PAPRIKA OLEORESIN

PRODUCT IDENTIFICATION

CAS NO. 68917-78-2, 465-42-9 (Capsanthin), 470-38-2 (Capsorubin)

 

EINECS NO. 207-364-1(Capsanthin), 207-425-2 (Capsorubin)
FORMULA

C40H56O3, C40H56O

MOL WT.

584.85, 600.85

H.S. CODE

 
SMILES

 

TOXICITY

 

CLASSIFICATION

Natural colorant

SYNONYMS

Capsanthin: (3R,3'S,5'R)-3,3'-dihydroxy-beta,kappa-caroten-6'-one;

Capsorubin: (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa, kappa-carotene-6,6'-dione;

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE reddish oily liquid
MELTING POINT  
BOILING POINT

 

SPECIFIC GRAVITY

 

SOLUBILITY IN WATER Soluble
pH  
VAPOR DENSITY

 

AUTOIGNITION

 

NFPA RATINGS

 

REFRACTIVE INDEX

 

FLASH POINT

 

STABILITY

Stable under ordinary conditions.

APPLICATIONS

Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major  flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin.

PAPRIKA OLEORESIN

SALES SPECIFICATION

APPEARANCE

reddish oily liquid
CONCENTRATION various

SOLVENT RESIDUE

30ppm max

COLOR

10,000 - 100,000 Color Units

Capsaicin

25ppm max

Arsenic

3ppm max

LEAD

1ppm max

MERCURY

1ppm max

CADMIUM

1ppm max

HEAVY METALS

20ppm max

TRANSPORTATION
PACKING
20kgs in drum, 200kgs in drum
HAZARD CLASS  
UN NO.  

GENERAL DESCRIPTION OF CAPSAICIN

Capsaicin is a compound that gives food the hot sensation. It is the most common of capsaicinoids, followed by dihydrocapsaicin, found in capsicum family of plants, which rises the heat of chillies. Other capsaicinoids present in the Capsicum fruit include nordihydro-, homo-, homodihydro-, nor-, and nornorcapsaicin. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in chile peppers. The chemical designation of capsaicin is N-vanillyl-8-methyl-6-(E)-noneamide. Capsaicin is a lipophilic white crystalline powder; melting point 60 - 65 C. Capsaicin, as a member of the vanilloids, desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect. Capsaicin does not actually cause a chemical burning but a burning sensation . When nociceptors contact with capsaicin, the neuron is excited to sign the perception of pain, and there is a local release of inflammatory mediators. Capsaicin is used in food products to give strong spice or piquancy. It is used in cream as a paradoxical counterirritant and topical analgesic ingredient to relieve the pain of peripheral neuropathy. Capsaicin is also used to dispel insects and animals. It is used as pepper spray or tear gas similarly. Vanilloids are a group of compounds which are related to capsaicin structurally. It is known they demonstrate actions via the vanilloid receptor which is a subgroup of TRP (transient receptor potential) cation channels, very sensitive to temperature and hot spicy food and capsaicin.

Members of vanilloid include:

Product

CAS RN

N-Oleoyldopamine

105955-11-1

Ruthenium Red

11103-72-3

Arvanil

128007-31-8

Capsazepine

138977-28-3

Phorbol 12-phenylacetate 13-acetate 20-homovanillate

175796-50-6

Dihydrocapsaicin

19408-84-5

(all Z)-N-(4-Hydroxyphenyl)-5,8,11,14-eicosatetraenamide 198022-70-7

N-Arachidonoyldopamine

199875-69-9

N-Vanillylnonanamide

2444-46-4

(Z)-Capsaicin

25775-90-0

1-(2-Hydroxyphenyl)-4-(3-nitrophenyl)-1,2,3,6-tetrahydropyrimidine-2-one

36945-98-9

Isovelleral

37841-91-1

(E)-Capsaicin

404-86-4

Resiniferatoxin

57444-62-9

Olvanil

58493-49-5

Anandamide

94421-68-8

Iodoresiniferatoxin

n/a

6-Iodonordihydrocapsaicin

n/a

4'-Chloro-3-methoxycinnamanilide

n/a

6'-Iodoresiniferatoxin

n/a

PRICE INFORMATION