Butterfly Pea Flower Extract

Butterfly Pea Flower Extract

Main Active Ingredients:
Ternatins (Polyacylated Anthocyanins) | Assay: Color Value E3 / E10 / E20 / E50 (E1%1cm) | Clitoria ternatea L. Flower
Application: natural blue food & beverage colorant | confectionery & bakery coloring | dairy & frozen desserts | cosmeceutical antioxidant actives | clean-label synthetic dye replacement
MOQ: 1KG
Certifications: ISO, HACCP, GMP, Kosher, Halal, FDA Compliant

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Bulk Butterfly Pea Flower Extract Supplier — Natural Blue Colorant, Color Value E3–E50, B2B Wholesale

Written by Jonathan, Valeherb · Reviewed by Dr. Xiaoyan Qiu · Updated July 2026

Valeherb supplies butterfly pea flower extract bulk wholesale — Clitoria ternatea L. flower extract — in color value grades E3, E10, E20, and E50 (E1%1cm method), available in powder and liquid concentrate formats. The extract’s blue color comes from ternatins, a family of highly acylated anthocyanins unique to this flower that give it substantially better thermal and storage stability than typical non-acylated anthocyanins — making it one of the most practical natural blue colorants available for food and beverage formulation.[1]

On this page: available grades, active compound profile, research background, formulation applications, sourcing criteria, and regulatory guidance.

Available Grades

Grade Color Value (E1%1cm) Typical Application
E3 ~3 Entry-level tinting; large-volume food and beverage applications where a lighter blue is required
E10 ~10 Mainstream beverage and confectionery coloring; balances cost and tinting strength
E20 ~20 Concentrated color applications; reduced inclusion rate for cost-sensitive formulations
E50 ~50 High-concentration master batch; premium formulations requiring minimal inclusion rate and maximum tinting efficiency

Available in powder (water-soluble) and liquid concentrate formats. MOQ, lead time, and current pricing available on inquiry.

Active Compound Profile

Compound Class Notes
Ternatins (A1–A3, B1–B4, C1–C5, D1–D3) Polyacylated anthocyanins — primary color compounds Polyacylated derivatives of delphinidin 3,3′,5′-triglucoside; the acylation is what gives ternatins substantially better thermal and storage stability than typical anthocyanins[1]
Delphinidin glycosides Anthocyanidin backbone The base anthocyanidin structure from which all ternatins derive
Flavonol glycosides Secondary polyphenols Present alongside the anthocyanin fraction; contribute to overall antioxidant activity
SOURCING NOTE
Color value (E1%1cm) is the standard specification for natural colorant buyers, but the actual color expressed depends heavily on formulation pH — butterfly pea extract shows an intense blue between pH 3.2 and 5.2, shifting toward magenta at low pH and blue-green at high pH.[1],[2] Request stability data at your specific target pH and processing temperature before finalizing grade selection.

Research Background

Provided as scientific context for formulators, not as claims for any Valeherb product.

Color Stability and Natural Colorant Comparison

Vidana Gamage et al. (2021, Frontiers in Plant Science) published a comprehensive review of butterfly pea flower anthocyanins, covering biosynthesis, extraction, stability, antioxidant activity, and applications. The review confirmed good thermal and storage stability but comparatively lower photostability, and documented an intense blue color specifically in the pH 3.2–5.2 range. The review also compared butterfly pea anthocyanins against two other natural blue colorants used in the food industry — phycocyanin (spirulina blue) and genipin-derived pigments — noting butterfly pea’s advantage in acylated-anthocyanin stability relative to typical non-acylated sources.[1]

pH and Temperature Stability — Quantified Data

Fu et al. (2021, Molecules) characterised the spectral properties, storage stability, and antioxidant properties of C. ternatea anthocyanin extract across a pH range of 0.5–13. The extract showed strong resistance to acidic and alkaline conditions, with notably higher thermal stability at pH 7 (blue) compared to pH 0.5 (magenta) or pH 10 (blue-green) — a practical advantage for neutral-pH food applications. Stability declined with increasing temperature, with stable storage documented for months at 4°C.[2]

Formulation Applications

  • Beverages and functional drinks: E10 or E20 grade in acidic to neutral-pH beverages, where the natural pH shift from blue to purple can be used as a visual formulation feature (e.g., color-changing drinks with citrus addition)
  • Confectionery and bakery: E20 or E50 grade for consistent blue coloring in candies, icing, and baked goods; formulate at neutral pH for best thermal stability during baking
  • Dairy and frozen desserts: E10 grade for natural blue coloring in yogurts, ice cream, and similar neutral-pH applications
  • Cosmeceutical and skin-care applications: Anthocyanin extract in antioxidant-positioned topical formulations; INCI name: Clitoria Ternatea Flower Extract
  • Natural colorant replacement: Positioned as a plant-based alternative to synthetic blue dyes (e.g., Brilliant Blue FCF) in clean-label reformulation projects

