Zeaxanthin (144-68-3)

Identification
Name:	Zeaxanthin
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;
CAS:	144-68-3
EINECS:	205-636-4
Molecular Formula:	C₄₀H₅₆O₂
Molecular Weight:	568.87144
InChI:	InChI=1S/C40H56O2/c1-29(17-13-19-31(3)21-23-37-33(5)25-35(41)27-39(37,7)8)15-11-12-16-30(2)18-14-20-32(4)22-24-38-34(6)26-36(42)28-40(38,9)10/h11-24,35-36,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t35-,36-/m1/s1
Molecular Structure:
Properties
Melting Point:	203-2050C
Density:	1.008 g/cm³
Refractive index:	?
Water Solubility:	insoluble
Solubility:	insoluble
Appearance:	Yellow Crystalline Solid
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.
Usage:	Zeaxanthin (CAS NO.144-68-3) is used as a food additive, zeaxanthin is a food dye with E number E161h.
Safety Data