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Butterfly Pea Flower Extract

  • 10:1

  • Purple powder

  • BH

  • HPLC

  • 1KG

  • ISO/USDA Organic/EU Organic

  • Food Grade

  • 2 Years

  • Drum, Aluminum Foil Bag

  • Available

  • China

  • 5000 Kilograms/ Per Month


What is blue butterfly pea extract?

High Quality Dried Bean Flower Powder Blue Butterfly Pea Extract

Blue butterfly pea flower extract introduction

Butterfly pea belong to legumes. Up to 10 times more anthocyanins than the average plant. Anti-oxidative effects protect the human body from free radicals, promote blood circulation and prevent vascular sclerosis, enhance skin elasticity and smoothness, improve the flexibility of the joints, and prevent cataracts and glaucoma, anti-sensitivity and inflammation.

Butterfly pea flower extract function:

1.Butterfly pea powder is rich in vitamin A,C and E, and can improve immunity, help and promote skin elasticity and collagen.

2.Butterfly pea powder has many natural health care effect. Can be helpful for brain, promotes the brain vitality, prevents the

stomach pain, the anti-depression, the anti-pressure, the calm, the anticonvulsion, alleviates the mood and so on.

3.Butterfly pea powder also can be natural food coloring,widely used in tea business, drinks,food,etc.

Butterfly pea extract packing

Pack in paper-drums and two plastic-bags inside. Net Weight: 25kgs/paper-drum.

1kg-5kgs plastic bag inside with aluminum foil bag outside.

Net Weight: 20kgs-25kgs/paper-drum.

Blue Butterfly Pea Extract COA

Product name Butterfly pea extract
Latin name Clitoria ternatea L.
Specification 10:1
Appearance Fine Blue Powder
Oder Characteristic
Taste Characteristic
Paiticle size Pass 80 mesh
Loss on drying ≤5%
Heavy metals <10ppm
As <1ppm
Pb <3ppm
Assay Result
Potato protein 5%
Total Plate Count <10000cfu/g
Yeast & Mold <1000cfu/g
E.Coli Negative
Salmonella Negative

Application of butterfly pea extract

1.In Southeast Asia the flower is used as a natural food colouring.

2.In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang.

3.In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu.

4.In Thailand, a syrupy blue drink is made called nam dok anchan , it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple.

5.In Burmese and Thai cuisines, the flowers are also dipped in batter and fried.

6.Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple.