From Biosun FFI Wiki

The roots of beet, Beta vulgaris, have been known for centuries as a mean of imparting a desirable red color in food applications. The color produced is due to a purple pigment betacyanin and a yellow pigment betaxanthin known as betalins. The tinctorial strength is expressed as percent betanin.

Beet Red is soluble in water, fairly stable to heat and light, and resistant to pH change conditions. Betanin preparations are relatively unchanged in color from pH 3 to 7 but are violet at pH values below 3 and bluer in pH values above 7.

Beet Red is suitable for use in dairy based products (generally added into fruit for yogurt); tomato based soups, sauces, confectionery products, ice cream mixes and cream fillings.