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CINNAMON CASSIA NATURAL
Technical information
| Classification | Value |
| CAS | – |
| EINECS/EC | – |
| FEMA | – |
| INCI/NAME | – |
| Process | |
| Mixture of essential oil with aromatic molecules characteristic of the essential oil |
Organoleptic information
| Parameter | Specification |
| Appearance /color | Clear liquid, yellow to orange |
| Odour | Sweet, balsamic, spicy |
Physicochemical information
| Parameter | Specification |
| Density(gr/ml @20ºC) | 1,000-1,060 |
| Refractive Index ( @20ºC) | 1,590-1,630 |
| Optical rotation (º @20) | -2,0 – +2,0 |
| Flashpoint (ºC) | +116 |
| Solubility | Insoluble en agua |
Chemical composition
| Component | GC-area % |
| Cinnamaldehyde | 74-78% |
| Benzyl alcohol | 10-13% |
Shelf life
Minimum 2 years. After this time, the quality must be checked before use.
Storage
Store in cool, dry, well-ventilated and protected from light in tightly packed, closed containers
Intended use
Suitable for FOOD: Flavouring (Regulation (EC) 1334/2008)
Packaging
– HDPE IBC: 900kg
– Steel drums: 200kg
– HDPE jerrycans: 5-10-25 kg
– PET bottles: 0.4 -10.00kg
