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Betanin

Betanin

CAS: 7659-95-2

Molecular Formula: C24H26N2O13

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Betanin - Names and Identifiers

Name Betanin
Synonyms Betanin
BETANIN
Betacyanine
Betanin (Red Beet extract diluted with Dextrin)
(s-(r*,r*))--dihydro-6-hydroxy-1h-indol-1-yl)ethenyl)-3-dihydro-
2,6-pyridinedicarboxylicacid,4-(2-(2-carboxy-5-(beta-d-glucopyranosyloxy)-2,3
(1E)-2-carboxy-1-[2-(2,6-dicarboxy-2,3-dihydropyridin-4(1H)-ylidene)ethylidene]-6-hydroxy-2,3-dihydro-1H-indolium-5-yl hexopyranoside
(2S)-4-[2-[(2S)-2-Carboxy-5-(β-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]ethenyl]-2,3-dihydro-2,6-pyridinedicarboxylic acid
(2S)-4-{2-[(2S)-2-carboxy-5-(beta-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-yl]ethenyl}-2,3-dihydropyridine-2,6-dicarboxylic acid
[S-(R*,R*)]-4-[2-[2-carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]vinyl]-2,3-dihydropyridine-2,6-dicarboxylic acid
2,6-Pyridinedicarboxylic acid, 4-2-(2S)-2-carboxy-5-(.beta.-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-ylethenyl-2,3-dihydro-, (2S)-
(1E,2S)-1-{(2E)-2-[(2S)-2,6-dicarboxy-2,3-dihydropyridin-4(1H)-ylidene]ethylidene}-5-(beta-D-glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indolium-2-carboxylate
(S-(R*,R*-(E,E)))-2-Carboxy-1-((2,6-dicarboxy-2,3-dihydro-4(1H)-pyridi nylidene)ethylidene)-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydrox y-1H-indolium hydroxide, inner salt
CAS 7659-95-2
EINECS 231-628-5
InChI InChI=1/C24H26N2O13/c27-8-17-18(29)19(30)20(31)24(39-17)38-16-6-10-5-14(23(36)37)26(13(10)7-15(16)28)2-1-9-3-11(21(32)33)25-12(4-9)22(34)35/h1-3,6-7,12,14,17-20,24,27,29-31H,4-5,8H2,(H4,28,32,33,34,35,36,37)/t12-,14-,17+,18+,19-,20+,24+/m0/s1

Betanin - Physico-chemical Properties

Molecular FormulaC24H26N2O13
Molar Mass550.47
Density1.81±0.1 g/cm3(Predicted)
Boling Point983.5±75.0 °C(Predicted)
Solubility Water (Slightly)
AppearanceRed to crimson powder
ColorDark Red
pKa-2.27±0.40(Predicted)
Storage ConditionRefrigerator, under inert atmosphere
SensitiveEasily absorbing moisture
MDLMFCD00060076
Physical and Chemical PropertiesRed to magenta cream or powder, odorless, red to magenta in aqueous solution. Soluble in water, insoluble in ethanol. Alkaline solution yellowing, PH 3~7 is relatively stable; Good staining, but poor heat resistance; Light and oxygen will promote its degradation. When the pH value was 5.0, the half-life was 1150min ± 100min(25 ℃),14.5min ± 2min(100 ℃), and the maximum absorption wavelength was 537 ~ 538nm. No special requirements are required for ADI (FAO/WHO,1994).
UseAs food colorants, China's provisions can be used for all types of food, according to the production needs of the appropriate use. Natural red-purple edible pigment.

