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CAS Number: 7659-95-2
ChemSpider: 10128200
ECHA InfoCard: 100.028.753
E number: E162 (colours)
KEGG: C08540
Chemical formula: C24H26N2O13
Molar mass: 550.47 g/mol
APPLICATIONS
The most common uses of E 162 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, E 162 can be used if added at the final part of the processing.
Additionally, E 162 is used in soups as well as tomato and bacon products.
E 162 has "not been implicated as causing clinical food allergy when used as a coloring agent".
Also, E 162 can be used for coloring meat and sausages.
E 162 has also shown to have antimicrobial activity and can be used as a natural antimicrobial agent in food preservation.
Beetroot red, E 162 is a frequently used colouring agent in kitchens of both professional and amateur chefs.
Not so strange, because apart from giving a beautiful colour to various foodstuffs, E 162 is also full of health-promoting properties.
The colour is extracted from the beet root.
Under number E-162, beetroot red is permitted as a colour for commercial use.
You can literally add E 162 in your kitchen and add a special colour to various foods.
Since beetroot red, E 162 is an extract, E 162 is not as strong as the original liquids.
The colouring from red beetroot is water-soluble, but not very stable.
Under the influence of light, heat and oxygen, E 162 can lose most of its properties.
For this reason, the additive is mainly used in frozen products, but also in short-life products.
E 162 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.
E 162 is also used in soups as well as in tomatoes and bacon products.
Allergen potential of E 162 is almost non-existent.
E 162 is used in Snacks, chips, caramels, marmalade, gelatin, yogurts, cheese, pastry, dairy products, meat and charcuterie coloration.
E 162 is widely used in food industry, health products, cosmetics, medicines, etc.
E 162 or phytolaccamin (C24H27N2O13), the water soluble red pigment occurs in the roots of beet root, Beta vulgaris L.
As a food additive, its E number is E162.
E 162 degrades when subjected to light, heat, and oxygen; therefore, E 162 is used in frozen products, products with short shelf life and products sold in dry state.
The color of E 162 depends on pH between 4 and 5.
E 162 is bright-bluish red, and becomes blue-violet as the pH increases.
Once the pH reaches alkaline levels, betanin degrades by hydrolysis.
E 162 is used to color food and pharmaceutical products.
E 162 is successfully used to color meet substitutes, summer sausage, gelatin, desserts, and dairy products.
The root juice is employed to intensify the color of tomato products like tomato sauce, puree, and catch-up.
The 10% concentrate of the juice at pH 6.3–6.6 gives most stable natural meat color.
E 162 is available as beet-root concentrate, dehydrated beet, and spray dried extract.
E 162 is used in Cosmetics, pharmaceuticals, bakery products, confectionery,Dairy products, Snacks, Alcoholic Drinks, Carbonate Drinks, Any Water insoluble food products.
Also, E 162 is used As a food color as a food coloring supplement.
E 162 is Used to give colors to muffins and cakes.
E 162 is used in Soups to the soup to raise the nutrition value.
E 162 is used in Curries/gravies to add color without altering the taste of the recipe.
In Hair coloring, E 162 is used to make reddish toned hair dye which is mixed with henna before being applied on the hair.
DESCRIPTION
E 162 known as Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.
As a food additive, its E number is E162.
The color of E 162 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 E 162 degrades by hydrolysis, resulting in a yellow-brown color.
E 162 is a betalain pigment, together with isobetanin, probetanin, and neobetanin.
Other pigments contained in beet are indicaxanthin and vulgaxanthins.
Beetroot red (E 162) is a natural colour containing a number of pigments, all belonging to the class known as betalains.
The main colouring principle consists of a number of betacyanins.
Beetroot red, E 162 is obtained from the red beetroot, a vegetable that has been appreciated more and more recently.
Red beetroots contain a lot of nutrients, including vitamin C and iron.
Vitamin C also ensures that the iron can be absorbed extra well.
The vegetables ensure that the blood pressure can be lowered temporarily.
E 162 gets its red colour from the presence of betaine and betanine.
Both are substances with a protective effect.
Research has shown that they have an anti-inflammatory effect.
E 162 is an extract of betaine and betanine.
E 162 can therefore be said that beetroot red is very healthy.
As well as having an anti-inflammatory effect, E 162 also fights free radicals and helps the body detoxify.
E 162 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 E 162 is a dark red powder prepared by dehydrating sound, mature, good quality, edible beets.
E 162 is a food additive approved by the European Union (EU).
E 162 is used as a natural colouring agent in food and drink products.
The common name for E162 is beetroot red.
