Betanin vs. Tetanin — What's the Difference?

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.The color of betanin depends on pH; between four and five it is bright bluish-red, becoming blue-violet as the pH increases.

(organic compound) A poisonous base (ptomaine) formed in meat broth by a microbe from the wound of a person who has died of tetanus.

(organic compound) A glycoside obtained from beetroot.

A poisonous base (ptomaine) formed in meat broth through the agency of a peculiar microbe from the wound of a person who has died of tetanus; - so called because it produces tetanus as one of its prominent effects.