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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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31 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
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 |
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 |
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
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Last update 2024-05-23
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