Thymol Blue

Betanin is a glycosidic indoline pigment that derives from red beets. Betanin has been used as a building block for chemical synthesis as a food additive and in analytical material and biological studies. This same product was formerly listed as CDS000584 offered red beet extract diluted with dextrin. Betanin is susceptible to degradation in light and elevated temperatures. When kept dry it is stable to oxygen.

For R&D use onlynot for drug household or other uses.

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. Its sensitivity to oxygen is highest in products with a high water content andor containing metal cations (e.g. iron and copper) antioxidants like ascorbic acid and sequestrants can slow this process down together with suitable packaging. In dry form betanin is stable in the presence of oxygen.