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Capsanthin is a red-colored xanthophyll carotenoid predominantly found in red bell peppers (Capsicum annuum) and chili peppers.
Capsanthin is used as a natural pigment in food, cosmetics, and nutraceuticals for its vivid red hue and antioxidant properties.
Capsanthin is valued for its strong coloring capacity, lipid solubility, and potential health benefits in supporting eye and cardiovascular health.
CAS Number: 465-42-9
EC Number: 207-406-5
Molecular Formula: C40H56O3
Molecular Weight: 584.88 g/mol
Synonyms: Capsanthin, (3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one, Paprika Oleoresin Pigment, Natural Red 40, Paprika Color, E160c, Xanthophyll Capsanthin, Capsanthin Carotenoid, Red Pepper Pigment, Capsicum Red, Paprika Extract, Capsanthin Oleoresin
APPLICATIONS
Capsanthin is widely used in food products such as sausages, cheese, snacks, and sauces to provide a deep red color.
Capsanthin is added to salad dressings and seasonings for color enhancement and visual appeal.
Capsanthin is used in poultry feed to intensify the red-orange color of egg yolks and broiler skin.
Capsanthin is included in cosmetic products like lipsticks and blushes for its natural red pigmentation.
Capsanthin is used in natural makeup formulations for its stability and vibrant color.
Capsanthin is found in nail polishes and eye shadows as a plant-derived pigment.
Capsanthin is incorporated into dietary supplements for its antioxidant and anti-inflammatory properties.
Capsanthin is researched for potential benefits in eye health, especially for macular protection.
Capsanthin is used in combination with other carotenoids in nutraceutical blends targeting oxidative stress.
Capsanthin is included in natural food colorant systems with paprika oleoresin or annatto.
Capsanthin is used in encapsulated forms for beverages and emulsified foods.
Capsanthin is applied in edible coatings and films to provide color and bioactivity.
Capsanthin is used in pet and aquaculture feed to enhance the coloration of ornamental fish and birds.
Capsanthin is employed in botanical and herbal formulations for its origin from Capsicum species.
Capsanthin is included in seasoning blends and spice extracts for both flavor and color.
Capsanthin is used as a natural red pigment in food coloring, especially in sauces, soups, and seasonings.
Capsanthin is incorporated into processed meats such as sausages and chorizo to enhance their red hue.
Capsanthin is used in dairy products like cheese spreads and flavored butters for vibrant coloration.
Capsanthin is applied in snack coatings to provide a warm reddish tint.
Capsanthin is used in spice blends to boost the visual intensity of paprika-based products.
Capsanthin is added to poultry feed to increase skin pigmentation and consumer appeal.
Capsanthin is used in aquaculture to improve flesh coloration in ornamental and food fish.
Capsanthin is used in dietary supplements for its antioxidant benefits and eye health support.
Capsanthin is incorporated into functional foods for its carotenoid-based health claims.
Capsanthin is used in pet foods to enhance visual appeal and market value.
Capsanthin is applied in food decoration gels and icings for vibrant red-orange tones.
Capsanthin is used in bakery fillings to intensify color without artificial additives.
Capsanthin is employed in health drinks to deliver both visual and antioxidant functionality.
Capsanthin is used in energy bars and nutritional snacks for color consistency and shelf appeal.
Capsanthin is included in instant noodle seasoning sachets to improve broth coloration.
Capsanthin is used in frozen foods to retain color intensity after reheating.
Capsanthin is added to breakfast cereals and granola mixes for visual variety.
Capsanthin is applied in rice seasoning powders to create attractive hues when cooked.
Capsanthin is used in vegan meat substitutes to simulate the red appearance of cooked meats.
Capsanthin is incorporated into ketchup and spicy condiments to amplify red coloration.
Capsanthin is added to powdered soup bases for rich, appealing colors.
Capsanthin is used in cosmetic lip balms and tints as a plant-based pigment.
Capsanthin is included in eye health supplements due to its carotenoid profile.
Capsanthin is used in coloring vegetable oils and fats used in margarine and spreads.
Capsanthin is applied in bakery toppings to maintain vibrant red shades during baking.
Capsanthin is used in powdered beverage mixes for consistent, natural coloring.
Capsanthin is added to vitamin tablets for aesthetic differentiation.
Capsanthin is used in seasoning cubes for enhanced color appeal.
Capsanthin is applied in marinades and spice rubs for grilled foods.
Capsanthin is included in oil-soluble food color concentrates for high-fat products.
Capsanthin is used in frozen ready meals to preserve vibrant color.
Capsanthin is added to salad dressings to improve visual attractiveness.
Capsanthin is used in culinary sauces like mole or enchilada sauce for deep red tone.
Capsanthin is employed in fast food coatings for color uniformity.
Capsanthin is used in fermented foods such as kimchi for boosted natural color.
Capsanthin is incorporated in ethnic dishes like curries to enhance visual intensity.
Capsanthin is added to protein powders for color variation and branding.
Capsanthin is used in meat analog coatings for realistic appearance.
Capsanthin is applied in food films and wraps with added visual properties.
Capsanthin is used in food pastes and emulsions to stabilize red pigmentation.
Capsanthin is a naturally occurring carotenoid found in red peppers (Capsicum annuum).
Capsanthin is responsible for the deep red color in paprika and chili peppers.
Capsanthin is lipid-soluble and usually extracted into oils or oleoresins for commercial use.
Capsanthin exhibits strong antioxidant activity, contributing to oxidative stress protection.
Capsanthin is chemically classified as a xanthophyll due to its oxygenated carotenoid structure.
Capsanthin is often combined with other carotenoids like capsorubin and beta-carotene in paprika extracts.
Capsanthin is generally recognized as safe (GRAS) and approved for use as a natural food colorant.
