The Hygienic Standard for the Use of Food Additives stipulates that beet red can be used in fruit-flavored beverages (liquid, solid), juice-type beverages, soft drinks, prepared wines, candies, pastries on the coloring, red and green threads, canned goods, concentrated fruit juice, green plums, ice cream, ice-cream, sweet jellies, wafers, cookies and sandwich layers, and so on, and the amount of its use in accordance with the needs of the normal production of the use.

When used in practice, beet red has good coloring of food, and because the pH value of the vast majority of food is between 3.0 and 7.0, and its color does not change in this pH range, so when beet red is used as a food coloring agent, the color of the food will not be affected by the pH value. In the production of low-moisture active food, the use of beet red can receive satisfactory staining and color lasting effect. Compared with other colorants, beet red is more stable during food processing and storage. Beet red can make the food coloring into the bright red color of prunes or roses. Slightly stable in the presence of vitamin C, in the presence of polysaccharides to prevent discoloration, applied to cold fruits that are not affected by heat and light, especially yogurt, milk beverages and strawberry beverages, etc. .