Gardenia Blue Extract Powder

Securing a stable, natural blue pigment remains one of the most significant challenges in food and beverage R&D. While spirulina extract is commonly used, its fragile protein structure denatures and coagulates rapidly under heat or acidic conditions. Shaanxi Runke’s Gardenia Blue circumvents this biological limitation completely. Through a highly controlled proprietary bio-fermentation and enzymatic hydrolysis process, we convert the native geniposide in Gardenia fruit into genipin, which is then cross-linked with specific primary amino acids. This resulting covalent polymer is not only intensely vibrant but physically incapable of denaturing under standard food processing stresses. It offers unprecedented resistance to High-Temperature Short-Time (HTST) pasteurization, broad pH shifts, and prolonged photo-exposure.