Allervibe
E162
Beetroot red
A red-violet pigment (betanin) obtained from red beetroot.
i Additive Details
| Is E162 Beetroot red safe?
No safety concerns have been identified, and EFSA did not consider a numerical ADI necessary in its 2015 re-evaluation. Beetroot naturally contains nitrate, and EFSA looked at the nitrate carried over into the colour preparation. Some people pass red urine or stools after eating beetroot (beeturia); this is harmless.
| Uses
Colours ice cream, yoghurt and other dairy desserts, sweets, jellies, powdered drink mixes, soups and meat substitutes pink to red-violet. It loses colour when heated for long periods, so it is used mainly in chilled, frozen or short shelf-life products rather than in baked or sterilised foods.
| Interactions
Most stable in slightly acidic conditions, around pH 4 to 5, and degraded by heat, light and oxygen. Ascorbic acid (E300) is sometimes added to slow that degradation.
| Origin
Pressed juice or aqueous extract of red beetroot (Beta vulgaris), concentrated or spray-dried. The colouring principle is betanin, one of the betalain pigments.
| Daily Intake
EFSA's 2015 re-evaluation did not set a numerical ADI and concluded that exposure at the reported use levels is not of safety concern.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E170 Calcium carbonate A white mineral used as a colour, acidity regulator, anti-caking agent and calcium source in food.
- E100 Curcumin The yellow pigment extracted from turmeric root, used to colour food.
- E101 Riboflavin Vitamin B2, a yellow-orange vitamin that is also used as a food colour.
- E163 Anthocyanins Water-soluble red, purple and blue plant pigments used as a food colour.
- E141 Copper complexes of chlorophylls and chlorophyllins A green colour made by replacing the magnesium at the centre of plant chlorophyll with copper.
- E150a Plain caramel The Class I caramel colour, made by heating sugars without ammonia or sulphite reagents.
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