Utilizarea coloranţilor de sfeclă roşie în industria alimentară

Abstract

This work is devoted to developing a method of obtaining dye E-162 from beetroot with maximum betacyan. Following research it was found that: -yield of betanin throught fermentation method is 87,50 % -temperature of vacuum concentration of betanin containing products, should not exceed 50˚C, at a higher temperature posibility of red dye loss rise considerably.