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Capsaicin

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  Post Date: Apr 18,2013
  Expiry Date: Oct 15,2013
  Detailed Description: Cas No. :404-86-4 Capsaicin
CAS: 404-86-4
Molecular Weight:305.41
Molecular Formula:C18H27NO3
Purity: 10%-99%
Appearance: Off white powder
Applications/Function: Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi.
Uses
1.Food: Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice or "heat" (pungency). In high concentrations capsaicin will also cause a burning effect on other sensitive areas of skin. The degree of heat found within a food is often measured on the Scoville scale. Cooling and mechanical stimulation are the only proven methods to relieve the pain. The burning sensation will slowly fade away if no actions are taken.

  CAS Registry Number:

404-86-4
  Synonyms: ;Capsaicine;Chili Pepper Extract;
  Molecular Formula: C18H27NO3
  Molecular Weight: 305.42
  Molecular Structure: 404-86-4 capsaicin
  Hazard Symbols:  T:Toxic;
  Risk Codes: R25:;
R37/38:;
R41:;
R42/43:;
  Safety Description: S22:;
S26:;
S28:;
S36/39:;
S45:;

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