PRODUCTS

BETANIN

Betanin is widely used as a natural food colorant in products such as yogurt, ice cream, beverages, sauces, and confectionery.
Betanin is applied in clean-label and organic food formulations as a substitute for synthetic dyes.
Betanin is utilized in cosmetic and personal care products to provide natural red pigmentation in creams, lotions, and lip products.

CAS Number: 7659-95-2
EC Number: 231-628-5
E number: E162 (colours)
Molecular Formula: C24H27N2O13
Molecular Weight: 550.48 g/mol

SYNONYMS:
betanin, beetroot red, beet red pigment, beet juice red pigment, betacyanin, betalain red pigment, E162, beet pigment, Beta vulgaris red pigment, natural red beet dye, beetroot extract pigment, beet red colorant, CI Natural Red 33, IUPAC name: (2S)-1-{2-[(2S)-2,6-dicarboxy-2,3-dihydropyridin-4(1H)-ylidene]ethylidene}-5-(β-d-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-ium-2-carboxylate, Betanine, Phytolaccanin, 7659-95-2, 5YJC992ZP6, DTXSID80997924, Betanidin 5-beta-D-glucopyranoside, NSC-170989, (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydroindol-1-yl]ethenyl]-2,3-dihydropyridine-2,6-dicarboxylic acid, (S-(R*,R*))-4-(2-(2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)vinyl)-2,3-dihydropyridine-2,6-dicarboxylic acid, (S-(R*,R*-(E,E)))-2-Carboxy-1-((2,6-dicarboxy-2,3-dihydro-4(1H)-pyridinylidene)ethylidene)-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indolium hydroxide, inner salt, 2,6-Pyridinedicarboxylic acid, 4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-, (S-(R*,R*))-, (2S)-4-((E)-2-((2S)-2-carboxy-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-yl)ethenyl)-2,3-dihydropyridine-2,6-dicarboxylic acid, RefChem:119545, DTXCID801515545, (2S)-1-((2Z)-2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate, (2S)-1-(2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate, 231-628-5, (2S)-1-((2E)-2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate, Betanin, (2S)-4-[2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]ethenyl]-2,3-dihydro-2,6-pyridinedicarboxylic acid, 78693-88-6, C24H26N2O13, BETANIN [MI], INS-162BETANIN, E-162BETANIN, (15S)-BETANIN, INS NO.162BETANIN, UNII-5YJC992ZP6, CTMLKIKAUFEMLE-FTNGGYTGSA-N, EINECS 231-628-5, AKOS040750788, NSC 170989, HY-112578, BETANIDIN 5-.BETA.-D-GLUCOPYRANOSIDE, CS-0046867, T30434, Q420138, 2,6-pyridinedicarboxylicacid,4-(2-(2-carboxy-5-(beta-d-glucopyranosyloxy)-2,3, (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxy-indolin-1-yl]vinyl]-2,3-dihydropyridine-2,6-dicarboxylic acid, (2S)-4-{(E)-2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-yl]ethen-1-yl}-2,3-dihydropyridine-2,6-dicarboxylic acid, (S-(R*,R*))-4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)VINYL)-2,3-DIHYDROPYRIDINE-2,6-DICARBOXYLIC ACID, (S-(R*,R*-(E,E)))-2-CARBOXY-1-((2,6-DICARBOXY-2,3-DIHYDRO-4(1H)-PYRIDINYLIDENE ETHYLIDENE)-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOLIUM HYDROXIDE, INNER SALT, 2,6-PYRIDINEDICARBOXYLIC ACID, 4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)ETHENYL)-2,3-DIHYDRO-, (S-(R*,R*))-, Betanidin 5-β-D-glucopyranoside,

Betanin is a red glycoside extracted from beets.
Betanin is a water-soluble nitrogen-containing pigment that can be used as a food colorant.
Betanin is unstable and easily degraded under light and high temperature.

