Zeaxanthin is a natural carotenoid containing oxygen. It belongs to isomer with lutein and is widely distributed in nature. Most of zeaxanthin existing in nature is all-trans isomer. Zeaxanthin is abundant in green vegetables, corn seeds, lycium berries, sour fruit and other plant tissues and some non-photosynthetic bacteria. Zeaxanthin cannot be synthesized in the human body and needs to be obtained through the daily diet. A large number of studies have shown that zeaxanthin has such health effects as antioxidant, prevention of macular degeneration, treatment of cataracts, prevention of cardiovascular diseases, enhancement of body immunity, and slowing down of atherosclerosis, which are closely related to human health.
In the food industry, zeaxanthin, as a natural food pigment, is gradually replacing lemon yellow, sunset yellow and other synthetic pigments, and the research and development of health care products with zeaxanthin as the main functional component will have a broad market prospect.
Corn Color; Japanese natural No289
Ingredients: The main ingredients are zeaxanthin and cryptoxanthin.
Properties and refers to: yellow powder, paste and liquid or (dissolved in grease) yellow oily liquid, below 10℃ for orange semi-solidified paste. Relative density 0.912. Soluble in ether, petroleum ether, acetone, ester, insoluble in water. The dilute solution is lemon yellow, not fast to light, stable below 40℃, fades at 100℃ for 7h. Acid and alkali resistant, iron resistant. Lead ions.
Spectral data: input Max: 445nm.
Source: Extracted from the keratin endosperm of the yellow seed of Cornstarch of Graminae.
Uses: margarine, surimi products, noodles, cold drinks, hydrogenated vegetable oil. A yellow coloring agent for candies and baked goods.
This product is a food additive integrating nutrition, improving immune function, food coloring and other functions, widely used in food, cosmetics, pharmaceutical, environmental protection and other industries.
