Customization: | Available |
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Certification: | ISO |
Assay Method: | HPLC, UV |
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Capsaicin Powder, also known as Capsaicin Extract or Natural Capsaicin, is the active compound derived from chili peppers. It belongs to the capsaicinoid class of alkaloids and is widely recognized for its intense heat and therapeutic properties. The global market for capsaicin continues to grow, driven by demand in pharmaceuticals, food additives, pest control, and cosmetics. Its key benefits include pain relief, metabolism enhancement, anti-inflammatory effects, and natural pesticide use.
Our Capsaicin Powder is sourced from premium-grade, non-GMO chili peppers, carefully selected for their high capsaicinoid content. The production involves a meticulous extraction process using advanced technology to ensure high purity, stability, and consistency. The resulting product is a fine, off-white to light yellow powder with a potent spicy aroma, extremely strong heat sensation, and minimal flavor interference. Popular specifications include 95% and 98% purity, making it suitable for precise applications across industries.
Our customers use Capsaicin Powder in pain relief creams, food flavoring, sports supplements, pesticides, and cosmetics. Recommended usage varies from 0.01% to 0.1%, depending on the application and desired potency. Its addition ensures enhanced product efficacy, natural spiciness, or targeted therapeutic results. Clients choose us for our superior extraction techniques, consistent product quality, competitive pricing, and excellent feedback on performance, ensuring reliable solutions tailored to diverse market demands.
Test Item | Specification | Test Method | Result |
Capsaicin | ≥95% | HPLC | 95.43% |
Appearance | White Powder | Visual Inspection | Complies |
Loss on Drying | ≤5.0% | Loss on Drying at 105°C | 0.13% |
Ash Content | ≤5.0% | Ashing Method at 550°C | 0.46% |
Total Heavy Metals | ≤10 ppm | Atomic Absorption Spectroscopy (AAS) | <5 ppm |
Total Plate Count | <1000 cfu/g | Microbial Plate Count Method | <50 cfu/g |
Yeast & Mold | <100 cfu/g | Microbial Plate Count Method | <10 cfu/g |
E. Coli | Negative | PCR or Enrichment Method | Negative |
Staphylococcus Aureus | Negative | Baird-Parker Agar Method | Negative |
Pesticides | Negative | GC-MS (Gas Chromatography-Mass Spectrometry) | Negative |
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