Natural 95% Capsaicin Capsaicinoids Red Pepper Extract Capsicum Extract Powder

• Customization: Available
• Certification: ISO, HACCP
• Assay Method: HPLC, UV
• Model NO.: 1% 95% Capsaicin Capsaicinoids
• Application Form: Tablet, Capsule
• Application: Food, Health Care Products
• State: Powder
• Extract Source: Fruit & Seed
• Appearance: White Powder
• Transport Package: Drum
• Specification: CP; USP; EP
• Trademark: Recedar
• Origin: China
• HS Code: 1302
• Production Capacity: 1000t

Product Description

Natural 1% 95% Capsaicin Capsaicinoids Red Pepper Extract Capsicum Extract powder

 

Capsicum Extract
Red Pepper Extract-Capsaicin

[Basic info] 
English Name:            Red Pepper Extract  
Latin Name:                Capsicum annuum
Extract Part:                Fruit & Seed
Active Ingredient:       Capsaicinoids, Capsaicin, Dihydrocapsaicin
Appearance:               White Crystal Powder 
CAS No.:                     404-86-4
Molecular Formula:    C18H27NO3
Molecular Weight:      305.42

[Specification] 
1,95%≤Capsaicinoids<97%;
2,97%≤Capsaicinoids<99%;
3,Capsaicinoids≥99%
4,55%≤capsaicin<60%;
5,60%≤capsaicin<70%;
6,capsaicin≥70%
7,capsaicin≥97%

[Function]
1. Increase the brains of production of serotonin.
2. Anti-convulsion and anti-epileptic action and anti-aging.
3. Alter contractions in the upper and lower digestive tract.
4. Decrease ulceration of the stomach.
5. Stimulate production of melanin.
6. Improve immunity of body.
7.Promote blood circulation
8.Loss weight,relieve pain

[Shelf life]  
24 months when properly stored
 
[Storage] 
Store in cool & dry place; Keep away from strong light and heat.

COA and other certificates will be sent under request!
 

Package	carton drum with two plastic bags inside
Net weight	25KG/Drum
Storage	Sealed in cool and dry place to avoid moisture and light
Shelf life	2 years when properly stored
Lead time	1~3 days after confirmation

 

Item	Specification
Capsaicinoids  Capsaicin            Dihydrocapsaicin  Other capsaicinoids	≥95.0% ≥55.0% ≥25.0% ≤15.0%
Appearance & Color	Light yellow to white crystalline powder
Odor	Characteristic
Taste	Spicy
Melting point	57-66ºC
Loss on Drying	≤1.0%
Residue on ignition	≤1.0%
Heavy Metals
Total Heavy Metals	≤10ppm
Arsenic (As)	≤2ppm
Lead (Pb)	≤2ppm
Solvent Residue
Solvent Residue	≤ 50.0mg/kg
Acetone	≤10.00 ppm
Ethyl acetate	≤10.00 ppm
Methyl alcohol	≤10.00 ppm
Hexane	≤ 25.00 ppm
Microbiology
Total Plate Count	≤1000cfu/g
Total Yeast & Mold	≤100cfu/g
E. Coli	Negative
Salmonella	Negative