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Capsorubin is a red xanthophyll carotenoid found primarily in red peppers (Capsicum annuum) and is structurally related to capsanthin.
Capsorubin is used as a natural food colorant and antioxidant in food, cosmetic, and pharmaceutical applications.
Capsorubin contributes to the red coloration of ripe peppers and is often co-extracted with capsanthin in paprika oleoresin.
CAS Number: 470-38-2
EC Number: 207-428-9
Molecular Formula: C40H56O4
Molecular Weight: 616.88 g/mol
Synonyms: Capsorubin, (5R,6S,3′R,5′R,6′R)-β,κ-Caroten-6,6′-diol-3,3′-dione, Natural Red Pigment, E160c(ii), Paprika Carotenoid, Xanthophyll Capsorubin, Red Pepper Pigment, Paprika Extract, Capsorubin Carotenoid, Capsicum Red Pigment, Capsorubin Oleoresin, Color Additive E160c
APPLICATIONS
Capsorubin is used in food products such as sausages, sauces, snacks, and cheese to impart a natural red hue.
Capsorubin is included in oil-based products and salad dressings as a lipid-soluble pigment.
Capsorubin is employed in seasoning blends and spice coatings for color enhancement.
Capsorubin is found in poultry feed to intensify the coloration of egg yolks and broiler skin.
Capsorubin is used in aquaculture to improve the red color of fish such as salmon and koi.
Capsorubin is incorporated into pet feed to enhance the visual appeal of ornamental animals.
Capsorubin is used in lipsticks, blushes, and natural cosmetic products for its vivid red color.
Capsorubin is applied in cosmetic emulsions and oil-based formulations for pigmenting effects.
Capsorubin is suitable for use in natural makeup formulations targeting clean-label standards.
Capsorubin is added to nutraceuticals for its antioxidant and potential anti-inflammatory benefits.
Capsorubin is researched for protective effects on the skin and eyes due to its carotenoid structure.
Capsorubin is used in dietary supplements combined with other carotenoids for synergistic effects.
Capsorubin is included in paprika oleoresin extracts standardized for total carotenoid content.
Capsorubin is formulated into emulsions, beadlets, or powders for improved stability.
Capsorubin is used in edible films, coatings, and plant-based food products for clean-label coloring.
Capsorubin is used as a natural red pigment in food coloring, especially in spice and paprika extracts.
Capsorubin is incorporated into sausage and deli meat products to achieve a rich red appearance.
Capsorubin is used in flavored oils and oleoresins for vibrant reddish-orange coloration.
Capsorubin is applied in poultry feed to enhance the skin color of broilers.
Capsorubin is used in egg-laying hen diets to deepen yolk pigmentation.
Capsorubin is added to aquaculture feed for fish like salmon and trout to improve flesh color.
Capsorubin is used in natural food dye blends for soups and ready-to-eat meals.
Capsorubin is applied in flavored nut coatings to achieve a spicy red appearance.
Capsorubin is incorporated into artisanal pasta doughs for a visually unique product.
Capsorubin is added to hummus and other dips for vibrant reddish hues.
Capsorubin is used in instant noodle seasoning packets for rich color in broth.
Capsorubin is included in salad toppers like croutons and flavored seeds to enhance color appeal.
Capsorubin is used in color-enhanced table salts and gourmet seasoning powders.
Capsorubin is applied in curry powder and spice paste formulations.
Capsorubin is included in functional teas and herbal infusions for natural tinting.
Capsorubin is used in gourmet flavored popcorns to match spicy or savory flavor profiles.
Capsorubin is used in pet nutritional treats for a more appealing presentation.
Capsorubin is added to meat marinades and rubs to create a bold red visual effect.
Capsorubin is applied in vegetable-based burger patties for a realistic meat-like hue.
Capsorubin is used in instant soup mixes to improve appearance and perceived richness.
Capsorubin is included in chili and stew products for deeper red color consistency.
Capsorubin is used in coated cereals and snack pellets for bold coloration.