Betanin - Risk and Safety

Safety DescriptionS24/25 - Avoid contact with skin and eyes.
S25 - Avoid contact with eyes.
S24 - Avoid contact with skin.
RTECSUS7968100
HS Code32041200

Betanin - Reference Information

Overview beet red pigment is a natural pigment which is extracted, separated, concentrated and dried from edible red beet, the main component of beet anthocyanin, beet red red red purple to dark purple liquid, powder, soluble in water, aqueous solution showed red to purple, bright color.
The beet red pigment has bright color, uniform coloring, no smell, and good coloring function. Beet red pigment is widely used in beverages, ice cream, some wine, candy, cakes, meat products and other food coloring. Good coloring of food, and because the pH value of the vast majority of foods are between 3.0~7.0, and its color does not change in this pH range, so the beet red as a food colorant, the color of the food is not affected by the pH value. In the production of low moisture activity food, the use of beet red can receive satisfactory dyeing and color lasting effect. Compared with other colorants, beet red is relatively stable during food processing and storage. The beet red color makes the food a bright red color of red bayberry or rose. Vitamin C is slightly stable in the presence of polysaccharides, prevents discoloration in the presence of polysaccharides, and is applied to cold fruits that are not affected by heat and light, especially yogurt, milk and strawberry beverages, soft ice and any food.
In the study of removing nitrite in sausage with beet red pigment and chitosan oligosaccharide, chitosan has good water retention ability, but the ability to remove smoke nitrate is relatively hot. The beet red pigment has a good ability to remove nitrite, so in the production process of sausage, reduce the amount of chitosan, with beet red pigment to supplement, It can be used as a colorant of sausage, and can be used as a scavenger of nitrite.
properties beet red pigment is soluble in water and aqueous solvents, is water-soluble pigment, difficult to dissolve in acetic acid, propylene glycol, insoluble in ethanol, glycerol, acetone, chloroform, oil, ether and other organic solvents. Beet red pigment is purplish red liquid, powder or granular solid, but its color tone is affected by pH value, when pH value is 3.0-7.0, it is red and stable; PH is most stable between 4.0 and 5.0; When PH<4.0 or PH>7.0, the color changes from red to purple; When PH>10.0, the beet glycoside in the beet red pigment is converted into Beet yellow, and the color of the solution rapidly turns yellow, which indicates that the beet red pigment is stable under acidic and neutral conditions. Since the PH value of most foods is between 3.0 and 7.0, and the color of the sugar is not changed in this PH range, the color of the food containing the sugar is generally not affected by the PH value.
Use can be used for coloration of cold drinks, dairy products, fruit products and food products that do not require heating, and is not suitable for beverages, etc, it is a red-purple colorant.
for food colorants, China's provisions can be used for all types of food, according to the production needs of the appropriate use.
natural red-purple edible pigment.
production method produced by edible red beet (Beta vulgaris var. rubra) of the rhizome (commonly known as the head of Laver), water extraction, before extraction should first be used 2% sodium bisulfite solution in 95~98 ℃ blanching 10~15min to kill the enzyme, the extract was concentrated to give a dark red slurry or red powder. Naturally occurring salts, sugars and proteins should be removed during the manufacturing process. Food grade acids (e. G., citric acid, lactic acid, L-ascorbic acid) may be added as pH adjusters and stabilizers as well as carriers (e. G., maltodextrin) and fillers for powdered finished products, etc.
fresh beet is heated in water at 80 ℃ for 10min, cut into 3~5mm filamentous and then soaked in water at room temperature for 40min. After bag filtering and pressing, the residue is extracted once again, the second filtrate was used for the first extraction. The filtrate was concentrated to 1/3 volume under reduced pressure (containing about 40% of dry matter), and then spray (or vacuum) dried to obtain a powder product with a yield of 60 and containing 0.45%-0.8% of betaine.
Last Update：2024-04-09 21:21:28
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Product Name: Betanin Request for quotation
CAS: 7659-95-2
Tel: +86-17551318830
Email: r@reformchem.com­
Mobile: +86-17551318830
QQ: 3785839865 Click to send a QQ messageSend QQ message
Jiangsu Pules Biotechnology Co.,Ltd.
Product Name: Betanin Request for quotation
CAS: 7659-95-2
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
Hefei TNJ Chemical Industry Co.,Ltd.
Product Name: Betanin Request for quotation
CAS: 7659-95-2
Tel: 0086-551-65418684
Email: sales@tnjchem.com
　　　　 info@tnjchem.com
Mobile: 0086 189 4982 3763
QQ: 2881500840 Click to send a QQ message
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