China Beetroot Red Color Powder (Betanin) - Premium Supplier & Factory Direct
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 serves as a natural stand-in for anthocyanin pigments.
The exact color of beets is best described as reddish-purple. It is not a bright, deep, orange-hued red; rather, it has a distinct blue tone, making it more of a purplish red than an orange-red (like tomatoes).
The color of betanin depends on pH. Under pH 4.0–6.0 aqueous conditions, it is 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 mostly acidic by their pH, which maintains betanin in its deep, purplish-red state. As a food additive designated by E number E162, betanin has no safety concerns.
Application
Betanin is widely used across various food coloring sectors, delivering natural reddish-purple tones and functional preservation advantages:
- Dairy & Beverages: The most common uses of betanins are in coloring ice cream and powdered soft drink beverages, as well as solid drinks.
- Bakery & Grain Products: Frequently used in frozen rice noodles and baked goods.
- Confectionery: Applied in sugar confectionery including fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be utilized effectively when added at the final processing stage.
- Savory Preparations: Utilized in soups as well as tomato and bacon products.
- Natural Preservation: Betanin has demonstrated antimicrobial activity, functioning as a natural antimicrobial agent in food preservation.
- Allergen Safety: Betanin has not been implicated as causing clinical food allergy when used as a coloring agent.
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 |