capsanthin

Structural formula

• Numbering system
• Physical property data
• Toxicological data
• Ecological data
• Molecular structure data
• Computing chemical data
• More
  • Properties and Stability
  • Storage method
  • Synthesis method
  • Purpose

Numbering system

CAS number:465-42-9

MDL number:None

EINECS number:None

RTECS number:None

BRN number:None

PubChem ID:None

Physical property data

1. Characteristics: Orange-red viscous liquid, paste or powder with the smell of chili pepper, no spicy taste.

2. Density (g/ m³,25/4℃): Undetermined

3. Relative vapor density (g/cm³,AIR=1): Undetermined

4. Melting point (ºC): Undetermined

5. Boiling point (ºC,Normal pressure): Undetermined

6. Boiling point (ºC,5.2kPa): Undetermined

7. Refractive Index: Undetermined

8. Flash Point (ºF): Undetermined

9. Specific optical rotation (º): Undetermined

10. Autoignition point or ignition temperature (ºC): Undetermined

11. Vapor pressure (kPa,25ºC): Undetermined

Mix and stir12h, then in90℃Underheating1hto kill the enzyme; let it sit overnight, separate the oil layer, and reduce the pressure (133.3～666.6Pa)Distillate to remove water and low-boiling point substances to obtain oil-containing pigments965g; add to it100gRefined olive oil, using a centrifugal thin-film molecular distillation device under vacuum0.1066Pa、170℃ Carry out molecular distillation under the conditions to distill out specific odorous components and fatty acids, and obtain a color value that is basically odorless22.6万的chrome 420g.
3. Transesterification reaction-volumetric method
at3LMethanol added 40gSodium metal, then add1． 5kgColor value10Wan’s capsicum oleoresin, reflow3h, perform transesterification reaction. Excess methanol is then distilled off and the residue is poured into5LWarm water in, and adjust the pH with dilute hydrochloric acidpHValue to4~6. After letting it stand for layering, take the oil layer and add it7.5L Hexane, separate out the pigment and filter to obtain155gColor value65Thousands of non-spicy capsicum red pigments.
New separation technology can also be used——Supercritical extraction method to extract capsicum red pigment.

Purpose

As a food coloring agent, Guidong, my country It can be used for color decoration on biscuits, candies, cold drinks, cooked meat products, artificial crab meat, sauces and pastries. Use in appropriate amounts according to production needs.

TCSC=”0″ NumberType=”1″ Negative=”False” HasSpace=”False” SourceValue=”40″ UnitName=”g”>40gSodium metal, then add1． 5kgColor value10Wan’s capsicum oleoresin, reflow3h, perform transesterification reaction. Excess methanol is then distilled off and the residue is poured into5LWarm water in, and adjust the pH with dilute hydrochloric acidpHValue to4~6. After letting it stand for layering, take the oil layer and add it7.5L Hexane, separate out the pigment and filter to obtain155gColor value65Thousands of non-spicy capsicum red pigments.
New separation technology can also be used——Supercritical extraction method to extract capsicum red pigment.

Purpose

As a food coloring agent, Guidong, my country It can be used for color decoration on biscuits, candies, cold drinks, cooked meat products, artificial crab meat, sauces and pastries. Use in appropriate amounts according to production needs.

Gui Guidong can be used for color decoration on biscuits, candies, cold drinks, cooked meat products, artificial crab meat, sauces and pastries, and should be used in appropriate amounts according to production needs.