Natural blue-shade colorants and methods of making and using same

A method of modifying a food product, the method comprising:

• adding to the food product a composition comprising an anthocyanin, a divalent ion source, and a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof,
• wherein the blue composition comprises 10% buffer to about 50% buffer by weight of the blue composition;
• and
• wherein the blue composition comprises 1% to 25% divalent ion source by weight of the blue composition.

A composition having a blue color, the composition comprising:

• a buffer selected from the group consisting of tetrasodium pyrophosphate, sodium carbonate, dipotassium phosphate, sodium tripolyphosphate, and a combination thereof;
• an anthocyanin;
• and
• a divalent ion source,
• wherein the composition comprises 10% buffer to about 50% buffer by weight of the composition;
• and
• wherein the composition comprises 1% to 25% divalent ion source by weight of the composition.