Red beet
The fundamentals
Produces shades:
Latin name: Beta vulgaris
Pigment: Betanin
E-number: E162
5 facts about red beet
The first record of beet was in 8th century BC Egypt. Their leaves were eaten by Romans and Greeks. It is said that the Greek god Aphrodite ate beets to retain her beauty.
People didn’t start eating beet root until the mid 1500’s. Its popularity grew as it became known to be one of the few vegetables that grew throughout a moderate winter. By the mid 1700’s it was a dietary staple.
Beets contain geosmin, which gives them an earthy smell replicating the aroma of fresh rain on the soil. Some find it pleasant, and others dislike it.
Beet has been used as a natural remedy and as a natural cosmetic, where it was applied to cheeks, lips and to color hair.
Red beet color is obtained by pressing, concentrating and pasteurizing the juice of the roots.
How red beet is grown
Beets grow well in all temperate climates. They prefer moist, well-drained soil in full sunlight and grow to about 30 cm. As they typically require 50-70 days to harvest, they can be planted over several months, extending the harvest where there is a long growing season or mild winters.
They are wind pollinated, so care must be taken that they are not cross pollinated with neighboring beet varieties that are not optimal for color production.
They are a biennial, producing seed clusters in the second season. They need to undergo a period of cold to produce seeds. Each wrinkled seed is actually a cluster of 2-4 seeds, so young plants need to be thinned.
Reed beet harvest calendar and growing areas
Red beet is harvested from August to October. Europe is the largest producer of red beet for any use and accounts for about 70% of the world production.
What you should know about betanin from red beet
Oterra's stable, industry-leading formulations allow you to benefit from all of the advantages of red beet as a natural food color while minimizing any intrinsic challenges associated with this vegetable.
Betanin is water soluble and can be used as an alternative to carmine and anthocyanins.
Natural Strengths
Unaffected by pH
Suitable for low heat applications
Natural Challenges
Sensitive to heat, light, oxygen and some metal ions
