Compound | nonivamide | ||||
---|---|---|---|---|---|
CAS No. | 2444-46-4 | Catalog No. | 093 | Brand | |
Purity | 98% | Packing | 1kg | Grade | |
Lead Time | 3Day (s) | Origin | Loading Port |
Boiling Point | 492.7ºC at 760 mmHg |
---|---|
Stability | Stable. Incompatible with strong oxidizing agents. |
Storage Condition | 2-8ºC |
Appearance & Physical State | white to brown powder |
Flash Point | 251.8ºC |
Refractive Index | 1.513 |
Density | 1.037 g/cm3 |
Melting Point | 57-61ºC |
Vapor Pressure | 2.48E-10mmHg at 25°C |
1. Capsaicin Plant Description
Capsaicin is a phenolic acid and phytonutrient (a group of chemical compounds that occur naturally in plants and have multiple health benefits but are not considered essential to human health) that is found in chilli peppers. It is the main reason peppers are so hot and has been linked with cancer prevention, pain relief, reduced inflammation and more.
Active Ingredient: Capsaicin
CAS No.: 404-86-4
Chemical Name:
6-Nonenamide, (E)-N-[(4-Hydroxy-3-methoxy-phenyl)methyl]-8-methyl. (E)-8-Methyl-N-vanillyl-6-nonenamide [404-86-4].
Capsaicin was first extracted from chilli peppers in an impure form by Christian Friedrich Bucholz in 1816. It was later extracted in a pure form by Karl Micko in 1898. In 1919 the chemical composition for capsaicin was determined by E.K.Nelson. It was then later synthesised by Ernst Spth and Stephen Darling in 1930.
2. Premium Red Chill Extract Serials Products:
Red Chill Extract 1%~99% Powder
Capsicum Oleoresin 1%~40%
Paprika oleoresin CU4000~140000
Customized Products
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