Patent blue V (E131) – what is it?
Patent Blue V, also known as E131, is a synthetic food colorant that belongs to the triaryl methane group. It is an intense dye that imparts deep shades of blue to foods. It is mainly used in the food industry, but also in cosmetics and pharmaceuticals. Patent Blue V is valued for its brightness and ability to maintain stable color under various processing conditions.
However, it is worth noting that in some countries the use of this dye is restricted or banned, mainly for health reasons. This is due to the potential risk of allergies and other reactions in people sensitive to synthetic food dyes.
Properties of Patent Blue V (E131)
Patent Blue V is known for its high thermal stability and resistance to light, making it suitable for use in products that undergo processes such as pasteurization or sterilization. In addition, the dye has good water solubility, making it easy to use in a variety of food products, including beverages and moist products.
Uses of Patent Blue V (E131)
Patent Blue V is used in a wide range of food products, including soft drinks, candy, desserts, ice cream and some types of processed cheese. It is often mixed with other dyes to achieve desired color shades.
Where to buy Patent Blue V (E131)?
Patent Blue V is mainly available to industrial manufacturers, but it can also be purchased as an individual consumer. It is available in specialty stores with raw materials for food production and in some online stores. It is important to check the product’s compliance with local food color regulations before purchasing and using it. It is advisable to contact the sales department of Foodcom S.A.
Patent Blue V (E131) and its functions in foods
The main role of Patent Blue V in food is to give products an attractive, intense blue color. This is particularly important in products where appearance is crucial to entice consumers to buy. In addition to its aesthetic qualities, the dye can also affect consumers’ perception of a product’s taste and quality, although it does not affect these sensory properties on its own.