Sourcing Criteria

Criterion What to Require
Species Confirmation Clitoria ternatea L. flower confirmed on COA — the sole commercial source of ternatin-type anthocyanins
Color Value E1%1cm color value verified per batch, matched to grade (E3/E10/E20/E50). Request stability data at your target formulation pH
Format Powder (water-soluble, longer shelf life) or liquid concentrate — specify at order based on your formulation and handling requirements
Third-Party COA Color value, heavy metals, pesticide residues, microbial limits, moisture — per production batch from accredited laboratory
CAUTION
Butterfly pea flower extract is generally well-tolerated at standard food colorant use levels in published literature. Not recommended during pregnancy — insufficient controlled clinical data warrant precautionary avoidance. The flower contains cyclotides (small cyclic peptides); published safety assessment has noted limited data on the digestibility, bioavailability, and toxicological profile of this compound class, though no adverse effects have been reported from the extract’s traditional use as a food colorant in Southeast Asia.[3] Rare hypersensitivity to Fabaceae family plants possible — standard allergen disclosure recommended for consumer-facing products.

Regulatory Guidance

  • EU (Novel Food): A 2022 EFSA opinion assessed dried Clitoria ternatea flowers as a traditional food from a third country under Regulation (EU) 2015/2283, and raised safety objections to market placement, citing limited data on cyclotides present in the flower.[3] Buyers targeting EU food markets should confirm current authorisation status with regulatory counsel before finalizing formulation, as novel food status in the EU remains an active area requiring case-by-case verification
  • US (FDA): Butterfly pea flower extract is used as a food colorant and ingredient; confirm current FDA color additive and food ingredient status for your specific application and intended use level
  • Southeast Asia: Long-standing traditional food and beverage use in Thailand, Malaysia, and neighbouring countries, with established regulatory acceptance in several regional markets
  • Cosmetics (EU/US): INCI name Clitoria Ternatea Flower Extract. Confirm safety assessment under EU Cosmetics Regulation 1223/2009 for your specific formulation and concentration

References

[1] Vidana Gamage GC, Lim YY, Choo WS. (2021). Anthocyanins from Clitoria ternatea flower: biosynthesis, extraction, stability, antioxidant activity, and applications. Frontiers in Plant Science. 2021;12:792303. doi: 10.3389/fpls.2021.792303

[2] Fu X, Wu Q, Wang J, Chen Y, Zhu G, Zhu Z. (2021). Spectral characteristic, storage stability and antioxidant properties of anthocyanin extracts from flowers of butterfly pea (Clitoria ternatea L.). Molecules. 2021;26(22):7000. doi: 10.3390/molecules26227000

[3] EFSA (European Food Safety Authority). (2022). Notification of dried flowers of Clitoria ternatea L. as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283. EFSA Supporting Publications. 2022;19(2):EN-7084. doi: 10.2903/sp.efsa.2022.EN-7084

Reviewed byDr. Xiaoyan QiuBotanical Extract R&D Engineer · Associate Professor, Huaihua University. Research focus: medicinal plant resources, botanical extraction processes, and microbial fermentation technology.
Written byJonathanContent Editor, Valeherb. Specializing in botanical ingredient science communication for B2B nutraceutical and functional food markets.

Disclaimer: This article is intended for informational purposes only. All statements reference published peer-reviewed research and official regulatory sources. Products must comply with applicable regulations in the buyer’s jurisdiction. © 2026 Valeherb. All rights reserved.

FAQ

A1:Butterfly pea flower extract (Clitoria ternatea) is primarily used as a natural blue food colorant in beverages, confectionery, baked goods, and dairy applications. Its color comes from ternatins — a family of highly acylated anthocyanins that give it substantially better thermal and storage stability than typical anthocyanin colorants, making it one of the most practical natural blue options for food formulation. It’s also used in cosmeceutical antioxidant applications under the INCI name Clitoria Ternatea Flower Extract.
A2:The number reflects color value by the E1%1cm method — a standard measure of tinting strength. E3 is the lightest, entry-level grade for large-volume applications. E10 is the mainstream specification balancing cost and tinting strength for beverages and confectionery. E20 is a concentrated grade for reduced inclusion rates. E50 is the highest-concentration master batch grade for premium formulations requiring minimal inclusion rate and maximum tinting efficiency per gram.
A3:Butterfly pea anthocyanins (ternatins) shift color depending on formulation pH — they show an intense blue between pH 3.2 and 5.2, shift toward magenta at low pH (around 0.5), and toward blue-green at higher pH (around 10). This is a chemical property of the anthocyanin structure itself. Some formulators use this pH-responsiveness as a feature (e.g., color-changing beverages with citrus addition), while others need to control pH tightly to maintain a consistent blue. Request stability data at your specific target formulation pH before finalizing grade selection.
A4:This requires careful verification. A 2022 EFSA opinion assessed dried Clitoria ternatea flowers as a traditional food under EU Novel Food Regulation 2015/2283 and raised safety objections, citing limited data on cyclotides (small cyclic peptides) naturally present in the flower. This does not necessarily apply to every extract form or use case, but EU market authorization status should be confirmed with regulatory counsel before finalizing any EU-market food application. The ingredient has long-established traditional food and beverage use in Southeast Asian markets.

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