Short Description:
CAS number: 465-42-9
Molecular formula:C40H56O3
Molecular weight: 584.87
Chemical structure:
| Basic Information | |
| Product name | CAPSANTHIN |
| Other name | Paprika Extract,Vegetable oil;Paprika Extract,Paprika red |
| CAS No. | 465-42-9 |
| Color | Dark Red to Very Dark Brown |
| Form | Oil & Powder |
| Solubility | Chloroform (Slightly), DMSO (Slightly), Ethyl Acetate (Slightly) |
| Stability | Light Sensitive, Temperature Sensitive |
| Shelf Life | 2 Years |
| Package | 25kg/Drum |
Description
Capsanthin is the main pigment compound contained in chili oil resin. It is a natural terpenoid pigment extracted from mature chili fruit and belongs to carotenoids. Capsanthin is an oil soluble extract isolated from chili peppers or chili fruits, which is a pigment and/or seasoning in food. Capsanthin, as a pink pigment, is very abundant in chili peppers, accounting for 60% of all flavonoids in chili peppers. It has antioxidant properties that can help the body eliminate free radicals and inhibit the growth of cancer cells.
Main Function
The safety of natural pigments extracted from chili peppers has been recognized worldwide. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) classify capsaicin as an A-class pigment and do not limit its use.
Chili red pigment is widely used in the food industry. It has good stability, is non-toxic and harmless, and can be added to food in moderation as needed. Its characteristics are uniform coloring, stable properties, bright and bright colors, and good brightness.
In addition, in the pharmaceutical industry, chili red pigment is used as a sugar coating coloring agent for drugs, with a bright and lively color that people are willing to accept, especially for children's medication.
Chili red pigment, used as a feed additive, is a safe, nutritious, and effective natural pigment with high research and application value in the field of feed. Chili red pigment colors meat, poultry, and aquatic products by depositing in different tissues such as animal skin and fat.
