E162: Beetroot Red (Betanin)
Food Additives & E-Numbers · 9 specs
Direct Answer
E162 (Beetroot Red / Betanin) is a water-soluble red-purple betacyanin pigment pressed or extracted from red beets (Beta vulgaris). INS 162, ADI is Not Limited (Quantum Satis), used in dairy, ice creams, and sausages.
Source: Codex Alimentarius / EFSA · Last reviewed Aug 28, 2026
Specs
| E-Number Code | E162 |
| INS / Codex Number | INS 162 |
| Functional Class | Food Color (Red-Purple) |
| Acceptable Daily Intake (ADI) | Not Limited (Quantum Satis) |
| Chemical Formula | C24H26N2O13 (Betanin glucoside) |
| Primary Mechanism | Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red |
| Common Target Foods | Strawberry yogurt, berry ice creams, confectionery, fruit preparations |
| Dietary Compliance | 100% Vegan (Beetroot juice extract), Halal, Kosher |
| Safety Approval | EFSA Authorized / FDA GRAS (21 CFR 73.40) |
Thermal Sensitivity & Cold-Process Application
Betanin degrades when heated above 60–70°C, making E162 ideal for low-temperature food processing (frozen desserts, yogurts, dry mixes) rather than retort canned or baked products.
Technical Comparisons
Compare all in Food Additives & E-Numbers →
E162: Beetroot Red (Betanin) vs E100: Curcumin (Turmeric Yellow Color)
→
E162: Beetroot Red (Betanin) vs E101: Riboflavin (Vitamin B2 Yellow Color)
→
E162: Beetroot Red (Betanin) vs E140: Chlorophyll & Chlorophyllins (Green Color)
→
E162: Beetroot Red (Betanin) vs E150a: Plain Caramel (Class I Caramel Color)
→
E162: Beetroot Red (Betanin) vs E150d: Sulfite Ammonia Caramel (Class IV Caramel)
→
E162: Beetroot Red (Betanin) vs E160a: Beta-Carotene (Provitamin A Orange Color)
→
E162: Beetroot Red (Betanin) vs E160c: Paprika Extract (Capsanthin / Capsorubin)
→
E162: Beetroot Red (Betanin) vs E163: Anthocyanins (Grape Skin & Berry Red/Purple)
→