Beetroot Red Color (Betanin Powder) - Premium China Suppliers and 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 and acts as an effective stand-in for anthocyanin pigments.
The color of betanin depends on pH; under pH 4.0–6.0 aqueous conditions, it remains purple and stable, transitioning to 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. Consequently, beets are mostly acidic by their pH when exposed to betanin.
The exact color of beets is best described as reddish-purple. It is not a bright, deep, orange-hued red; rather, it possesses a distinct blue tone, making it more of a purplish red than an orange-red (such as tomatoes).
Application
Beet Root Red is widely used across various types of food coloring formulations. It is commonly utilized in frozen rice noodles, solid drinks, baked goods, ice cream, and other daily consumer food applications.
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 mg/kg |
| Lead (Pb) mg/kg ≤ | 5 mg/kg |
| Total bacterial (cfu/g) ≤ | 1000 cfu/g |
| Pathogenic Bacteria | Not Detected |
Frequently Asked Questions
Beet Root Red is a natural reddish-purple pigment derived from red beet extract. Its primary coloring component is betanin, belonging to the betalain family, and it is widely used as a natural replacement for anthocyanin colorants.
As an internationally recognized food additive, Beet Root Red color is designated by the E number E162.
Betanin maintains maximum stability and a desirable purple shade within an acidic range of pH 4.0 to 6.0. At higher alkaline pH levels, the pigment undergoes hydrolytic degradation, turning into a yellow-brown color.
Yes, but because prolonged heat exposure can affect betanin, in hot-processed confectionery and hard candies it is recommended to add the colorant at the final stage of processing.
No. Betanin has no safety concerns and has not been implicated as causing clinical food allergies when utilized as a standard food coloring agent.
Yes. Research demonstrates that betanin exhibits natural antimicrobial properties, allowing it to provide supplementary food preservation benefits in addition to vibrant coloration.