Cinnamon Oleoresin

Name: Cinnamon Oleoresin

Botanical Name: Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon)

Origin: Extracted from the bark of cinnamon trees.

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

Odor: Characteristic warm, sweet-spicy, and slightly woody cinnamon aroma.

Flavor: Strong cinnamon flavor, with sweet and spicy undertones.

Physical and Chemical Properties:

• Essential Oil Content: 60-75% (depending on extraction method).
• Specific Gravity: 1.05 - 1.08 g/cm³
• Refractive Index: 1.540 - 1.550
• Solubility: Soluble in alcohol, oils, and fats; insoluble in water.
• Moisture Content: ≤ 2%

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, confectioneries, sauces, syrups, and spice mixes. Also used in savory dishes for a warm, spicy note.
• Cosmetic Industry: Incorporated into fragrances, soaps, lotions, and creams for its aromatic properties.
• Pharmaceuticals: Used in traditional medicine and oral care products, owing to its antimicrobial and anti-inflammatory properties.