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Beet Red Color 


Beetroot Red – 100% natural extract from beetroot,
CAS number · 7659-95-2
Betanin  molecular formula:c 24 h 27 n 2 o 13   molecular weight:551.48
Beet red color is extracted from beetroot juice through concentration, filtration, refining and sterilizing processes. 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, It is easily soluble in water and alcohol solutions.
The main ingredients are Betanin and Betaxanthines.  The color of betanin depends on pH; between 4 and 5, 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.
Further, betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state.[1] betanin can survive pasteurization when in products with high sugar content. its sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. iron and copper); antioxidants like ascoberbic acid and sequestrants can slow this process down, together with suitable packaging. In dry form betanin is stable in presence of oxygen.
Specification available
Red Beet Powder: E535nm 10~30
Red Beet Liquid:  E535nm 10~50
It is widely used in cool beverages, ice cream, milk products, prepared foods, jams, jellies, sauces and sweets without heating.
Package:  PP bags to paper barrelor packed according to customers request.
Storage:   Prevent from air, light and heat, Store in cool and dry condition. 
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