E-Code : E162 Beet root red is acquired from beets we eat. These beets are named as Latin beta vulgaris ruba. Beets are cleaned, squeezed, concentrated and then used as colorants. Two pigments named betanin (75-95%) and vulgaksantin (5-25%) are available at beet root red. The pigment giving color to red beet root plant is betanin. It is a natural pigment giving red-pink color.. Betanin sources in nature are plants such as red beet, some mushroom kinds and bougainvillea flower. Its usage is not limited according to Turkish Food Codex. pH range that betanins are most stable is 4-6. They maintain their color stability for 14 minutes at 100ºC in this pH range. Areas of usage of betanins in food sector: Confectionery products, baking products, dairy products, drinks, chocolate fillings, breakfast cereals, heat-treated processed meat (sausage and salami), dried red fruits, jellies, marmalade, jam, processed fish and water products, fruit and vegetable preparates, etc.