Beet red
7659-95-2 · 78693-88-6 · (15S)-BETANIN · 2,6-pyridinedicarboxylicacid,4-(2-(2-carboxy-5-(beta-d-glucopyranosyloxy)-2,3 · 5YJC992ZP6 · BEET RED · Beetroot Red, betanin · BETANIDIN 5-.BETA.-D-GLUCOPYRANOSIDE · Betanidin 5-beta-D-glucopyranoside · Betanin · Betanine · CTMLKIKAUFEMLE-FTNGGYTGSA-N · E 162 · E-162BETANIN · INS NO.162BETANIN · INS-162BETANIN · Phytolaccanin · E162 · 162 · (2S)-1-((2Z)-2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate · (2S)-1-(2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate · (2S)-1-[(2E)-2-[(2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene]ethylidene]-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydroindol-1-ium-2-carboxylate · (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydroindol-1-yl]ethenyl]-2,3-dihydropyridine-2,6-dicarboxylic acid · (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxy-indolin-1-yl]vinyl]-2,3-dihydropyridine-2,6-dicarboxylic acid · (2S)-4-[2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]ethenyl]-2,3-dihydro-2,6-pyridinedicarboxylic acid · (2S)-4-{(E)-2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-yl]ethen-1-yl}-2,3-dihydropyridine-2,6-dicarboxylic acid · (S-(R*,R*))-4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)VINYL)-2,3-DIHYDROPYRIDINE-2,6-DICARBOXYLIC ACID · (S-(R*,R*))-4-(2-(2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)vinyl)-2,3-dihydropyridine-2,6-dicarboxylic acid · (S-(R*,R*-(E,E)))-2-CARBOXY-1-((2,6-DICARBOXY-2,3-DIHYDRO-4(1H)-PYRIDINYLIDENE ETHYLIDENE)-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOLIUM HYDROXIDE, INNER SALT · (S-(R*,R*-(E,E)))-2-Carboxy-1-((2,6-dicarboxy-2,3-dihydro-4(1H)-pyridinylidene)ethylidene)-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indolium hydroxide, inner salt · 2,6-PYRIDINEDICARBOXYLIC ACID, 4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)ETHENYL)-2,3-DIHYDRO-, (S-(R*,R*))- · 2,6-Pyridinedicarboxylic acid, 4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-, (S-(R*,R*))- · Beetroot Red, betanin · AĦMAR TAL-PITRAVI, BETANINA · Aħmar kulur il-pitravi, betanin · BEET RED, BETANIN · Beetroot Red, betanin · betalain, betanin · Betalainová červeň, betanin · Betanin (Betenrot) · BETANINE · Bietenrood, betanine · Biešu sarkanais, betanīns · Burokėlių raudonasis, betaninas · Cviklová červená, betanín · Czerwień buraczana, betanina · Céklavörös, betanin · Peedipunane, betaniin · PUNAJUURIVÄRI, BETALAIINI · Punajuuriväri, betaniini · ROJO DE REMOLACHA · Rojo de remolacha, betanina · Rosso di barbabietola, betanina · ROSSO DI RADICE DI BARBABIETOLA, BETANINA · ROUGE DE BETTERAVE · Rouge de betterave, bétanine · ROȘU DE SFECLĂ, BETANINĂ · Roșu sfeclă, betanină · Rödbetsrött, betanin · Rødbedefarve (betaniner) · Vermelho de beterraba, betanina · Ερυθρά χρωστική της ρίζας των τεύτλων, βετανίνη · Оцветител от червено цвекло, бетанинE number E162INS 162CAS 7659-95-2
Listed as a colour by Canada, Codex and the EU.
