PRODUCTS

BEETROOT RED

Beetroot red is widely used for its bright tinct; the color will change and fade gradually due to oxidization.
Beetroot Red is widely used in cool beverages, milk products, fruit, prepared foods, and other foods, without heating.
Beetroot Red is widely used as a clean-label natural alternative to synthetic red dyes.

CAS Number: 7659-95-2 (commonly used for betanin-rich beetroot extract / beet pigment system)
EC Number: 231-628-5 (assigned mainly via betanin/betalain component classification)
Molecular Formula: Not fixed (mixture of betalains such as betanin C24H27N2O13 and related compounds)
Molecular Weight: Not fixed (dominant pigment betanin ~550.48 g/mol; others vary)

SYNONYMS:
beet red, beetroot extract, beetroot juice concentrate, beet pigment, beet color, beetroot colorant, E162, beta vulgaris extract, beet juice red pigment, betalain red, beetroot betalain extract, natural red beet dye, beetroot juice color, CI Natural Red 33

Beetroot red pigment ranges from red-purple to deep-purple with a characteristic odor.
Beetroot Red is water-soluble and stable in acidic and neutral solutions.
Beetroot Red becomes yellow in alkaline solutions.

Beetroot Red is a natural color made from the edible root of red beet through concentration, filtration, refining and sterilizing processes.
Beetroot Red's main composition is Betanin.
Beetroot Red is a stable red purple color in acid and neutral, and is translated to yellow betaxanthin in alkaline.

Beetroot red refers to the natural red-violet food colorant obtained from beetroot (Beta vulgaris).
Chemically, Beetroot Red is not a single compound but a mixture of betalain pigments, mainly betanin, along with isobetanin, vulgaxanthins, and other minor betalains.
Because Beetroot Red is a mixture rather than a pure substance, its regulatory and physicochemical identifiers are defined for the extract as a whole rather than a single molecular entity.

Beetroot red is a water-soluble natural pigment system extracted from beetroot roots.
Beetroot Red is mainly due to betalains, a unique class of nitrogen-containing pigments found only in certain plants.
Unlike carotenoids (fat-soluble pigments), beetroot red is hydrophilic and highly water-compatible, making it especially suitable for beverages, dairy products, and aqueous food systems.

Beetroot red (E162) is a natural, water-soluble red food coloring derived from red beets (Beta vulgaris), consisting primarily of the pigment betanin.
Used extensively in dairy, confectionery, and meat products, Beetroot Red is sensitive to pH and heat, often shifting from red to blue-violet or yellow-brown.
Beetroot Red is popular for its health-promoting compounds.

Beetroot Red, or beetroot extract (from Beta vulgar rubra), is showing up with more frequency on labels driven by the demand for naturally-sourced ingredients.
Beetroot Red (E162) (EU) can provide a range of red from a deep raspberry-like color with blue notes, to a bright strawberry-red color.
However, using Beetroot Red for coloring is not without some processing and stability challenges.

Beetroot Red contains roughly 0.5-1% of an intense red pigment called betanin (EU).
Beetroot Red also contains a small quantity of a yellow pigment called vulgaxanthin.
Beetroot Red is often used at a high level within formulas compared to other food colors, but even at high formula levels the extracts don’t change product flavor.

For example, Beetroot Red is successfully used in ice cream (EU) formulas as high as 0.5%.
To manufacture this water-soluble coloring, the Beetroot Red is pressed or diffused at a low pH, ultrafiltered to concentrate, and pasteurized.
The juice can be spray-dried onto a carrier like maltodextrin (EU) where the final betanin percentage is about 0.3-0.5%.

Why beets turn urine and stool red
Beets can turn your urine and stool red because they contain a pigment called betanin, which some people can’t fully metabolize.
Studies suggest that only about 10% to 14% of the population experiences red pee (beeturia) after eating beets.

Beet poop, which hasn’t been honored with a fancy medical name of its own, is far more common.
If your stomach isn’t acidic enough, a lot of that pigment will get by the stomach and be dumped into the colon instead.
That’s why eating beets is more likely to turn your stool (poop) a reddish amber color.

Though beet pee is far less common, it’s more likely if you eat a lot of beets at once.
When you eat lots of beets, the betanin is absorbed through the wall of the gut and enters your bloodstream,.
When that blood gets filtered by your kidneys, you end up with red urine. But it doesn’t happen that often.

