PRODUCTS

CAPSANTHIAN

Capsanthian is widely used as a natural food coloring agent in sauces, snacks, and processed foods.
Capsanthin contributes to the deep red color of paprika and paprika-based spice products.
Capsanthian has antioxidant properties that help protect cells from oxidative stress.

CAS Number: 465-42-9
EC Number: 207-364-1
Molecular Formula: C40H56O3
Molecular Weight: 584.87 g/mol

SYNONYMS:
capsanthin, capsanthine, capsicum red pigment, paprika red carotenoid, capsicum annuum pigment, paprika oleoresin red fraction, CI Natural Red 10, E160c pigment component, capsicum carotenoid red, chili pepper red pigment, IUPAC name: (3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one, Systematic IUPAC name: (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-Hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, Capsanthin, 465-42-9, all-trans-capsanthin, Capsanthin/capsorubin, (3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one, DTXSID10905012, 420NY1J57N, beta,kappa-Caroten-6'one, 3,3'dihydroxy-, CHEBI:3375, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, RefChem:31613, DTXCID401334125, 207-364-1, MFCD31726206, 3,3'-Dihydroxy-beta,kappa-caroten-6'one, all trans Capsanthin, EINECS 207-364-1, UNII-420NY1J57N, Paprika Red, HSDB 7977, VYIRVAXUEZSDNC-RDJLEWNRSA-N, CAPSANTHIN [MI], UPCMLD-DP025, SCHEMBL117691, SPECTRUM1505276, orb1984218, orb3140236, CHEMBL1519371, UPCMLD-DP025:001, MSK2442, Capsanthin, >=90.0% (HPLC), LMPR01070265, TN3588, AKOS040761459, CCG-214238, FC69781, SDCCGMLS-0066894.P001, NCGC00161603-01, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-19-((R)-4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, HY-125711, CS-0093389, NS00013435, C08584, D89295, Q425431, SR-05000002758, SR-05000002758-1, 3,3'-DIHYDROXY-.BETA.,.KAPPA.-CAROTEN-6'ON, .BETA.,.KAPPA.-CAROTEN-6'ONE, 3,3'DIHYDROXY-, (3R,3'S,5'R)-3,3'-DIHYDROXY-.BETA.,.KAPPA.-CAROTEN-6'-ONE, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-(4-hydroxy-2,6,6-trimethylcyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethyl-cyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl]-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, 2,4,6,8,10,12,14,16,18-NONADECANONAEN-1-ONE, 19-(4-HYDROXY-2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-YL)-1-(4-HYDROXY-1,2,2-TRIMETHYLCYCLOPENTYL)-4,8,13,17-TETRAMETHYL-, (ALL-E)-, 2,4,6,8,10,12,14,16,18-NONADECANONAEN-1-ONE, 19-(4-HYDROXY-2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-YL)-1-(5-HYDROXY-1,2,2-TRIMETHYLCYCLOPENTYL)-4,8,13,17-TETRAMETHYL-, (3R,3'S,5'R)-3,3'-dihydroxy-beta,kappa-caroten-6'-one, 3,3'-dihydroxy-beta,kappa-caroten-6'one, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonad, (3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one

Capsanthian is a major red xanthophyll carotenoid found in ripe red peppers (Capsicum annuum).
Capsanthian is one of the dominant pigments responsible for the characteristic deep red color of paprika and chili-based products.
Capsanthian (more correctly known as capsanthin) is a red-orange carotenoid pigment found in ripe red peppers.

Capsanthian is a natural red dye of the xanthophyll class of carotenoids.
As a food coloring, Capsanthian has the E number E160c(i).
Capsanthian is the main carotenoid in the Capsicum annuum species of plants including red bell pepper, New Mexico chile, and cayenne peppers (Capsicum annuum) and a component of paprika oleoresin.

Capsanthian is also found in some species of lily.
Of all carotenoids, Capsanthian is considered to have the greatest antioxidant capacity due to the presence of eleven conjugated double bonds, a conjugated keto group, and a cyclopentane ring.

Capsanthian is a carotenone.
Capsanthian has a role as a plant metabolite.
Capsanthian has been reported in Capsicum annuum, Gallus gallus, and Lilium lancifolium with data available.

Capsanthian is carotenoid pigment with cyclopentane rings instead of cyclohexenes; isolated form paprika & pimientos; RN given refers to (3R,3'S,5'R)-isomer; biosynthesized from violaxanthin
Capsanthian is a carotenoid pigment, which is naturally derived from the fruit of certain Capsicum species, predominantly red peppers.
Capsanthian belongs to the class of xanthophylls and is recognized for its deep red coloration.

