Tags: Chemical Compound, Chemical Substance.

Betanin or Beetroot Red is a red glycosidic food dye obtained from beets; its aglycone obtained by hydrolyzing away the glucose molecule is betanidin. As a food additive its E number is E162. Betanin degrades when subjected to light heat and oxygen; therefore it is used in frozen products products with short shelf life or products sold in dry state. Betanin can survive pasteurization when in products with high sugar content.

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IUPAC name
-1-yl)ethenyl)-, 23-dihydro-6-, 4-(2-(2-carboxy-5-(beta-, D-glucopyranosyloxy)-, hydroxy-1H-indol, 23-dihydro-(S-(R*R*))-26-pyridinedicarboxylic acid

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