Capsanthin shows stability under moderate heat but is sensitive to light and oxygen.
Capsanthin is valued not only for its coloring ability but also for potential health benefits.
Capsanthin is primarily produced through extraction from dried paprika fruits using solvent processes.
Capsanthin is used in gourmet food presentations to enhance visual appeal on plated dishes.
Capsanthin is applied in culinary foams and emulsions to introduce natural red coloring.
Capsanthin is incorporated into tomato-based sauces to deepen and stabilize color intensity.
Capsanthin is used in spice-infused oils to provide rich coloration and visual differentiation.
Capsanthin is included in nutritional premixes for processed foods requiring natural coloring.
Capsanthin is used in red curry pastes to achieve a consistent traditional appearance.
Capsanthin is utilized in artisan bread formulations to create attractive color swirls.
Capsanthin is added to hot sauce blends to intensify their characteristic red hue.
Capsanthin is employed in food product packaging films that use edible color coatings.
Capsanthin is used in instant rice or couscous dishes for a warm, appetizing color.
Capsanthin is added to gourmet salts and spice blends for visual enhancement in transparent containers.
Capsanthin is incorporated into filled pasta products like ravioli to improve filling color.
Capsanthin is used in ready-to-eat bean dishes to maintain bright, spicy tones.
Capsanthin is included in bakery dusting powders for finishing red-toned pastry surfaces.
Capsanthin is applied in natural food dyes for use in DIY culinary kits.
Capsanthin is used in vegetable-based chips to replicate the appearance of red bell peppers.
Capsanthin is included in culinary gels and aspics to impart clear reddish hues.
Capsanthin is used in gourmet nut coatings to create a red glaze with visual impact.
Capsanthin is applied in filled chocolate products to color inner fruit-flavored fillings.
Capsanthin is used in tomato-based fruit leathers or rollups to retain an appealing red color.
Capsanthin is used in pickled vegetable products for an appetizing appearance.
Capsanthin is incorporated into dumpling fillings to simulate spicy meat or pepper-based components.
Capsanthin is used in artisan vinegar blends to naturally tint the liquid.
Capsanthin is applied in naturally dyed beverage syrups for cocktails and soft drinks.
Capsanthin is included in edible print inks for food labeling and decoration using natural pigments.
DESCRIPTION
Capsanthin is a dark red crystalline powder or viscous oil, depending on its form (pure or as oleoresin).
Capsanthin is lipid-soluble and exhibits poor solubility in water.
Capsanthin belongs to the xanthophyll class of carotenoids and contains hydroxyl and keto groups that enhance its antioxidant activity.
Capsanthin occurs naturally in red pepper varieties and is often co-extracted with capsorubin.
Capsanthin exhibits strong antioxidant activity by quenching singlet oxygen and scavenging free radicals.
Capsanthin absorbs strongly in the visible region (~470–510 nm), contributing to its intense color.
Capsanthin is thermally stable in dry conditions but sensitive to light, oxygen, and acidic environments in solution.
Capsanthin is often stabilized using natural antioxidants or microencapsulation for improved shelf life.
Capsanthin is non-toxic and approved for use as a food colorant in many countries (E160c in the EU).
Capsanthin is often formulated as part of paprika oleoresin, standardized for total carotenoid content.
Capsanthin's coloring power and hue can vary depending on formulation and oil concentration.
Capsanthin is typically used in oil-dispersible, emulsified, or powder forms depending on the end application.
PROPERTIES
Chemical Formula: C40H56O3
Molecular Weight: 584.88 g/mol
Common Name: Capsanthin
Appearance: Dark red crystalline powder or oily liquid
Odor: Mild to neutral (depending on form)
Solubility: Insoluble in water; soluble in lipids and organic solvents
UV-Vis Absorption Max: ~470–510 nm
Melting Point: ~190–200°C (decomposes)
Log P: ~10.3
Stability: Stable in dry, cool, oxygen-free conditions
Color Index: Natural Red 40
E Number: E160c (EU-approved food colorant)
Storage Conditions: Store in a dark, airtight container at 5–25°C
Shelf Life: 12–24 months depending on formulation and packaging
FIRST AID
Inhalation:
Move to fresh air.
If respiratory symptoms occur, seek medical attention.
Avoid inhaling dust or vapors during processing.
Skin Contact:
Wash thoroughly with soap and water.
Remove contaminated clothing and rinse skin.
Seek medical advice if redness or irritation develops.
Eye Contact:
Flush eyes with clean water for at least 15 minutes.
Seek medical attention if irritation persists.
Avoid rubbing eyes when handling pigment powder.
Ingestion:
Rinse mouth with water.
Non-toxic in typical food-use amounts.
Seek medical advice if large quantities are ingested.
Note to Physicians:
Treat symptomatically.
Capsanthin is non-toxic and not expected to cause systemic effects at typical exposure levels.
HANDLING AND STORAGE
Handling:
Wear gloves, safety glasses, and protective clothing to prevent staining and irritation.
Avoid generating dust or aerosol during mixing and transferring.
Wash hands thoroughly after handling.
Ventilation:
Ensure adequate ventilation during bulk handling or formulation.
Use local exhaust in areas where pigment powders are processed.
Storage:
Store in a cool, dry, well-ventilated area away from direct sunlight and heat.
Keep containers tightly sealed to prevent oxidation.
Use antioxidant protection or nitrogen flushing if applicable.
Spill and Leak Procedures:
Sweep or scoop spilled material into containers for disposal.
Avoid creating dust clouds.
Clean residue with mild detergent and water.
Handling Precautions:
Label containers clearly.
Do not store near oxidizing agents or strong acids.
Use within the recommended shelf life for optimal stability and performance.
