{{Chembox new
|   Name = Betanin
|   ImageFile = Betanin.png
<!-- | ImageSize = 200px -->
|   ImageName = 
|   IUPACName = 2,6-Piridinedikarboxilik sav,<br />4-(2-(2-karboxi-5-(béta-<br />D-glükopiranosziloxi)-<br />2,3-dihidro-6-<br /> hidroxi-1H-indol<br />-1-il)etenil)-<br />2,3-dihidro-, (S-(R*,R*))-
| Section1 = {{Chembox Identifiers
|   CASNo = 7659-95-2
|   SMILES = OCC1[C@@H](O) [C@@H](O)[C@H]<br />(O)[C@@H](OC2=C(O) C=C<br />(/[N+]([C@@H] ([C@]([O-])=O)<br /> C4)=C/C=C3\C [C@H]([C@]<br />(O)=O) NC(C(O)=O)<br />=C3 )C4=C2)O1
  }}
| Section2 = {{Chembox Properties
|   Formula = C<sub>24</sub>H<sub>27</sub>N<sub>2</sub>O<sub>13</sub>
|   MolarMass = 167.12 g/mol
|   Density =
|   MeltingPt =
|   BoilingPt =
  }}
}}

A '''betanin''' (E162) (más néven ''' céklavörös''' vagy '''Beetroot Red''') egy vörös színű glükozid, melyet a cukorrépából állítanak elő. A betanin fény, hő vagy oxigén hatására elbomlik, ezért inkább fagyasztott, gyorsan romló, vagy száraz ételekben alkalmazzák adalékanyagként. <ref>[http://www.natcol.org/Betamin.htm The uses of Betanin in food colouring<!-- Robot generálta cím -->]</ref> Ha az oldatban magas a cukortartalom, akkor a betanin még pasztörizálás során sem bomlik el. Oxigén jelenlétében még instabilabb, ha fém kationok vannak jelen (mint például vas vagy réz).
Ezt a folyamatot antioxidánsok hozzáadásával, vagy száraz, vízmentes környezettel lehet lassítani.

A betanin színe nagyban függ a Ph koncentrációtól. Négy és öt között világos kékes-piros, a Ph növekedésével ez kékes-lilába megy át. Lúgos környezetben sárgás-barna színt vesz fel.

A betanint az élelmiszeriparban húsételek és felvágottak színezésére is használják. <ref>[http://www.ejpau.media.pl/series/volume7/issue2/food/art-08.html]</ref> Ezen kívül előforulhat még paradicsomot és szalonnát tartalmazó termékekben.

{{Chembox new
|   Name = Betanin
|   ImageFile = Betanin.png
<!-- | ImageSize = 200px -->
|   ImageName = 
|   IUPACName = 2,6-Pyridinedicarboxylic acid,<br />4-(2-(2-carboxy-5-(beta-<br />D-glucopyranosyloxy)-<br />2,3-dihydro-6-<br /> hydroxy-1H-indol<br />-1-yl)ethenyl)-<br />2,3-dihydro-, (S-(R*,R*))-
| Section1 = {{Chembox Identifiers
|   CASNo = 7659-95-2
|   SMILES = OCC1[C@@H](O) [C@@H](O)[C@H]<br />(O)[C@@H](OC2=C(O) C=C<br />(/[N+]([C@@H] ([C@]([O-])=O)<br /> C4)=C/C=C3\C [C@H]([C@]<br />(O)=O) NC(C(O)=O)<br />=C3 )C4=C2)O1
  }}
| Section2 = {{Chembox Properties
|   Formula = C<sub>24</sub>H<sub>27</sub>N<sub>2</sub>O<sub>13</sub>
|   MolarMass = 167.12 g/mol
|   Density =
|   MeltingPt =
|   BoilingPt =
  }}
}}

'''Betanin''', or '''Beetroot Red''', is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing away the glucose molecule, is betanidin. As a food additive, its E number is E162. Betanin degrades when subjected to light, heat, and oxygen; therefore, it is used in frozen products, products with short shelf life, or products sold in dry state.<ref>[http://www.natcol.org/Betamin.htm Beetroot], The Natural Food Colours Association</ref> Betanin can survive pasteurization when in products with high sugar content. Its sensitivity to oxygen is highest in products with high content of water and/or containing metal cations (eg. iron and copper); antioxidants like ascorbic acid and sequestrants can slow this process down, together with suitable packaging. In dry form betanin is stable in presence of oxygen.

Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300-600 mg/kg. Other dietary sources of betanin and other betalains include the opuntia cactus, Swiss chard, and the leaves of some strains of amaranth.

The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels betanin hydrolyzes to a yellow-brown color.

Betanin can be also used for coloring meat and sausages.

The most common uses of betanin are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g. fondants, sugar strands, sugar coatings, and fruit or cream fillings. In hot processed candies, it can be used if added at the final part of the processing. Betanin is also used in soups as well as tomato and bacon products.