Capsanthin
Structural formula | |||||||||||||||||||
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General | |||||||||||||||||||
Surname | Capsanthin | ||||||||||||||||||
other names | |||||||||||||||||||
Molecular formula | C 40 H 56 O 3 | ||||||||||||||||||
Brief description |
deep carmine crystals |
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properties | |||||||||||||||||||
Molar mass | 584.85 g mol −1 | ||||||||||||||||||
Physical state |
firmly |
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Melting point |
181-182 ° C |
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solubility |
insoluble in water |
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safety instructions | |||||||||||||||||||
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As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . |
Capsanthin is a red dye that is one of the xanthophylls ( oxygen-containing carotenoids ). The substance is approved as E 160c in the EU as a food coloring .
Occurrence
Capsanthin is the main carotenoid in the red pepper ( Capsicum annuum ) fruit . Capsanthin is isolated from it together with capsorubin and a number of apocarotenoids .
use
Capsanthin and capsorubin are used as paprika extracts in oil- and water-soluble commercial preparations for coloring canned meat and fish, confectionery ( marzipan ), mayonnaises , sausages and cosmetics. The two dyes are also used as a feed additive for egg yolk and skin pigmentation in fattened poultry.
Individual evidence
- ↑ Entry on E 160c: Paprika extract, capsanthin, capsorubin in the European database for food additives, accessed on June 16, 2020.
- ↑ Entry on CAPSANTHIN / CAPSORUBIN in the CosIng database of the EU Commission, accessed on June 16, 2020.
- ↑ a b c Entry on capsanthin. In: Römpp Online . Georg Thieme Verlag, accessed on February 12, 2019.
- ↑ a b Capsanthin data sheet from Sigma-Aldrich , accessed on February 12, 2019 ( PDF ).