Pure Capsanthin for Natural Food Coloring and Antioxidant Benefits CAS465-42-9

• Customization: Available
• CAS No.: 465-42-9
• Formula: C40h56o3
• Model NO.: Capsanthin
• Certification: ISO, FDA, HACCP
• Packaging Material: Laminated Material
• Storage Method: Cool and Dark Place with Good Ventilation
• Shelf Life: 2 Years
• Color: Red
• Resource: Natural
• Product Name: Pigment Capsanthin
• Appearance: Red Powder
• COA: Available
• MOQ: 1kg
• Sample: Available
• Raw Material: Red Pepper
• Transport Package: 25kg/Fibre Drum
• Specification: customized
• Trademark: TZSW
• Origin: Shananxi, China
• HS Code: 1302199099
• Production Capacity: 5000kg/Year

Product Description

Product Description

Pure Capsanthin for Natural Food Coloring and Antioxidant Benefits

 

Capsanthin is an orange-red pigment found in ripe red pepper fruits. The red components with greater polarity are mainly capsanthin and capsanthin[1], accounting for 50%-60% of the total. The other component is a yellow component with less polarity, the main components of which are β-R-carotene and zeaxanthin. Capsanthin is not only bright in color, high in color value, strong in coloring power, and good in color retention, which can effectively extend the shelf life of simulated food, but also highly safe, has nutritional and health effects, and has been proven by modern science to have anti-cancer function.

Due to its unique properties and functions, it has triggered a global research and development boom. At present, capsanthin has become a recognized functional natural pigment with great development prospects.
 

Product Parameters

 

Analysis	Specification	Results
Assay	4:1	Complies
Appearance	Brown yellow powder	Complies
Ash	≤10.0%	8.1%
Moisture	≤8.0%	4.5%
Heavy metals	≤10ppm	Complies
Odor	Characteristic	Complies
Taste	Characteristic	Complies
Particle size	100%through 80 mesh	Complies
Loss on drying	≤5.0%	3.17%
Pesticide residue	Negative	Negative
Microbioiogical:
Total of bacteria	≤10000cfu/g	Complies
Fungi	≤1000cfu/g	Complies
Salmgosella	Negative	Complies
Coli	Negative	Complies

 

 

Capsaicin in pepper has physiological functions such as analgesia, antipruritic, anti-inflammatory, antibacterial, lipid peroxidation regulation, myocardial protection, weight loss, and long-lasting strong anti-inflammatory and analgesic effects. It has been widely used in processing, food and catering, pharmaceutical industry, feed and other fields. Using red pepper as raw material, not only can high-value-added capsaicin (40,000 yuan/kg) and many by-products be extracted, but the remaining residue after extraction can be reused as animal feed or deep processing raw materials. Therefore, the comprehensive development and utilization of pepper can produce huge economic and social benefits. Capsaicinoids are a mixture. At present, 19 components have been identified, among which capsaicin and dihydrocapsaicin have the highest content, and the sum accounts for about 99% of the total. Among the five compounds, capsaicin (accounting for 69% of the total) and dihydrocapsaicin (accounting for 22% of the total) have the highest content, and the sum of the two accounts for 91% of the total.

 

It can be used to color the surface of condiments, cream products, meat products, seafood, and biscuits. It can also be used in feed, cosmetics, etc.

Reference dosage: In the biscuit production process, oil spraying is required. The pigment can be added to the oil at a ratio of 1/400-1/100, which can improve the glossiness of the biscuits and make them orange-yellow, making the color of the product more vivid. It has been widely used and can be added according to the normal amount required when used with other products.

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