China Suppliers Betanin Powder - Beet Root Red Color from Quality Factory for Natural Food Coloring
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 pH 4.0-6.0 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 obtained from?
Beet Root Red is a natural pigment called betanin, which belongs to the betalain pigment family. It is typically extracted from red beet and serves as a natural alternative to anthocyanin pigments.
How does pH affect the stability and color of betanin?
Betanin is stable and appears purple under aqueous conditions with a pH of 4.0 to 6.0. As the pH level increases, it turns blue-violet. In alkaline environments, betanin undergoes degradation by hydrolysis, changing to a yellow-brown color.
What is the E number of Beet Root Red and is it safe?
As a food additive, Beet Root Red (betanin) is designated with the E number E162. It is considered safe for consumption and has no associated safety concerns.
What are the primary applications of betanin in food products?
Betanin is widely used to color ice cream, powdered soft drinks, frozen rice noodles, baked goods, and sugar confectioneries like fondants, sugar coatings, and fruit fillings. It is also utilized in soups, tomato products, and bacon products.
Does Beet Root Red color cause food allergies?
No, betanin has not been implicated as causing clinical food allergies when used as a food coloring agent.
Can betanin be used for preserving food?
Yes, betanin has shown antimicrobial activity, which allows it to function as a natural antimicrobial agent for food preservation.