Stability of food color in fine granulated beet sugar solution was compared with that in cane sugar solution of similar type. Stability of added color on xenon lamp lighting decreased with increase in sugar concentration from 10 to 50%, and the color was more stable in beet sugar solution than in cane sugar one. In 60% solution, cane sugar was inverted much more rapidly than beet one by the lighting. Destruction of color in 60% sugar by autoclaving became more pronounced with the increase in treating time, especially in cane sugar. The trend was more remarkable on xanthene derivatives. pH of beet and cane sugar solutions were dropped to 4.4 and 3.5 by the treatment for 10min., and to 3.6 and 3.0 for 60min., respectively. Inversion of cane sugar was more extensive than beet sugar also in this case. The stability of indigo carmine in beet sugar solution was greater than in cane sugar when stored at 37°C and dark, under scattered light, and sun light.