Water-Soluble Capsicum OleoresinBasic info.MF: C18H27NO3 CAS register number:465-42-9 Water soluble capsicum oleoresin is obtained from capsicum oleoresin by emulsification,modification, and homogenization. It is a kind of natural spicy sauce with components of capsaicin and dihydrocapsaicin, and also small part of paprika oleoresin. Application: mainly used as food sauce. Ingredients:Capsincum oleresin is the main content with spicy flavor in pepper. As a mixture, it is composed by capsaicin, nordihydrocapsaicin and dihydrocapsaicin. Properties: Capsincum oleoresin appears in the form of oily matters with content of capsaicinoids from 1 to 70% while in the shape of white-retangle crystals with content of capsaicinoids over 95%. Capsaicinoids has strong acrid taste and is not solutable to water, but can be dissolved in organic solvents and alkaline solvent. Appearance:dark brown sticky liquid, very spicy with characteristic odor. Specification :Capsaicin content 1% Solvent Residue (as Hexane) 25ppm Max. Lead 10ppm Max. Arsenic 3ppmMax. Package: 1kg, 5kg , 20kg per plastic barrel or according to customer’s requirements. Application: Capsincum oleoresin with relatively lower content of capsaicin is mainly used as condiment, while capsaicine with higher content of capsaicin used in medicine, biochemical pesticide and national defense and environmental protection industries. Storage: Sealed and kept in dark place under room temperature. Vilidity:2 years under the above storage condition with complete package.
Zinc Methionine 56329-42-1CAS No.: 56329-42-1MF: C5H11NO6S2ZnEINECS No.:260-113-8 Purity: 99%Appearance: White or almost white powderThis product is chelated by DL-methionine and zinc sulphate, has th
Beta-amylase 9001-19-8CAS registry number:9001-19-8SD.BA-30 (Beta-amylase, EC3.2.1.2) enzyme is extracted from wheat origin, which has biology catalyzing activity and is produced by modern technique
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