Beetroot Red belongs to the Beta L. genus, the Betoideae subfamily of the goosefoot family (Amaranthaceae).
Beetroot Red (Beta vulgaris L.) is a vegetable consumed worldwide due to its high content of biologically active substances, such as betalain, inorganic nitrates, polyphenols, folates, as well as its minerals and vitamins present in the tuberous root.

Beetroot Redt, like its cousin the turnip, is known for its edible leaves and roots.
They are consumed in many ways, such as whole, cooked, canned or minimally processed products, depending on the region.
Beetroot Red is used as a vegetable, and its juice and extracts also serve as traditional medicine, food colorant and additive to cosmetics.
This plant has high antioxidant and antiinflammatory properties, and could be an important aid in the treatment of many diseases.

USES and APPLICATIONS of BEETROOT RED:
Beetroot red is widely used for its bright tinct; the color will change and fade gradually due to oxidization.
Beetroot Red is widely used in cool beverages, milk products, fruit, prepared foods, and other foods, without heating.

Beetroot Red can be used to color hard candies, yogurt, ice creams and frozen desserts, salad dressings, ready-made frostings, cake mixes, meat and meat substitutes, powdered drink mixes, gravy mixes, biscuit filling, marshmallow candies, fruit preparations, convenience foods, soft drinks, and gelatin desserts.
Beetroot Red is used in the food industry under the additive code E162.
Beetroot Red is widely used as a clean-label natural alternative to synthetic red dyes.

-Beetroot red (E162) is widely used in:
Beverages (juices, smoothies, flavored waters)
Dairy products (yogurt, ice cream, milk drinks)
Confectionery (candies, gummies, desserts)
Bakery products (icing, fillings, decorative coatings)
Sauces, soups, and dressings
Plant-based meat alternatives (color enhancement)

-Non-food applications of Beetroot Red:
Cosmetics (lipsticks, creams, natural pigments)
Pharmaceuticals (tablet coating colorant)
Nutraceuticals and functional foods
It is especially important in vegan and clean-label formulations.

BENEFITS of BEETROOT RED:
Beetroot Red is a good source of nutrients, fiber, and many plant compounds.
The health benefits of Beetroot Red include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity.
Beetroot Red (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet.

Packed with essential nutrients, Beetroot Red is a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
Beetroot Red and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Many of these benefits are due to their high content of inorganic nitrates.

Beetroot Red is delicious raw but more frequently cooked or pickled.
Their leaves — known as beet greens — can also be eaten.
There are numerous types of Beetroot Red, many of which are distinguished by their color — yellow, white, pink, or dark purple.

NUTRITION FACTS of BEETROOT RED:
Beetroot Red mainly consists of water (87%), carbs (8%), and fiber (2–3%).
One cup (136 grams) of boiled Beetroot Red contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients:
*Calories: 43
*Water: 88%
*Protein: 1.6 grams
*Carbs: 9.6 grams
*Sugar: 6.8 grams
*Fiber: 2.8 grams
*Fat: 0.2 grams

Carbs
Raw or cooked Beetroot Red offers about 8–10% carbs.
Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked Beetroot Red, respectively.
Beetroot Red is also a source of fructans — short-chain carbs classified as FODMAPs.
Some people cannot digest FODMAPs, causing unpleasant digestive symptoms.

Beetroot Red has a glycemic index (GI) score of 61, which is considered medium.
The GI is a measure of how fast blood sugar levels rise after a meal.
On the other hand, the glycemic load of Beetroot Red is only 5, which is very low.
This means that Beetroot Red should not have a major effect on blood sugar levels because the total carb amount in each serving is low.

Fiber
Beetroot Red is high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving.
Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases.

Vitamins and Minerals
Beetroot red is a great source of many essential vitamins and minerals.

Folate (vitamin B9).
One of the B vitamins, folate is important for normal tissue growth and cell function.
It’s particularly necessary for pregnant women.

Manganese.
An essential trace element, manganese is found in high amounts in whole grains, legumes, fruits, and vegetables.

Potassium.
A diet high in potassium can lead to reduced blood pressure levels and positive effects on heart health.

Iron.
An essential mineral, iron has many important functions in your body.
It’s necessary for the transport of oxygen in red blood cells.

Vitamin C.
This well-known vitamin is an antioxidant that is important for immune function and skin health.