Betanin has anti-inflammatory and antioxidant activities and also has neuroprotective effects.
Betanin, also referred to as E162 or phytolaccanin, is classified as a betacyanin and derivative compound.
Betacyanins are organic compounds that feature a glycoside of indolium-2-carboxylic acid attached, with the nitrogen ring of the indolium ring connected to a derivative of ethylpyridine-2,6-dicarboxylic acid.

These red nitrogenous pigments are naturally present in certain plants, including beetroots.
Betanin itself is considered to be relatively neutral and exhibits low solubility in water.
Its primary cellular location is in the cytoplasm.

Beyond the human body, betanin can be found in various food items such as agar, acorn, endive, and mandarin orange (clementine, tangerine).
Consequently, betanin holds the potential to serve as a biomarker for the consumption of these specific food products.
Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin.

As a food additive, Betanin's E number is E162.
As a food additive, betanin has no safety concerns.
The color of betanin depends on pH; between pH 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.
Betanin is a betalain pigment, together with isobetanin and other betacyanins.
Betanin is a natural red-violet pigment belonging to the betalain class of compounds.

Betanin is the main red-violet pigment found in beetroot, belonging to the betalain pigment family (not carotenoids or anthocyanins).
Betanin is responsible for the characteristic deep red color of beets and beet-derived products.
Betanin is produced biosynthetically in plants from the amino acid tyrosine, forming a water-soluble nitrogen-containing pigment.

Betanin standard stabilized with 50 µM sodium ascorbate, solubilized in water stored in an amber vial, purity > 98% by HPLC analysis.
Betanin is a natural pigment derived from red beets, known for its vibrant color and health benefits.
Betanin is a natural pigment belonging to the betalain class of compounds, primarily derived from red beet (Beta vulgaris L.).

Betanin is primarily known for its vibrant red-purple color and versatile applications across a wide range of industries.
Betanin is highly regarded for its strong antioxidant and anti-inflammatory properties, positioning it as a valuable ingredient in pharmaceutical, cosmetic, and food and beverage production.
As a betanin manufacturer, adherence to rigorous quality and regulatory standards is essential to meet the diverse requirements of our industrial clients.

Betanin is a high-purity natural red food colorant and potent antioxidant (CAS 7659-95-2).
Betanin is a red-violet and highly water-soluble natural dye obtained from beet (beet), a betacyanin.
Betanin turns red at a pH >4.

USES and APPLICATIONS of BETANIN:
The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings.
In hot processed candies, Betanin can be used if added at the final part of the processing.
Betanin is also used in soups as well as tomato and bacon products.

Betanin is incorporated into pharmaceutical and nutraceutical formulations due to its antioxidant and anti-inflammatory properties.
Betanin is used in beverages and liquid foods because of its high water solubility and vibrant color intensity.
Betanin is applied in frozen and low-temperature processed foods where color stability can be maintained.

Betanin is used in analytical and research applications as a natural pigment marker in spectroscopic studies.
Betanin is utilized in plant-based and vegan product formulations to enhance visual appeal naturally.

Betanin is used in functional foods to contribute mild antioxidant benefits alongside coloration.
Betanin is applied in fermentation-based production systems as a bio-derived pigment for industrial use.

Betanin has "not been implicated as causing clinical food allergy when used as a coloring agent".
Betanin has also shown to have antimicrobial activity and can be used as a natural antimicrobial agent in food preservation.
Betanin is primarily extracted from red beetroot (Beta vulgaris) and is widely used as a natural food colorant known as beetroot red (E162).

Unlike carotenoids (such as paprika pigments), betanin is water-soluble and nitrogen-containing, making it chemically distinct.
Betanin is one of the most important betalains used commercially due to its strong color intensity and relatively good stability in mildly acidic food systems.
Due to its natural origin and bright coloration, betanin is widely used as a clean-label food colorant (E162).

Extracted primarily from red beets, Betanin is an essential ingredient in the food, cosmetic, and pharmaceutical industries for providing vibrant color and health-promoting properties.
Due to its antioxidant and anti-inflammatory properties, Betanin is used in pharmaceuticals, cosmetics, and food and beverages.

