Beet colorant

Beet toots contain both ted pigments (betacyanins) and yellow pigments (betaxanthins), known collectively as betalains. Generally, the betacyanin content of beets fat exceeds that of the betaxanthins. Of the betacyanins present, 75—95% is betanin [7659-95-2] (41) (EEC No. E 162), making it the principal pigment ia beet colorant. 

Beet colorant readily dissolves ia water and water-based products. It is reasonably stable when used from pH 4 to pH 7, and it is adequately light stable. However, beet colorant does degrade readily at temperatures as low as 50°C, particularly when exposed to air or light. It is most stable to heat ia the range of pH 4.0—5.0. Because of the carbohydrates present ia beet colorant, it tends to carry the natural flavor of beets. 

Alone, beet colorant produces hues resembling raspberry or cherry. When used ia combination with water-soluble annatto, strawberry shades result. 

Note that color develops immediately and fades quickly. A pink to red, or beet color, indicates a positive. Grade the positives on a scale of trace to 4 +. 

Beets - [COLORANTS FORFOOD, DRUGS, COSMETICS AND MEDICALDEVICES] (Vol 6) - [PEROXIDESANDPEROXIDECOMPOUNDS- INORGANIC PEROXIDES] (Vol 18) -sulfoxides m [SULFOXIDES] (Vol 23)... 

Red beet color is the coloring material derived from the red beet root. Beta vulgaris L. Beta vulgaris has several varieties with roots ranging in size from small to thick and in color from whitish or yellowish (sugar beets) to deep blood-red (certain garden beets). 

Red beet color is most stable at pH 4.5-5.5 it is rather unstable outside this range. There is evidence of an enzyme present in red beet that specifically destroys the betanin chromophore at an optimal pH of 3.35 and a temperamre optimum of 42°C. Betacyanin and betax-anthin decolorizing enzyme with an optimal pH of 3.4 have recently been reported in beet root tissue. ... 

The tinctorial power of betanin is quite high however, its concentration in most commercial beet colors is only 1-2%, making it necessary to use these colors at relatively high levels to achieve the desired color effects. At these high levels, the characteristic beet flavor usually is perceptible. According to a patented process, the pigment content can be considerably increased, at the same time eliminating the beet flavor and aroma. 

Red beet color has been reported to have weakly mutagenic activities per Ames test, although these results were not substantiated by others. Red beet color did not initiate or promote hepatocarcinogenesis in rats during a short-term study. ... 

---