Product code: P02281
Description
The red colouration of beetroots comes from a class of compounds called betacyanins; the most significant compound is called betanin. Betanin is such a potent colouring compound that it can be extracted from beetroots and has its own e-number (E 162 – beetroot red). Two other compounds found in beetroot which contribute towards the colouring, are vulgaxanthin & indicaxanthin.
Beetroot powder and beetroot red are often used to give a red colour to many berry flavoured protein drinks and milkshakes and is also used to intensify the colour of tomato and meat products. Betanin degrades when subjected to light, heat and oxygen so it is most often sold in frozen products, products with a short shelf life and products sold in a dry state. It becomes blue-violet as the pH increases; once the pH reaches alkaline levels betanin begins to degrade. The optimum pH is between 4 and 5.
Please note: While we aim to ensure the accuracy of the information on our website to the best of our ability, information may change from time to time so please check the most up to date version of our Technical Dossier for the most up to date technical information. This information was prepared on 21/12/2021.
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