PROPERTIES of BEETROOT RED:
Beetroot red pigment ranges from red- purple to deep- purple with a characteristic odor.
Beetroot Red is water- soluble and stable in acidic and neutral solutions.
Beetroot Red becomes yellow in alkaline solutions.
Beetroot red color is widely used for its bright tinct; the color will change and fade gradually due to oxidization.

PHYSICAL PROPERTIES of BEETROOT RED:
Beetroot red appears as a deep red to reddish-purple liquid extract, powder, or concentrate, depending on processing.
Beetroot Red is highly soluble in water, producing bright red to purple solutions.

Beetroot Red is not soluble in oils or non-polar solvents.
Beetroot Red has a mild, earthy odor characteristic of beetroot and a slightly earthy taste in raw extract form.
Beetroot Red intensity depends on concentration and pH.

Beetroot Red shows strong red coloration in acidic conditions but may shift toward purple or degrade in alkaline environments.
Beetroot Red is sensitive to light, heat, and oxygen, which can cause gradual fading.
Beetroot Red is non-volatile and stable in aqueous systems when properly formulated.

CHEMICAL PROPERTIES of BEETROOT RED:
Beetroot red is a betalain pigment mixture, primarily consisting of:
*Betanin (C24H27N2O13)
*Isobetanin
*Vulgaxanthin I and II
*Minor betalain derivatives
These compounds are nitrogen-containing water-soluble pigments, structurally different from both carotenoids and anthocyanins.

Chemical behavior:
Highly polar and water-soluble
Contains conjugated double bonds responsible for color
Contains nitrogen functional groups (rare among natural pigments)
Stable in acidic pH (~3–5)
Unstable in alkaline conditions (rapid degradation)
Sensitive to oxidation and heat
Light-sensitive (photodegradation occurs)
Degradation leads to loss of color and formation of colorless breakdown products.

PRODUCTION of BEETROOT RED:
Extracted from red beets, but can also be produced via fermentation using a modified yeast strain (Saccharomyces cerevisiae).
Health Benefits & Effects: Rich in bioactive compounds (antioxidants).
Consumption can cause "beeturia," where urine or feces turn red/pink, particularly in those with iron deficiency.

Beetroot Red is the color obtained from the roots of red beets (Beta vulgaris L var rubra), as press juice or by aqueous extraction of shredded beet roots; composed of different pigments all belonging to the class betalaine; main coloring principle consists of betacyanins (red) of which betanine accounts for 75-95%; minor amounts of betaxanthine (yellow) and degradation products of betalaines (light brown) may be present.
Besides the color pigments the juice or extract consists of sugars, salts and/or proteins naturally occurring in red beets.
Dehydrated beets are a dark red powder prepared by dehydrating sound, mature, good quality, edible beets.

NUTRITIONAL INFORMATION of BEETROOT RED:
Beetroot Red is a common food in the diet of many people today.
Beetroot Red is known for its many health benefits such as reducing inflammation, lowering blood pressure, and improving athletic performance.
Beets contain many important nutrients, including vitamins and minerals, and antioxidants needed by the body.

Besides that, they also contain unique bioactive compounds called betalains, which help to provide many amazing effects for several aspects of your health.
You can get the above benefits through consuming whole beets or their juice.

Here are some essential vitamins and minerals found in beets, including:
-Vitamin B6:
Beetroot Red helps support metabolism and red blood cell production

-Folate:
This is an important substance for DNA and cell health
-Calcium:
An essential mineral for bone growth and strength

-Iron:
Beetroot Red helps red blood cells carry oxygen easily
-Magnesium:
Beetroot Red helps support immune, muscle, heart and nerves

-Manganese:
Beetroot Red contributes to metabolism and blood sugar levels
-Phosphorus:
This is an essential nutrient for bones and teeth and helps repair cells

-Copper:
Beetroot Red plays an important role in creating collagen, maintaining bones and blood vessels, and supporting immune function
-Zinc:
Beetroot Red promotes wound healing, supports the immune system and ensures normal body development

Besides, beets also contain a number of other beneficial compounds such as:
-Phytochemicals:
Beetroot Red helps provide color and flavor to plants.
They also help stimulate the immune system, reducing inflammation and oxidative stress.
-Nitrates:
This is a group of organic compounds that improve blood flow and promote heart health.
-Betalain:
Beetroot Red is responsible for the deep red color of beets, these pigments have effective antioxidant, anti-inflammatory and anti-toxin properties.

