Beetroot has great potential as a colour-giving foodstuff for the manufacturing of meat products and also plant-based alternatives. Its natural red colour not only lives up to consumers’ expectations and production requirements, but also offers many advantages for a diverse range of possible applications.
Up until now the use of beetroot products as a red colouring agent has been limited because its colour stability is affected by pH values over 6 and exposure to heat. Boiled sausages are, for example, a typical product group with such unfavourable conditions.
AVO, however, has now launched an innovative product which solves all the problems associated with the use of beetroot as a colouring agent. It works by embedding the beetroot in a water-in-oil emulsion which protects and stabilises the beetroot without affecting its properties as a colouring agent. Microbiological safety is ensured by pasteurising the water phase, while citric acid is used as a technological additive to regulate the pH value. In addition to this, the pH value is further stabilised by encapsulating the beetroot in a non-permeable casing (inner emulsion) to preserve its pH-dependent colour. RBE MC starter cultures are used to reduce nitrates, resulting in a more stable colour during the cooking process.
This video shows you how to process Liq Beetroot Emulsion. Just take a look and discover the benefits for yourself.
Art. No. 3307100 Liq Beetroot Emulsion, 5 kg bucket
Art. No. 3307101 Liq Beetroot Emulsion, 500 g bag (10 bags per carton)
Art. No. 3393600 RBE MC Starter Cultures, carton with 25 bags