Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active
component of chili peppers, which are plants belonging to the
genus Capsicum. It is an irritant for mammals, including humans,
and produces a sensation of burning in any tissue with which it
comes into contact. Capsaicin and several related compounds
are called capsaicinoids and are produced as a secondary
metabolite by chili peppers. Pure capsaicin is a hydrophobic,
colorless, odorless, crystalline to waxy compound.
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| Iten |
Index |
| Total capsaicinoids |
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Capsaicin dihydrocapsaicin
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≥ 80%
|
|
Capsaicin
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≥ 55% |
|
Other capsaicinoids
|
≤15%
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|
Melting range
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60 - 66 ℃
|
|
Solvent residual
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Nil
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|
Packing: as per customer's request.
Storage: keep in cool, dry, dark place protected from light. |
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| Specifications︰ | Capsaicin/Capsaicin alkali
Total capsaicinoids ≥ 95%
Capsaicin dihydrocapsaicin ≥ 80%
Capsaicin ≥ 55%
Other capsaicinoids ≤15%
Melting range 60 - 66 ℃
Solvent residual Nil
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| Advantages︰ | This product is complied with FAO/WHO international quality standard. |
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