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  Dicalcium Phosphate Anhydrous Powder 

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Zanthoxylin, also known as zanthoxylin or zanthoxylin amide, is the main component responsible for the numbing sensation of Sichuan pepper. Its molecular formula is C16H25NO, and its molecular weight is 247.37. Zanthoxylin mainly contains various amide components, including α-sanshool, α-sanshool, β-sanshool, β-sanshool, γ-sanshool, α-sanshoamide, and α-sanshoamide. It possesses various physiological functions, such as anesthesia, stimulation, antibacterial, wind-dispelling and dampness-removing, insecticidal, and analgesic effects. It is predicted to have wide applications in food, medicine, and cosmetics.

Feature

Producing a characteristic numbing sensation and enhanced flavor: Zanthoxylin selectively activates mechanoreceptors and analgesics in the oral mucosa, producing a persistent, tingling numbing sensation. This numbing sensation, along with spiciness and aroma, constitutes the complex flavor experience of Sichuan peppercorns. It enhances saliva secretion, amplifies the perception of basic tastes such as saltiness and umami, and improves the overall flavor complexity and persistence.

Local anesthetic and analgesic effects: Higher concentrations of zanthoxylin can inhibit neuronal voltage-gated sodium channels, temporarily blocking nerve impulse transmission and producing a reversible local anesthetic effect. Its anti-inflammatory properties help relieve pain and are used in traditional medicine to alleviate symptoms such as toothache and joint pain.

Antibacterial and antioxidant activity: Zanthoxylin has inhibitory effects on various foodborne pathogens (such as Staphylococcus aureus and Escherichia coli) and fungi, and can be used as a natural preservative adjuvant. The phenolic hydroxyl groups in its molecular structure give it the ability to scavenge free radicals, helping to delay lipid oxidation.

Applications

Seasonings and Compound Seasonings: As a standardized and quantified source of numbing sensation, it is used in the production of spicy hot pot base, Sichuan cuisine compound sauces, and instant noodle seasoning packets to ensure consistent product flavor. It is also used to develop new flavor profiles such as "lightly numbing" and "freshly numbing" seasoning oils and powders to meet diverse consumer demands.

Snack Foods and Innovative Catering: Widely used in spicy snacks (such as spicy salt potato chips and bean products), braised products, and pre-packaged cold dishes, providing precise and controllable numbing intensity. In high-end catering and ready-to-eat meals, it is used to formulate distinctive numbing sauces, achieving standardized reproduction and innovation of traditional flavors.

Functional Foods and Oral Care Product Development: Exploring functional lozenges, mouthwashes, and other products to relieve mild toothache or throat discomfort, utilizing their natural numbing and antibacterial properties. As an appetite stimulant or flavor enhancer, it is used in dietary design for specific populations (such as the elderly with diminished taste).

Daily Chemicals and Agricultural Applications: Used as a natural active ingredient in cosmetics to develop functional skincare products with a "warming" or "firming" sensation. In the agricultural field, it is studied and applied as a component of plant-derived insecticides or repellents.

Product Parameters

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin