| Customization: | Available |
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| Certification: | ISO |
| Assay Method: | HPLC, UV |
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Capsanthin Powder, also known as Natural Red Chili Pigment, is a carotenoid extracted from high-quality red chili peppers. It is a natural red colorant widely used in the food, beverage, and cosmetic industries. As the demand for natural and safe pigments rises globally, Capsanthin has become a preferred alternative to synthetic colorants due to its vibrant red hue, antioxidant properties, and health benefits, including anti-inflammatory effects and supporting eye health.
Our Capsanthin Powder is derived from carefully selected, non-GMO red chili peppers. The raw chilies undergo a strict process of drying, grinding, and advanced solvent extraction to retain their natural color intensity and purity. This meticulous processing ensures a bright red to deep red powder with a mild chili aroma, neutral flavor, and excellent solubility, making it easy to incorporate into various applications. Popular specifications include Capsanthin 10% to 20% purity, ensuring high consistency and quality.
Clients primarily use our Capsanthin Powder in food processing, beverages, cosmetics, and nutraceuticals. Suggested usage ranges from 0.01% to 0.1%, depending on the desired coloration. Adding our Capsanthin enhances product appeal with a natural, stable red color while delivering antioxidant benefits. Customers choose our product for its superior quality, advanced extraction methods, and competitive pricing. Supported by consistent feedback, we ensure reliable supply, high stability, and customizable solutions to meet diverse market needs.
| Test Item | Specification | Test Method | Result |
| Appearance | Red 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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