Zeaxanthin (144-68-3),Zeaxanthin (144-68-3) Manufacturers & Suppliers,Synthesis,MSDS

Basic information

Name:
Zeaxanthin
CAS No.:
144-68-3
Molecular Structure:
Formula:
C₄₀H₅₆O₂
Molecular Weight:
568.87
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;
EINECS:
205-636-4
Density:
1.008 g/cm³
Melting Point:
203-205 °C
Boiling Point:
711.4 °C at 760 mmHg
Flash Point:
273.4 °C
Solubility:
insoluble in water
Appearance:
yellow crystalline solid

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Chemistry

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

Uses

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

Safety Profile

F: 3-8-10

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.