- Betanin
Chembox new
Name = Betanin
ImageFile = Betanin.png
ImageName =
IUPACName = 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*))-
Section1 = Chembox Identifiers
CASNo = 7659-95-2
SMILES = 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
Section2 = Chembox Properties
Formula = C24H27N2O13
MolarMass = 167.12 g/mol
Density =
MeltingPt =
BoilingPt =Betanin, or Beetroot Red, is a red glycosidic
food dye obtained frombeet s; its aglycone, obtained by hydrolyzing away theglucose molecule, isbetanidin . As afood additive , itsE number is E162. Betanin degrades when subjected tolight , heat, andoxygen ; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state. [ [http://www.natcol.org/Betamin.htm Beetroot] , The Natural Food Colours Association] Betanin can survivepasteurization when in products with highsugar content. Its sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg.iron andcopper );antioxidant s likeascorbic acid andsequestrant s can slow this process down, together with suitable packaging. In dry form betanin is stable in presence of oxygen.Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300-600 mg/kg. Other dietary sources of betanin and other
betalain s include theopuntia cactus, Swiss chard, and the leaves of some strains of amaranth.The color of betanin depends on
pH ; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin hydrolyzes to a yellow-brown color.Betanin can be also used for coloring
meat andsausage s.The most common uses of betanin are in coloring
ice cream and powderedsoft drink beverages; other uses are in some sugarconfectionery , e.g.fondant s,sugar strand s, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well astomato andbacon products.Betanin absorbs well from the gut and acts as an
antioxidant .Betanin is a
betalain pigment, together withisobetanin ,probetanin , andneobetanin . Other pigments contained in beet areindicaxanthin andvulgaxanthin s.ee also
*
Betalain References
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