High Quality 98% Synthetic Capsaicin Powder CAS 2444-46-4

• Certification: RoHS, BRC, ISO, FDA, HACCP
• Assay Method: HPLC-MS, HPLC, UV
• Application Form: Tablet, Capsule, Powder
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Capsaicin Powder
• Model NO.: LM-Capsaicin Powder
• Product Name: Capsaicin Powder
• MOQ: 1kg
• Form: Powder
• Payment: Tt,Paypal,Western Union and So on
• Test Method: HPLC/UV
• Sample: Available
• Package: 25kgs/Drum or Carton, Inner by Aluminum Foil Bag
• Shipping: FedEx,UPS,Specially Line
• Shelf Time: 2 Years
• Transport Package: 1kg/Bag 25kg/Drum
• Specification: 95%; 98%
• Trademark: Bpanda
• Origin: China
• Production Capacity: 50000kg/Year

Product Description

               
                            High Quality 98% Synthetic Capsaicin Powder CAS 2444-46-4

Product Description

 

VHHYY

Product Name:Capsaicin Powder    CAS: 2444-46-4 MF:C17h27no3 MW:293.4 MOQ:1kg State:Powder Application:Food, Health Care Products, Medicine Application Form:Injection, Lotion, Suppository, Paste, Tablet, Capsule Shelf Time:2 years,keep away sunlight, keep dry Shipping Method:FedEx, TNT, DHL, EMS, Eub, Special Line shelf time

 
Paprika powder is a compound with low toxicity, no pollution, and multiple biological functions, widely used in daily life. Capsaicin is an active ingredient in chili peppers. It is irritating to mammals, including humans, and can produce a burning sensation in the mouth. Capsaicin and some related compounds are collectively referred to as capsaicin, which is a secondary metabolite produced by chili peppers and may be used to deter herbivores.
 

Function

1. 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, andhomocapsaicin.

2. Capsaicin is believed to be synthesized in the interlocular septum of chili peppers by addition of a branched-chainfatty acid to vanillylamine; specifically, capsaicin is made from vanillylamine and 8-methyl-6-nonenoyl CoA.Biosynthesis depends on the gene AT3, which resides at the pun1 locus, and which encodes a putative acyltransferase.

3. Besides the six natural capsaicinoids, one synthetic member of the capsaicinoid family exists. Vanillylamide of n-nonanoic acid (VNA, also PAVA) is used as a reference substance for determining the relative pungency of capsaicinoids.

Application

Applied in functional food field, health care products field, cosmetic field and pharmaceutical field.
1. pure and natural capsaicin powder or crystal. Used as food additive.
2. paprika Oleoresin/capsaicin/capsincum condensed hot seasoning additives, widely apply in hot food seasoning with extremely hot flavor.
3. Can be used as common seasoning in restaurant hotel. Canteen and home kitchen, people to experience pleasurable from eating capsaicin-flavored foods.
4. Natural antiseptic for food.
5. Good ingredient for health product, pharmaceuticals and cosmetic.

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