Natural Capsaicin min 95%(total Capsaicinoids)

The production is originated from the fruits of edible capsicum annuum L. At present, our company has the ability of producing 1500kg capsaicinoids yearly.
Specification:
Appearance: white or light yellow needle crystal
  Capsaicinoids: more than 95% (HPLC, of which capsaicin more than 60%, Dihydrocapsaicin more than 20%)
Melting point: 57 to 66 Centigrade
Ignition residue: Less than 1.0%
Loss on drying: Less than 1.0%
The quality is completely in accord to the standard in American Pharmacopoeia. [No.24 dossier (1999 edition), No.25 dossier (2001 edition), No.28 dossier (2003 edition), No.27 dossier (2004 edition), No.29 dossier (2006 edition)]