Beet Red
Colorants
Fruit & Vegetable Powders
$21.71 ~ $32.56
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Beet Red?
Beet Red is a natural red food coloring derived from the roots of red beets, primarily used to impart a vibrant pink to red hue in foods and beverages.
How is Beet Red made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receive, inspect, wash, and peel fresh red beets (Beta vulgaris). | Beets must be inspected for freshness, mold, and damage. Thorough washing is critical to remove soil and microbial contaminants. Peeling reduces earthy off-flavors. |
| 2 | Size Reduction | Slice or shred the cleaned beets into smaller pieces or pulp. | This action maximizes the surface area, which is crucial for achieving an efficient and rapid extraction of the color pigments in the next step. |
| 3 | Aqueous Extraction | Extract the color pigments (betalains) from the beet pulp using slightly acidified water. | Extraction is performed at a controlled, low temperature (typically < 70°C) to prevent thermal degradation of the heat-sensitive betanin pigment. Water pH is adjusted to 4.0-5.0 to enhance color stability. |
| 4 | Clarification & Filtration | Separate the liquid color extract from the solid beet pulp using presses, decanters, and filtration units. | Efficient removal of all suspended solids and pulp is essential for a clear final product and to prevent issues in the downstream concentration process. |
| 5 | Concentration | Remove excess water from the clarified beet extract to increase the pigment concentration. | This is typically done using low-temperature vacuum evaporation. This method protects the heat-sensitive colorants while efficiently concentrating the product to the desired strength. |
| 6 | Pasteurization & Stabilization | Heat-treat the concentrate (e.g., HTST) and add stabilizers like citric acid or ascorbic acid. | Pasteurization ensures microbiological safety. Acidulants and antioxidants are added to adjust pH and protect the color from degradation, thereby extending shelf-life. |
| 7 | Spray Drying (for Powder) | Atomize the liquid concentrate, mixed with a carrier like maltodextrin, into a stream of hot air. | This step is only for producing a powder. Controlling inlet and outlet air temperatures is critical to prevent color degradation while achieving the target moisture content. |
| 8 | Standardization & Blending | Blend the final liquid or powder to meet a precise, consistent color strength specification. | The product is tested and adjusted to meet the target color value (E1%). This ensures batch-to-batch consistency for the end-user. |
| 9 | Final QC & Packaging | Conduct final quality control tests and pack the product in sealed, food-grade containers. | Final checks include color strength, pH, and microbiology. Packaging must protect the product from light, oxygen, and moisture, which are the primary factors that cause color degradation. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Beet Red |
|---|---|
| Functional Category | Natural Colorant; Food Color |
| Key Ingredients | Betanin (primary betacyanin pigment); Vulgaxanthin (betaxanthin pigment) |
| Mechanism of Action | The primary pigment, betanin, contains a chromophore system that absorbs light in the green-yellow region of the visible spectrum (approx. 535 nm), causing the reflection of red-violet light. The color expression is stable in a pH range of 4-6 but degrades via hydrolysis or oxidation when exposed to high heat, light, or oxygen, leading to color loss. |
| Application Effect in Product | Provides a vibrant pink to red-violet hue in food and beverage systems. Commonly used in dairy products (yogurt, ice cream), confectionery, sauces, and plant-based meat alternatives. The final color shade is dependent on product pH, processing temperature, and exposure to light/oxygen. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Beet Red (Betanin) | Natural Red Colorant (Betalain) | Derived from beetroot; provides a bright pinkish-red to bluish-red hue; water-soluble. | Vibrant, clean color; vegan and perceived as a clean-label ingredient. | Poor stability to heat and light; color degrades over time, especially in neutral pH. | Dairy (yogurt, ice cream), confectionery, beverages, and products with short shelf life and minimal heat processing. | For a bright, natural pink-red in low-heat, acidic products where a vegan/clean label is critical. |
| Carmine (Cochineal Extract) | Natural Red Colorant (Anthraquinone) | Derived from cochineal insects; provides a very stable, brilliant crimson red. | Exceptional stability to heat, light, and pH changes; provides a deep, true red. | Not vegan, vegetarian, kosher, or halal; can be an allergen; more expensive. | Processed meats, baked goods, confectionery, alcoholic beverages, cosmetics requiring long-term color stability. | When ultimate color stability against heat and light is required and the non-vegan source is acceptable. |
| Anthocyanins | Natural Red/Purple Colorant (Flavonoid) | Extracted from fruits/vegetables (e.g., black carrot, red cabbage); color is pH-dependent. | Vegan; provides antioxidant properties; offers a range of shades from red to purple. | Color is highly sensitive to pH (red in acid, blue in alkaline); less stable to heat than carmine. | Acidic beverages (juices, soft drinks), jams, fruit preparations, wine. | For red to purple shades in acidic products, especially beverages where pH is consistently low. |
| Lycopene | Natural Red Colorant (Carotenoid) | Extracted from tomatoes; provides a tomato-red to orange-red hue; typically oil-soluble. | Very stable to heat, light, and pH; known for antioxidant benefits; vegan. | Color is more orange-red than beet red; not suitable for applications requiring a pink or blue-red shade. | Soups, sauces, surimi, baked goods, beverage emulsions, processed cheese. | For a stable, heat-resistant red in savory applications or when an orange-toned red is desired. |
| Paprika Oleoresin | Natural Orange-Red Colorant (Carotenoid) | Extracted from red peppers; provides an orange to red-orange color; oil-soluble. | Good stability to heat and pH; cost-effective; vegan. | Can impart a characteristic flavor note; susceptible to oxidation and light degradation. | Snack foods, seasonings, processed meats, sauces, cheese, savory coatings. | For a cost-effective orange-red in savory foods where a slight flavor note is acceptable or desired. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications