Capsanthin
Colorants
Antioxidants
465-42-9
E160c
C₄₀H₅₆O₃
$21.71 ~ $32.56
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Capsanthin?
Capsanthin is a natural red-orange carotenoid pigment derived from paprika (Capsicum annuum L.) used predominantly as a food coloring additive.
How is Capsanthin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, dry, and mill high-quality paprika pods (Capsicum annuum L.) into a fine powder. | Note: The quality of the raw material directly impacts the final yield and color. Control for ASTA color value, capsaicin content, and moisture. Purity checks for aflatoxins and pesticide residues are critical. |
| 2 | Solvent Extraction | Extract the color pigments from the paprika powder using a food-grade solvent (e.g., hexane) to create a miscella (solvent + pigment mixture). | Control Point: Monitor extraction temperature, time, and solvent-to-solid ratio to maximize pigment yield without extracting unwanted compounds. The system must be a closed loop. |
| 3 | Desolventization & Concentration | Remove the solvent from the miscella under vacuum using multi-stage evaporators to produce a thick, concentrated paprika oleoresin. | Control Point: Maintain low temperature and high vacuum to prevent thermal degradation of the carotenoids. Final residual solvent levels must be below regulatory limits (e.g., <25 ppm). |
| 4 | Saponification (Purification) | Treat the oleoresin with an alkali (e.g., Potassium Hydroxide) to hydrolyze fatty acid esters, thereby concentrating the free capsanthin and capsorubin pigments. | Note: This step significantly increases color intensity and stability. Control alkali concentration, reaction time, and temperature to ensure complete saponification without pigment degradation. |
| 5 | Washing & Neutralization | Wash the saponified mixture with water to remove soaps and residual alkali, then neutralize the pH. | Control Point: Continuously monitor the pH during washing to confirm the complete removal of processing aids. Proper neutralization is key for the stability of the final product. |
| 6 | Drying | Remove water from the purified pigment mass, typically using a vacuum dryer, to obtain a concentrated capsanthin powder or paste. | Control Point: Use low temperature and deep vacuum to protect the heat- and oxygen-sensitive pigments. The final moisture content must be tightly controlled for shelf-life stability. |
| 7 | Standardization | Mill the dried capsanthin and blend it with a standardized carrier (e.g., vegetable oil, emulsifiers) to achieve a precise, consistent color value (CV). | Note: Spectrophotometric analysis is used to verify the color value. This step ensures lot-to-lot consistency. Antioxidants like tocopherols may be added to prevent oxidation. |
| 8 | Quality Control & Packaging | Perform final quality checks (color value, heavy metals, microbial count) and pack the product into airtight, light-proof containers. | Control Point: Packaging is often performed under a nitrogen flush to displace oxygen. Store in a cool, dark environment to maximize shelf life and color retention. |
Technical Specifications
| CAS Number | 465-42-9 |
| Chemical Formula | C₄₀H₅₆O₃ |
| Solubility | Fat-soluble; insoluble in water |
| Storage Conditions | Cool, dark; avoid moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Processed meats
cheeses
sauces
beverages
confectionery
poultry feed
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Capsanthin |
|---|---|
| Functional Category | Natural Colorant; Carotenoid Pigment; Antioxidant |
| Key Ingredients | Capsanthin (C40H56O3); Capsorubin |
| Mechanism of Action | The conjugated polyene chain in the carotenoid structure acts as a chromophore, selectively absorbing light in the blue-green region of the visible spectrum (approx. 460-500 nm). The unabsorbed wavelengths are reflected, which the human eye perceives as a deep red color. Its chemical structure also allows it to quench singlet oxygen and scavenge free radicals, protecting against oxidative degradation in food matrices. |
| Application Effect in Product | Provides a stable, vibrant red to orange-red hue in processed foods like sausages, surimi, sauces, snacks, and confectionery. Standardizes final product color against variations in raw materials. Can contribute to flavor stability and shelf-life extension by inhibiting lipid oxidation in susceptible food systems. Offers a natural "clean-label" alternative to synthetic dyes. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Capsanthin (Paprika Oleoresin) | Natural Carotenoid Pigment (E160c) | Oil-soluble; orange to deep red color; derived from paprika peppers. | Excellent stability to heat and pH changes. Provides a savory flavor note. Good performance in fatty systems. | Imparts a distinct paprika flavor. Can fade under prolonged light exposure. Color is more orange-red than pure red. | Savory foods, processed meats (sausages), snacks (chips), sauces, cheese, oil-based dressings. | For stable, warm red-orange color in heat-treated or savory applications where a slight paprika flavor is acceptable or desired. |
| Lycopene | Natural Carotenoid Pigment (E160d) | Oil-soluble; bright, deep red color; typically extracted from tomatoes. | Provides a pure, stable red hue without flavor contribution. High antioxidant capacity. | Can be more expensive than capsanthin. Less stable to oxidation compared to some alternatives. | Soups, sauces (ketchup), beverages, dairy products, confectionery, plant-based meats. | When a clean, true red color is needed without any flavor impact, especially in neutral or tomato-based products. |
| Betanin (Beetroot Red) | Natural Betalain Pigment (E162) | Water-soluble; magenta to bluish-red color; extracted from beets. | Provides a vibrant, bright pink-red shade. Clean flavor profile at typical use levels. | Highly sensitive to heat, light, and high pH, often resulting in browning. Can have an earthy off-note at high concentrations. | Refrigerated products: yogurt, ice cream, desserts, beverages, smoothies, some confectionery. | For a bright, clean pinkish-red in minimally processed, low-pH foods where heat stability is not required. |
| Anthocyanins | Natural Flavonoid Pigment (E163) | Water-soluble; pH-dependent color (red in acid, blue in alkaline); from berries, grapes, red cabbage. | Versatile color range from red to purple to blue by adjusting pH. Clean flavor. Sourced from common fruits. | Poor stability; color is highly dependent on pH and degrades easily with heat and light. | Acidic beverages (soft drinks, juices), jams, jellies, fruit preparations, wine, confectionery. | To achieve red, purple, or blue hues in high-acid products where the pH is controlled and stable. |
| Cochineal Extract / Carminic Acid | Natural Anthraquinone Pigment (E120) | Water and oil dispersible forms available; brilliant crimson-red color; derived from an insect. | Exceptional stability to heat, light, and oxidation across a wide pH range. Very strong coloring power. | Not suitable for vegan, vegetarian, kosher, or halal products due to insect origin. Can trigger allergic reactions. | Dairy products (yogurt), processed meats, confectionery, baked goods, beverages. | When ultimate color stability and a bright, un-shifting crimson red are paramount and animal origin is not a concern. |
| Astaxanthin | Natural Carotenoid Pigment (E161j) | Oil-soluble; pink to reddish-orange color; sourced from microalgae. | Potent antioxidant properties. Provides a unique salmon-pink hue. Very stable. | High cost. Primarily used in aquaculture and supplements rather than as a general food colorant. | Aquaculture feed (for salmon, shrimp), nutritional supplements, niche food products. | For achieving a specific pinkish-red color, particularly in aquaculture, or for adding functional antioxidant value. |
Technical Documents
Available Documentation
COA, MSDS, regulatory compliance
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications