Cinnamon Oil & Oleoresin - SCFE (Co2) Extract
The main components in Cinnamon are the terpenoids i.e Cinnamaldehyde & eugenol, which are not only responsible for imparting the strong flavor but also strong anti-fungal & anti-allergenic properties. The other components, basis the extraction varying from different parts of Cinnamon, can includes trans-cinnamaldehyde, procyanidins (α, β), catechins, cinnamyl acetate, L-borneol, caryophyllene oxide, b-caryophyllene, L-bornyl acetate, nerolidol, cubebene, terpineol, terpinolene, Bergamotene, Copaene. The sweet taste of cinnamon is due to the presence of cinnamaldehyde.
Cinnamon oil is majorly used in culinary applications, concentrated flavoring for canned food, desserts, confectionery, beverages & liquors, seasoning & condiments, de-odorize food , coloring agent in bakery & personal care products. It is widely used as food preservative in meat processing, pickles, chutneys, ketchups as the phenols present in cinnamon inhibit bacteria growth and offers excellent preservative qualities. It is also used in cosmetics preparations as it is effective ingredient for removing skin blemishes. Cinnamon is a very powerful antioxidant and known for regulating insulin action in diabetic treatments due to presence of methoxy hydroxy chalcone polymer which can control blood glucose level. It also has blood-thinning properties.
|Categories||Aromas; Dairy; Flavours and Spices|
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Central/South America|
|Supplied from||Australia; Bangladesh; Brazil; Egypt; France; Iraq; Italy; Kenya; Norway|
|End-Use Categories||Bakery; Confectionary; Energy Drinks; Healthy Food & Beverages; Organic Products; Personal Care; Sauces & Seasoning|
|Certifications||GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Health claims; Kosher; Natural; Organic|
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