Spirulina Powder

Spirulina reference formula at a default of 500 mg per serving, developed as a capsule, tablet or powder.

Spirulina is a reference formula for brands building a single-ingredient spirulina product around 500 mg per serving, with powder formats offered at larger servings. The brand sets the final amount for its market, and reference labels span 400 to 9,000 mg per serving, so the amount depends heavily on the format.

Capsule is the lead format for the 500 mg default, tablet follows, and a powder serving of 3,000 mg is developed for brands that prefer a drink mix. The work centers on a dense, dark green algae powder: its color, its moisture and its bulk density decide how it fills, presses and mixes.

Ingredient Composition

IngredientPer ServingRaw Material FormAlternative Form (same amount of active)
Spirulina500 mgSpirulina (Arthrospira) powder, dried and milled; 500 mg powder per serving for capsules and tablets, 3,000 mg for the powder formatSpirulina Powder from the botanicals range, or a spirulina extract with the input recalculated from its specification

Amounts are stated as mg of spirulina powder at the declared weight. Spirulina is a whole-algae powder without a single marker compound, so no conversion is made; the specification names the species, the growing method and the protein and moisture limits.

Intended Benefits & Formula Rationale

This formula is designed for products positioned around algae-based nutrition. Spirulina is included as the single ingredient so that the concept stays on one whole-food botanical.

Intended Benefit DirectionKey IngredientsFormulation Rationale
Nutrient-dense algae ingredientSpirulinaA review describes spirulina as a protein-dense food source with an amino acid profile of high biologic value, a source of essential fats, vitamin B12, beta-carotene, iron, calcium and phosphorus, and reports no acute or chronic toxicity [1]. Evidence: Referenced

The amounts are examples. The review in [1] describes spirulina as a food and does not test this formula at these amounts, so any claim on a finished product is reviewed for each market.

Available Formats

Reference labels are capsules, powders and tablets in similar numbers; these three formats are developed here.

FormatUnitPer ServingPack SizeOther Ingredients (typical)Suitability
Capsule1 capsuleSpirulina 500 mg90 or 180 capsulesGelatin or vegetable capsule shell, vegetable magnesium stearateLead format for the default amount
Tablet1 tabletSpirulina 500 mg120 or 240 tabletsMicrocrystalline cellulose, vegetable magnesium stearate, silicaCompressed unit; dark color remains
Powder1 scoop, 3 gSpirulina 3,000 mg90 g tub (30 servings)Flow agent, optional flavorDrink mix; larger serving

Raw Material Input & Fill (Design Estimate)

Design estimates. Spirulina powder is taken at its declared weight, so each unit needs the stated amount of raw material, and the powder serving uses a 3,000 mg example rather than the 500 mg default.

FormatRaw Material Input per UnitDesign FillBalance for ExcipientsVerification Before Scale-Up
CapsuleSpirulina powder 500 mg520 mg per capsule20 mgPowder flow and bulk density, fill weight variation, disintegration
TabletSpirulina powder 500 mg620 mg tablet weight120 mgCompression, hardness, disintegration, speckling
PowderSpirulina powder 3,000 mg3 g per scoop0 mgScoop volume against weight, moisture, dispersion in water

Liquid and gummy are separate projects, because the color and the fishy-grassy taste of the powder need their own masking work in those systems.

Formulation Considerations

Color and taste. Spirulina is a deep green-blue powder with a marine, grassy taste. In capsules and tablets the taste stays inside the unit; in the powder format flavor and sweetener choices are tested in water, juice and smoothies during the pilot run.
Bulk density. The powder is light and clumps, so 500 mg already fills most of a capsule and the fill depends on tapped density. Flow agent level and granulation decide whether a tablet of acceptable size is possible.
Moisture. Spirulina picks up moisture, and a damp powder cakes, darkens and supports microbial growth. Moisture limits, humidity-controlled filling and a desiccant are set in the specification.
Source quality. Algae powders are screened for heavy metals, microcystins from other algae and microbial counts, and the growing site and method are named on the supplier’s certificate of analysis.

Customization Options

Brands adjust the amount, the raw material, the format and the add-ons.

ParameterRangeNote
Spirulina per serving500, 1000 or 3000 mgExamples for the brand; capsule count or scoop size rises with the amount
Raw materialSpirulina powder or extractExtract changes the input calculation
FormatCapsule, tablet or powderLiquid and gummy are separate projects
Add-onsChlorella, iron, vitamin CA second ingredient changes the blend density and the color plan

The pilot run confirms capsule fill weight at the chosen powder, tablet hardness and speckling, and the dispersion of the powder in water.

Flavor Options

FormatSuggested FlavorsWhy
PowderLemon-lime, mint, berryStrong flavors help cover the marine note of the powder

Technical Status & Data Sources

ItemStatusDetails
Reference formulaNIH DSLDThe ingredient and amount come from a labeled product in the NIH DSLD (500 mg on the label of CF022586; example DSLD labels 245143, 260690, 263152). The label names the ingredient as spirulina; spirulina powder is set as the form.
SpecificationSet in formulationSpirulina (Arthrospira) powder at 500 mg per serving; protein content, moisture, microbial and heavy-metal limits and method are fixed with the supplier. Unit size, fill weight and stability are set in formulation.
Data sourceNIH DSLDDSLD v9.4.0, downloaded 2026-01-10: 50,824 reference formulas merged from on-market labels with complete ingredient amounts. Counts show how labels are distributed.
Market reviewPer marketDose limits, labeling and claims are reviewed for each sales market before a finished product is developed.
ReferencesSources[1] Gutiérrez-Salmeán G, Fabila-Castillo L, Chamorro-Cevallos G. Nutritional and toxicological aspects of Spirulina (Arthrospira). Nutr Hosp. 2015;32(1):34-40. DOI · PubMed

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