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Home > Products > Plant Extract Oil > Cinnamon Oil
Name: Cinnamon Oil
Botanical Name: Cortex Cinnamomi Cassiae
Part Used: Lauraceae plants Cinnamomum cassia Presl cinnamon dry branches and leaves
The Main Component Of: Cinnamic aldehyde, cinnamyl acetate
Specification: 100% pure and nature
Production Process: Supercritical CO2
Appearance: Yellow or yellowish brown clarification liquid
Odor: Have the specific cinnamon aroma, sweet, bitter
Package and storage: 25kg/drum
Shelf life: 24 months
Description
【Identify】
   Take this product and cooling to 0 ℃, add isovolumetric nitric acid vibration wave, namely precipitation crystalline precipitation.
【The product application 】
     1.As Chinese traditional medicine and seasoning has a long history, has strong heart, stomachic performance, also can be made into tinctures application. In the blending, Often used in soap essence and various low-grade flavor.
     2.Used to allocate toothpaste, beverage, tobacco use essence. In some soap, smoked xiang xiang essence can also be used. Can also be from now on oil points From extraction cinnamic aldehyde, and can further synthetic cinnamyl alcohol and so on the many kinds of spices.
    3.As food flavor, can be used for candy, plum, cherry, chocolate and canned food, fruit type soft drinks and wine and smoke in class
    4.Flavouring, also for unpleasant taste agent. Mainly used for candy, sweet wine, pickles and beverage, etc.
    5.Spices, used in meat cooking as flavouring seasoning, also used for curing, leaching liquor and bread, cakes, pastries and baking food, Or used for extracting essential oil. Powder product is system five spice powder of the main raw material, or directly for the flavour.
【Usage and dosage 】
     According to flavor need to add right amount. Reference usage: in salty flavor the adding amount of 0.2-0.5%; Meat products 0.01-0.03%; Instant noodles 0.005-0.02%; Spicy food 0.02-0.05%; Candy cans 0.015%.