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Quick Details

  • Type: Capsicum annuum L.
  • Form: Powder
  • Part: fruit
  • Extraction Type: Solvent Extraction
  • Packaging: Drum, Plastic Container, Vacuum Packed
  • Place of Origin: Shaanxi, China (Mainland)
  • Grade: CP2007
  • Brand Name: lyphar
  • Model Number: Lyphar-Capsaicin Powder
  • Product Name: Capsaicin Powder
  • color: off-white to white crystal powder
  • Flash point: 240.7°C
  • specification: 95% and 98%
  • Melting point: 62-65℃
  • Boiling point: 665°C at 760 mmHg
  • Molecular Formula: C18H27NO3
  • Molecular Weight: 305.42
  • cas: 404-86-4
  • Shelf life: 2 Years if properly stored

Packaging & Delivery

Packaging Details Sealed export grade drum & double of sealed plastic bag
Delivery Time within 2 days aftet got the order

 

Chilli Pepper Extract Pure Capsaicin Powder 

 

 

Product Name:Capsaicin Powder
Appearance :Yellow  to white powder
Cas:327-97-9
Molecular formula:C18H27NO3
Molecular weight :305.42
Supplier name:xi’an lyphar biotech co.,ltd
Botanical Source:Capsicum annuum L.
Specification:95%

 

Capsaicin is a natural compound with pharmacological and toxicological effects, which given its hydrophobicity, can influence the structure of membranes.

Capsaicin remarkably affects the phase transition of dipalmitoylphosphatidylcholine, shifting the transition temperature to lower values, and giving rise, at relatively high capsaicin concentrations, to the appearance of two peaks in the thermogram.

These peaks may correspond to separated phases as indicated by the partial phase diagram. Whereas capsaicin did not affect the fluorescence polarization of the probes diphenylhexatriene and trimethylammonium-diphenylhexatriene, it clearly affected that of the probe 2-anthroyloxystearic acid, indicating that the perturbation produced by capsaicin on the membrane would be mainly at the position where this fluorophore is located.

On the other hand, capsaicin, at relatively low concentrations, gives rise to immiscible phases in the presence of dielaidoylphosphatidylethanolamine and decrease the temperature of the lamellar to hexagonal HII phase transition.

1.Capsaicin could increase the brains of production of serotonin.
2.Capsaicin has the function of anti-convulsant and anti-epileptic action and anti-aging.
3.Capsaicin has the function of Altering contractions in the upper and lower digestive tract.
4.Capsaicin has the function of decreasing ulceration of the stomch.
5.Capsaicin has the function of stimulating production of melanin.
6.Capsaicin has the function of improving immunity of body.

Applied in functional food field, health care products field, cosmetic field and pharmaceuticals field.
1. Pure and natural capsaicin powder or crystal. Used as food additive
2. It 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. Natural red coloring matter
6. Good ingredient for health product, pharmaceuticals and cosmetic

 

 

 

 

 

 

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