Betanin or Red beet root color powder is obtained from fresh red beet root, after wasing, sorting, pulping, concertratationand then using our unique "Low Temperature Spray Drying Process". Due to its heat sensitivity and specific hue, Beet Root Colour is widely used in Frozen Products, Desserts, Sauces, Malted and Chocolate Beverages, Soups and Beverage Premixes. Betanin can be also used for coloring meat and sausages. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color.
Functions and Applications
It is selectively used in Ice Creams or Yoghurts where the reducing pH during the shelf life of the Dairy Product does not affect the change in Beet Root Colour