Capsaicin min 95% (Natural)

Description

In edible pepper, the materials which have spice taste are generally called capsaicinoids which are made up by more than ten kinds of compound in capsaicin’s type. The major compounds are capsaicin and Dihydrocapsaicin and so on. Can be used as medicine for external application, Capsaicinoid has a good effect to relieve pain and diminish inflammation. Its potentialities lie in the effect of losing weight by burning the fat. The nonpoisonous, biological and unpollutional varnish chiefly made from Capsaicinoids is widely used in shipping, coastal thermoelectric stations, nuclear stations, etc. Names and proportions of the main three ingredients for the dosmetic Capsaicinoids. Name Code Systematic Name % Capsaicin C trans**-methyl-N-vanillyl**-nonenamide ****0% Dihydrocapsaicin DHC *-methyl-N-vanillyl-nonamide ****0% Nordihydrocapsaicin NDHC *-methyl-N-vanillyl-octamide **8% Homodihydrocapsaicin HDHC *-methyl-N-vanillyl-decamide - Homocapsaicin HC trans**-methyl-N-vanillyl**-decenamide - The production is originated from the fruits of edible capsicum annuum L. At present, our company has the ability of producing ***0kg capsaicinoids yearly. Specification: Appearance: white or light yellow needle crystal Capsaicinoids: ≥*5% (HPLC, of which capsaicin≥*0%, Dihydrocapsaicin≥*0%) Melting point: *7~*6℃ Ignition residue: <1.0% Loss on drying: <1.0% The quality is completely in accord to the standard in American Pharmacopoeia. [No.*4 dossier (***9 edition)**-No.*9 dossier (***6 edition)]