Capsorubin is incorporated into edible decorations for cakes and savory pastries.
Capsorubin is used in vegan deli slices and mock meats to simulate traditional coloration.
Capsorubin is added to powdered egg products for color enhancement.
Capsorubin is applied in vegetarian pâtés and spreads for rich visual quality.
Capsorubin is used in naturally colored fondants for artisan bakery products.
Capsorubin is included in savory puffed snacks to provide bold paprika-red coloration.
Capsorubin is used in spice-infused chocolates and chili confections for a red tint.
Capsorubin is applied in food supplements designed for skin and vision health.
Capsorubin is used in ready-to-bake dough formulations to simulate spice content.
Capsorubin is incorporated into food-safe printing inks for edible paper or transfer designs.
Capsorubin is used in tomato sauce replacements in formulations requiring reduced acidity.
Capsorubin is added to chickpea-based snacks and crackers to improve appearance.
Capsorubin is included in sustainable food packaging coatings for visual branding.
Capsorubin is used in flavored gelatin snacks to offer a warm, reddish hue without synthetic dyes.
Capsorubin is used in sauces and seasonings to intensify red tones naturally.
Capsorubin is applied in vegan meat alternatives to simulate the red color of cooked meat.
Capsorubin is included in cheese spreads to provide a warm red hue.
Capsorubin is used in cosmetic formulations like lipstick and blush for a natural red tone.
Capsorubin is incorporated into dairy-based dips and flavored butters.
Capsorubin is used in natural food coloring systems replacing synthetic red dyes.
Capsorubin is applied in snack dustings and extruded snacks to enrich visual appeal.
Capsorubin is used in beverage emulsions to introduce orange-red coloration.
Capsorubin is added to bakery fillings and glazes to provide consistent natural red tones.
Capsorubin is used in nutritional supplements as a natural antioxidant and colorant.
Capsorubin is included in tablet coatings for aesthetic and identification purposes.
Capsorubin is used in health drink powders for color and antioxidant benefits.
Capsorubin is applied in pet food to enhance visual appeal and suggest freshness.
Capsorubin is used in salad dressings and sauces for plant-based red pigment.
Capsorubin is incorporated into fruit and vegetable juice blends for color enhancement.
Capsorubin is used in pharmaceutical suspensions and syrups to mask bitterness with appealing color.
Capsorubin is applied in rice and grain products for uniform reddish coloring.
Capsorubin is used in margarine and fat-based spreads for natural tinting.
Capsorubin is added to frozen foods and ready meals to preserve an appetizing appearance.
Capsorubin is used in gourmet salt blends and seasoning rubs to visually highlight spice content.
Capsorubin is applied in yogurt and dairy products flavored with pepper or tomato.
Capsorubin is included in marinated vegetables to deepen color tones.
Capsorubin is used in confectionery decorations and coatings.
Capsorubin is used in bio-based ink formulations for edible packaging applications.
Capsorubin is employed in artisanal food products for "clean-label" red coloring.
Capsorubin is added to herbal elixirs and tonics for both visual and antioxidant functionality.
Capsorubin is used in natural paints and dyes for specialty paper and food-contact materials.
Capsorubin is included in cheese analogs to imitate the color of aged or smoked cheeses.
Capsorubin is used in culinary foams for gourmet presentations with rich coloring.
Capsorubin is used in fermented sauces like kimchi to provide uniform red hues.
Capsorubin is applied in flavored vinegars and infused oils for bright appearance.
Capsorubin is used in extruded pet snacks for color differentiation.
Capsorubin is included in edible films and coatings in innovative food technology.
Capsorubin is used in traditional and ethnic foods for authentic color replication.
Capsorubin is a natural carotenoid pigment found primarily in red bell peppers and paprika.
Capsorubin belongs to the xanthophyll class of carotenoids, featuring oxygen-containing functional groups.
Capsorubin contributes to the red-orange color of Capsicum fruits alongside capsanthin.
Capsorubin is lipid-soluble and is typically extracted into oil-based carriers or oleoresins.
