Beetroot Red Color

It is only relatively stable in acid solution, and is not resistant to high temperature.

Beetroot red pigment, a purely natural pigment, is easily dissolved in water and water-alcohol solutions, and is extracted from Bata vulgaris L.Var rabra. The main processes are checking, washing, slicing, extracting, isolating, filtrating, purifying, concentrating, sterilizing, spraying and drying. The main ingredients are Betacyanines and Betaxanthines. It has a characteristic odor, is only relatively stable in acid solution, and is not resistant to high temperature.

Active ingredient: The main ingredients are Betacyanines and Betaxanthines.

Specification: Color Value (E)=3-6

Characteristic: Beetroot red pigment ranges from red-purple to deep-purple with a characteristic odor. This pigment is water-soluble and stable in acidic and neutral solutions. It becomes yellow in alkaline solutions. Beetroot red color is widely used for its bright tinct; the color will change and fade gradually due to oxidization.

Applications: It is widely used in cool beverages, milk products, fruit, prepared foods, and other foods, without heating.

Usage: It should be first dissolved in cold water. The maximum dosage in flavored yoghurt is 0.8g/kg.

Consumer: Domestic and overseas food or food-related industries.

Precaution: This pigment is water soluble and stable in acidic and neutral solutions, and becomes yellow in alkaline solutions.

Package: Two polyethylene plastic bags inside, and paper barrel outside, or packed according to customers’ request.

Storage: Store in a cool and dry place. Keep away from strong light and heat.

Shelf-life: Unopened, lasts one year.

Beetroot Red Color