Capsorubin

Capsorubin (CAS 470-38-2, EC 207-425-2, C40H56O4) is a red-orange carotenoid pigment extracted from red peppers, also referred to as all-trans-Capsorubin or Epiisocapsorubin. It is a naturally occurring xanthophyll and a primary contributor to the characteristic deep red coloration of Capsicum annuum.

In food and nutrition applications, Capsorubin functions as a natural colorant and antioxidant, stabilizing formulations against oxidative degradation while delivering consistent red hues in processed foods, sauces, and seasonings. In personal care, it is incorporated into lip products and skin formulations where its antioxidant activity helps protect against free radical damage.

Capsorubin is supplied as a solid and is subject to REACH registration requirements for European commerce. Procurement teams should verify supplier documentation for purity specifications and confirm compliance with applicable food-grade or cosmetic-grade standards relevant to their target market and end-use application.