Ingredient: Spirulina Blue, Milk, Cream.
Source: Green Algae and Milk
Specification: As per customers
Storage: Below 0 degree
Brand: Bluetec Naturals
Blue spirulina Ice Cream is a blue sweetened frozen food typically eaten as a snackor dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings--Blue spirulina are added in addition to stabilizers.
●1 can (13 oz.) of original whole coconut milk*, chilled for 10 minutes
●1 cup raw cashews, soaked in water overnight*
●1/4 cup of maple syrup or coconut nectar
●2 tablespoons of coconut oil
●1 tablespoon of coconut cream*
●1 scoop / teaspoon of blue spirulina*
●1/2 teaspoon of blue green algae* or green spirulina*
●Optional: 1/4 teaspoon of guar gum powder
HOW TO MAKE
1. Chill your can of whole coconut milk in the freezer for 10 minutes. Drain and discard all the liquid
2. from your canned coconut milk, leaving you with the coconut cream. Add it to your blender.
3. Drain the soaked cashews and add it with the rest of the ingredients in your high-speed blender*
4. and blend away until a creamy texture is formed.
5. Taste and add more syrup for desired sweetness.
6. Pour it into a freezer safe container. Chill in the freezer for 1 hour and then churn according to
7. your ice cream machine directions. If you don’t have an ice-cream machine. No worries, check
8. the no ice-cream machine method below. It works like a charm!
9. Enjoy immediately or pop it back into a freezer safe container and freeze for 6 hours so its
11. Let it thaw for 5 minutes in room temperature. Scoop and enjoy on your smoothie bowls or
12. gluten free cones.
No Ice-cream Machine Method:
Every 30 minutes for 2 hours remove the nicecream from the freezer and stir rapidly. Pop it back and repeat until firm. Freeze for at least 6-7 hours. Let it thaw for 5 minutes in room temperature. Scoop and enjoy!
The main active ingredients in Blue Spirulina Ice cream is Blue spirulina.
The structure of phycocyanins are as follow:
Phycocyanin (αβ) monomer
Phycocyanin (αβ)6 hexamer
Blue spirulina shares a common structural theme with all phycobiliproteins. The structure begins with the assembly of phycobiliprotein monomers, which are heterodimers composed of α and β subunits, and their respective chromophores linked via thioether bond.
Each subunit is typically composed of eight α-helices. Monomers spontaneously aggregate to form ring-shaped trimers (αβ)3, which have rotational symmetry and a central channel. Trimers aggregate in pairs to form hexamers (αβ)6, sometimes assisted with additional linker proteins. Each phycobilisome rod generally has two or more Blue spirulina hexamers. Despite the overall similarity in structure and assembly of phycobiliproteins, there is a large diversity in hexamer and rod conformations, even when only considering phycocyanins. On a larger scale phycocyanins also vary in crystal structure, although the biological relevance of this is debatable.
As an example, the structure of C-phycocyanin from Synechococcus vulcanus has been refined to 1.6
Angstrom resolution. The (αβ) monomer consists of 332 amino acids and 3 thio-linked phycocyanobilin (PCB) cofactor molecules. Both the α- and β-subunits have a PCB at amino acid 84, but the β-subunit has an additional PCB at position 155 as well. This additional PCB faces the exterior of the trimeric ring and is therefore implicated in inter-rod energy transfer in the phycobilisome complex. In addition to cofactors, there are many predictable non-covalent interactions with the surrounding solvent (water) that are hypothesized to contribute to structural stability.
R-phycocyanin II (R-PC II) is found in some Synechococcus species.R-PC II is said to be the first S-PEB containing Blue spirulina that originates in cyanobacteria.Its purified protein is composed of T-alpha and beta subunits in equal quantities. R-PC II has PCB at beta-84 and the phycoerythrobillin U-(PEB) at alpha-84 and beta-155.
As of March 7, 2018, there are 44 crystal structures of Blue spirulina deposited in the Protein Data Bank.