What pigment gives beets their red color, used as a natural dye? Betanin gives beets their characteristic red color.
Betanin, also called beetroot red, is a red glycosidic pigment extracted mainly from red beet roots. It belongs to the betalain family, specifically the red-to-violet betacyanins. As a food additive, it is identified by the E number E162 and is used to color products such as ice cream, confectionery, drinks, soups, and some processed foods.
Betanin is often confused with anthocyanin, another major class of plant pigments responsible for many red, purple, and blue colors. Beets contain betalains instead; betalains and anthocyanins are chemically distinct and are generally not found together in the same plant. Betanin contains nitrogen, while anthocyanins do not.
The pigment is sensitive to its surroundings. Its shade changes with pH, and it can break down when exposed to heat, light, oxygen, or alkaline conditions. Chemically, betanin is a glucoside: hydrolysis separates it into glucose and the aglycone betanidin. Its instability is why beet coloring is especially useful in products with limited heat or shelf-life demands.