Red Beet Color

E162 is the official food additive code for beetroot red dye, produced from the juice of red beet. The juice is concentrated and dehydrated to obtain a stable coloring ingredient used in food, cosmetics, and related industries.

Beetroot powder is produced by dehydrating red beetroot juice into a fine powder. This format is commonly used as red beet powder food coloring, providing pink to red shades with excellent water solubility.

Yes. Red beet powder food coloring is fully soluble in water, which makes it suitable for beverages, dairy products, confectionery, and other aqueous systems.

Beetroot food coloring delivers a range of shades from light pink to deep beetroot red dye, depending on concentration, formulation, and processing conditions.

There is no functional difference. Red beet color, beetroot food dye, and natural beet dye refer to the same plant-based colorant derived from red beetroot, standardized under E162.

Red beet color performs best in mildly acidic systems, typically within a pH range of 3.5 to 5. It is sensitive to high heat, light, and oxygen, so it is recommended for low-heat or cold-processed applications.

Beetroot red dye is widely used in dairy products, ice cream, beverages, confectionery, meat and plant-based alternatives, and others. These applications benefit from its natural origin and clean-label positioning.

Yes. Red beet color is commonly used as a clean-label alternative to synthetic red dyes, offering a plant-based solution for brands seeking natural beet dye options.

Yes. While commonly used as beetroot food coloring, red beetroot color is also suitable for cosmetics and other non-food applications where water-soluble, natural red shades are required.