E162
Beetroot Red, betanin
|
E Number
|
E162 |
|
Name
|
Beetroot Red, betanin |
|
Class
|
Colours |
|
Groups
|
Group II: Food colours authorised at quantum satis |
|
Additional details
|
Red-violet color |
|
Origin
|
Natural |
|
Common sources
|
beet root extract |
|
Common applications
|
Snacks, chips, caramels, marmalade, gelatin, yogurts, cheese, pastry, dairy products, meat and charcuterie coloration |
|
Observations
|
No adverse effects were observed. |
|
Evaluation
|
Innocuous |
Search for Beetroot Red, betanin in scientific databases
Conditions of use in food categories
|
Category Number
|
Category Name
|
Maximum Level (mg/l or mg/kg as appropriate)
|
Details
|
Restrictions/exceptions
|
|
04.2.1
| Dried fruit and vegetables | quantum satis | | only preserves of red fruit |
|
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | quantum satis | | only preserves of red fruit |
|
04.2.2
| Fruit and vegetables in vinegar, oil, or brine | quantum satis | | only vegetables (excluding olives) |
|
04.2.3
| Canned or bottled fruit and vegetables | quantum satis | | only vegetables (excluding olives) |
|
04.2.4.1
| Fruit and vegetable preparations excluding compote | quantum satis | | only vegetables (excluding olives) |
|
04.2.5.2
| Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | quantum satis | | except chestnut purée |
|
06.3
| Breakfast cereals | 200 | E 120, E 162 and E 163 may be added individually or in combination | only fruit-flavoured breakfast cereals |
|
08.2.1
| Non-heat-treated processed meat | quantum satis | | only sausages |
|
08.2.2
| Heat-treated processed meat | quantum satis | | only sausages, pâtés and terrines |
|
09.2
| Processed fish and fishery products including mollusks and crustaceans | quantum satis | | only fish paste and crustacean paste |
|
09.2
| Processed fish and fishery products including mollusks and crustaceans | quantum satis | | only precooked crustacean |
