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| Detailed information |
The Beet Red is stable between pH 3.5 and 7.0 ,which covers nearly all foods, with a maximum colour stability at pH 5.5. it is susceptible towards light and temperature, mainly used in frozen products (ice cream, yoghurt). The beet red color (powder) is more stable and it is used as a colour in instant foods powdered soft drinks. It is also stable in high sugar conditions and can thus be used in candies and fruit gels and fillings
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