Food Additives Encyclopedia

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beet red ​

Basic Information ​

FieldContent
Chinese namebeet red
English namebeet red
INS/E numberINS 162
Functional classColour
Year adopted1975
Approved byAustralia/New Zealand (FSANZ), European Union (EFSA)

What is it? ​

Beet red (principal pigment betanin) is a natural red colour extracted from red beet (Beta vulgaris) root, giving a violet-red hue; it is heat- and oxygen-sensitive but provides a natural colour.

Source ​

Natural：红甜菜根茎

Why is it used? ​

  • Provides a natural violet-red colour
  • Suitable for clean-label/natural claims
  • Used in dairy and confectionery colouring
  • Restores colour lost in processing
  • Alternative to synthetic red colours for some consumers

Common Foods ​

  • Yoghurt and ice cream
  • Confectionery and jellies
  • Beverages
  • Meat products (e.g. ham)
  • Dessert sauces

Safety ​

ADI (Acceptable Daily Intake)：Not applicable (evaluated, no limit set)

Concerns：

  • 对热、光、氧敏感易褪色
  • 在含金属离子或高酸环境中易变色

Usage Standard ​

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

  • EU Regulation 1333/2008 Annex II (E 162)
  • FDA 21 CFR 73.40 (Beet juice color / beet powder)
  • Codex GSFA (INS 162)
  • FSANZ Food Standards Code (Beet red, 161)

In a nutshell ​

Beet red is a natural red colour that is safe at GMP levels but relatively unstable.

Consumer Advice ​

Beet red is a natural red colouring extracted from red beetroot; its main colouring compound is betanin. It is used in yoghurt, ice cream, sweets, drinks and processed meats and is approved in China and the EU (E162). As a natural colour it is considered safe at approved levels, though it is sensitive to light and heat and is often combined with other colours.

Dietary Restrictions ​

  • Vegan: ✅
  • Halal: ✅
  • Kosher: ✅

Allergens ​

✅ Free from common allergens

Disclaimer ​

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.