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BioconColors Betanin | Beetroot

Betanin is the most important coloring compound in red beet juice. The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin degrades by hydrolysis, resulting in a yellow-brown color. Beetroot red is available as a liquid, paste, or solid, depending upon the degree of processing.

Ingredient Name: Betanin

Functions: Food Coloring

Color: Red

Labeling Claims: Natural, Naturally Derived, Plant-Based

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Food Ingredients Functions
    Label
    Vegetable Extract – Clean Label
    Ingredients
    Beetroots

    Features & Benefits

    Applications & Uses

    Food & Nutrition Applications
    Applications

    Betanin is most commonly used in: ice creams, soups, fruit or cream fillings, sugar coatings, gelatine desserts, hard candies and soft drink beverages, gravy mixes, biscuit filling, marshmallow candies, fruit preparations, meat and meat substitutes.

    Properties

    Color
    Typical Properties
    ValueUnitsTest Method / Conditions
    PH3.0 – 7.0
    Color Strength3.0 - 6.0%