CINNAMON OLEORESIN

Specifications:

Botanical name: Cinnamomum Verum
Country of Origin: Vietnam
Plant Part use: Bark
Extraction Method: Steam Distilled
Appearance: Light yellow to to dark greenish yellow semi-fluid liquid
Odour: Characteristic of cinnamon aroma, strong spicy odour
Taste: Spicy sweet taste
Specific Gravity at 25°C: 1.010 – 1.040
Refractive Index at 25°C: 1.570 – 1.595
Cinnamic aldehyde content: Min 70%

Descriptions:

Cinnamon Oleoresin is a light yellow to red brown color liquid extract from the bark of Cinnamomum Verum origin Vietnam or India. Cinnamon Oleoresin is delicious & strongly aromatic spice with pleasantly sweet, warm & bitterish flavor, and contains volatile oil & fixed oil resins. The powerful spice is well used medicinally from thousands of years and continues still in time. One of the most expensive & highly treasured spice in past centuries, it has numerous tales of ancient time associated with it and exploration quests of Vasco da Gama & Columbus for its search. Cinnamon contains polyphenolic polymers and is in fact reported by researchers to be the best ingredient offering the highest antioxidant protective properties.

The main components in Cinnamon are Cinnamaldehyde & eugenol, which are not only responsible for imparting the strong flavor but also strong anti-fungal & anti-allergenic properties. The other components, basis the extraction varying from different parts of Cinnamon, can includes trans-cinnamaldehyde, procyanidins (α, β), catechins, cinnamyl acetate, L-borneol, caryophyllene oxide, b-caryophyllene, L-bornyl acetate, nerolidol, cubebene, terpineol, terpinolene, Bergamotene, Copaene. The sweet taste of cinnamon is due to the presence of cinnamaldehyde. 

Cinnamon oleoresin is majorly used in culinary applications, concentrated flavoring for canned food, desserts, confectionery, beverages & liquors, seasoning & condiments, de-odorize food, coloring agent in bakery & personal care products.  It is widely used as food preservative in meat processing, pickles, chutneys, ketchups as the phenols present in cinnamon inhibit bacteria growth and offers excellent preservative qualities.  It is also used in cosmetics preparations as it is effective ingredient for removing skin blemishes. Cinnamon is a very powerful antioxidant and known for regulating insulin action in diabetic treatments due to presence of methoxy hydroxy chalcone polymer which can control blood glucose level. It also has blood-thinning properties.

Benefits:

It is an excellent natural preservative agent.

Cinnamon is known to help treat for neurological conditions i.e Alzheimer’s, Parkinson’s diseases

It helps in improvement of blood circulation due to its blood thinning properties.

Applications:

Flavoring: Used in canned foods, curries, convenience foods, beverages & drinks, tobacco flavors, seasoning, savory, chewing gums & mouth fresheners 

Preservative: In meat, sausages, chutneys, pickles, ketchups, ready to eat foods

Aromatic: In culinary foods, beverages, perfumes, candles, diffuser oils, room fresheners, aromatherapy products

Coloring: In bakery items, in personal care products such as soaps, coloring masks, cosmetics

Therapeutic: In medicinal & pharma preparations, cough tonics, insulin regulation products, skin care products, allergy & infection treatment medicines, dental products

Nutritional: Used for brain & memory tonics, detoxifying health products, anti-depressant products, dietetic supplements.

 

 

Specifications

SPECIFICATIONS

 

Product name

CINNAMON OLEORESIN

Botanical Source

 Cinnamomum verum

Origin

India

Batch No.

CINOLEO0524

Part use

 Bark

Method

Solvent Extract

Manufacturing date

05/2024

Best before

05/2027

Cas No.

 84961-46-6

FEMA:

2290

 

No

Parameter

Specifications

01

 Appearance

 Light yellow to to dark greenish yellow semi-fluid liquid

02

 Odour

 Characteristic of cinnamon aroma, strong spicy odour

03

 Taste

 Spicy sweet taste

04

 Solubility

Insoluble in water and miscible with oil and fat-soluble organic solvent

05

 Specific Gravity at 25°C

1.010 – 1.040

06

 Refractive Index at 25°C

1.570 – 1.600 

07

 Cinnamic aldehyde

content

Min 70%

Shelf life: Min 2 years from date of manufacture.

