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| Product | Description | |
|---|---|---|
| Capsanthin | Capsanthin. Group: Biochemicals. Alternative Names: Red Chilli Color/ capsanthin; (3R,3'S,5'R)-3,3'-Dihydroxy- β,κ-caroten-6'-one; (all-E)-9-(4-Hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-Nonadecanonaen-1-one; all-trans-Capsanthin. Grades: Highly Purified. CAS No. 465-42-9. Pack Sizes: 10g. Molecular Formula: C40H56O3, Molecular Weight: 584.87. US Biological Life Sciences. |  Worldwide |
| Capsanthin | Capsanthin. Group: Nano fabric coatings. Alternative Names: 2-[(Dimethylamino)Methyl]-4-[2-[(1E)-3-(1,1-Dimethylethoxy)-3-Oxo-1-Propenyl]Phenyl]-1,4-Dihydro-6-Methyl-3,5-Pyridinedicarboxylic Acid Diethyl Ester. CAS No. 465-42-9. Product ID: (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one. Molecular formula: 584.9. Mole weight: C40H56O3. CC1=C (C (C[C@@H] (C1)O) (C)C)/C=C/C (=C/C=C/C (=C/C=C/C=C (\C)/C=C/C=C (\C)/C=C/C (=O)[C@@]2 (C[C@H] (CC2 (C)C)O)C)/C)/C. 99.9%. |  |
| capsanthin/capsorubin synthase | This multifunctional enzyme is induced during chromoplast differentiation in plants. Isomerization of the epoxide ring of violaxanthin gives the cyclopentyl-ketone of capsorubin or capsanthin. Group: Enzymes. Synonyms: CCS; ketoxanthophyll synthase; capsanthin-capsorubin synthase. Enzyme Commission Number: EC 5.3.99.8. CAS No. 162032-85-1. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-5516; capsanthin/capsorubin synthase; EC 5.3.99.8; 162032-85-1; CCS; ketoxanthophyll synthase; capsanthin-capsorubin synthase. Cat No: EXWM-5516. |  |
| Paprika Extract | Paprika Extract. Applications: Used as coloring in the production of beverage, food, supplement products. Group: Others. Synonyms: Paprika Extract; 465-42-9. CAS No. 465-42-9. Purity: 95% Capsanthin By HPLC. Appearance: Red fine powder. Storage: 2 years under well storage situation and stored away from direct sun light. Source: Fruit. Paprika Extract; 465-42-9; ; plant extract. Pack: 25KG/Drum with double plastic bag of foodstuff inside. Cat No: EXTW-120. | |
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