Dyes

Carmine Cochineal dye of: obtained from dissected bodies of the female insect Coccus Dactylopius. It is stable against temperature variations in pH and oxidative effect of light. Available at concentrations of 1.5 and 3.0 of carminic acid. Indicated, among others, for use in meat, fresh pork and baked goods, juices, yoghurts and milk drinks. Dye Beet: obtained from the extraction and concentration of beet juice (Beta vulgaris L.). Stable at pH changes and oxidative effects of light; however, has no temperature stability. Available at concentrations of 0.30 betanin. Being a non-resistant dye term, its application in hamburger formulations provides an attractive color to the product whilst raw; After baking, the product is presented to the natural color of cooked meat - since in this case the red coloring is undesirable. Indicated, among others, for use in meat, fresh pork and baked goods, juices, yoghurts and milk drinks.