Beet extract, Carrier.
Heat : Poor (Stable upto 60 degree Celsius)
PH (Colour Range) : Rusberry Red to Purple Red
Light : Good.
|Product Code : PEARBWS – 117 (a)|
Concentration : 0.3% Betanine
|Applications : Betanine, Ice Cream, Frozen Desserts, Confectionery, Liquor, Soft Drinks, Yoghurt, Biscuit Filling etc.|
Description & Uses : Red beet juice is extracted from the root of the vegetable Beta vulgaris, or the red beet. North American red beets are grown in the Midwest region of the United States and harvested from August to October.
Betanin is the main colouring compound present in red beetroot juice colour. Historically, it has imparted additional colour to wines. The colourings responsible for the red hue of red beet juice are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively.
Red beetroot hues vary further depending on the betalains extracted. Betacyanins are magenta pigments, while betaxanthins are yellow pigments. The distribution of extracted pigments varies due to factors such as beetroot cultivar and extraction method. A common extraction method involves a series of size reduction processes followed by hydraulic filtering and condensation. Manufacturers control the extraction parameters to protect the colouring compounds from heat, light, pH and enzymatic.
Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants in the root as well as in its top-greens have been found to offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects.
Botanically, this tuberous root vegetable belongs to the Amarathaceae family, in the beta genus. Its scientific name is Beta vulgaris.
Advantages : Beets are readily available for food and beverage manufacturers and consumers in North America. Betalains are available in two primary forms:
Colouring from red beets is water soluble, and the red beet flavor can easily be masked. Although some other natural colourings have better heat stability than betalains, betalains do have excellent light stability and excellent pH stability. Generally, betalain colours will not fade in light. Unlike anthocyanins, betalains do not change in hue in response to differences in the pH of foods and beverages.