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Suppliers for
Capsaicin
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Properties | | CAS |
404-86-4 | | Formula |
C18H27NO3 | | EINECS |
206-969-8 |
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33 Registered suppliers
Molecular Formula: C18H27NO3
Molecular Weight: 305.41
Hazard Symbols: T,T+
UN Number: UN 2811 6.1/PG 2
WGKGermany: 3
PackingGroup: II
HS Code: 29399990
Molecular Formula: C18H27NO3
Molecular Weight: 305.41
Hazard Symbols: T,T+
UN Number: UN 2811 6.1/PG 2
WGKGermany: 3
PackingGroup: II
HS Code: 29399990
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
| Appearance | Almost white to yellowish crystal
| | Capsaicinoids (%) | 90-110
| | Capsaicin (%) | ≥ 55
| | Dihydrocapsaicin (%) | ≥ 20
| | Other capsaicinoids (%) | ≤ 15
| | Melting point (℃ ) | 57~66
| | Loss on drying (%) | < 1.0
| | Arsenic(As) | ≤ 2ppm
| | Heavy metal | ≤ 10ppm
| | Ignition residue (%) | < 1.0
| | Pathogens |
| | Bacteria | < 300CFU
| | Fungus | < 100CFU
| | Salmonella or Escherichia coli | Negative |
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Capsaicin |
Properties:
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Last update 2024-04-26
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