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Capsanthin
Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the ''Capsicum annuum'' species of plants including red bell pepper, New Mexico chile, and cayenne peppers (''Capsicum annuum'') and a component of paprika oleoresin. Capsanthin is also found in some species of lily. Among other carotenoids, capsanthin is considered to have the greatest antioxidant capacity due to the presence of eleven conjugated double bonds, a conjugated keto group, and a cyclopentane ring. Health benefits Xanthophyllic carotenoids like beta-carotene, lutein, and zeaxanthin have often been touted for their ability to help eye functionality. Capsanthin is also able to support eye health and recent research has revealed its unique ability to help maintain intraocular pressure within a healthy range. A clinical study on Wistar rats explored this effect over the course of 28 days. The rats were induced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika Oleoresin
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of ''Capsicum annuum'' or '' Capsicum frutescens'', and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all. Extraction is performed by percolation with a variety of solvents, primarily hexane Hexane () is an organic compound, a straight-chain alkane with six carbon atoms and has the molecular formula C6H14. It is a colorless liquid, odorless when pure, and with boiling points approximately . It is widely used as a cheap, relative ..., which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System (INS) as determined by the ''Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merck Index
''The Merck Index'' is an encyclopedia of chemicals, drugs and biologicals with over 10,000 monograph on single substances or groups of related compounds published online by the Royal Society of Chemistry. History The first edition of the Merck's Index was published in 1889 by the German chemical company Emanuel Merck and was primarily used as a sales catalog for Merck's growing list of chemicals it sold. The American subsidiary was established two years later and continued to publish it. During World War I the US government seized Merck's US operations and made it a separate American "Merck" company that continued to publish the Merck Index. In 2012 the Merck Index was licensed to the Royal Society of Chemistry. An online version of The Merck Index, including historic records and new updates not in the print edition, is commonly available through research libraries. It also includes an appendix with monographs on organic named reactions. The 15th edition was published in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthophyll
Xanthophylls (originally phylloxanthins) are yellow pigments that occur widely in nature and form one of two major divisions of the carotenoid group; the other division is formed by the carotenes. The name is from Greek (, "yellow") and (, "leaf"), due to their formation of the yellow band seen in early chromatography of leaf pigments. Molecular structure As both are carotenoids, xanthophylls and carotenes are similar in structure, but xanthophylls contain oxygen atoms while carotenes are ''purely hydrocarbons'', which do not contain oxygen. Their content of oxygen causes xanthophylls to be more polar (in molecular structure) than carotenes, and causes their separation from carotenes in many types of chromatography. (Carotenes are usually more orange in color than xanthophylls.) Xanthophylls present their oxygen either as hydroxyl groups and/or as hydrogen atoms substituted by oxygen atoms when acting as a bridge to form epoxides. Occurrence Like other carotenoids, xanthoph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotenoid
Carotenoids (), also called tetraterpenoids, are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, and fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries, flamingos, salmon, lobster, shrimp, and daffodils. Carotenoids can be produced from fats and other basic organic metabolic building blocks by all these organisms. It is also produced by endosymbiotic bacteria in whiteflies. Carotenoids from the diet are stored in the fatty tissues of animals, and exclusively carnivorous animals obtain the compounds from animal fat. In the human diet, absorption of carotenoids is improved when consumed with fat in a meal. Cooking carotenoid-containing vegetables in oil and shredding the vegetable both increase carotenoid bioavailability. There are over 1,100 known carotenoids which can be further categorized into two classes, xanthophylls (which contain oxygen) and caro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called '' C. frutescens'', but the features that were used to distinguish those forms appear in many populations of ''C. annuum'' and are not consistently recognizable features in ''C. frutescens'' species. Characteristics Although the species name ''annuum'' means 'annual' (from the Latin ''annus'' "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can sur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Bell Pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, moi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Mexico Chile
New Mexico chile or New Mexican chile (Scientific name: ''Capsicum annuum'' 'New Mexico Group'; es, chile de Nuevo México, ) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace (a domesticated, local variety) chile plants were used to develop the modern New Mexico chile peppers by horticulturist Dr. Fabián García and his students, including Dr. Roy Nakayama, at what is now New Mexico State University in 1894. New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and an integral staple of New Mexican cuisine. It is also sometimes featured in the broader Mexican cuisine. Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?". Hatch chile is a label for New Mexico chile grown in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cayenne Pepper
The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units. The fruits are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds. Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as an herbal supplement. Etymology The word 'cayenne' is thought to be a corruption of the word ''kyynha'', meaning "capsicum" in the Old Tupi language once spoken in Brazil. It is probable that the town Cayenne in French Guiana is related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutein
Lutein (;"Lutein" . from ''luteus'' meaning "yellow") is a and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants, and like other xanthophylls is found in high quantities in [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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