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Betanin
Molecular formula:C 24 H 27 N 2 O 13
Molecular Weight:551.48
CAS number:7659-95-2
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. 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 Ascorbic Acid and sequestrants can slow this process down, together with suitable packaging. In dry form betanin is stable in presence of oxygen.
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.
| CAS No.: 7659-95-2 | Other Names: (s-(r*,r*))--dihydro-6-hydroxy-1h-... | MF: C24H26N2O13 |
| EINECS No.: 231-628-5 | Type: Acidity Regulators | Brand Name: AZ |
| Model Number: B-1 |