Capsanthian functions through its antioxidant properties, scavenging free radicals and contributing to the stabilization of cellular structures.
Capsanthian acts by integrating into cellular membranes and protecting lipids and other cellular components from oxidative damage.
Capsanthian is a naturally occurring carotenoid pigment primarily found in red chili peppers, particularly Capsicum annuum.

Capsanthian is chemically classified as a xanthophyll, which is a type of oxygenated carotenoid.
Capsanthian is a lipid-soluble molecule with a structure that includes a long conjugated double-bond system.
This structure is key to its role as a pigment, as it allows Capsanthian to absorb specific wavelengths of light, imparting the red color.
The molecule′s conjugated system is also involved in Capsanthian's interaction with light, which is significant for studies related to light absorption and energy transfer in biological systems.

USES and APPLICATIONS of CAPSANTHIAN:
Capsanthian is mainly used indirectly as part of paprika oleoresin (E160c) rather than as a standalone additive.
Capsanthian is not typically used as an isolated commercial additive but is a key component of paprika extract (E160c), contributing strongly to its color intensity and stability in food systems.
Capsanthian is widely used as a natural food coloring agent in sauces, snacks, and processed foods.

Capsanthin contributes to the deep red color of paprika and paprika-based spice products.
Capsanthian has antioxidant properties that help protect cells from oxidative stress.
Capsanthian is studied for its potential benefits in supporting cardiovascular health.

Capsanthian is also used in dietary supplements aimed at improving eye and skin health.
In the cosmetics industry, Capsanthian may be used as a natural pigment in makeup and skincare products.
Capsanthian is sometimes researched for its role in anti-inflammatory and protective biological effects.

In addition to its culinary uses, Capsanthian has garnered attention in the cosmetics industry for its potential skin benefits, including anti-inflammatory properties and its ability to improve skin tone.
Researchers are exploring Capsanthian's applications in dietary supplements due to its antioxidant capabilities, which may support overall health.

With its natural origin and multifunctional benefits, Capsanthian stands out as a versatile ingredient for professionals seeking to enhance product quality and appeal.
Capsanthian, a vibrant pigment derived from paprika, is renowned for its rich red color and is widely utilized in the food industry as a natural colorant.
This vegetable oil solution, Capsanthian, not only enhances the visual appeal of various food products but also serves as a source of antioxidants, contributing to the health benefits associated with its consumption.

Its stability and compatibility with a range of food matrices make Capsanthian an ideal choice for applications in sauces, dressings, and processed foods, where it can replace synthetic dyes.
Capsanthian is a food additive in the category of natural colorants, obtained from red pepper – Capsicum annuum.
Capsanthian gives a dark red color, being used for both its function as a colorant and that of flavoring, according to the quantities in their recipes.

Capsanthian is used in sausages, salami and pastes.
Capsanthian plays a role in the photosynthetic array of plants by assisting in light capture and protection against photo-oxidative damage.
Capsanthian is studied in materials science for its potential applications in dye-sensitized solar cells, where its properties could be exploited to enhance light absorption and energy conversion efficiency.

The uses and applications of Capsanthian are varied within both research and industrial settings.
Scientifically, Capsanthian is employed in studies focused on antioxidative mechanisms and the role of carotenoids in human health.
Industrially, Capsanthian is widely utilized as a natural colorant in the food industry, imparting a vibrant red hue to products.

Beyond coloring, Capsanthian is also of interest for its potential health benefits, being explored in nutritional supplements due to its ability to support visual health and possibly reduce oxidative stress-related disorders.
Its dual role in providing color and potential health benefits makes Capsanthian a compound of significant interest across multiple scientific disciplines.

-Capsanthian's applications include:
Coloring of meat products (sausages, cured meats, poultry coatings)
Seasoning blends and spice mixes
Snack foods (chips, extruded snacks, coatings)
Sauces, condiments, and dressings
Dairy products (cheese coloring systems)
Processed food formulations requiring natural red color

-Capsanthian is also studied for:
Natural antioxidant applications
Functional food ingredient research
Cosmetic pigment applications (indirect use via extracts)

-Research use sof Capsanthian:
Xanthophyllic carotenoids such as β-carotene, lutein, and zeaxanthin have often been touted for their ability to help eye functionality.
Capsanthian may also be able to support eye health and recent research has revealed its potential to help maintain intraocular pressure within a healthy range.
Capsanthian had normalized their eye pressure comparable to the control group that had normal pressure levels.

PHYSICAL PROPERTIES of CAPSANTHIAN:
Capsanthian appears as a deep red crystalline or amorphous pigment in purified form, but in nature it exists within oleoresin mixtures.
Capsanthian is insoluble in water, but highly soluble in fats, oils, and non-polar organic solvents due to its lipophilic carotenoid structure.
Capsanthian exhibits a strong red-orange coloration, often more intense than many other carotenoids.
Capsanthian is sensitive to environmental conditions such as light, heat, and oxygen exposure.
Capsanthian has no volatility and remains stable in solid or oil-based matrices under controlled conditions.
Capsanthian's physical behavior is strongly influenced by its conjugated molecular structure.

