Red beet pigments were used, in the form of industrially produced concentrate, as a soft drink colorant instead of food dyestuffs. On the basis of sensoric analysis, optimal composition of fruit type soft drink was suggested. Beet concentrate in the concentration used (2.5 g per 100 g of drink) did influence neither taste nor flavour of drink. Decomposition of red pigments — betacyanins — follows the first order kinetics. Factors influencing colour stability, such as pH value, temperature, light, ascorbic acid concentration and flavour components, are discussed.
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Havlíková et al. (1985) studied this question.
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