Betanin (E162) is obtained from beet (more often – from juice extract). Betanin color depends on pH – it can be from bright red to blue-violet with increasing pH.
Betanin is destroyed by light, heat and oxygen. Therefore, it is used in frozen and dried products, and products with short shelf life.
Betanin is used for coloring meat and sausages, ice cream and drinks. It is also often added to soups, foods with tomatoes and bacon.
Sometimes it is used as an antioxidant.
