Spirulina

Spirulina is the dried biomass of cyanobacteria of the genus Arthrospira, mainly Arthrospira platensis. Manufacturers buy it chiefly as spirulina powder for capsules and blends, and as feed for pressed tablets. This page covers what decides the form, how spirulina is regulated in EU food supplements and how it behaves in production.

Grades and forms of spirulina

Spirulina is a whole-organism material, not a single compound. Lots differ in colour, odour, particle size and microbiological profile, so the specification matters more than the name. On this site it sits with the botanical extracts.

The physical forms in common use are:

• Powder: the base form for capsules, sachets and powder blends, and the feed for tableting.
• Pressed tablets or granules: compressed or agglomerated powder, used when the finished product is plain spirulina in tablet form.
• Flakes: coarser pieces for food-style products rather than dosage forms.

Four points usually decide the choice between lots:

• The species declared on the specification, which must match the name on your label.
• The microbiological and contaminant tests on the certificate of analysis, including heavy metals.
• Whether the lot is tested for microcystins, toxins produced by other cyanobacteria that can contaminate cultures.
• Particle size and bulk density, which set capsule fill weight and blend uniformity.

SoleChem sends the specification sheet and certificate of analysis with its quote. State the form you need in the quote form.

EU regulatory status

Spirulina is not a vitamin or mineral, so Annexes I and II of Directive 2002/46/EC do not list it. The Directive still applies to the finished food supplement, including its labelling rules. The use of other substances such as spirulina in food supplements is largely left to national rules, which can differ between member states.

Regulation (EC) No 1925/2006 gives the EU a procedure to restrict or prohibit other substances. It does not create a positive list of permitted ones. Check the rules of each member state where the product will be sold.

Novel-food status under Regulation (EU) 2015/2283 must be confirmed before launch. This matters most for extracts and fractions, such as phycocyanin concentrates, which are not the same material as whole dried biomass. The novel food guide explains how to check.

Spirulina has no E number. Spirulina extracts used to colour a product raise a separate classification question under Regulation (EC) No 1333/2008, to be checked for the specific material.

The ingredient name follows Regulation (EU) No 1169/2011; see labelling a food supplement in the EU. For claim wording, consult the EU Register of nutrition and health claims and the health-claims guide.

Formulation notes

Colour. Chlorophyll and phycocyanin give spirulina an intense blue-green colour. It dominates any blend and stains equipment, so plan line order and cleaning. Small inclusions still colour the whole product.

Odour and taste. The odour and taste are marine and persistent. Capsules and coated tablets avoid the issue. In powders and drinks, flavouring and masking are usually needed. See ingredients for powders and sports nutrition.

Dispersion. Whole cells disperse in water but do not dissolve. Phycocyanin is water-soluble, so liquids turn blue while the insoluble fraction settles.

Stability. Phycocyanin is sensitive to heat and light, and colour fades with both. Avoid long high-temperature steps and pack in opaque, sealed containers. Dried biomass also takes up moisture once opened.

Capsules and tablets. Fill weight per capsule depends on the bulk density on the specification sheet. Spirulina fills HPMC and gelatin shells; a flow aid such as silicon dioxide can help on fast machines. For compression points, see ingredients for tablets and ingredients for capsules.

Label arithmetic. Spirulina is declared by weight of dried biomass. To declare 1,000 mg of spirulina per daily portion of two capsules, each capsule carries 500 mg of spirulina plus any excipients. Declaring a constituent, such as protein or phycocyanin, needs the assay on the certificate of analysis, because content varies by lot. The overage calculator helps where a constituent declines during shelf life.