Food Colorant Beetroot Red Extract Powder Beet Root Betanin

• Customization: Available
• Certification: ISO, FDA, HACCP, Kosher
• Assay Method: HPLC
• Model NO.: CAS NO.: 7659-95-2
• Application: Food, Health Care Products
• State: Powder
• Source: Natual Beet Root
• Shelf-Life: 2 Years
• Free Sample: Available
• Transport Package: Fiber Drum
• Specification: Betanin 0.4% UV, Betanin 3% UV, E50, E30
• Trademark: KINGHERBS
• Origin: China
• HS Code: 2938909090
• Production Capacity: 5000kg/Month

Product Description

Beetroot Red (Betanin)

Botanical Source: Beta vulgaris
Appearance: Red purple to dark purple liquid, block or powder
CAS Number: 7659-95-2
ChemSpider: 10128200
Chemical formula: C₂₄H₂₆N₂O₁₃
Molar mass: 550.47 g/mol
Molecular Structure:
 
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. Betanin can survive pasteurization when in products with high sugar content. Its sensitivity to oxygen is highest in products with a high water content and/or containing metal cations (e.g. 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 the presence of oxygen.
The color of betanin depends on pH; between four and five 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.
Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.

Sources and uses

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.
The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products. Betanin has "not been implicated as causing clinical food allergy when used as a coloring agent".
Betanin can be also used for coloring meat and sausages.

COA

Product Name		Beet Juice Powder	Batch Number		BRP-140318
Botanical Source		Beta vulgaris	Batch Quantity		600kgs
Plant Parts Used		Root, 100% Natural	Country of Origin		China
Type of Products		Herbal Powder	Active Ingredient  markers		/
Analysis Items		Specifications	Results		Methods used
Identification		Positive	Conforms		TLC
Appearance		Fine dark red to purple red powder	Conforms		Visual test
Odor & Taste		Characteristic	Conforms		Organoleptic test
Bulk Density		35-65g/100ml	Conforms		ASTM D1895B
Particle Size		NLT 98% through 80 Mesh	Conforms		AOAC 973.03
Loss on Drying		NMT 8.0%	6.35%		5g /105ºC /2hrs
Ash Content		NMT 5.0%	2.57%		2g /525ºC /3hrs
Excipients		None	Conforms		/
Heavy Metals		NMT 10ppm	Conforms		Atomic Absorption
Arsenic (As)		NMT 1ppm	Conforms		Atomic Absorption
Lead (Pb)		NMT 1ppm	Conforms		Atomic Absorption
Cadmium (Cd)		NMT 0.5ppm	Conforms		Atomic Absorption
Mercury(Hg)		NMT 0.2ppm	Conforms		Atomic Absorption
BHC		NMT 0.1ppm	Conforms		USP-GC
DDT		NMT 0.1ppm	Conforms		USP-GC
Acephate		NMT 0.2ppm	Conforms		USP-GC
Methamidophos		NMT 0.2ppm	Conforms		USP-GC
Parathion-ethyl		NMT 0.2ppm	Conforms		USP-GC
PCNB		NMT 0.1ppm	Conforms		USP-GC
Aflatoxins		NMT 0.2ppb	Absent		USP-HPLC
Sterilization Method		High temperature & pressure for a short time of 5~10 seconds
Microbiological Data		Total Plate Count < 1000cfu/g	< 1,000 cfu/g		GB 4789.2
		Total Yeast & Mold < 100cfu/g	< 30 cfu/g		GB 4789.15
		E. Coli to be absent	Absent		GB 4789.3
		Staphylococcus to be absent	Absent		GB 4789.10
		Salmonella to be absent	Absent		GB 4789.4
Packing and Storage		Packed in fiber drum, LDPE bag inside. Net weight: 25kgs/drum.
		Keep tightly sealed, store away from moisture, strong heat and sunlight.
Shelf Life		2 years if sealed and stored in the recommended conditions.