betanin

Betanin is a red pigment in the betalain family and the principal pigment found in beetroot (Beta vulgaris). It is the 5-O-glucoside of betanidin, a glycosylated derivative of betanidin, and it is water-soluble. Betanin contributes the characteristic deep red color of beets and many beet-derived products.

As a member of betalains, betanin belongs to the betacyanins subgroup, which provides red to violet hues, in contrast to the yellow-orange betaxanthins. Betanin occurs naturally in red beets and some related Caryophyllales species and is commonly extracted for use as a natural colorant.

Applications and regulation: Betanin is used as a natural food coloring, frequently labeled as E162 in the European Union, and is also employed in cosmetics and some pharmaceutical formulations. It is generally regarded as safe when used within regulatory limits, though specific approvals and usage levels vary by jurisdiction.

Stability and chemistry: Betanin color is most stable under acidic conditions, but it degrades with heat, light, and oxygen exposure. It is sensitive to processing conditions and alkaline environments, which can cause fading and color changes. Degradation products include deglycosylated and oxidized derivatives, and the pigment’s stability is influenced by pH, temperature, metal ions, and reducing agents such as ascorbic acid.