Beet Red
Beet Red Powder Manufacturer | Natural Color E162 & Nitrates Headline: Beet Red Powder (E162) | Natural Colorant & Nitrate Source Sub-info: Color Value E5 - E50 | Standardized Dietary Nitrates (1% - 10%) | 100% Water Soluble.USP: • Vibrant Natural Color: Provides a stable bright pink to purplish-red hue (Betalains), perfect for Clean Label foods. • Sports Performance: Available in high-Nitrate grades to boost Nitric Oxide (NO) levels for endurance and blood flow. • Plant-Based Meat Solution: The industry secret for giving vegan burgers a realistic "medium-rare" red color that changes during cooking.CTA:
Introduction
Beet Red (also known as Betanin or E162) is a natural pigment extracted from the edible root of the Red Beet (Beta vulgaris). The primary coloring principle consists of red Betacyanins and yellow Betaxanthins.
Unlike synthetic Red 40, Beet Red Powder allows brands to claim "No Artificial Colors." We offer two distinct product lines:
1.Color Series (E162): Concentrated for high color value (E10 - E50), replacing synthetic dyes in beverages and confectionery.
2.Functional Series: Standardized for Dietary Nitrates, targeting the sports nutrition and cardiovascular health markets.
Category：
Keywords：
nitrates
powder
Functions
1.Natural Coloring (E162)
Beet Red provides a characteristic raspberry-red to bluish-red color. It is highly stable in acidic environments (pH 3-7), making it ideal for dairy products, candies, and beverages where a fresh, natural appearance is desired.
2.Nitric Oxide Booster (Vasodilation)
Beetroot is naturally rich in inorganic nitrates ($NO_3^-$). Upon ingestion, these are converted into Nitric Oxide ($NO$), which relaxes blood vessels, improves blood flow, and lowers oxygen cost during exercise, enhancing athletic stamina.
3.Antioxidant & Detox
Rich in Betalains (powerful antioxidants), Beet Red supports liver phase II detoxification (glutathione activity) and combats oxidative stress.
Applications
1.Food & Beverage (Natural Color)
• Dairy: Strawberry/Raspberry Yogurts, Ice Creams.
• Beverages: Pink Lemonades, Smoothies (pH stable).
• Confectionery: Gummies, Hard Candies (added at the end of processing).
2.Plant-Based Meat Alternatives
• Application: Vegan Burgers / Sausages.
• Function: Mimics the red color of raw meat. Interestingly, Betanin degrades and turns brown upon heating, perfectly simulating the "browning" effect of cooking real meat.
3.Sports Nutrition
• Product: Pre-workout Powders / Beet Shots.
• Focus: High Nitrate content (>2%) for "Pump" and Endurance claims.
Flow Chart
Water Extraction & Concentration
1.Raw Material: Fresh Red Beetroots (Non-GMO).
2.Washing & Slicing: Cleaning soil and chopping.
3.Extraction: Water extraction / Pressing (Juicing).
4.Enzymatic Treatment: To break down pectin and clarify the juice.
5.Filtration: Removing pulp and fibers.
6.Concentration: Vacuum evaporation to increase solids (Brix).
7.Standardization: Adjusting Color Value with Maltodextrin carrier.
8.Drying: Spray Drying (Low temperature to preserve color).
9.Sieving: Passing 80 Mesh.
10.QC Testing: Color Value (UV), Nitrate Content, Moisture.
11.Packing: 25kg Cartons / Fiber Drums with moisture-proof liners.
Quality Standard of Lactoferrin
Product: Beet Red Powder (Color Value E10)
| Item | Specification | Result |
| Appearance | Red to dark purple fine powder | Conforms |
| Odor | Mild characteristic beet odor | Conforms |
| Color Value ($E^{1\%}_{1cm}$ 535nm) | ≥ 10.0 | 11.2 |
| Betanin Content | ≥ 0.4% | 0.45% |
| Moisture | ≤ 6.0% | 4.2% |
| pH (1% Solution) | 4.0 ~ 6.0 | 5.1 |
| Solubility | 100% Soluble in water | Conforms |
| Heavy Metals (Pb) | ≤ 2.0 ppm | Conforms |
| Arsenic (As) | ≤ 1.0 ppm | Conforms |
| Microbiology | Total Plate Count < 1000 cfu/g | < 100 cfu/g |
Method of Analysis of Lactoferrin
Spectrophotometer (UV-Vis)
• Color Value (E-value): We measure the absorbance of a 1% solution at 535 nm (the maximum absorption wavelength of Betanin). This is the industry standard for trading natural colors.
• HPLC: Used for quantifying specific Nitrate levels for sports nutrition clients.
Reference Chromatogram of Lactoferrin Reference Substance
The UV-Vis absorption spectrum shows a prominent peak at 535 nm, characteristic of red Betacyanins. A secondary shoulder around 480 nm may appear depending on the ratio of yellow Betaxanthins (which give a more orange-red hue).
Stability and Safety
Stability Studies
• pH Stability: Most stable and vibrant at pH 4.0 - 6.0.
○ pH < 3: Color may turn violet.
○ pH > 7: Color turns unstable blue/brown (degradation).
• Heat Sensitivity: Beet Red is sensitive to heat. It survives pasteurization but is NOT recommended for high-heat baking (cookies/cakes) as it will brown. Add after the boiling stage for gummies.
• Light Sensitivity: Sensitive to direct UV light. Use opaque packaging.
Safety & Handling (MSDS Summary)
• Classification: Non-hazardous food ingredient.
• Hygroscopicity: High. Beet powder loves moisture. Keep bags tightly sealed to prevent caking.
• Handling: Dust is fine and red; it will stain clothing and skin.
Customer Comments
Product Manager, Dairy Co. (France)
2026.03.21
★★★★☆
R&D Chef, Plant-Based Food Brand (USA)
2026.03.21
★★★★☆
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FAQ
What is the difference between Beet Juice Powder and Beet Red E162?
• Beet Juice Powder: Spray-dried juice. Low color value (E1-E2). Used for flavor and mild color. • Beet Red E162: Concentrated/Extracted pigment. High color value (E10-E50). Used specifically as a natural colorant with very little flavor impact.
Will it affect the taste of my product?
At high color concentrations (E10+), the usage rate is very low (0.05% - 0.1%), so it imparts no earthy beet taste. However, standard juice powders used in large amounts will taste like beets.
Can I use it in baked goods?
We do not recommend it for cakes or cookies. The high oven temperatures (>150°C) cause the betanin to degrade and turn brown/tan. It is best for beverages, ice creams, jellies, and non-heated applications.
References
1.Clifford, T., et al. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients.
2.Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends in Food Science & Technology.
3.Code of Federal Regulations (CFR) Title 21: Dehydrated Beets (beet powder).
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