Betanin Properties, Molecular Formula, Applications - WorldOfChemicals

Betanin Properties


Molecule Structure Image



Betanin is a red glycosidic food dye obtained from beets. It 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.It can survive pasteurization when in products with high sugar content. Its sensitivity to oxygen is highest in products with high content of water and containing metal cations. Antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. In dry form betanin is stable in presence of oxygen.

Chemical Properties

Appearance Pink to deep red liquid
CAS Number 7659-95-2
Density 1.81 g/cm3
EINECS Number 231-628-5
IUPAC Name 2,6-Pyridinedicarboxylic acid,4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl)ethenyl)-2,3-dihydro-, (S-(R*,R*))-
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/h1-3,6-7,12,14,17-20,24,27-31H,4-5,8H2,(H,32,33)(H,34,35)(H,36,37)/b2-1+/t12?,14-,17+,18+,19-,20+,24+/m0/s1
Molar Mass 550.47 g/mol
Molecular Formula C24H26N2O13
RTECS Number US7968100
Synonyms 2,6-Pyridinedicarboxylicacid, 4-[2-[(2S)-2-carboxy-5-(b-D-glucopyranosyloxy)-2,3-dihydro-6-hydroxy-1H-indol-1-yl]ethenyl]-2,3-dihydro-,(2S)-;Betanin;Betanine