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Quick Details

  • Type: Cinnamon Oleoresin
  • Form: Oil
  • Part: Bark
  • Extraction Type: CO2
  • Packaging: Bottle, Drum
  • Place of Origin: Shaanxi, China (Mainland)
  • Grade: Food
  • Brand Name: Plamed
  • Model Number: LTN03-02

Packaging & Delivery

Packaging Details 25KG/ Drum
Delivery Time 3 days

 

Cinnamon Extract is one of PLAMED’s most important products. After lots of R&D work, we now have Cinnamon polyphenols, Cinnamon Proanthocyanidins, Cinnamon Flavonoids, Cinnamon Oleoresin and Cinnamon Essential Oil.

Cinnamon polyphenolsCinnamon Essential oil

 

Cinnamon OleoresinCinnamon Flavor Powder
Product Overview

 Cinnamon Oleoresin is extracted from Cinnamon bark by supercritical CO2 extraction process. It contains the volatile as well as non-volatile constituents of Cinnamon. It represents total flavor of Cinnamon bark in concentrated form. Large quantity of Cinnamon bark powder could be replaced by small amount of oleoresin. The product could be stored in a small container and could keep for many years without any change of its flavor. The rich, sweet, creamy flavor of this excellent product, makes it perfect for bakery, confectionery and beverage application.

 

Botanical Source

 Cassia Cinnamon, also known as Chinese Cinnamon or scientifically Cinnamomum Aromaticum, is a plant in the family Laureaceae. Native to southern China, it is a tropical medium-sized, bushy evergreen tree which can grow up to 15m in height. It has long, very stiff, lanceolated, leathery, bright green leaves, small yellow flowers in clusters and small ovoid bluish or blackish fruits. The bark and leaves are highly aromatic. The commercial cinnamon bark is reddish-brown and has a sweet, warm, spicy, woody flavor. Both the bark and oil have a long history of culinary and medicinal uses.

 

Specification

 

ANALYSIS

SPECIFICATION

Extract Ratio

20:1

(Every gram of the product can replace
20g dry Cinnamon powder)

Appearance

Dark brown liquid

Odor

Strong Cinnamon

Taste

Characteristic cinnamon sweet and spicy

Solubility

Insoluble in water; soluble in most organic solvents

Volatile oil content (ml/100g)

≥ 20.0

Relative Density (20°C/20°C)

1.025~ 1.045

Refractive Index (20°C)

1.562~ 1.582

Heavy Metal (Pb) (mg/kg)

≤ 10.0

Lead (mg/kg)

≤ 3.0

Storage and shelf life

In a cool closed aluminum container away from light and source of ignition at max. 20°C; 24 months min.

Production Flow

Supercritical CO2 extraction is the cleanest extraction method. Because no organic solvent is used in the whole process, extracts have no residual solvent to avoid existence of harmful substance and environmental pollution in the extraction process and ensure 100% of pure nature.

Heavy metal and other harmful substances in traditional spices are insoluble in carbon dioxide, and thus, supercritical fluid extraction can effectively remove heavy metal and other harmful substances away from traditional spices.

 

 

Application

 Application and Reference amount

 

Cinnamon Oleoresin is widely used in products as follows: fragrance & flavor, meat product, instant noodle , seasoning, baking food, candy, and etc for its special flavor.

Because it is easy to measure, and incredibly consistent, which means that each batch a company produces will be of the same high quality as the one before it and the one after, leading to fewer potential losses in the manufacturing process.

 

Application

Reference amount

Meat product

0.01 ~ 0.03%

Seasoning

0.01 ~ 0.02%

Baking food

0.01 ~0.02%

Advantages

 1.        Easy to store and transport

2.        More stable when heated

3.        More economical to use

4.        Easier to control for quality and cleaner than the equivalent ground spices

5.        Free from contamination

6.        Concentrated form reduces storage space and bulk handling and transport requirements

7.        Concentrated and virtually moisture-free form of oleoresins ensures longer shelf life due to minimal oxidative degradation or loss of flavor

Packing and Storage

 In a cool closed aluminum container away from light and source of ignition at max. 20°C. 

 

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