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Beetroot Red Color (Betanin Powder) from China - Top Suppliers & Factory for Natural Food Coloring Solutions
Introduction
Beet Root Red color is a natural pigment called betanin which is part of the betalain pigment family, it is usually obtained from the extract of red beet. It is a stand-in for anthocyanin pigments.
The color of betanin depends on pH; Under the pH4.0-6.0 aqueous conditions, it is purple and stable, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels, betanin degrades by hydrolysis, resulting in a yellow-brown color.
Beets are a deep, purplish red because betanin ranges from red to blue. On a more alkaline level, it turns a purplish blue. So, beets are mostly acidic by their pH, as exposed to betanin.
The exact color of beets is best described as reddish-purple. It is not a bright, deep, orange-hued red. It has a distinct blue tone, making it more of a purplish red than an orange-red (like tomatoes for example).
As a food additive, its E number is E162. As a food additive, betanin has no safety concerns.
Application
Widely used in various types of food coloring. It is commonly used in frozen rice noodles, solid drinks, baked goods, ice cream and other foods.
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 coloring agent".
Betanin has also shown to have antimicrobial activity and can be used as a natural antimicrobial agent in food preservation.
Technical Data Sheet
| Item | Specification |
|---|---|
| Color Value(10% 1cm 535nm) | 40-2000 |
| pH | 4.0-6.0 |
| Moisture%(powder only)≤ | 7 |
| Ash content%≤ | 3 |
| Arsenic(AS)mg/kg≤ | 2 |
| Lead(pb)mg/kg≤ | 5 |
| Total bacterial(cfu/g)≤ | 1000 |
| Pathogenic Bacteria | Not Detected |
Frequently Asked Questions
What is Beet Root Red color and where is it derived from?
Beet Root Red color is a natural pigment called betanin, which belongs to the betalain pigment family. It is typically extracted from red beets and acts as a stand-in for anthocyanin pigments.
How does pH level affect the color and stability of betanin?
Under aqueous conditions with a pH of 4.0-6.0, betanin is purple and stable. As the pH increases, it becomes blue-violet. At alkaline pH levels, betanin undergoes degradation by hydrolysis, turning into a yellow-brown color.
What is the food additive E number for betanin, and is it safe?
The food additive E number for betanin is E162. It has no safety concerns and has not been implicated as causing clinical food allergies when used as a coloring agent.
What are the common applications of betanin in the food industry?
Betanin is widely used to color ice cream, powdered soft drinks, frozen rice noodles, baked goods, and sugar confectionery (such as fondants, sugar strands, coatings, and fillings). It can also be added at the final stage of hot processed candies, and is used in soups, tomato products, and bacon products.
Can betanin be used for food preservation?
Yes, betanin has shown antimicrobial activity and can be utilized as a natural antimicrobial agent to assist in food preservation.