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Presents information on a study which looked at the retaining of red beet color by repeated regeneration of fresh beet juice pigments with the help of food additives like ascrobic acid, isoascorbic acid, gallic acid, gluconic acid, and others. Description of some methods that have been used to stop loss or improve the stability of pigments; Indepth look at the termal destruction and regeneration of red beet juice pigments.

Pasteurized red beet juice was inoculated with seven strains of Saccharomyces cerevisiue after adjusting pH to 5.8. Fermentation was at 26°C. The decay of red beet pigments was spectra-photometrically determined and expressed as betanine. Average percentages of betanine, isobetanine, betanidine, isobetanidine and the saccharide components were monitored by HPLC. After 40 hr fermentation, the strains Oenoferm, IO90 and Tokaj 76D showed pigment retentions and sucrose concentrations (g.L-1) of 62% and traces, 58% and 3.4, and 56% and 1.4 respectively, and were considered the most suitable. [ABSTRACT FROM AUTHOR]