Material Detail

Cassiavera Oleoresin is a highly concentrated extract obtained from the bark of Cinnamomum burmannii, commonly known as Indonesian cinnamon. This oleoresin captures the warm, spicy-sweet aroma and intense flavor of cassia cinnamon, making it a preferred choice in flavoring, perfumery, and pharmaceutical applications. Unlike essential oil, cassiavera oleoresin contains both volatile and non-volatile components, providing a fuller, richer profile of the spice.

Indonesia, particularly Sumatra and Java, is one of the largest producers of Cinnamomum burmannii, ensuring a high-quality, sustainable supply of Cassiavera Oleoresin.

Specifications:

Botanical Name: Cinnamomum burmannii
Appearance: Dark brown to reddish-brown viscous liquid
Aroma: Warm, sweet, spicy, and woody with balsamic undertones
Flavor: Intense, pungent, and sweet with a lingering warmth
Solubility: Partially soluble in alcohol and fixed oils, insoluble in water
Major Components:
- Cinnamaldehyde (50–75%)
- Eugenol (1–10%)
- Coumarin (trace amounts)
Extraction Method: Solvent extraction from dried cassia bark
Specific Gravity: 1.05–1.15 @ 25°C
Refractive Index: 1.550–1.590 @ 20°C
Shelf Life: 2 years when stored in a cool, dark place

Applications:

1. Food & Beverage: Used as a natural flavoring in bakery, confectionery, and spice blends
2. Fragrance & Perfumery: Adds warm and spicy notes to perfumes and incense
3. Pharmaceuticals: Known for its antimicrobial and digestive benefits
4. Aromatherapy: Used for its warming and stimulating effects

Specs

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