Beet juice

Beet extract is also used as a colorant. Extract is sold as either a concentrate prepared by evaporating beet juice under vacuum to a total soHds content of 40—60%, or as a powder made by spray-dryiag the concentrate. Both products usually contain ascorbic or citric acid as a stabilizer, and a preservative such as sodium propionate. On a dry-weight basis, beet extract typically contains between 0.4 and 1.0% betanin, 80% sugar, 8% ash, and 10% cmde proteia. 

Beet juice contains about 80% of fermentable carbohydrates and nitrogenous compounds. To remove these compounds, a yeast fermentation utilising Candida utillis has been suggested (141). By so doiag, a more concentrated form of the dye becomes available. The red dye from beets is sold as beet juice concentrate, as dehydrated beet root, and as a dried powder. 

Glutaric acid Green sugar, beet juice Eugenin Eugeniacarruophyll ata... 

BEET JUICE The soluble solids (and some fine particulates in suspension) extracted from beet cossettes (slices) by a countercurrent hot water (neutral or slightly alkaline pH) diffusion process. A small amount of soluble solids remains in the spent cossettes (or pulp). 

The final chapter, by Clarke, Edye, and Eggleston (New Orleans, Louisiana), deals with the centuries-old technological problem of maximizing yield in the extraction of sucrose from cane or beet juice. Somewhat remarkably, important misconceptions about the fundamental aspects of alkaline degradation of sucrose still persist. The authors of this chapter effectively interpret traditional sugar technology, based largely on empirical art, in clear terms of accepted fundamental principles of chemistry. 

Czapski, J., Maksymiuk, M., and Grajek, W., Analysis of biodenitrification conditions of red beet juice using the response surface method, J. Agric. Food Chem., 46, 4702, 1998. 

Grajek, W.H. and WaUcowiak-Tomczak, D., Factors influencing the denitrification rate of red beet juice by the bacteria Paracoccus denitrificans, J. Agric. Food Chem., 45, 1963, 1997. 

Kolb, E. et al., Potential nitrosamine formation and its prevention during biological denitrification of red beet juice, Food Chem. Toxicol., 35, 219, 1997. 

WaUcowiak-Tomczak, D., Microbiological denitrification of red beet juice. Fur. Food Res. TechnoL, 215, 401, 2002. 

Despite their potential health-promoting effects as dietary antioxidants, the fate of betalains in humans has been poorly studied. Betalain bioavailability was first demonstrated in humans by the appearance of betacyanins in urines after ingestion of beetroot extract" and red beet juice," indicating that these compounds are indeed absorbed. Although intact betacyanins (betanin and isobetaiun) appeared rapidly in human urine with a maximum excretion rate observed within 2.5 to 8 hr," betacy-anin recoveries in human urine were usually low (< 1% of the dose) over 24 hr postdose, suggesting that either the bioavailabifity of betacyaiuns from red beetroot is low or that renal clearance is a minor excretion route for these compounds. 

Frank, T. et al., Urinary pharmacokinetics of betalains following consumption of red beet juice in healthy humans, Pharmacol. Res., 52, 290, 2005. 

Adams, J.P, Von Elbe, J.H., and Amundson, C.H., Production of a betacyanine concentrate by fermentation of red beet juice with Candida utilis, J. Food ScL, 41, 78, 1976. 

Czyzowska, A., Klewicka, E., and Libudzisz, Z., The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants, Eur. Food Res. TechnoL, 223, 110, 2004. 

Pyysalo, H. and Kuusi, T., The role of iron and tin in discoloration of berry and red beet juices, Ztschr. Lebensm. Unters. Forsch., 153, 224, 1973. 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

While earlier papers cited buffer systems or aqueous o-phosphoric acid to achieve satisfactory peak resolution, most recent investigations involved acetic acid or formic acid systems. " Representative examples are 0.2% and 1% HCOOH for betacyanins and betaxanthins, respectively, the latter requiring a lower pH for chromatographic resolution. Methanol or acetonitrile are most commonly used as modifiers, either undiluted or diluted with purified water at ratios of 60 40 or 80 20 (v/v), respectively. - Typical HPLC fingerprints for yellow and red beet juice are shown in Figure 6.4.1. 

Beer/wine bottles, polyester, 20 52-53 Beeswax, 26 207 alcohols from, 2 2 cosmetically useful lipid, 7 833t in cosmetic molded sticks, 7 840t in dental waxes, 3 296 in eye makeup, 7 862 Beet juice... 

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