Cinnamon bark extract is obtained by the supercritical CO2 extraction of the dried barks of cinnamon. The uniqueness of supercritical CO2 cinnamon bark extract is that it is a pure, natural extract without preservatives and antioxidants.

Supercritical CO2 extraction is carried out at ambient temperatures and high pressures, which allows for extraction without the loss of aroma and degradation of actives. Thus, resulting in a perfect cinnamon bark extract that is similar to natural cinnamon in flavour and aroma.

A viscous oily liquid, Supercritical cinnamon extract ranges from dark yellow to brown in colour with a pleasing aroma of cinnamon barks.

CO2 extracted cinnamon is primarily used in flavouring applications. Cinnamon bark extracts are a key ingredient in marinades, sauces, beverages, confectionery, baked goods, sausages and snacks.

• Natural fresh flavour notes
• Flexibility in concentration
• Stronger actives
• Free from solvent residues
• Better flow characteristics
• Less resins