CAPSAICIN

PRODUCT IDENTIFICATION

CAS NO. 404-86-4

CAPSAICIN

EINECS NO. 206-969-8
FORMULA C18H27NO3
MOL WT. 305.42

H.S. CODE

 

TOXICITY

 
SYNONYMS 8-Methyl-N-vanillyl-6-trans-nonenamide;
(E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-Nonenamide; Capsaicina; Capsaicine; 8-Methyl-N-vanillyl-6-trans-nonenamide; Isodecenoic acid vanillylamide; trans-8-Methyl-N-vanillyl-6-nonenamide; (E)-8-Methyl-N-vanillyl-6-nonenamide;
SMILES

 

CLASSIFICATION

 

PHYSICAL AND CHEMICAL PROPERTIES

PHYSICAL STATE white crystalline powder
MELTING POINT 60 - 65 C
BOILING POINT

 

SPECIFIC GRAVITY

 

SOLUBILITY IN WATER  
pH  
VAPOR DENSITY

 

AUTOIGNITION

 

NFPA RATINGS

 

REFRACTIVE INDEX

 

FLASH POINT

 

STABILITY

Stable under ordinary conditions.

GENERAL DESCRIPTION & APPLICATIONS

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

SALES SPECIFICATION
CAPSAICIN

APPEARANCE

white crystalline powder
Capsaicin 95.0% min (or 55.0% min)

CAPSAICINOIDS

98.0% min

MELTING POINT

60 - 65 C

LOSS ON DRYING

1.0% max

RESIDUE ON IGNITION

1.0% max

HEAVY METALS

20ppm max

HABANERO PEPPER

CAPSICUM CONTENT

11 - 13%

PARTICLE SIZE

40 mesh

TRANSPORTATION
PACKING
 
HAZARD CLASS 6.1 (Packing Group: II)
UN NO. 2811
OTHER INFORMATION
Hazard Symbols: T, Risk Phrases: 25-37/38-41-42/43, Safety Phrases: 22-26-28-36/39-45
FEMA No. 3404
PRICES

Click to open the table

 

Click to close the table