ABSTRACTRecent limitations on the use of artificial red food colorants has prompted extensive research into finding suitable natural red pigments as color additives. Investigations have shown that water‐based concentrates or powders of red beet root (Beta vulgaris) are applicable colorants in some food systems. However, presently available commercial beet preparations have relatively low pigment concentration; therefore, large quantities are required to obtain the desired color strength. Fermentation of ultrafiltered red beet juice byCandidu utilisunder partial anaerobic conditions was shown to substantially reduce solids, resulting in a five‐ to sevenfold increase in betacyanine content on a dry basis. A 668 betacyanine content was achieved in the final dry product, The fermentable carbohydrate, nitrates and 80 of the Kjeldahl nitrogen were assimilated byGmdida utilisafter 6.5 hr of fermentation by maintaining the pH at 5.0 with NaOH and HCl solutions. After drying, the product lacked the characteristic beet flavor and aroma and was readily water soluble. This dry betacyanine concentrate may have application as a red food color
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