Betanin is obtained from the beetroot vegetable Beta vulgaris, which has been cultivated in all temperate climates for centuries. The pigment present in beetroot is water-soluble. Betanin is a very intense color, and dosage levels are usually low. However, the pigment is susceptible to heat degradation and oxidation, which limits its use as a food color. This limitation can be overcome by adding the color after heat treatment. The stability is highest at pH 4.5, and red beet color is not recommended for alkaline applications nor where heat, light, and oxygen stabilities are in demand.
Red beet is recommended for ice cream, dairy products, fruit preps, jams and jellies, where it provides a beautiful strawberry color. It is an excellent color for sugar confectionery products such as chewy candy and cream paste, which are not subjected to massive heat treatment. And it’s an excellent alternative to carmine in some applications, but its poor heat stability and low light stability must be taken into consideration.
Red beet, like anthocyanins, is available as a color additive (E162) and color ingredients when crafted with gentle, traditional production methods without solvents.
Snacks, Ice Cream and Biscuits colored with Red beet