Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods.
| CAS number | 84649-98-9 |
| Botanical Name | Cinnamomum cassia |
| Plant Part | Dried Bark |
| Origin of raw material | Vietnam |
| Origin of product | Egypt |
| Extraction method | Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic. |
| Application | Traditional use Cinnamon extracts have antibacterial and anti fungal properties. In traditional herbal medicine, cinnamon is used for the symptomatic treatment of mild, crampy gastrointestinal complaints including flatulence and flatulence. In food The cinnamon extract can be used as a flavoring extract in chewing gum, confectionery, beverages and other foods, especially as a spice extract in baked goods. In cosmetics The aromatic flavor of cinnamon extract makes it suitable for use as a fragrance in the perfume industry and other cosmetic products. Cinnamon extracts also have an antibacterial effect, especially against oral pathogens, which is this reason why the extract is used in toothpaste or mouthwash |
| Shelf Life | 5 years |