E 162 may also be referred to as betanin.
E 162 is a red / purple colouring, derived from beetroots.
Although widely used, E 162 is unstable because it degrades in the presence of light, oxygen and high temperatures.
E 162 may contain nitrates and should therefore not be consumed by infants and young children. No other reports of adverse effects were found during our search.
E 162, Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin.
E 162 is a natural food additive also called Betanin and is included in the list of food additives as a dye with the number E162.
E 162 is extracted from red beets (Beta vulgaris) by pressing.
The coloring of E 162 is purple red and is commonly used in foods and beverages.
E 162 is unstable as it tends to degrade with light, but is considered harmless to human health.
E 162 has been used in food technology as both a colorant and a source of antioxidants.
E 162 contains interesting bioactive compounds such as cyclic amines, phenols and minerals.
May contain nitrates, so it should not be consumed by children or infants.
E 162 is Natural food colour is a dye, pigment or any other substance obtained from vegetables or minerals that are capable of coloring foods or drugs.
Sources of E 162 are seeds, fruits, vegetables, grass, beet root, and turmeric are some of the natural sources from which colours are extracted.
The Beet Red Color, E 162 is obtained from consumable beets.
Beets are plants cultivated mainly for the importance of their roots.
They originated from a wide species of beets which are found in Asia,North America, and coastal regions of Europe. Different sorts of beets include:
-Sugar beet
-Forage beet
-Chard
The red color is extracted from betanin which is found in beets.
The beet-red color is a combination of anthocyanin and beet yellow color.
E 162 is rich in dietary fiber, iron, calcium, manganese, potassium along with other nutrients.
The color of E 162 is dependent on the pH.
E 162 is obtained from the roots of strains of red beets (Beta vulgaris L. var. rubra) by pressing crushed beet as press juice or by aqueous extraction of shredded beet roots and subsequent enrichment in the active principle.
The colour is composed of different pigments all belonging to the class betalaine.
The main colouring principle consists of betacyanins (red) of which betanin accounts for 75-95 %.
Minor amounts of betaxanthin (yellow) and degradation products of betalaines (light brown) may be present.
Besides the colour pigments the juice or extract consists of sugars, salts, and/or proteins naturally occurring in red beets.
The solution may be concentrated and some products may be refined in order to remove most of the sugars, salts and proteins.
E 162 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 E 162 and other betalains include the Opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.
EXTRACTION
E 162 is obtained from red beet extract, which is available as beet juice concentrate, dehydrated beet root, and spray-dried extract.
The red color bodies of E 162 can be isolated from the concentrate of beet root with the help of chromatographic methods.
The contents of betacyanins can be increased 5–7 times by fermentation of the extracted juice with Torulopsis utilis.
Fresh red-beet juice is purified by a strain of Aspergillus major Van Tiegh. by removing sugar.
The fermentation reduces total solids without significant alteration of pigment.
DEGRADATION AND STABILITIY
E 162 degrades when subjected to light, heat, and oxygen; therefore, E 162 is used in frozen products, products with short shelf life, or products sold in dry state.
E 162 can survive pasteurization when in products with high sugar content.
Sensitivity of E 162 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 E 162 is stable in the presence of oxygen.
BENEFITS OF BEETROOT RED E 162
-Heart health and blood pressure:blood pressure was significantly lowered after ingestion.
-Dementia: Drinking juice from beetroot can improve oxygenation to the brain, slowing the progression of dementia in older adults.
-Diabetes: Dehydrated beet root powder, E 162 contain an antioxidant known as alpha-lipoic acid, which may help lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes.
-Digestion and regularity: Because of its high fiber content, beetroot helps to prevent constipationand promote regularity for a healthy digestive tract.
-E 162 Helps to improve the blood flow and regulates the blood pressure.
-E 162 Helps in lowering the triglycerides and LDL cholesterol.
-Betaine helps in improving kidney and liver processes.
-Beet red color or E 162, in the powder helps in curing skin problems, lethargy, and headaches.
-Iron present in the beets aids in fighting against anemia.
-E 162 Improves the immune system.
-E 162 is Used in making a chemical-free blush.
SYNONYMS
Beetroot Red
Betanin
INS No. 162
Beet powder (dehydrated beets)
E162;
Beet red
S-(R′,R′)-4-(2-(2-Carboxy-5(β-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-2,6-pyridine-dicarboxylic acid; 1-(2-(2,6-dicarboxy-1,2,3,4-tetrahydro-4-pyridylidene)ethylidene)-5-β-D-glucopyranosyloxy)-6-hydroxyindolium-2-carboxylate
