Properties
Capsaicin (CAS Number:404-86-4) is an active constituent of chili peppers with the formula C18H27NO3. This compound is a volatile, hydrophobic, colorless solid with a pungent smell and texture varying from crystalline to waxy. Capsaicin suppliers supply it by different names such ascapsicine, CPS,capsicin,trans-8-Methyl-N-vanillylnon-6-enamide and 8-Methyl-N-vanillyl-trans-6-nonenamide. Capsaicin is soluble in benzene, alcohol and ether. It is slightly soluble in petroleum and HCl.
Biosynthesis
Capsaicin and related compounds known ascapsaicinoids are produced by chili peppersas secondary metabolites. Capsaicin manufacturerspretreat feedstock through low temperature vacuum dried chili pepper. Ethanol is added to the feedstock and required temperature is maintained using pressure regulator in the extractor. The valve is opened by capsaicin manufacturers, once the pressure is stabilized. The separation vessels then receive extracts of capsaicin and capsanthin.
Uses
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Food manufacturing companies buy capsaicin for use in hot sauces like salsa and tabasco sauce.
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Pharmaceutical companies buy capsaicin for use as analgesics in topical ointments.
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Capsaicin suppliers supply the chemical to drug manufacturers for manufacturing peripheral neuropathy treatment drugs.
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Capsaicin manufacturers sell it for the manufacture of pepper sprays, which find applications in riot control and self-defense.
Toxicity
Capsaicin suppliers must ensure that the personnel dealing with compound are equipped with respirators, protective goggles and other PPE. Capsaicin is a sensitizer and an irritant to the eyes, lungs, and skin. Ingestion in large amounts could result in burning, nausea, vomiting, diarrhea and abdominal pain. Exposure to capsaicin-based pepper spray could also result in lacrimation, temporary blindness, pain, nasal irritation, bronchoconstriction, dyspnea, coughing and skin redness.
Handling and Storage
Industries that buy capsaicin should ensure that proper exhaust ventilation is provided in areas, where dust is generated. Capsaicin manufacturers must ensure that the container is tightly closed and stored in a dry place. Contact with eyes, skin and clothing must be avoided.Hands must be washed before breaks and post handling.
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