CHEMICAL PROPERTIES of CAPSANTHIAN:
Capsanthian is an oxygenated carotenoid (xanthophyll) with a long conjugated polyene chain that gives it strong visible light absorption properties.
Capsanthiancontains:
Hydroxyl (-OH) groups
Keto (=O) functional groups
Extensive conjugated double-bond system
This structure is responsible for both its color intensity and antioxidant activity.

Chemically, Capsanthian is:
Lipophilic (fat-soluble overall)
Slightly polar due to oxygen functional groups
Non-ionizable under normal conditions

Capsanthian is highly sensitive to:
Oxidation (major degradation pathway)
Light exposure (photodegradation)
Heat (isomerization and breakdown of conjugated system)
Capsanthian is relatively stable in lipid environments but degrades faster in oxygen-rich or aqueous systems.

PHYSICAL AND CHEMICAL STABILITY of CAPSANTHIAN:
Capsanthian shows:
High stability in oils and fats
Moderate thermal stability (degrades under prolonged heating)
High sensitivity to light and oxygen
Better stability in oleoresin (mixture form) than isolated form
Gradual oxidation leading to fading of red color
Isomerization under heat/light conditions

BENEFITS AND CHARACTERISTICS of CAPSANTHIAN:
Capsanthian provides several functional advantages:
Strong deep red coloration with high tinting strength
Natural plant-derived carotenoid (clean-label compatible)
Capsanthian contributes antioxidant properties within food systems
Lipid-soluble, making it highly effective in fat-rich foods
Capsanthian works synergistically with other paprika carotenoids (capsorubin, beta-carotene)
Capsanthian enhances visual appeal of processed foods at low concentrations
Capsanthian is a key pigment responsible for the commercial value of paprika extract.

PHYSICAL and CHEMICAL PROPERTIES of CAPSANTHIAN:
CAS Number: 465-42-9
EC Number: 207-364-1
Molecular Formula: C40H56O3
Molecular Weight: 584.87 g/mol
Chemical formula: C40H56O3
Molar mass: 584.885 g·mol−1
Appearance: Deep red solid[1]
Melting point: 181–182 °C (358–360 °F; 454–455 K)[1]
Molecular Weight: 584.9 g/mol
XLogP3-AA: 10.6
Hydrogen Bond Donor Count: 2

Hydrogen Bond Acceptor Count: 3
Rotatable Bond Count: 11
Exact Mass: 584.42294564 Da
Monoisotopic Mass: 584.42294564 Da
Topological Polar Surface Area: 57.5 Å²
Heavy Atom Count: 43
Formal Charge: 0
Complexity: 1310
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 9

Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Other(deleted CASRN): 113359-44-7
ECHA EINECS - REACH Pre-Reg: 207-364-1
FDA UNII: 420NY1J57N
Nikkaji Web: J5.891B
Beilstein Number: 2493991
MDL: MFCD03423725

XLogP3-AA: 10.60 (est)
Molecular Weight: 584.88392000
Formula: C40 H56 O3
Appearance: deep red needles (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 726.00 to 727.00 °C. @ 760.00 mm Hg (est)
Flash Point: 765.00 °F. TCC (407.20 °C.) (est)
logP (o/w): 9.467 (est)

Soluble in: water, 1.113e-009 mg/L @ 25 °C (est)
Physical State (20 deg.C): Liquid
Storage Temperature: Room Temperature (Recommended in a cool and dark place, <15°C)
CAS RN: 465-42-9
Reaxys Registry Number: 11252587
PubChem Substance ID: 87565852
Merck Index (14): 1769
MDL Number: MFCD03423725
Synonyms: (3R,3'S,5'R)-3,3'-Dihydroxy-b,k-caroten-6'-one (Paprika Extract)

CAS Number: 465-42-9
Molecular Formula: C40H56O3
Molecular Weight: 584.89
MDL Number: MFCD03423725
PubChem ID: 4481061
Appearance: Dark red oily liquid
Conditions: Store at -20 °C
Empirical Formula (Hill Notation): C40H56O3

CAS Number: 465-42-9
Molecular Weight: 584.87
MDL number: MFCD31726206
UNSPSC Code: 12352202
PubChem Substance ID: 329751805
EC Number: 207-364-1
NACRES: NA.32
Assay: ≥90.0% (HPLC)
Form: powder

FIRST AID MEASURES of CAPSANTHIAN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of CAPSANTHIAN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of CAPSANTHIAN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of CAPSANTHIAN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of CAPSANTHIAN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of CAPSANTHIAN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available