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Zeaxanthin

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Zeaxanthin

EINECS 205-636-4
CAS No. 144-68-3 Density 1.008 g/cm3
Solubility insoluble in water Melting Point 203-205 °C
Formula C40H56O2 Boiling Point 711.4 °C at 760 mmHg
Molecular Weight 568.87 Flash Point 273.4 °C
Transport Information Appearance yellow crystalline solid
Safety Risk Codes
Molecular Structure Molecular Structure of 144-68-3 (Zeaxanthin) Hazard Symbols
Synonyms

all-trans-Anchovyxanthin;all-trans-Zeaxanthin;Zeaxanthin(7CI);b-Carotene-3,3'-diol, (3R,3'R)-all-trans- (6CI,8CI);(3R,3'R)-Zeaxanthin;Anchovyxanthin;Anchovyxanthin, all-trans-;Xanthophyll 3;ZeaGold;Zeaxanthin,all-trans-;Zeaxanthol;

 

Zeaxanthin Chemical Properties

IUPAC Name: (1R)-4-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-18-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaenyl]-3,5,5-trimethylcyclohex-3-en-1-ol   
Synonyms of Zeaxanthin (CAS NO.144-68-3): 3R 3'R Zeaxanthin ; (3R,3'R)-beta,beta-Carotene-3,3'-diol
CAS NO: 144-68-3
Molecular Formula: C40H56O2
Molecular Weight: 568.88
Molecular Structure:
EINECS: 205-636-4 
H bond acceptors: 2
H bond donors: 2
Freely Rotating Bonds: 12
Polar Surface Area: 18.46 Å2
Index of Refraction: 1.585
Molar Refractivity: 189.11 cm3
Molar Volume: 564.1 cm3
Surface Tension: 41.2 dyne/cm
Density: 1.008 g/cm3
Flash Point: 273.4 °C
Enthalpy of Vaporization: 118.87 kJ/mol
Boiling Point: 711.4 °C at 760 mmHg
Vapour Pressure: 2.19E-23 mmHg at 25°C 
Melting Point: 203-205°C
Storage temp: -20°C
Appearance: Yellow Crystalline Solid
Product Categories of Zeaxanthin (CAS NO.144-68-3): Carotenoids;Intermediates & Fine Chemicals;Pharmaceuticals

Zeaxanthin Uses

 Zeaxanthin (CAS NO.144-68-3) is used as a food additive, zeaxanthin is a food dye with E number E161h.

Zeaxanthin Safety Profile

 F: 3-8-10

Zeaxanthin Specification

Natural occurrence of Zeaxanthin (CAS NO.144-68-3): 
 Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is the pigment that gives paprika (made from bell peppers), corn, saffron, and many other plants their characteristic color and Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron.

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