Colored foodstuff having a low pH

A foodstuff, comprising:

• a. a spirulina-extract comprising phycocyanin,
• b. at least one multi-sulphated carrageenan and
• c. water,
• wherein the amount of the at least one multi-sulphated carrageenan is between 0.006 and 0.6 wt. %,
• wherein the amount of the phycocyanin ranges between 0.003 and 0.5 wt. %,
• wherein the amount of the water ranges between 15 and less than 45 wt. %,
• and wherein
• d. i. the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 100:1 at a pH of the foodstuff which is at least 2 and less than 2.5,
• il. the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 0.7:1 and 75:1 at a pH of the foodstuff which is at least 2.5 and less than 2.9, and
• wherein the foodstuff is free of polyphenols,
• wherein the foodstuff has a stable color for six weeks or more at 32° C., and
• wherein the wt. % are relative to the total weight of the foodstuff.

A foodstuff, comprising:

• a. a spirulina-extract comprising phycocyanin,
• b. at least one multi-sulphated carrageenan and
• c. water,
• wherein the amount of the at least one multi-sulphated carrageenan is between 0.006 and 0.6 wt. %,
• wherein the amount of the phycocyanin ranges between 0.003 and 0.5 wt. %,
• wherein the amount of the water ranges between 15 and less than 45 wt. %,
• and wherein
• d. the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 0.4:1 and 50:1 at a pH of the foodstuff which is at least 2.9 and less than 5,
• wherein the foodstuff is free of polyphenols,
• wherein the foodstuff has a stable color for six weeks or more at 32° C, and
• wherein the wt. % are relative to the total weight of the foodstuff.