Chemical Name: Beta-CaroteneCAS Number: 7235-40-7Molecular Formula: C40H56Molecular Weight: 536.88Purity: 96.0%-101.1%Solubility in water: Insoluble in cold water or hot water. Soluble in diethyl ether, acetone, benzene, chloroform, carbon disulfide. Moderately soluble in petroleium ether, oils.Very slightly soluble in methanol. Soluble in fat solventsAppearance: Red-purple solid or liquidDensity: 0.941 ± 0.06 g/cm3Melting point: 180-182 °CApplications/Function:β-Carotene is an organic compound - a terpenoid, a red-orange pigment abundant in plants and fruits. As a carotene with β-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.In nature, β-carotene is a precursor to vitamin A via the action of beta-carotene 15,15'-monooxygenase. β-Carotene is also the substance in carrots that colours them orange. β-Carotenoid is biosynthesized from geranylgeranyl pyrophosphate.Plant carotenoids are the primary dietary source of pro-vitamin A worldwide. The most efficient pro-vitamin A carotenoid is β-carotene, which is abundant in Vietnam Gac (Momordica Cochinchinensis Spreng), crude palm oil, yellow and orange fruits, such as mangoes and papayas, orange root vegetables such as carrots and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gac and crude palm oil have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. However, Gac is quite rare and unknown outside its native region of SE Asia, and crude palm oil is typically processed to remove the cartenoids before sale to improve the color and clarity