Betanin

Betanin, or Beetroot Red, is a red glycosidic food dye obtained from beetroot; 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 and products with short shelf life, eg. ice creams and yoghurts, or sold in dry state (gelatin desserts, gravies, sauces). [1] It is sensitive to heat, but mostly survives pasteurization when in products with high sugar content. Its sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. 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 presence of oxygen. A glycoside is a molecule where a sugar group is bonded through its anomeric carbon to a nonsugar group by either an oxygen or a nitrogen atom. ... The color of food is considered important in its enjoyment. ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... Glucose (Glc), a monosaccharide, is one of the most important carbohydrates. ... Food additives are substances added to food to preserve it or improve its flavor and appearance. ... For the mathematical constant see: E (mathematical constant). ... Prism splitting light Light is electromagnetic radiation with a wavelength that is visible to the eye (visible light) or, in a technical or scientific context, electromagnetic radiation of any wavelength. ... General Name, Symbol, Number oxygen, O, 8 Chemical series Chalcogens Group, Period, Block 16, 2, p Appearance colorless Atomic mass 15. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Gelatin (also gelatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal skin and connective tissue. ... Gravy is a thickened sauce, usually made from a base of the juices and extractives that run from meat during cooking. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Magnified view of refined sugar crystals. ... General Name, Symbol, Number iron, Fe, 26 Chemical series transition metals Group, Period, Block 8, 4, d Appearance lustrous metallic with a grayish tinge Atomic mass 55. ... General Name, Symbol, Number copper, Cu, 29 Chemical series transition metals Group, Period, Block 11, 4, d Appearance metallic brown Atomic mass 63. ... This article needs to be cleaned up to conform to a higher standard of quality. ... This article deals with the molecule ascorbic acid in General, for the nutrient see Vitamin C Ascorbic acid is an organic acid with antioxidant properties. ... A sequestrant is a food additive whose role is to improve the quality and stability of the food products. ...

Betanin is usually obtained from the extract of beet juice. Beet juice is used as a coloring as well. The content of betanin in red beet can reach 300-600 mg/kg. The virtually only other edible source of betanin and other betalains is the opuntia cactus. Species See Example species. ...

The color of betanin depends on pH; between 4-5 it is bright bluish-red, becoming blue-violet as the pH increases, and hydrolyzing at alcaline pH to yellow-brown color. The correct title of this article is pH. The initial letter is capitalized due to technical restrictions. ...

Betanin can be also used for coloring meat and sausages.[2] Meat is animal tissue (mainly muscle) used as food. ... Chinese pork sausages A sausage consists of ground meat (and sometimes other animal parts), herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal, though now often synthetic), and preserved in some way, often by curing or smoking. ...

Most common use of betanin is in coloring ice cream and powdered soft drink beverages. Other uses are in some sugar confectionery, eg. 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. It is also used in soups, tomato products, and bacon products. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A soft drink is a drink that contains no alcohol. ... The term confectionery refers to food items rich in sugar. ... Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets. ... Binomial name Solanum lycopersicum L. The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, native to Central and South America, from Mexico to Peru. ... Bacon is any of certain cuts of meat taken from the sides or back or belly of a pig, or Beef Cattle, cured and possibly smoked. ...

Betanin absorbs well from the gut and acts as an antioxidant. This article needs to be cleaned up to conform to a higher standard of quality. ...

Its CAS number is 7659-95-2[3] and its SMILES structure is OCC1[C@@H](O) [C@@H](O)[C@H] (O)[C@@H](OC2=C(O) C=C(/[N+]([C@@H] ([C@]([O-])=O) C4)=C/C=C3C [C@H]([C@](O)=O) NC(C(O)=O)=C3 )C4=C2)O1. CAS registry numbers are unique numerical identifiers for chemical compounds, polymers, biological sequences, mixtures and alloys. ... The simplified molecular input line entry specification or SMILES is a specification for unambiguously describing the structure of chemical molecules using short ASCII strings. ... The simplified molecular input line entry specification or SMILES is a specification for unambiguously describing the structure of chemical molecules using short ASCII strings. ...

Betanin is a betalain pigment, together with isobetanin, probetanin, and neobetanin. Other pigments contained in beet are indicaxanthin and vulgaxanthins.