Beetroot - Import export

Red Beet Red beet concentrate is extracted from selected fresh red beetroots. It is concentrated and pasteurized by physical means to obtain an intense standardized color. Betanin is the colouring component and although not usually stable to high temperatures, Roha offers a unique heat stable redbeet option which can be used as a carmine replacer across multiple application Applications: Yoghurts, Confectionery, Ice Cream and Frozen Desserts, Fruit Preparations, Strawberry Milk, Meat, Prepared FoodD BE

Polarization: 99.70% degrees min Ash by electrical conduct: 0.08% max (on dry weight basis) Ash content: 0.04 max Moisture: 0.08% max Icumsa (International Commission for Uniform Methods of Sugar Analysis): 150 RBU max, Brazil S.G.S. scale. Method n°.: 4-1978 Solubility: 100% dry and free flowing Color: crystal white Radiation within: Within internationally accepted limits Granulation: Fine white crystals to medium Sugar IC 150 Magnetic particles: 4 mp/k So2: 15 mg/kg Sulphor dioxide: 20 mg/kg min Sediments: none Smell: typical and specific for sugar Reducing sugar: 0.05% max by weight Npn staph aureus: not detected in 1 gram Maximum AS: 5 p. p. m. Maximum PS: 2 p. p. m. Maximum CU: 3 p. p. m. Substance: solid crystal Tolerance: 5% (+/-) Microbiological: Pathogenic bacteria incl. Salmonella per 1 g: NIL Fit: for human consumption Crop: Current Shelf life:2 years Pesticide traces: DDT: 0.005 mg/Kg Photoxin: 0.01mg/Kg Hexachloran Gamma Isomer: 0.005 mg/Kg