Source: Capsanthin is a natural orange-yellow to orange-red pigment derived from the skin of red peppers, which belong to the Solanaceae family. It is classified as a carotenoid oxygenated derivative, with the primary components being capsanthin and capsorubin. Before extraction, it is stored in the intact cellular structure of the pepper. The presence of cell membranes and certain internal components protects and preserves it in a lipid form. Once capsanthin is extracted, it loses these biological protections, leading to oxidative reactions in the presence of oxygen, and external factors can accelerate its decomposition and fading. The levels of capsaicinoids (which give the heat) and capsanthin in peppers vary depending on the type of pepper, the growing region, harvest time, and drying conditions. Most extracted capsanthin is a mixture dominated by capsanthin and capsorubin.
Preparation: Capsanthin is extracted from red peppers using repeated ethanol or acetone extraction, followed by crystallization with petroleum ether. It is a carotenoid-based coloring agent found in peppers. The main components include: approximately 50% capsanthin, 8.3% capsorubin, 14% zeaxanthin, 13.9% β-carotene, 5.5% cryptoxanthin, and other compounds like lutein.
Key Properties:
- A deep red viscous oily liquid with a distinctive odor and spicy taste, typically consisting of a two-phase mixture. It contains no suspended particles. The main aromatic compound is capsaicin, and the primary coloring compound is capsanthin.
- Soluble in most non-volatile oils, but nearly insoluble in water.
- Good emulsification and heat resistance, though slightly less resistant to light.
- Fades in the presence of Fe3+, Cu2+, Co2+, and forms a precipitate with lead ions.
- The color remains stable between pH 3-12 and does not change even when heated to 200°C.
Usage Characteristics:
Capsanthin provides even coloring, is relatively stable, and offers a bright, vivid hue with good oil solubility. It is especially effective for coloring meat products processed at high temperatures, such as canned chili sauce meats and spicy chicken.
Application in the Food Industry:
When used in beverages, jellies, soy sauce, and sweets, capsanthin not only has no toxic side effects on the human body but also increases the intake of carotenoid compounds, offering some nutritional benefits.
Both China and Japan have developed capsanthin formulations for beverages that provide excellent stability and vibrant coloring without the need for additives.
Applicable Standards: GB2760-2011
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