E162 - Beetroot red

Origin

Beetroot red, also known as betanin, is a red food dye obtained from beetroot (Beta vulgaris L. var. rubra). It is extracted from the roots of beetroots, typically by crushing the beets and extracting the juice. The pigment is then concentrated and often spray-dried to produce a powder.

Usage

Beetroot red is used to impart a red to purple color in a variety of food and beverage products. It is commonly found in products such as ice cream, sweets, desserts, breakfast cereals, processed fruits, jams, sauces, and meat substitutes. It is water-soluble and most stable at a pH between 4 and 7. Beetroot red is also used in cosmetics and pharmaceuticals as a coloring agent. The color is affected by temperature, light, and oxygen, which can lead to degradation over time. Ascorbic acid and certain sugars can help to improve its stability.

Side Effects

Beetroot red is generally considered safe for consumption. The EFSA (European Food Safety Authority) has re-evaluated the safety of beetroot red and concluded that its use as a food additive does not pose a health concern at the currently permitted uses and use levels. A temporary reddish discoloration of urine (beeturia) or stools may occur in some individuals after consuming large quantities of beetroot or beetroot-containing products. This is harmless. There are no known significant allergic reactions associated with beetroot red. However, individuals with known allergies to beets should exercise caution.

Regulatory Status

Beetroot red (E162) is approved for use as a food additive in the European Union, the United States, and many other countries. In the EU, its use is regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, it is exempt from certification and permanently listed as a color additive (21 CFR 73.40). There is no numerical Acceptable Daily Intake (ADI) specified by JECFA (Joint FAO/WHO Expert Committee on Food Additives) or EFSA, indicating its low toxicity.