Partnering with a reputable betanin producer ensures quality, compliance, and innovation to meet market demands.
Betanin is used only for research use.

-Betanin is widely used as a natural food colorant (E162) in:
Beverages (fruit drinks, smoothies, flavored waters)
Dairy products (yogurt, ice cream, flavored milk)
Confectionery (candies, gummies, desserts)
Bakery products (icing, fillings, decorations)
Sauces and soups
Meat substitutes (plant-based foods for color enhancement)

-Outside food industry uses of Betanin:
Cosmetic formulations (lipsticks, creams, natural dyes)
Pharmaceutical coatings (tablet coloring)
Nutraceutical and functional food products
Betanin is especially popular in plant-based and clean-label formulations.

COSMETICS AND PERSONAL CARE USES of BETANIN:
Betanin is valued in cosmetic formulations due to its natural pigment qualities and health-promoting properties.
Betanin lends a vibrant red hue to skincare and personal care products without the need for synthetic dyes, aligning with consumer demand for natural and sustainable ingredients.
Furthermore, Betanin's antioxidant activity helps protect skin cells from oxidative damage, potentially reducing signs of aging and improving skin health.
Betanin's compatibility with a variety of formulation types, including creams, lotions, and hair care products, makes it a versatile ingredient for manufacturers aiming to enhance both aesthetic and functional benefits.

FOOD AND BEVERAGE USES of BETANIN:
In the food and beverage industry, betanin is widely used as a natural coloring agent approved by regulatory bodies such as the European Union and the US Food and Drug Administration (FDA).
Betanin is used in products such as confectionery, dairy products, beverages, sauces, and processed meats.
Beyond color enhancement, betanin offers antioxidant properties that contribute to product stability and extended shelf life.
Betanin's natural origin appeals to the growing consumer preference for clean-label and organic products.
Analytical techniques such as spectroscopic and chromatographic methods are used for quality assurance and concentration monitoring in betanin applications.

PHARMACEUTICAL INDUSTRY USES of BETANIN:
In the pharmaceutical industry, betanin has multiple functional roles.
Its antioxidant properties help reduce oxidative stress, which is linked to chronic diseases and cellular damage.
Betanin's anti-inflammatory properties are also used in the development of therapeutic agents aimed at reducing inflammation and supporting metabolic health.
Other research shows that betanin can induce phase II detoxifying enzymes and contribute to the prevention of LDL oxidation and DNA damage by promoting antioxidant defense mechanisms.
These pharmacological activities underscore betanin's potential as a phytochemical agent in nutraceuticals and drug formulations.

BENEFITS AND CHARACTERISTICS of BETANIN:
Betanin provides several functional advantages:
*Strong natural red-violet coloration in water-based systems
*Fully plant-derived and suitable for vegan formulations
*Water-soluble (ideal for beverages and aqueous foods)
*Clean-label compliant (widely accepted as natural additive)
*Mild antioxidant activity (limited protective effects in food systems)

Effective at low concentrations
However, Betanin has limitations:
*Heat-sensitive (color degradation at high temperatures)
*Light-sensitive (fading under UV exposure)
*pH-sensitive (unstable in alkaline conditions)

PHYSICAL AND CHEMICAL STABILITY SUMMARY of BETANIN:
Betanin exhibits:
*High water solubility
*High stability in acidic aqueous systems
*Low stability in alkaline environments
*Moderate thermal stability (degrades with prolonged heating)
*High sensitivity to light and oxygen
*Gradual color loss over time in non-protected systems
*No lipid solubility (cannot be used in oil-based systems without emulsification)

CHEMICAL PROPERTIES of BETANIN:
Betanin is a betalain pigment, structurally classified as a nitrogen-containing indole-derived compound.
Betanin's molecular structure includes:
*A betalamic acid core
*A cyclo-dopa derivative
*Multiple hydroxyl groups
*Conjugated double-bond system responsible for color

Unlike carotenoids, betanin is:
*Highly polar
*Water-soluble
*Nitrogen-containing pigment

Chemical behavior:
*Sensitive to oxidation (major degradation pathway)
*Degrades under heat (thermal instability)
*Stable in acidic pH (~3–5 optimal range)
*Unstable in alkaline conditions (rapid color breakdown)
*Light-sensitive (photodegradation occurs over time)
Betanin does not behave like lipophilic pigments; instead, it functions in aqueous systems as a dissolved dye.

