Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin. As a food additive, its E number is E162. As a food additive, betanin has no safety concerns.
{{chembox | Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 444073517 | Name = Betanin | ImageFile = Betanin.svg | ImageClass = skin-invert-image
| ImageName = | ImageFile2 = Betanin ball-and-stick.png | IUPACName = (2S)-1-{2-[(2S)-2,6-dicarboxy-2,3-dihydropyridin-4(1H)-ylidene]ethylidene}-5-(β--glucopyranosyloxy)-6-hydroxy-2,3-dihydro-1H-indol-1-ium-2-carboxylate | Section1 = | Section2 = }} Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin. As a food additive, its E number is E162. As a food additive, betanin has no safety concerns.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).