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Capsaicinoids

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The basic informations of Capsaicinoids:

1. Capsaicinoids manufacturer in China is foodchem.com

2. Capsaicinoids Cas No is 404-86-4.

3. Capsaicinoids belongs to Herbal Extracts, It is used as food additives.

4. Although we are not the largest Capsaicinoids facotry in China,but we are the best quality Capsaicinoids manufacturer.

You can click "Inquiry" to leave message about our product - Capsaicinoids. Also, you can email us, email : Info@Foodchem.com. We will reply you soon. Foodchem.com can supply samples to client. Through the sample, clients can understand Capsaicinoids well.

Capsaicinoids

CAS No:404-86-4
HS Code:33019010
Specification:USP
Routine Packing:1kg,5kg
Place of origin:China
QC:ISO
Payment terms:T/T
Port of dispapch:Shanghai
Function:type7
Applications:type14

InquiryDownload

- Item
- Specification
- Name
- Capsaicinoids
- Formula
- C₁₈H₂₇NO₃
- Appearance
- Almost white to yellowish crystal
- Total Capsaicinoids(HPLC)
- 90~110%
- Capsaicin (HPLC)
- ≥55%
- Dihydrocapsaicin(HPLC)
- ≥20%
- Other Capsaicinoids(HPLC)
- ≤15%
- Melting point
- 57~66℃
- Loss on drying
- ≤1.0%
- Ignition residue
- ≤1.0%
- Heavy Metals（mg/kg）
- ≤10
- Arsenic（mg/kg）
- ≤2
- Microbiology
- Bacteria
- ≤300
- Yeast & Mold Count
- Negative
- Fungus
- ≤100

Capsaicinoids News:

Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions. Capsaicin is believed to be synthesized in the interlocular septa of chili peppers by addition of a branched-chain fatty acid to vanillylamine. Biosynthesis depends on the gene AT3, which resides at the pun1 locus, and which encodes a putative acyltransferase.Besides the six natural capsaicinoids, one synthetic member of the capsaicinoid family exists. Vanillylamide of n-nonanoic acid (VNA) is used as a reference substance for determining the relative pungency of capsaicinoids.

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