Beta-carotene 1.3% GL was developed by BART to cover a need for a stable, clear orange colour which will be stable in pasteurisation and sterilization temperature. Creating the beta-carotene 1.3 % GL we were thinking about producers of mayonnaise and sauces mainly. Without any doubts our b-k 1.3 % GL might be used in any other food preparation, as it is stable in a wide range of pH. Application: non-alcoholic beverages, dairy and bakery products, condiments, sauces, canned fruits and vegetables, confectionery, ice-cream, jellies, puddings etc.
Black carrot - Daucus carota L. subsp. sativus (Hoffm.) - is a variety of wild carrot. Our black carrot juice concentrate is produced from POLISH crops and is a natural colouring foodstuff. Anthocyanins are the colouring substances in the product. The black carrot we offer is a clear liquid, freely soluble in all types of liquid products (such as water, gelatin solution, milk) at room temperature. We will obtain a red colour at pH 4.5. With the pH rising the colour will change from red-purple to purple. Black carrot is resistant to short-term thermal processing. The product may be applied in the production of non-alcoholic and alcoholic beverages, dairy products and baker products, condiments, sauces, meat products, canned fruit and vegetables, confectionery, ice-cream, jellies or puddings, to name a few.
BART`s beetroot is one of the most useful red colour for many different applications. It has a very intensive raspberry colour in pH 4.0, which is the best condition for the beetroot. Our 70 BX powder is well solved in any kind of solvents (milk, water, water with gelatine) in the room temperature. The solution of beetroot in the water is clear, with unique intensive shade. The beetroot 70 BX is stable for short time preparation in high temperatures. Applications: Production of non-alcoholic beverages, dairy products, condiments, sauces, meat products, canned fruit and vegetables, confectionery, ice-cream, jellies, puddings etc. Components: Red beet concentrate, maltodextrin, citric acid (E 330)
Derived from turmeric rhizome (Curcuma longa), also known as curcumin, is grown in South America and South-East Asia. BART`s curcumin is a dispersion of a very fine powder, which creates a uniform suspension for the human eye. That allows for applying the product both: in the oil and water suspension. Curcumin 20 WSP gives intensive and vivid mango colour. Curcumin 20 WSP is stable for the thermal treatment (200-220°C) and might be used in the wide pH range. That above-mentioned parameters of curcumin allow to use it in a variety of different applications in different types of industry. Applications: The product may be applied in the production of dairy and bakery products, condiments, sauces, canned fruit and vegetables, confectionery, ice-cream, jellies, puddings etc. Components: Maltodextrin, curcumin (E 100), acacia gum (E 414), citric acid (E 330), lecithins (E 322), xanthan gum (E 415)
Glucose syrup is a condensed water solution of monosaccharides and polysaccharides received in the process of acid hydrolysis of potato starch. The characteristic sweetness and chemical, temperature and microbiological stability makes the storage of the syrup safe and free from crystallisation. Application: - confectionery - for the production of hard and filled sweets and mousse products, pomade, weight caramel, jelly beans, jelly, confectionery coating, chewing gum, halvah, cakes - cold storage - production of ice-cream - baking - bread with extended shelf life
