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Beetroot Red Food Colouring (Betanin, E162)
Beetroot's colour, betanin, is a permitted food dye (E162) with no safety concerns. It is bright bluish-red in slightly acid liquids and turns blue-violet, then yellow-brown, as they become alkaline, so a few drops colour icing, drinks or the water in a flow experiment.
The picture: a cut beetroot, coloured by betanin.
Beginner
An hour
Instructions
1
1
Chop and steep
Chop and steep
Peel and chop the beets small and just cover them with water in a saucepan.
Materials for this step:
Beet500 g
Water300 mlTools needed:
Knife
Saucepan2
2
Simmer gently
Simmer gently
Simmer gently for about 15 minutes until the water is deep red. Do not boil hard.
Tools needed:
Saucepan
Hot Plate3
3
Strain and reduce
Strain and reduce
Strain through muslin, squeezing the pulp, and simmer the liquid down to about a third for a stronger colour.
Tools needed:
Muslin Straining Cloth
BowlSaucepanHot Plate4
4
Bottle and keep cold
Bottle and keep cold
Bottle it and keep it in the fridge. Keep it away from alkaline mixtures such as baking soda, which turn it brown.
Tools needed:
Glass Bottles with StoppersThis blueprint makes
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