Xanthophyll
75%
- Product Code: 127030
Alias:
Dihydroxy-d-carotene, 9-carotene-3-3'-diol
CAS:
127-40-2
| Molecular Weight: | 568.87 g./mol | Molecular Formula: | C₄₀H₅₆O₂ |
|---|---|---|---|
| EC Number: | 204-840-0 | MDL Number: | MFCD00017353 |
| Melting Point: | 183℃ | Boiling Point: | |
| Density: | Storage Condition: | -20℃ |
Product Description:
Xanthophyll is widely used in the food industry as a natural colorant, particularly in products like beverages, dairy, and baked goods, to impart a yellow to orange hue. It is also a key ingredient in dietary supplements aimed at promoting eye health, as it is known to accumulate in the retina and help protect against blue light damage. In aquaculture, xanthophyll is added to fish feed to enhance the pigmentation of salmon and trout, giving their flesh a desirable pink or orange color. Additionally, it is utilized in cosmetics for its antioxidant properties, helping to protect the skin from oxidative stress and UV-induced damage.
Product Specification:
| Test | Specification |
|---|---|
| Purity (HPLC) | 75-100 |
| Appearance | Orange To Red Or Brown Powder |
| Infrared Spectrum | Conforms To Structure |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.005 | 10-20 days | ฿220.00 |
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| 1.000 | 10-20 days | ฿340.00 |
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| 5.000 | 10-20 days | ฿980.00 |
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| 25.000 | 10-20 days | ฿2,620.00 |
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| 100.000 | 10-20 days | ฿8,660.00 |
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Xanthophyll
Xanthophyll is widely used in the food industry as a natural colorant, particularly in products like beverages, dairy, and baked goods, to impart a yellow to orange hue. It is also a key ingredient in dietary supplements aimed at promoting eye health, as it is known to accumulate in the retina and help protect against blue light damage. In aquaculture, xanthophyll is added to fish feed to enhance the pigmentation of salmon and trout, giving their flesh a desirable pink or orange color. Additionally, it is utilized in cosmetics for its antioxidant properties, helping to protect the skin from oxidative stress and UV-induced damage.
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