Storage: Store in airtight containers in cool & dry place away from light & heat.

 

MSDS

 

MATERIAL SAFETY DATA SHEET
(according to Regulation (EU) No. 1907/2006)
Product name: Cinnamon Oleoresin
Number: CINOLEO0524

 
1. IDENTIFICATION OF SUBSTANCE/PREPARATION & COMPANY.
Product name: Cinnamon Oleoresin
Manufacturer/Supplier: Australia Natural Products
Add: SE 51, 2 Mayfair Street, West Perth, WA 6005, Australia
Emergency telephone: +61 452101623
Email: [email protected]

 
2. COMPOSITION / INFORMATION ON INGREDIENTS.
Definition/Botanical Origin: The Cinnamon Oleoresin obtained by solvent extracted from bark of Cinnamomum Verum tree original from India or Vietnam.
Composition: 100% pure & natural
CAS No: 84961-46-6
FEMA: 2290                                      
INCI Name: Cinnamomum Verum Oleoresin

 
3. HAZARDS IDENTIFICATION.
This product is not hazardous. Not dangerous for the environment.
H304 May be fatal if swallowed and enters airways
H315 Causes skin irritation
H317 May cause an allergic skin reaction
H319 Causes serious eye irritation

 
4. FIRST-AID MEASURES.
Inhalation:  Remove from exposure site to fresh air. Keep at rest. Obtain medical attention.
Eye contact:  Rinse immediately with plenty of water for at least 15 mins. Contact a doctor if symptoms persist.
Skin contact:  Remove contaminated clothes. Wash thoroughly with soap & water, flush with plenty of water. If irritation persists, seek medical advice.
Ingestion:  Rinse mouth out with water. Seek medical advice immediately.
Other:  When assessing action take Risk & Safety Phrases into account (Section 15)

 
5. FIRE FIGHTING MEASURES.
Extinguishing media  Use CO2, Dry Powder or Foam type Extinguishers, spraying extinguishing media to base of flames. Do not use direct water jet on burning material.
Special measures:  Avoid vapour inhalation. Keep away from sources of ignition. Do not smoke. Wear positive pressure self-contained breathing apparatus & protective clothing.
Extinguishing procedures:  Closed containers may build up pressure when exposed to heat and should be cooled with water spray.

 
6. ACCIDENTAL RELEASE MEASURES.                   
Personal precautions:  Avoid inhalation & direct contact with skin & eyes. Use individual protective equipment (safety glasses, waterproof-boots, suitable protective clothing) in case of major spillages.
Environment precautions:  Keep away from drains, soils, surface & groundwaters.     
Cleaning up methods Remove all potential ignition sources. Contain spilled material. Cover for spillages: with an inert or non-combustible inorganic absorbent material, sweep up and remove to an approved disposal container. Observe state, federal & local disposal regulations.

 
7. HANDLING & STORAGE.
Precautions in handling:  Apply good manufacturing practice & industrial hygiene practices, ensuring proper ventilation. Observe good personal hygiene, and do not eat, drink or smoke whilst handling.
Storage conditions:  Store in tightly closed original container, in a cool, dry & ventilated area away from heat sources & protected from light. Keep air contact to a minimum.
Fire protection:  Keep away from ignition sources & naked flames. Take precautions to avoid static discharges in working area.

 
8. EXPOSURE CONTROLS/PERSONAL PROTECTION.
Respiratory protection:  Avoid breathing product vapour. Apply local ventilation where possible.
Ventilation:  Ensure good ventilation of working area.
Hand protection:  Avoid all skin contact. Use chemically resistant gloves if required.
Eye protection:  Use safety glasses.
Work/Hygiene practices:  Wash hands with soap & water after handling.
 

