|Package:Packed in Fiber Drum, LDPE Bag Inside.||Specification:ISO&Kosher|
|Trademark:Kingherbs||Origin:Yongzhou of Hunan Province|
|Product Name:Beetroot Red||Botanical Source:Beta Vulgaris|
|Appearance:Red Purple to Dark Purple Liquid, Block or Powder||CAS Number:7659-95-2|
|Production Capacity:5000kg/ Month|
Beetroot Red (Betanin)
Botanical Source: Beta vulgaris
Appearance: Red purple to dark purple liquid, block or powder
CAS Number: 7659-95-2
Chemical formula: C24H26N2O13
Molar mass: 550.47 g/mol
Betanin, or Beetroot Red, is a red glycosidic food dye obtained
from beets; its aglycone, obtained by hydrolyzing away the
glucose molecule, is betanidin. As a food additive, its E number is E162. Betanin degrades when subjected to light, heat, and
oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. Betanin can survive
pasteurization when in products with high sugar content. Its
sensitivity to oxygen is highest in products with a high water
content and/or containing metal cations (e.g. iron and copper);
antioxidants like ascorbic acid and sequestrants can slow this
process down, together with suitable packaging. In dry form
betanin is stable in the presence of oxygen.
The color of betanin depends on pH; between four and five it is
bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels
betanin degrades by hydrolysis, resulting in a yellow-brown color.
Betanin is a betalain pigment, together with isobetanin,
probetanin, and neobetanin. Other pigments contained in beet
are indicaxanthin and vulgaxanthins.
Sources and uses
Betanin is usually obtained from the extract of beet juice; the
concentration of betanin in red beet can reach 300-600 mg/kg. Other dietary sources of betanin and other betalains
include the Opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.
The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar
confectionery, e.g. fondants, sugar strands, sugar coatings, and
fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in
soups as well as tomato and bacon products. Betanin has "not
been implicated as causing clinical food allergy when used as a
Betanin can be also used for coloring meat and sausages.
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