Listed as colours (CA, EU, Codex)
- Canada: Food colour — Health Canada, List of Permitted Food Colours (List 3)
- European Union: Colours — Regulation (EC) No 1333/2008, Annex II, Part B, 1. Colours (consolidated text 02008R1333-20260818)
- Codex Alimentarius: Colour — CXS 192-1995 Table One, INS 162
Beet red, or betanin, is the deep red-purple pigment of beetroot, used in ice cream, confectionery, yoghurts and desserts. It is sensitive to heat and light, which limits it to foods that are not strongly processed after colouring.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| Australia and New Zealand | Permitted, with conditions | 47 food categories no numerical limit (good manufacturing practice) Show every food category
| Food Standards Code, Schedule 15, S15—5and 46 further provisionsretrieved 2026-10-17 |
| Canada | Permitted | no numerical limit (good manufacturing practice) 4 permitted uses Show every permitted use
| Health Canada, List of Permitted Food Colours (List 3)and 3 further provisionsretrieved 2026-10-17 |
| European Union | Permitted, with conditions | 48 food categories highest permitted level 200 mg/kg Show every food category
| Regulation (EC) No 1333/2008and 47 further provisionsretrieved 2026-10-18 |
| Great Britain | Permitted, with conditions | 54 food categories highest permitted level 200 mg/kg or mg/l Show every food category
| Assimilated Regulation (EC) No 1333/2008and 53 further provisionsretrieved 2026-10-18 |
| Japan | No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance. | ||
| South Korea | Permitted, with conditions | Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 비트레드 (“Beet Red”, the English the Code prints beside it). Main use (주용도) of 비트레드: 착색료. Standard for use (사용기준) of 비트레드: (1) [must not be used in the foods listed] “비트레드는 아래의 식품에 사용하여서는 아니 된다. 1. 천연식품〔식육류, 어패류, 과일류, 채소류, 해조류, 콩류 등 및 그 단순가공품(탈피, 절단 등)〕 2. 다류 3. 커피 4. 고춧가루, 실고추 5. 김치류 6. 고추장, 조미고추장 7. 식초 8. 향신료가공품(고추 또는 고춧가루 함유 제품에 한함)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive. | Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18 |
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted, with conditions | 8 food categories no numerical limit (good manufacturing practice) Show every food category and its notes
| CXS 192-1995 Table Three, INS 162and 8 further provisionsretrieved 2026-09-07 |
How much is permitted
A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.
| Australia and New Zealand | — | 47 GMP |
|---|---|---|
| Canada | — | 4 GMP |
| European Union | 200 mg/kg | 1 numeric limit, 47 quantum satis |
| Great Britain | 200 mg/kg | 1 numeric limit, 4 several limits, 49 quantum satis |
| South Korea | — | 1 no quantity stated |
| Codex Alimentarius | — | 9 GMP |
What it is made from
Obtained by pressing or extracting red beetroot, Beta vulgaris, and concentrating the juice. Because it is little more than concentrated beet juice it carries some of the sugars and flavour of the root.
- Vegan
- Vegetarian
Compare other additives on the dietary indexes.
- CAS registry number
- 7659-95-2
- InChIKey
- CTMLKIKAUFEMLE-FTNGGYTGSA-N
- PubChem
- CID 6540685
The two specifications, compared
The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.
| Parameter | European Union | JECFA |
|---|---|---|
| Assay | no less than 0.4 % | no less than 0.4 % |
| Lead | no more than 2 mg/kg | no more than 2 mg/kg |
| Arsenic | no more than 3 mg/kg | no more than 3 mg/kg |
| Mercury | no more than 1 mg/kg | — |
| Cadmium | no more than 1 mg/kg | — |
The two documents state the same figures for every parameter compared here.
How the EU defines it
The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.
E 162 Beetroot red, betanin
Beet red is obtained from the roots of strains of red beets (Beta vulgaris L. var. rubra) by pressing crushed beet as press juice or by aqueous extraction of shredded beet roots and subsequent enrichment in the active principle. The colour is composed of different pigments all belonging to the class betalaine. The main colouring principle consists of betacyanins (red) of which betanin accounts for 75-95 %. Minor amounts of betaxanthin (yellow) and degradation products of betalaines (light brown) may be present. Besides the colour pigments the juice or extract consists of sugars, salts, and/or proteins naturally occurring in red beets. The solution may be concentrated and some products may be refined in order to remove most of the sugars, salts and proteins.
