Not a disaster, but a perplexing issue

[HotStrawberry]

I have noticed that no matter what medium I use, Royal Icing, Cake Batter or Macaron Batter, whenever I use any blue food coloring, it thickens the mixture. Is there something in blue that isn't in the other colors? I use Americolor gels and Sugar Art powders. Same thing happens. Maybe just a weird coincidence, but it happen often enough to be a concern.