| CAS Number | 472-61-7 |
|---|---|
| Chemical Formula | C₄₀H₅₂O₄ |
| Appearance | Dark red to dark violet powder or oil (depending on form) |
| Solubility | Insoluble in water; soluble in oils, lipids, and organic solvents such as ethanol and DMSO |
| Assay / Purity | Typically 1%–10% for feed grade; 5%–10% for natural extracts; ≥98% for pure crystalline form |
| Source | Commonly derived from Haematococcus pluvialis algae, yeast (Phaffia rhodozyma), or synthetic production |
| Storage Conditions | Store in a cool, dry, dark environment; avoid heat, oxygen, and light due to oxidation sensitivity |
| Shelf Life | 24 Months (depending on formulation and packaging) |
Astaxanthin is a naturally occurring carotenoid pigment known for its powerful antioxidant properties. It is widely used in dietary supplements, cosmetics, functional foods, and aquaculture feed. It provides strong free-radical scavenging capacity, supports cellular protection, enhances skin health, and contributes to the red-orange coloration found in salmon, shrimp, and krill.
(Below describes the process for natural Haematococcus pluvialis algae astaxanthin — the most common and premium source.)
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Algae Cultivation | Grow Haematococcus pluvialis under optimized light, nutrient, and aeration conditions. | Strain identity and purity are critical. Strict contamination control is required to avoid bacteria or unwanted algae. |
| 2 | Induction / Stress Phase | Expose algae to controlled stress (light, salinity, nutrient limitation) to trigger astaxanthin accumulation. | Light intensity and stress timing directly influence astaxanthin yield. Over-stress can reduce biomass. |
| 3 | Harvesting | Collect the mature algae biomass once astaxanthin content reaches target levels. | Harvest timing determines pigment concentration. Moisture levels must be controlled to avoid spoilage. |
| 4 | Drying | Dry the harvested algae using spray-drying or freeze-drying to preserve active carotenoids. | Low-temperature drying is essential to prevent oxidation of astaxanthin. Oxygen exposure must be minimized. |
| 5 | Cell Wall Disruption | Break the tough algal cell wall to release astaxanthin. | Mechanical or CO₂-assisted disruption methods improve extraction efficiency. Cell wall breakage rate must be >90%. |
| 6 | Solvent Extraction | Extract astaxanthin using food-grade solvents (e.g., ethanol, supercritical CO₂). | Solvent purity, pressure, and temperature define extraction yield and carotenoid profile. |
| 7 | Filtration & Concentration | Remove solids and concentrate the astaxanthin extract. | Vacuum concentration prevents thermal degradation. Clarity and viscosity indicate proper processing. |
| 8 | Purification & Standardization | Refine and blend the extract to reach standardized astaxanthin content (e.g., 5%, 10%). | HPLC ensures carotenoid composition accuracy. Antioxidants may be added to enhance stability. |
| 9 | Final Quality Control & Packaging | Test for potency, identity, microbial limits, heavy metals, and oxidation markers; package finished product. | Use oxygen-proof, light-resistant containers. Stability depends heavily on low-oxygen packaging and proper storage conditions. |
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Anrui Biotechnology Co., Ltd. is a specialized exporter of high-quality food ingredients and additives. We focus on global trade and custom formulation services for functional ingredients, delivering consistent, compliant, and premium-quality supply solutions to our worldwide clients.
Headquartered in Guangzhou, China, Anrui collaborates with GMP-certified manufacturing partners equipped with advanced testing facilities, including HPLC, UV-VIS spectrophotometry, and microbiological analysis, ensuring every batch meets strict international quality and regulatory standards.
Our products are exported to over 60 countries, serving industries such as food, beverages, supplements, and cosmetics.
Fast-moving ingredients for food factories, ready for immediate dispatch.