Xi'an XJeson Biotech Co., Ltd
$10-1000 /Kilogram
| Payment Type: | L/C,T/T |
| Incoterm: | FOB |
| Min. Order: | 1 Kilogram |
| Transportation: | Ocean,Air |
| Port: | SHANGHAI,SHENZHEN |
Model No.: XZX-PRM-14
Brand: XJESON
Extraction Type:Solvent Extraction: Packaging: Drum, Box
Place Of Origin: Shanxi, China: Model Number: 4:1~20:1（customizable）
| Selling Units | : | Kilogram |
Capsaicin is a vanilla containing vanillin. The natural capsule consists of piperine, dihydropiperine, dehydrocapsaicin, hyperhydrocapsaicin and hyperpiperine. It has the most intense pungent taste and a very strong stimulating jelly. Renick's vanilla extract can be extracted from natural peppers or synthesized chemically. Since synthetic capsaicin has absolute advantages over Natural Capsaicin in terms of price and spiciness, it is widely adopted and praised by domestic and foreign users.
Application scope
1. Pure capsaicin is a natural red pigment.
2. 2. Pure capsaicin can be used as a natural spice and seasoning.
3. Pure capsaicin can be used as a good ingredient for health care products, Pharmaceutical Raw Materials and Cosmetics Materials and Weight Loss Extract.
It can be used as a thermogenic agent, also known as a heating agent. Adding a thermogenic agent to a product can make the product produce a strong heat sensation on the skin, promote blood circulation and make the body feel comfortable. Some products sold in the market, such as weight loss and slimming, heated face masks, heated hand and foot creams, etc., contain different kinds of thermosensitizers as their active ingredients. Commonly used thermosensitizers are: capsaicin, synthetic capsaicin, etc.
| Product name | Capsaicin |
| Supplier |
|
| Specification | 10%, 20%, 25%, 90%, 95%, 99% |
| Latin name | Capicum frutescens L. |
| Plant source | Fruit |
| Character | White crystal powder |
| Cas No. | 2444-46-4 |
| C17H27NO3 | |
| 293.40 | |
| Test method | HPLC |
| Introduction | Chili Pepper, dicotyledonous plants,one year or perennial herbaceous plants, native to tropical South America, the late Ming dynasty was introduced into China. There are spicy, for food. Chili grown in mild climate , like water. Chili contain rich vitamin C, beta-carotene, folic acid, magnesium and potassium; Capsaicin in capsicum also has anti-inflammatory and antioxidant effect. Vitamin C content in chili ranks first in the vegetables. |
| Function | 1.Helpful for digestion,and appetite 2.To prevent gallstones 3.Anti cancer,heart protection/cure diabetes |
| Storage:
| Store in cool & dry place. Keep away from strong light and heat. |
| Packing
| 25kg/drum Inside: Double-deck plastic bag, outside: Neutral cardboard barrel & Leave in the shady and cool dry place |
| Shelf Life | 2 years when stored properly |
Certificate of Anaysis as follows:
| Product name | Capsaicin | Plant used | Fruit | ||
| Latin name | Capicum frutescens L. | Color | White crystal powder | ||
| Batch Quantity | 5000kg | Batch Number | LC151217 | ||
| Odor & Taste | Characteristic | Extract Solvent | water | ||
| Bulk Density | 0.4-0.6g/ml | Mesh Size | 100% pass 80 mesh | ||
| Loss on Drying | ≤5.0% | Ash Content | ≤5.0% | ||
| Solvent Residue | <1ppm |
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| Heavy metals | |||||
| Total Heavy Metals | ≤10ppm | Arsenic (As) | ≤2ppm | ||
| Lead (Pb) | ≤1ppm | Iron(Fe) | ≤10ppm | ||
| Cadmium | <1mg/kg | Mercury | <0.1mg/kg | ||
| Microbiology | |||||
| Total Plate Count | ≤1000cfu/g | Total Yeast & Mold | ≤100cfu/g | ||
| E. Coli | Negative in 10g | Salmonella | Negative in 25g | ||
| Staphylococcus | Negative in 10g | Brand | Lanceparts | ||
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