Synonyms: Beet Red
Assay, identification and purity criteria
Description and assay
- Einecs
- 231-628-5
- Chemical name
- (S-(R′,R′)-4-(2-(2-Carboxy-5(β-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-2,6-pyridine-dicarboxylic acid; 1-(2-(2,6-dicarboxy-1,2,3,4-tetrahydro-4-pyridylidene)ethylidene)-5-β-D-glucopyranosyloxy)-6-hydroxyindolium-2-carboxylate
- Chemical formula
- Betanin: C₂₄H₂₆N₂O₁₃
- Molecular weight
- 550,48
- Assay
- Content of red colour (expressed as betanine) is not less than 0,4 % [image] 1 120 at ca. 535 nm in aqueous solution at pH 5
- Description
- Red or dark red liquid, paste, powder or solid
Identification
- Spectrometry
- Maximum in water of pH 5 at ca. 535 nm
Purity criteria
- Nitrate
- Not more than 2 g nitrate anion/g of red colour (as calculated from assay).
- Arsenic
- Not more than 3 mg/kg
- Lead
- Not more than 2 mg/kg
- Mercury
- Not more than 1 mg/kg
- Cadmium
- Not more than 1 mg/kg
How JECFA defines it
The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.
INS 162 Beet Red
Obtained from the roots of red beets ( Beta vulgaris L var rubra) as press juice or by aqueous extraction of shredded beet roots; composed of different pigments all belonging to the class betalaine; main colouring principle consists of betacyanins (red) of which betanine accounts for 75-95%; minor amounts of betaxanthine (yellow) and degradation products of betalaines (light brown) may be present; the betanine content in extracts of beetroot will suffer a progressive degradation which is accelerated by raising the pH, temperature and water activity; it is therefore expected that all commercial products will slowly lose their colour and alter their shade according to the conditions of storage. Besides the colour pigments the juice or extract consists of sugars, salts and/or proteins naturally occurring in red beets. The solution may be concentrated and some products may be refined in order to remove most of the sugars, salts and proteins. Food grade acids (e.g., citric, lactic, L-ascorbic) may be added as pH controlling agents and stabilizers and carriers (e.g., maltodextrin) may be added as aids for manufacturing dry powders.
Synonyms: Beetroot Red; INS No. 162
Assay, identification and purity criteria
Description and assay
- Specification history
- Prepared at the 31st JECFA (1987), published in FNP 38 (1988) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI 'not specified' was established at the 31st JECFA (1987)
- Chemical names
- [S-(R * ,R * )-4-[2-[2-Carboxy-5-( ß-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl]-2,3-dihydro-2,6-pyridine-dicarboxylic acid; 1-[2-(2,6-dicarboxy-1,2,3,4-tetrahydro-4-pyridylidene) ethylidene]-5- ß-D-glucopyrano-syloxy)-6-hydroxyindolium-2- carboxylate
- C.A.S. number
- 7659-95-2 (betanine)
- Chemical formula
- Betanine: C 24 H 26 N 2 O 13
- Formula weight
- Betanine: 550.48
- Assay
- Content of red colour (expressed as betanine) is not less than 0.4%.
- DESCRIPTION
- Red or dark red liquid, paste, powder or solid.
- FUNCTIONAL USES
- Colour
- METHOD OF ASSAY
- Dissolve a quantity of Beet Red accurately weighed in buffer TS (pH 5) and dilute to a suitable volume with the buffer solution (V ml in total); the maximum absorption shall be within the range of 0.2 to 0.8. Centrifuge the solution if necessary, and measure the absorption, correcting for a blank composed of Buffer TS (pH 5). The colour content is calculated on the basis of the maximum absorption A (at about 530 nm), using the specific absorbance for betanine, A (1%, 1 cm) = 1120. where A = maximum absorption V = volume of test solution measured in ml L = length of cell measured in cm W = weight of sample in g.
Identification
- Solubility (Vol. 4)
- Soluble in or miscible with water; insoluble in or immiscible with ethanol
- Colour reaction
- Addition of an aqueous 10% w/v sodium hydroxide solution to an aqueous solution of the sample successively changes the colour from red to reddish violet to yellow.
- Spectrophotometry (Vol. 4)
- Betanine in water at pH 5.4 has an absorbance maximum at about 530 nm and at pH 8.9 exhibits a broadened maximum at about 545 nm.
