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Latin name: • Cinnamomum cassia Specification: • 8%~20% Polyphenols (UV) • 5:1；10:1；20:1 Part Used: • The dried bark of Cinnamomum cassia. Certification: • cGMP, ISO22000, HACCP, FSSC22000, Kosher, Halal | |||||||||
Cinnamon Bark Extract is extracted from the bark of Cinnamomum cassia. It is dark-brown free flowing powder with characteristic odor and taste. Widely used in the fields of food,medicine, health care products and dietary supplements.
Most of the cinnamon raw materials on the market are cultivated. Cinnamon polyphenols is extracted from the dry bark. Cinnamon grows in warm and humid areas and requires abundant rainfall. Widely planted in tropical and subtropical regions. In China, it mainly grows in Guangxi Province. It also grows in India, Laos, Vietnam and Indonesia. Generally harvested in autumn, The main components of cinnamon extract are polyphenols, trans-cinnamaldehyde, trans-o-methoxycinnamaldehyde and cinnamyl acetate. Cinnamon has a high economic value. In western countries, cinnamon powder is usually added to bread, snacks, and preserved meat. Cinnamon extract is widely used in instant noodles, chewing gum, and other snack foods, as well as baked foods such as bread, cakes, and pastries. In addition, it can also be used as an antifungal agent for food and a fresh-keeping agent for vegetables, and it can also improve the flavor of food.
Cinnamon Bark Extract is extracted from the bark of Cinnamomum cassia. It is dark-brown free flowing powder with characteristic odor and taste. Widely used in the fields of food,medicine, health care products and dietary supplements.
Most of the cinnamon raw materials on the market are cultivated. Cinnamon polyphenols is extracted from the dry bark. Cinnamon grows in warm and humid areas and requires abundant rainfall. Widely planted in tropical and subtropical regions. In China, it mainly grows in Guangxi Province. It also grows in India, Laos, Vietnam and Indonesia. Generally harvested in autumn, The main components of cinnamon extract are polyphenols, trans-cinnamaldehyde, trans-o-methoxycinnamaldehyde and cinnamyl acetate. Cinnamon has a high economic value. In western countries, cinnamon powder is usually added to bread, snacks, and preserved meat. Cinnamon extract is widely used in instant noodles, chewing gum, and other snack foods, as well as baked foods such as bread, cakes, and pastries. In addition, it can also be used as an antifungal agent for food and a fresh-keeping agent for vegetables, and it can also improve the flavor of food.