9. PHYSICAL & CHEMICAL PROPERTIES.
Appearance: Light yellow to to dark greenish yellow semi-fluid liquid
Odour: Characteristic of cinnamon aroma, strong spicy odour
Taste: Spicy sweet taste
Solubility: Insoluble in water and miscible with oil and fat-soluble organic solvent
Specific Gravity at 25°C: 1.010 – 1.040
Refractive Index at 25°C: 1.570 – 1.595
Cinnamic aldehyde content: Min 70%

 
10. STABILITY & REACTIVITY.
Reactivity:  It presents no significant reactivity hazards, by itself or in contact with water. Avoid contact with strong acids, alkali or oxidising agents.
Decomposition:  Liable to cause smoke & acrid fumes during combustion: carbon monoxide, carbon dioxide & other non-identified organic compounds may be formed.

 
11. TOXICOLOGICAL INFORMATION.
According to current information, not classed as hazardous to health in normal industrial use.

 
12. ECOLOGICAL INFORMATION.
Biodegradability:  Data not available
Precautions:  Prevent surface contamination of soil, ground & surface water.
 

13. DISPOSAL CONSIDERATIONS.
Avoid disposing to drainage systems and into the environment. Seek expert advice.

 
14. TRANSPORT REGULATIONS.
Shipping by Road (ADR/RID): This product is not considered as dangerous goods
Shipping by Air (IATA) : This product is not considered as dangerous goods
Shipping by Sea (IMDG): This product is not considered as dangerous goods
Precaution: When shipping as non-bulk, this product can be shipped as Non Regulated.
Packing: Safety packing in HDPE or Aluminum drum
Label: Organic Cinnamon Oil

 
15. REGULATORY INFORMATION. According to Directive 88/379/EEC
Hazards: Harmful
Symbols: n/a
Risk Phrases: Harmful if swallowed
Safety Phrases: If swallowed seek medical advice immediately and show the container / label.

 
16. OTHER INFORMATION.
Cosmetics Directive – 7th Amendment – Not Restricted
Check maximum usage levels for skin care products.

 
PACKAGING:
 

Type

Suitability

Glass

Yes

Lacquer lined steel/tin

Yes

Aluminum

Yes

HDPE

Yes

SHELF LIFE.
Best before 36 months from manufacturing date.

 
Q.C. REQUIREMENTS.
In-line with general product specification. Always satisfy suitability for specific application.

 
The data provided in this material safety data sheet is meant to represent typical data/analysis for this product and is correct to the best of our knowledge. The data was obtained from current and reliable sources, but is supplied without warranty, expressed or implied, regarding its’ correctness or accuracy. It is the user’s responsibility to determine safe conditions for the use of this product, and to assume liability for loss, injury, damage or expense arising from improper use of this product. The information provided does not constitute a contract to supply to any specification, or for any given application, and buyers should seek to verify their requirements and product use.  

 

 

Certificate of Analysis

 CERTIFICATE OF ANALYSIS

 

Product name

CINNAMON OLEORESIN

Botanical Source

 Cinnamomum verum

Origin

India

Batch No.

CINOLEO0524

Part use

 Bark

Method

Solvent Extract

Manufacturing date

05/2024

Best before

05/2027

Cas No.

 84961-46-6

FEMA:

2290

 

No

Parameter

Specifications

Results

01

 Appearance

 Light yellow to to dark greenish yellow semi-fluid liquid

 Complies

02

 Odour

 Characteristic of cinnamon aroma, strong spicy odour

 Complies

03

 Taste

 Spicy sweet taste

 Complies

04

 Solubility

Insoluble in water and miscible with oil and fat-soluble organic solvent

Complies

05

 Specific Gravity at 25°C

1.010 – 1.040

1.015

06

 Refractive Index at 25°C

1.570 – 1.600 

1.590

07

 Cinnamic aldehyde

content

Min 70%

8,5%

Shelf life: Min 3 years from date of manufacture.

Storage: Store in airtight containers in cool & dry place away from light & heat.