Cassia Oleoresin

Botanical Name: Cinnamomum cassia (Cinnamomum Burmanni).

Cassia is often referred to as cassia bark, the spice made from the bark. Cassia Oleoresin is obtained by the solvent extraction of the dried inner bark of Cinnamomum cassia (Cinnamomum Burmanni).The product has the characteristic aroma of cassia, with a sweet, pungent taste. It is a dark brown liquid with a reddish tinge.

Spec RangeFormatSolubility
VOC:15 – 65 %LiquidWater / Oil Soluble

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VOC %(ml/100g): Volatile Oil Content

Our Process

SOLVENT EXTRACTION

The method of solvent extraction uses a separation solvent, which is generally non-volatile has a high boiling point and is miscible with the mixture, but doesn’t form an isotropic mixture as a medium to extract essential active elements from spices.

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Applications

Bakery

Condiments

Confectionery

Flavours

Sauces

Seasonings

FREQUENTLY ASKED QUESTIONS

How is Cassia Oleoresin obtained?

Cassia Oleoresin is obtained by the solvent extraction of dried inner bark of Cinnamomum cassia.

What is the flavour, colour, and aroma of Cassia Oleoresin?

Cassia Oleoresin has the typical aroma of cassia with a sweet pungent taste. Cassia extract is a dark brown liquid with a reddish tinge.

What are the common uses of Cassia extract?

Cassia extract is commonly used in applications like bakery, condiments, confectionery, flavours, sauces, seasoning etc.

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