Gardenia blue
Basic Information
| Field | Content |
|---|---|
| Chinese name | Gardenia blue |
| English name | Gardenia blue |
| INS/E number | INS 165 |
| Functional class | Colour |
| Year adopted | To be added. |
| Approved by | To be added. |
What is it?
Gardenia blue is a blue-violet pigment produced by enzymatic hydrolysis or reaction of gardenia yellow (geniposide-type) colour with amino acids; it is a processed colour of natural origin.
Source
Industrial：以栀子黄为原料，经β-葡萄糖苷酶水解并与氨基酸在适当条件下反应生成蓝色素，再精制干燥
Why is it used?
- Provides a rare natural-source blue-violet shade
- Used to formulate greens and blended colours
- Suitable for beverages, confectionery and decoration
- Clean-label claim
- Restores processing colour loss
Common Foods
- Beverages
- Confectionery
- Frozen desserts
- Bakery decoration
- Compound seasonings
Safety
ADI (Acceptable Daily Intake)：Not applicable (evaluated, no limit set)
Concerns：
- 加工副产物与氨基酸来源需控制
- 对热、光、酸有一定敏感性
Usage Standard
China：GB 2760（栀子蓝）
International：
- EU 未统一列入 Annex II，依各成员批准
- 一般作为天然提取物依色素法规使用
- Codex GSFA (INS 165)
- FSANZ Food Standards Code (Gardenia blue)
- 日本等允许使用
In a nutshell
Gardenia blue is a rare natural-source blue-violet colour made from gardenia yellow, with good safety.
Consumer Advice
Gardenia blue is a natural blue colouring made from gardenia fruit extract through enzymatic or microbial processing. It is approved in China for sweets, drinks and baked goods and is often combined with gardenia yellow to produce shades of green. As a naturally sourced colour it is considered safe at approved levels, though it is not approved in the EU or the United States.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.