Cold
Colour, function, B12
Add after the last heating step; the colour is largely stable up to about 45 °C. Keep colour-intensive products protected from light. Whether to add it cold is decided by your HACCP plan.
Application 3 of 8
Sauces, dips & spreads with fresh spirulina
In sauces, dips and spreads, fresh spirulina can support colour, creaminess and emulsion. In addition, there is foaming and emulsifying potential, depending on the recipe.
- Cold
At a glance.
- Potential added value
- Colour, creaminess, foaming and emulsifying potential
- Examples
- Hummus, pesto, dressings, vegan mayo, savoury espumas
- Colour range
- Green-blueAqueous, neutral matrix
For product development
The right method.
We are happy to support your product development – if you wish, together with chefs & professionals from our network in a joint project. All processing notes →
Samples & specification
Request samples and specification.
Tell us what your product needs to do – we will send you samples with specification and support your development from Hub Dresden.
What you get from us
- Samples with specification and product data sheet
- Recipe suggestions from the ALGENWERK recipe lab
- Kitchen induction or a pilot-plant session at Hub Dresden
- Cost and nutrition calculation for your end product
- Development support – with chefs & professionals from our network, if you wish