CHOOSE AND USE BEETROOT RED PROPERLY
When choosing Beetroot Red, you should choose those with smooth and firm skin.
Beets with round bottoms tend to be sweeter than beets with flat bottoms.
When cooking beetroots, you should not cook with high heat as this can lose many essential nutrients.
The skin of beets should be peeled before cooking, but keep the leaves as they also contain a lot of important nutrients like folic acid, chlorophyll, beta-carotene, iron, and vitamin C.

KEY ASPECTS of BEETROOT RED:
*Composition & Color:
Beetroot Red contains betalains, divided into reddish betacyanins (including betanin) and yellow betaxanthins.
The hue changes based on pH, appearing bright red at lower pH (4-5) and shifting to blue-violet at higher pH.

*Food Additive (E162):
Beetroot Red is used in products such as ice cream, yogurt, salad dressings, sauces, and candy.
Beetroot Red is prized for creating a pink-to-red color in food products.

PHYSICAL AND CHEMICAL STABILITY SUMMARY of BEETROOT RED:
Beetroot red shows:
*High water solubility
*High stability in acidic aqueous systems
*Low stability in alkaline environments
*Moderate thermal stability (degrades with heat exposure)
*High sensitivity to light and oxygen
*Gradual color fading without stabilization systems
*No lipid solubility (cannot be used directly in oils)

BENEFITS AND CHARACTERISTICS of BEETROOT RED:
Beetroot red offers several advantages:
*100% natural plant-derived pigment
*Water-soluble (ideal for beverages and aqueous systems)
*Strong red-violet color intensity
*Suitable for vegan and clean-label products
*Mild antioxidant activity (limited functional effect)
*Compatible with many food systems in acidic conditions
*Easy processing in liquid formulations

Limitations:
*Heat-sensitive
*Light-sensitive
*Poor stability in alkaline conditions
*Limited use in high-temperature processing foods

PHYSICAL and CHEMICAL PROPERTIES of BEETROOT RED:
CAS Number: 7659-95-2 (commonly used for betanin-rich beetroot extract / beet pigment system)
EC Number: 231-628-5 (assigned mainly via betanin/betalain component classification)
Molecular Formula: Not fixed (mixture of betalains such as betanin C24H27N2O13 and related compounds)
Molecular Weight: Not fixed (dominant pigment betanin ~550.48 g/mol; others vary)
Appearance: Deep red, red-violet, or purple-red liquid extract, powder, or concentrate

Odor: Mild earthy beet-like odor
Taste: Slightly earthy or vegetal taste in crude form
Physical state: Liquid extract, spray-dried powder, or concentrated syrup
Color range: Red → purple-red depending on pH and concentration
Solubility in water: Highly soluble (strong hydrophilic behavior)
Solubility in oils/fats: Insoluble

Solubility in organic solvents: Insoluble in non-polar solvents
Density: Not fixed (varies with extract concentration)
Viscosity: Low to medium (liquid extracts)
Volatility: Non-volatile
Stability to light: Low (light-sensitive, fades under UV exposure)
Stability to heat: Moderate to low (degrades with prolonged heating)
Stability to oxygen: Moderate (oxidation-sensitive)

pH behavior: Strongly pH-dependent color stability (optimal acidic range)
Physical form in food systems: Dissolved colorant in aqueous phase
Chemical nature: Mixture of betalain pigments (nitrogen-containing water-soluble compounds)
Main components:
Betanin (C24H27N2O13)
Isobetanin
Vulgaxanthins and related betalains

Molecular formula: Not fixed (mixture system)
Molecular weight: Not fixed (main pigment betanin ~550.48 g/mol)
Structure type: Conjugated system with nitrogen-containing chromophore
Polarity: Highly polar
Functional groups:
Imine / nitrogen-containing groups
Hydroxyl groups
Conjugated double bonds (chromophore system)

Reactivity:
Sensitive to oxidation
Sensitive to heat
Highly sensitive to alkaline conditions
Chemical stability: Stable in acidic aqueous systems, unstable in alkaline environments
Ionization: Does not behave as lipid-soluble molecule; remains dissolved in water phase
Redox behavior: Easily degraded by oxidation
Photochemical behavior: Light-induced breakdown of pigment structure
Degradation pathway: Cleavage of betalain chromophore → loss of color

FIRST AID MEASURES of BEETROOT RED:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of BEETROOT RED:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of BEETROOT RED:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of BEETROOT RED:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of BEETROOT RED:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of BEETROOT RED:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available