BEET RED
Prepared at the 31st JECFA (1987), published in FNP 38 (1988) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA
(2002). An ADI 'not specified' was established at the 31st JECFA (1987)
SYNONYMS Beetroot Red; INS No. 162
DEFINITION 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 colouring 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; the betanine content in extracts of beetroot will suffer a progressive degradation which is accelerated by raising the pH, temperature and water activity; it is therefore expected that all commercial products will slowly lose their colour and alter their shade according to the conditions of storage.
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. Food grade acids (e.g., citric, lactic, L-ascorbic) may be added as pH controlling agents and stabilizers and carriers (e.g., maltodextrin) may be added as aids for manufacturing dry powders.
Chemical names [S-(R*,R*)-4-[2-[2-Carboxy-5-( ß-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- ß-D-glucopyranosyloxy)-6-hydroxyindolium-2- carboxylate
C.A.S. number 7659-95-2 (betanine)
Chemical formula Betanine: C24H26N2O13
ormula weight Betanine: 550.48
Assay Content of red colour (expressed as betanine) is not less than 0.4%.
