E162 – Beetroot Red, betanin

General Information

Food additive E162 (betanin), better known as “beetroot red”, is widely used in the food industry as a natural colorant.

Additive E162 is extracted from the roots of red table beetroot, most often from its juice, which is subjected to water extraction and then pressing. This process makes it possible to obtain concentrated pigments, about 95% of which are betanin compounds.

The history of using beetroot as a source of coloring substance goes back hundreds of years, but the isolation and standardization of betanin as a food additive became possible only in the 20th century with the development of extraction and stabilization technologies for natural pigments. Additive E162 has an exclusively natural (plant-based) origin and has no synthetic analogues, although in laboratory conditions purification and modification methods are possible.

The chemical formula of betanin is C₂₄H₂₇N₂O₁₃. By nature, it is a nitrogen-containing compound from the group of betalains of the betanins class. The color provided by additive E162 depends on the acidity of the medium: in acidic conditions betanin becomes bright red, in neutral conditions it can shift to purple tones, and with increasing pH a bluish-violet shade appears.

The colorant “Beetroot red” is produced in the form of powder, paste, or concentrated solution. When mixed with water, additive E162 practically restores the natural appearance of beet juice. The colorant has no taste, while its smell retains a slight beetroot note. The consistency and color of the additive make it convenient for use in the food industry. At the same time, colorant E162 is sensitive to light and heat and degrades under their influence. Therefore, betanin is most often used in frozen products, dry mixes, and products with a limited shelf life.

Effects on the Body

Benefits of Additive E162

Betanin is a natural component of the human diet, as it is found in many varieties of beetroot and therefore regularly enters the body with food. Like other natural antioxidants, it can neutralize free radicals, protecting cells from oxidative stress.

A number of studies confirm that betanin may have an anticancer effect, help prevent malignant tumors, and reduce the risk of heart attacks. It is also believed to have a beneficial effect on the circulatory system, strengthening capillaries, stabilizing blood pressure, and relieving vascular spasms. There are data that the compound participates in liver metabolic processes, contributing to the synthesis of choline, which is important for cell function.

Risks of Additive E162

Although betanin itself is a natural pigment, the raw material used for its production — beetroot — may contain significant amounts of nitrates. Under certain conditions, nitrates and nitrites can cause methemoglobinemia, especially in infants. In the literature, cases are described where vegetable purees or beetroot juices, as well as their improper storage, led to an increased risk of this condition in children. Thus, the potential danger in baby food is related not so much to betanin itself, but to accompanying impurities.

In addition, during extraction and drying, if technological control is insufficient, additive E162 may be contaminated with pesticide residues, disinfectants, or by-products. Such impurities may affect the toxicological profile of the colorant, which confirms the need for strict standards and quality control in the production of the additive.

According to the EFSA evaluation, the toxicological database for beetroot colorant remains insufficient. Studies of acute and short-term toxicity are too limited to draw reliable conclusions. The genotoxic potential of betanin could not be assessed due to lack of data. Long-term studies of chronic toxicity, carcinogenicity, and effects on reproductive function are practically absent.

Therefore, the EFSA committee concluded that it is not possible to establish an acceptable daily intake (ADI) for additive E162.

However, experts emphasized that beetroot coloring substances are natural dietary components with a long history of consumption, and the level of exposure to betanin from the use of additive E162 is comparable to its intake from the regular diet. Under such conditions, the additive does not raise serious health concerns.

Uses

In the food industry, additive E162 is valued for its rich color and safety. It is used in the production of meat products, sausages, pâtés, dairy products, yogurts, ice cream, beverages, jellies, jams, confectionery, and chewing gum.

Colorant E162 is also used in breakfast cereals, sauces, instant soups, as well as in pickled and extruded vegetables and fruits.

Thanks to its natural origin and lack of allergenicity, betanin has also found applications beyond the food sector. It is actively used in the cosmetics industry in the production of decorative products and hair dyes.

Legal Status

Additive E162 is permitted for use in food products in the European Union, Ukraine, CIS countries, the USA, Canada, Japan, and most other countries. In the EU, its status is regulated by Regulation (EC) No 1333/2008, where it is listed among approved food colorants.

EFSA confirmed that, at existing levels of use, beetroot colorant does not raise safety concerns, despite the absence of an established ADI.