Cassia Oleoresin

Name: Cassia Oleoresin

Botanical Name: Cinnamomum cassia

Origin: Extracted from the bark of the cassia tree.

Appearance: Viscous, dark brown to reddish-brown liquid.

Odor: Strong, spicy, and slightly sweet cinnamon-like aroma.

Flavor: Hot, pungent, and slightly sweet, with a strong spicy cinnamon flavor.

Physical and Chemical Properties:

• Essential Oil Content: 50-70% (depending on extraction method and grade).
• Specific Gravity: 1.05 - 1.08 g/cm³
• Refractive Index: 1.540 - 1.550
• Solubility: Soluble in oils, alcohol, and fats; insoluble in water.
• Moisture Content: ≤ 2%

Extraction Method:

• Method: Extracted by solvent extraction (e.g., ethanol or hexane) or supercritical CO2 extraction.
• Solvent Removal: Food-grade solvents are used during the extraction process and are removed to ensure purity.

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications:

• Food Industry: Used to flavor baked goods, beverages, sauces, syrups, confectioneries, spice mixes, and marinades. It imparts a warm, spicy, cinnamon-like taste to foods.
• Cosmetics and Fragrances: Incorporated into personal care products such as soaps, lotions, perfumes, and creams.
• Pharmaceuticals: Cassia Oleoresin has medicinal uses in traditional medicine, especially for its antimicrobial and anti-inflammatory properties.