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.
|
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 |
|
|
|