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  • Beta vulgaris (Linn.) is a native of South Europe, extensively cultivated as an article of food and especially for the production of sugar, and presents many varieties.
  • The juice of the Red Beetroot was recommended 'to stay the bloody flux' and 'to help the yellow jaundice,' also the juice 'put into the nostrils, purgeth the head, helpeth the noise in the ears and the toothache.'
  • Beets are low in calories and are a good source of vitamin C. A medium sized root has only 50 calories, no fat, and supplies 4% of the daily vitamin C requirement. Beet tops (greens) are an excellent source of vitamin A and
    provide more minerals and vitamins than the root.
  • The red pigment in beetroot - betaline is used as a natural food colouring for a wide range of foods, including frozen pizzas, tomato paste and strawberry icecream.


  • Beets are grown for both the fresh market and the processing industry.  The major beet producers are Russia, France, the US, Poland, and Italy.  In recent years, the US has grown beets on 14,000 acres. 
  •  Over 400,000 cwt. have been produced for the fresh market, with an additional volume of 200,000 tons for the processing industry.  Major production areas in the US are New York, Wisconsin, Oregon, and Texas.

Technical Innovation

  • Betaine also plays an important role in the health of the cardiovascular system. Like vitamin B6 and folic acid, betaine helps reduce high blood levelsof theamino acid homocysteine, which can be a risk factor for arteriosclerosis.

  • The loss of color varies by temperature, heat duration, pH and water activity of the product to be colored. The color may survive HTST provided the cool-down time is fast. Betanin reportedly survives pasteurization temperatures (but not retorting) when used in a high sugar-containing product.

  • The impact of heating at 85 °C during 8 h on overall color and betalain pattern of red beet (Beta vulgaris L. ssp. vulgaris) juice was investigated. Although the hue angle of 358° in fresh juice was indicative of the typical red-purple appearance, heating for 8 h induced an unexpected shift to 62° resulting in a yellow-orange solution.


  • The B. vulgaris hairy roots used in the experiments were cultivated in a hormone-free liquid MS nutrient medium, supplemented with 30 g/l sucrose. The cultivation was carried out in Erlenmeyer flasks (200 ml) with 1/5 net volume on a shaker (11.6 rad/s) at 26 C in the dark. For inoculation .5D1 g (for each flask) fresh hairy roots, grown on solid MS medium for 7 days, were used. The obtained hairy root cultures were sub cultured for more than one year.

  • Beetroots are processed into vegetable juice in a manner similar to that used for fruit juice production, using either pressing or diffusion techniques. The juice is then centrifuged, pasteurized and concentrated to yield a viscous liquid juice concentrate. This concentrated beetroot juice is widely used as a food ingredient (regulated by FDA in 21CFR 73.260).

  • Stability of the standard solution with respect to reaction and time was studied by means of observationson solutions obtained by dilution of 1 ml. of the stock solution to20 ml. with appropriate buffer solutions. The extinction coefficient obtained immediately at pH 5.2 was taken as standard, and the observations in Table II are expressed as percentages of this value.


  • Important benefit from consuming  beets is it’s potential for promoting fat metabolism and protein deposition leading to a leaner, healthier body. Beta Beet™ is suitable for both adults and children and the taste and color will appeal to every one. In addition, Beta Beet is low in calories, carbohydrates and sugar. Beta Beet’s nutrient sare quickly asborbed by your body.

  • Beet juice can be used successfully in hot, processed candies if added at the end of the process. Beet powder has good to excellent stability in the applications of coloring dry-mix beverages – even in the presence of oxygen.

  • Redi Beets™ is best taken on an empty stomach: 30 minutes before or 2 hours after a meal. You may use more or less depending on your or a health practitioner's assessment of your nutritional needs.

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