Capsorubin exhibits antioxidant properties, supporting oxidative stability in formulations.
Capsorubin is used in food and cosmetics for its stability and natural origin.
Capsorubin is typically extracted using organic solvents from dried paprika fruits.
Capsorubin is regarded as a clean-label alternative to synthetic colorants.
Capsorubin offers good stability in fat-rich environments and mild heat processing.
Capsorubin has gained approval for use as a coloring agent in food and feed in several countries.
DESCRIPTION
Capsorubin is a dark red crystalline powder or viscous red-orange oil depending on formulation.
Capsorubin is lipid-soluble and insoluble in water but dispersible in oil-based systems.
Capsorubin is a xanthophyll carotenoid with hydroxyl and keto functional groups that provide antioxidant properties.
Capsorubin is co-extracted with capsanthin from red peppers and forms part of paprika oleoresin.
Capsorubin shows strong antioxidant activity, quenching reactive oxygen species and singlet oxygen.
Capsorubin absorbs light strongly around 470–500 nm, producing a deep red hue.
Capsorubin is sensitive to light, oxygen, and heat, and requires protective packaging or encapsulation for stability.
Capsorubin is biodegradable, non-toxic, and approved as a natural colorant under E160c(ii) in the EU.
Capsorubin is often standardized by total carotenoid content in commercial formulations.
Capsorubin's chemical structure contributes to its stability in fat-rich and low-acid food systems.
Capsorubin is often stabilized with tocopherols or other antioxidants in commercial applications.
Capsorubin offers a natural alternative to synthetic red dyes in clean-label formulations.
PROPERTIES
Chemical Formula: C40H56O4
Molecular Weight: 616.88 g/mol
Common Name: Capsorubin
Appearance: Deep red crystalline powder or reddish oily liquid
Odor: Odorless or mildly aromatic
Solubility: Insoluble in water; soluble in fats and organic solvents
Melting Point: ~200–210°C (decomposes)
UV-Vis Absorption Max: ~470–500 nm
Color Index: Natural Red 40
E Number: E160c(ii)
Stability: Sensitive to light, oxygen, and heat; more stable in dry, sealed packaging
Log P: High (lipophilic compound)
Storage Conditions: Store in a cool, dry place away from light and air
Shelf Life: 12–24 months depending on packaging and formulation
FIRST AID
Inhalation:
Move to fresh air if powder or dust is inhaled.
Seek medical attention if symptoms like coughing or shortness of breath persist.
Avoid inhalation of dust during handling.
Skin Contact:
Wash skin thoroughly with soap and water.
Remove contaminated clothing and wash before reuse.
Consult a physician if skin irritation or redness occurs.
Eye Contact:
Flush eyes with water for at least 15 minutes.
Avoid rubbing the eyes.
Seek medical attention if irritation or discomfort continues.
Ingestion:
Rinse mouth with water.
Generally considered non-toxic when consumed in normal food-use levels.
Seek medical attention if large quantities are ingested or symptoms develop.
Note to Physicians:
No specific antidote.
Provide symptomatic and supportive treatment.
Observe for allergic or irritation responses.
HANDLING AND STORAGE
Handling:
Avoid dust generation during handling of powder forms.
Use gloves, goggles, and protective clothing to prevent skin or eye contact.
Wash hands thoroughly after handling.
Ventilation:
Provide adequate ventilation during bulk handling or formulation processes.
Use localized exhaust systems if available.
Storage:
Store in tightly sealed containers away from direct sunlight, heat, and moisture.
Keep at 5–25°C in a dry, dark place.
Use inert atmosphere packaging if available to prevent oxidation.
Spill and Leak Procedures:
Sweep or vacuum up material without creating dust.
Clean with a damp cloth or mild detergent solution.
Dispose according to local regulations for non-hazardous pigments.
Handling Precautions:
Keep away from oxidizing agents and acidic conditions.
Minimize exposure to air during long-term storage.
Ensure proper labeling and storage to prevent degradation.
