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Red Beetroot Powder (Betanin) - Premium Supplier & Factory from China for Natural Colorants
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 stand-in for anthocyanin pigments.
pH Dependency & Stability: Under 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).
E Number: 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.
- Confectionery & Dairy: Most commonly used in coloring ice cream and powdered soft drink beverages, sugar confectionery (fondants, sugar strands, sugar coatings), and fruit or cream fillings.
- Hot Processing: In hot processed candies, it can be used if added at the final part of the processing.
- Savory Products: Used in soups as well as tomato and bacon products.
- Antimicrobial Activity: Betanin has shown to have antimicrobial activity and can be used as a natural antimicrobial agent in food preservation.
Allergy 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 |
Frequently Asked Questions
What is Beet Root Red color?
Beet Root Red color, or betanin, is a natural red-purple pigment extracted from red beets. It belongs to the betalain pigment family and is commonly used as a natural alternative to synthetic colorants and anthocyanin pigments.
How does pH level affect the color of betanin?
Betanin is stable and exhibits a purple color under acidic conditions (pH 4.0-6.0). As the pH level increases, it turns blue-violet. In alkaline environments, betanin undergoes hydrolysis, degrading into a yellow-brown shade.
What is the E number for Beet Root Red, and is it safe?
The food additive E number for Beet Root Red is E162. It is considered safe for consumption with no safety concerns associated with its use as a food additive.
What are the primary food applications of betanin?
It is widely used to color ice cream, powdered soft drinks, frozen rice noodles, baked goods, sugar confectioneries (like fondants, sugar coatings, and fillings), soups, and tomato or bacon products.
Can betanin cause food allergies?
No, betanin has not been implicated as a cause of clinical food allergies when utilized as a food coloring agent.
Does Beet Root Red have preservative benefits?
Yes, betanin exhibits antimicrobial activity, allowing it to serve as a natural antimicrobial agent to assist in food preservation.