying → aqueous extraction → ultrafiltration/clarification → concentration → pasteurization → packaging → export/distribution → formulation into beverages, confectionery, dairy desserts, and snack products
Demand Drivers- Need for a natural-source blue colorant capable of producing blue/purple/green shades in formulated foods and drinks
- Regulatory listings that enable use in defined food categories (e.g., beverages, confectionery, dairy desserts, cereals, and snack products under U.S. FDA conditions)
Temperature- Color stability is formulation-dependent; pH, heat exposure, and light exposure are commonly managed variables in product development and processing for anthocyanin-based colorants
Risks
Regulatory Compliance HighMarket access is highly sensitive to color-additive rules that vary by jurisdiction; for example, U.S. FDA lists butterfly pea flower extract under 21 CFR 73.69 with defined specifications and permitted food categories, and non-aligned uses or labeling can trigger border rejection or reformulation needs.Validate destination-market additive status and permitted uses before contracting; align product specification/COA and labeling with the importing jurisdiction’s requirements.
Formulation Performance MediumAnthocyanin-based blue color from butterfly pea can shift with pH and be affected by processing and storage conditions, creating batch-to-batch appearance risk in beverages and other applications.Standardize color strength targets and run pH/heat/light stability screening in the intended application matrix prior to scale-up.
Food Safety MediumBotanical-source colorants can face compliance pressure on contaminant limits (e.g., heavy metals) and on process hygiene, with some jurisdictions specifying explicit limits for butterfly pea flower extract.Implement supplier qualification and routine contaminant testing (especially heavy metals) and maintain documented GMP/HACCP-style controls through extraction and packing.
FAQ
What is butterfly pea extract used for in foods?It is used primarily as a natural-source blue colorant. In the United States, U.S. FDA lists butterfly pea flower extract under 21 CFR 73.69 for coloring a defined set of foods and beverages (including various drinks, confectionery items, dairy desserts, and certain cereals/snacks), subject to specifications and good manufacturing practice.
Why can butterfly pea extract change color in different products?Its color comes from anthocyanins, which are pH-responsive pigments. Food Chemistry literature on Clitoria ternatea extracts reports that the hue can shift with pH and can also be influenced by processing and storage conditions, which is why formulation pH and process conditions are commonly managed.
What quality and safety parameters are commonly specified for trade-grade butterfly pea flower extract?Specifications often focus on identity and contaminant control. For example, 21 CFR 73.69 includes a pH specification (3.0–4.5 at 25°C) and maximum limits for lead, arsenic, mercury, and cadmium (each not more than 1 mg/kg), alongside expectations that impurities are controlled under good manufacturing practice.