E162: Betanin

What is E162 (Betanin)?

Betanin (E162), also known as Beetroot Red or Beet Red, is a naturally occurring red-violet pigment extracted from the common beet (Beta vulgaris). It belongs to a group of pigments called betalains, and specifically to the sub-group called betacyanins. Betanin is one of the most widely used natural red food colorings, valued for its striking vivid color and natural origin. It has been consumed as part of the diet for centuries through the direct consumption of beetroot.

Source and Production

Betanin is produced by extraction from beetroot:

Raw Material: Beetroot (Beta vulgaris) is the commercial source 2. Juice Extraction: Beets are washed, sliced, and pressed or extracted with water 3. Purification: The resulting juice undergoes filtration and purification to concentrate the pigment 4. Standardization: The extract is standardized to defined pigment content 5. Preservation: Often preserved with citric acid to maintain stability; may be spray-dried to powder form

The main coloring compound is betanin (betanidin 5-O-β-glucoside), along with smaller amounts of related betalain pigments.

Common Uses in Food

E162 provides a vivid pink to deep red color in:

Ice cream and frozen desserts
Candy and confectionery
Jams and preserves
Tomato products (to enhance/standardize color)
Breakfast cereals
Dairy products (flavored milk, yogurt)
Sauces and condiments
Meat products (to enhance or standardize color)
Beverages and juices
Powdered drink mixes

Health and Safety

Safety Profile

Betanin has an excellent safety record:

Natural origin: Derived from a commonly consumed vegetable with a long history of dietary use
Good tolerance: Well tolerated by the vast majority of consumers
Antioxidant activity: Betalains exhibit antioxidant properties that may contribute to health benefits
Anti-inflammatory: Some research suggests anti-inflammatory effects

Beeturia

One notable but harmless effect of consuming significant amounts of betanin:

Pink/red urine and stools: Some people (estimated 10-14% of the population) experience harmless red or pink discoloration of urine and occasionally stools after consuming beets or beet-derived products — a phenomenon called beeturia
This is not an adverse effect but can be alarming if unexpected
More pronounced in people with low stomach acid or iron-deficiency anemia

Stability Limitations

Betanin is sensitive to heat, light, and pH — it degrades faster than synthetic dyes under these conditions
This means foods may fade over time, which is why it is often combined with pH-adjusting agents
Not suitable for baked goods that require high temperatures

Regulatory Status

European Union: Fully approved as E162 without restriction
United States: Listed as a color additive exempt from certification (i.e., natural coloring) by FDA
ADI: Not specified — reflecting high confidence in safety

Identification on Labels

Betanin may appear as:

E162
Betanin
Beetroot red
Beet red
Red beet extract
Beta vulgaris extract

Alternatives

Other natural red colorings:

Lycopene (E160d): Red from tomatoes
Anthocyanins (E163): Red-purple from berries and red cabbage
Cochineal/Carmine (E120): Red from insects (not suitable for vegans/vegetarians)

Conclusion

E162 (Betanin/Beetroot Red) is among the most positively regarded food colorings available. As a natural pigment with a long history of dietary consumption, it presents minimal safety concerns for the vast majority of consumers. Its antioxidant properties are a bonus. The main considerations are its sensitivity to heat and light (limiting applications), and the potential for harmless beeturia in some individuals. It is an excellent example of how natural food colorings can achieve attractive results without the health concerns associated with synthetic alternatives.