PHYSICAL PROPERTIES of BETANIN:
Betanin appears as a deep red to reddish-purple crystalline powder or concentrated liquid extract, depending on purification and formulation.
Betanin is highly soluble in water, which distinguishes it from most carotenoid-based pigments.

Betanin is not soluble in non-polar solvents such as oils or fats.
Betanin has a strong red-violet coloration in aqueous solution, with intensity depending on concentration and pH conditions.
Betanin is odorless or has a very mild earthy beet-like odor.

Betanin's taste is slightly earthy but usually masked in food formulations.
Betanin is sensitive to environmental factors such as light, heat, oxygen, and pH changes, which can lead to degradation and color fading.
Betanin is stable in mildly acidic conditions but less stable in neutral to alkaline environments.

SOURCES of BETANIN:
Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300–600 mg/kg.
Other dietary sources of betanin and other betalains include the Opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.

PHOTOPHYSICS AND PHOTOPROTECTION of BETANIN:
Betanin exhibits very weak fluorescence, with a quantum yield typically much lower than 1%.
The lifetime of the first excited state of betanin, formed after photon absorption depends strongly on the environment's viscosity.
In low-viscosity solvents, the excited-state relaxation pathway is enhanced, resulting in a shortened lifetime and reduced fluorescence intensity.

Short excited state lifetime makes betanin an excellent dissipator of light energy.
It was demonstrated that more betanin is accumulated in Mesembryanthemum crystallinum L. leaves when the plant is exposed to strong light or UV light.
It was proposed that betanin can perform photoprotective role in plants by shielding them from excessive light conditions.

DEGRADATION AND STABILITY of BETANIN:
Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with a short shelf life, or products sold in dry state.
Betanin can survive pasteurization when in products with high sugar content.
Betanin's sensitivity to oxygen is highest in products with a high water content and/or containing metal cations (e.g. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging.

In dry form betanin is stable in the presence of oxygen.
Betanine has been reported in Portulaca jacobseniana, Hylocereus polyrhizus, and other organisms with data available.
Red pigment in beet root; RN given refers to (S-(R*,R*)-(E,E))-isomer.

PHYSICAL and CHEMICAL PROPERTIES of BETANIN:
CAS NUMBER: 7659-95-2
EC NUMBER: 231-628-5
MOLECULAR FORMULA: C24H27N2O13
MOLECULAR WEIGHT: 550.48 g/mol
Molecular Weight: 550.5 g/mol
XLogP3-AA: -1.3
Hydrogen Bond Donor Count: 8
Hydrogen Bond Acceptor Count: 15
Rotatable Bond Count: 8

Exact Mass: 550.14348889 Da
Monoisotopic Mass: 550.14348889 Da
Topological Polar Surface Area: 247 Å²
Heavy Atom Count: 39
Formal Charge: 0
Complexity: 1060
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 7
Undefined Atom Stereocenter Count: 0

Defined Bond Stereocenter Count: 1
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Physical State (20 deg.C): Solid
Storage Temperature: Room Temperature (Recommended in a cool and dark place, <15°C)
Store Under Inert Gas: Store under inert gas

Condition to Avoid: Hygroscopic
CAS RN: 7659-95-2
PubChem Substance ID: 87563443
MDL Number: MFCD00060076
Empirical Formula (Hill Notation): C24H26N2O13
Molecular Weight: 550.47
NACRES: NA.22
UNSPSC Code: 12352200
Form: powder or crystals

FIRST AID MEASURES of BETANIN:
-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 BETANIN:
-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 BETANIN:
-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 BETANIN:
-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 BETANIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

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