- Thin layer chromatography
- Passes test See description under TESTS
- Test: Thin layer chromatography
- (a) On cellulose plates (0.25 mm) with Sørensen's phosphate buffer (pH 5.6) as solvent, Beet Red colour gives a number of spots in various colours (yellow, orange, red, purple, violet). Betanine appears as a purple spot with an R f value of about 0.7. Sørensen's phosphate buffer (pH 5.6): - Solution A: 1/15 M potassium dihydrogen phosphate: Dissolve 9.08 g of KH 2 PO 4 in water and dilute to 1000 ml. - Solution B: 1/15 M disodium hydrogen phosphate: Dissolve 11.88 g of Na 2 HPO 4 ·2H 2 0 in water and dilute to 1000 ml. Sørensen's phosphate buffer is composed of a mixture of solutions A and B in the following proportions: 94.8 parts of solution A + 5.2 parts of solution B. (b) On cellulose plates (0.10 mm) in the solvent (2 g sodium citrate + 78.5 ml water + 21.5 ml ammonia TS), betanine follows the front of the solvent as distinct from acidic water-soluble synthetic dyes. In this solvent betanine is yellow.
Purity criteria
- Nitrate
- Not more than 2 g nitrate anion/g of red colour (as calculated from assay) See description under TESTS
- Arsenic (Vol. 4)
- Not more than 3 mg/kg (Method II)
- Lead
- Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
- Basic colouring
- To 1 g of the sample add 100 ml of 1% sodium hydroxide solution, and mix well. Extract 30 ml of this solution with 15 ml of diethyl ether. When extracted wash the ether layer twice with 5 ml of dilute acetic acid TS; the dilute acetic acid layer does not produce a colour.
- Other acidic colouring matters
- To 1 g of the sample add 1 ml of ammonia TS and 8 ml of water, and shake well. Discard an oily layer when separated. Proceed as directed under Determination by Paper Chromatography (Ascending chromatography) , using 2 μl of the solution as the sample solution, and a mixture of pyridine and ammonia TS (2:1 by volume) as the developing solvent. Stop the development when the solvent front has advanced about 15 cm from the point of application. No spot is observed at the solvent front after drying under daylight, or, if any spot is observed, it shall be decolourized when sprayed with a solution of stannous chloride (2 parts of stannous chloride by weight in 5 parts of water).
- Test: Nitrate
- Apparatus A suitably sensitive potentiometric instrument, such as a pH/mV meter, with nitrate - selective electrode and reference electrode as prescribed by the manufacturer. Solutions - Standard nitrate solution (10,000 mg/l): Dissolve 16.31 g of potassium nitrate (KNO 3 ), previously dried at 105º, 24 h in 1000 ml of water - Buffer solution: Dissolve 6.66 g of aluminium sulfate octahydrate, Al 2 (SO 4 ) 3 · 8H 2 O, 3.12 g of silver sulfate (Ag 2 SO 4 ), 1.24 g of boric acid (H 3 BO 3 ) and 1.94 g of sulfamic acid (NH 2 HSO 3 ) in 900 ml water, adjust to pH 3.0 with 1 M sulfuric acid and dilute with water to 1000 ml - Diluted buffer solution: Dilute the Buffer solution with an equal amount of water - Calibration solutions: Dilute the standard solution with the Diluted buffer solution in order to prepare the following solutions: 0, 100, 200, 300, 400 and 500 mg nitrate/l. Procedure Accurately weigh about 0.5 g of the sample in a conical flask, add 50 ml of Diluted buffer solution and dissolve by swirling. Measure the potential of the calibration solutions and also of the sample solution. Plot the calibration curve from the potential figures against the corresponding nitrate concentrations using antilog paper with the nitrate concentrations along the linear axis. From the calibration curve read the nitrate concentration of the sample. Calculation where a = nitrate concentration of sample, mg/l w = weight of sample A = % red colour as calculated from assay
Every name it appears under
63 recorded names. A label may use any of them.
