Betanin, Extracted From Red Beetroot, Beta Vulgaris Ruba), Red–pink Natural Color, E162, 7659-95-2, 1390-65-4

Betanin, Extracted From Red Beetroot, Beta Vulgaris Ruba), Red–pink Natural Color, E162, 7659-95-2, 1390-65-4

Betanin (E162) 

Identity

• E number: E162

• CAS numbers: 1390-65-4, 7659-95-2

• Source: Extracted from red beetroot (Beta vulgaris ruba)

Pigments

• Main pigment: Betanin (75–95%)

• Secondary pigment: Vulgaxanthin (5–25%)

• Provides a red–pink natural color

Natural Occurrence

• Red beetroot

• Certain mushrooms

• Bougainvillea flowers

Applications in Food Industry

• Confectionery (candies, coatings, fillings)

• Ice cream and powdered drinks

• Bakery products and breakfast cereals

• Dairy products

• Processed meat (sausages, salami)

• Soups, tomato-based products, bacon substitutes

• Jams, jellies, marmalades

• Processed fish and vegetable preparations

Stability Characteristics

• pH: Most stable between 4–6

• Heat: Retains color for ~14 minutes at 100°C (within pH 4–6)

• Light/Oxygen: Sensitive; degrades under sunlight and oxygen → best stored in dark, cool conditions

• Alkaline conditions: Breaks down, turning yellow–brown

Regulation

• According to Turkish Food Codex, no usage limits are imposed.

In short: Betanin (E162) is a natural red pigment from beetroot, widely used as a food colorant. It is stable in mildly acidic conditions but sensitive to heat, light, and oxygen, making careful storage important.