In this work, the influence of different sugars (glucose, fructose and sucrose) in mass fraction of 3, 5 and 7%, and pH, with the addition of ascorbic and citric acid (3 and 5) on betalain pigment stability of red beet puree before freezing, after one and six months of storage at -18 °C, was investigated. Freezing was carried out with cryogenic liquid (liquid nitrogen) in order that the product was frozen in the shortest time. The influence of addition of glucose, fructose and sucrose and different pH, 3 and 5 on colour and antioxidant activity of red beet puree during storage at -18 ° C also is observed. For the study of thermal properties of samples red beet puree the differential scanning calorimetry is used, with the determination of enthalpy of melting (H), onset (To) and melting peak temperatures (Tp). The results showed the highest stability of betacyans in samples with addition of ascorbic and citric acid (pH 3 and 5) and lowest stability of betacyans in the samples with the addition of sugar glucose (3, 5 and 7 %). The highest colour change (E) had samples with the addition of glucose, and the lowest colour change had samples with the addition of sucrose and fructose. With increasing dry matter content in samples, enthalpy of melting was decreased. Enthalpies of melting in the samples with the addition of sugars decreased as the concentration of sugars were higher, while the samples with the addition of acids had nearly equal values of enthalpy of melting (from 238.54 to 247.45 Jg-1). The fraction of unfrozen water in samples did not significantly change with the addition of sugars (glucose, fructose and sucrose) and acids (citric and ascorbic; pH 3 and 5).