E number
- E162
INS number
- 162
CAS registry number
- 7659-95-2
- 78693-88-6
As it appears in regulation
- Beetroot Red, betanin
Other names
- (15S)-BETANIN
- 2,6-pyridinedicarboxylicacid,4-(2-(2-carboxy-5-(beta-d-glucopyranosyloxy)-2,3
- 5YJC992ZP6
- BEET RED
- Beetroot Red, betanin
- BETANIDIN 5-.BETA.-D-GLUCOPYRANOSIDE
- Betanidin 5-beta-D-glucopyranoside
- Betanin
- Betanine
- CTMLKIKAUFEMLE-FTNGGYTGSA-N
- E 162
- E-162BETANIN
- INS NO.162BETANIN
- INS-162BETANIN
- Phytolaccanin
Systematic names
- (2S)-1-((2Z)-2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate
- (2S)-1-(2-((2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene)ethylidene)-6-hydroxy-5-((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl)oxy-2,3-dihydroindol-1-ium-2-carboxylate
- (2S)-1-[(2E)-2-[(2S)-2,6-dicarboxy-2,3-dihydro-1H-pyridin-4-ylidene]ethylidene]-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydroindol-1-ium-2-carboxylate
- (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3-dihydroindol-1-yl]ethenyl]-2,3-dihydropyridine-2,6-dicarboxylic acid
- (2S)-4-[(E)-2-[(2S)-2-carboxy-6-hydroxy-5-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxy-indolin-1-yl]vinyl]-2,3-dihydropyridine-2,6-dicarboxylic acid
- (2S)-4-[2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]ethenyl]-2,3-dihydro-2,6-pyridinedicarboxylic acid
- (2S)-4-{(E)-2-[(2S)-2-Carboxy-5-(beta-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-yl]ethen-1-yl}-2,3-dihydropyridine-2,6-dicarboxylic acid
- (S-(R*,R*))-4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)VINYL)-2,3-DIHYDROPYRIDINE-2,6-DICARBOXYLIC ACID
- (S-(R*,R*))-4-(2-(2-Carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)vinyl)-2,3-dihydropyridine-2,6-dicarboxylic acid
- (S-(R*,R*-(E,E)))-2-CARBOXY-1-((2,6-DICARBOXY-2,3-DIHYDRO-4(1H)-PYRIDINYLIDENE ETHYLIDENE)-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOLIUM HYDROXIDE, INNER SALT
- (S-(R*,R*-(E,E)))-2-Carboxy-1-((2,6-dicarboxy-2,3-dihydro-4(1H)-pyridinylidene)ethylidene)-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indolium hydroxide, inner salt
- 2,6-PYRIDINEDICARBOXYLIC ACID, 4-(2-(2-CARBOXY-5-(.BETA.-D-GLUCOPYRANOSYLOXY)-2,3-DIHYDRO-6-HYDROXY-1H-INDOL-1-YL)ETHENYL)-2,3-DIHYDRO-, (S-(R*,R*))-
- 2,6-Pyridinedicarboxylic acid, 4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-, (S-(R*,R*))-
The EU re-evaluation programme
Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.
- To be evaluated by 31 December 2015. Named in Annex II, Part I, point 3 as “Beetroot red, betanin”, among the additives given priority within its class.
Hazard reference values
| Type | Value | Population | Assessed by | Opinion |
|---|---|---|---|---|
| ADI | not specified | — | JECFA | 1987 |
Evidence and how bodies read it
What assessing bodies concluded
Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.
EFSA 2015
The ANS Panel considered the database inadequate to establish an ADI for beetroot red (E 162), and suggested revising the specification of colour content. Because its colouring principles are natural dietary constituents and exposure from additive use is similar to that from the regular diet, it concluded that beetroot red is not of safety concern at reported use levels.
Common questions
Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.
- What is E 162?
- E 162 is Beet red. Beet red, or betanin, is the deep red-purple pigment of beetroot, used in ice cream, confectionery, yoghurts and desserts. It is sensitive to heat and light, which limits it to foods that are not strongly processed after colouring.
- What is Beet red used for in food?
- It is listed as a colour — the role Canada, Codex and the EU assign it. This page shows every function each regulator records, with the citation for each.
- Where is Beet red permitted?
- Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
- Is Beet red vegan?
- Yes. Beet red is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.
Sources for this page
- anz retrieved 2026-10-17
- ca retrieved 2026-10-17
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