Betanin is the principal betalain pigment responsible for the red-violet color of beetroot (Beta vulgaris). It is a water-soluble nitrogen-containing glycoside belonging to the betalain class of compounds. Betanin exhibits antioxidant, anti-inflammatory, and potential chemopreventive properties. It is widely used as a natural food colorant (E162) in products such as beverages, confectionery, and dairy items due to its stability in acidic conditions. The compound is sensitive to heat, light, and oxygen, which can lead to degradation and color loss. Betanin is derived from the condensation of betalamic acid with cyclo-DOPA glucoside and demonstrates pH-dependent color stability, appearing red at pH 4-7.