Beetroot Red Betanin
Score impact
+0.40
points/product
Description
The food additive E162, known as beetroot red or betanin, is a natural red colorant obtained from beetroot (Beta vulgaris). It is widely used in the food industry to provide a red hue to various products. Industrially, it is extracted by pressing beetroot, followed by concentration and spray drying to obtain a fine powder. Betalains, mainly betanin (75-95%), are the pigments responsible for the color.
They are water-soluble and sensitive to pH, light, and heat. The main function of E162 is as a colorant, but it can also act as an antioxidant.
Historically, beetroot has been used as a colorant since the 19th century, and it was approved in the EU as a food additive in 1995. The European Food Safety Authority (EFSA) and the WHO have evaluated its safety. EFSA established an Acceptable Daily Intake (ADI) of 4 mg/kg body weight per day for betanin. The WHO also considers it safe. Overall, E162 is considered a safe colorant with low allergenic potential.
On labeling, it must appear as 'colorant: beetroot red' or 'E162'.
E162 is used in a wide variety of food categories, such as dairy products (yogurts, ice creams), confectionery (gummies, candies), beverages (soft drinks, juices), meat products (sausages, pâtés), sauces, and soups.
In the Spanish market, it is found in strawberry yogurts, berry ice creams, hard candies, fruit soft drinks, Frankfurt-type sausages, and tomato soups. According to Regulation EC 1333/2008, authorized limits vary by category: for example, in fermented dairy products up to 150 mg/kg, in confectionery up to 300 mg/kg, in non-alcoholic beverages up to 100 mg/L. Compared to the FDA, which allows it as a colorant exempt from certification (21 CFR 73.260), there are no specific limits, only good manufacturing practices. In Japan, it is approved as a natural colorant without specific limits.
Documented adverse effects of E162 are very limited. In animal studies, no significant toxic effects were observed even at high doses. In humans, allergic reactions such as urticaria or angioedema have rarely been reported in individuals sensitive to beetroot. The biological mechanism is unclear but may be due to residual proteins.
No interactions with medications are known. Sensitive populations include people with known beetroot allergy. EFSA concluded that dietary exposure to E162 is below the ADI and does not pose a health risk. The WHO also considers it safe.
In summary, E162 is one of the safest colorants, with virtually no side effects in the general population.
- Beetroot Red
- Betanin
- Betalain
- Beetroot Extract
- CI 75840
- Natural Red 33
- Beetroot Red
- Betanin
- Beta vulgaris Extract
- Concentrated Beetroot Colorant
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