Cinnamon Essential Oil & Oleoresin
Supercritical CO2 extracted from authentic Ceylon cinnamon raw material from Sri Lanka. Cinnamon Oleoresin is reddish‑brown with long sweet followed by mild spicy taste; Cinnamon Essential Oil is light yellow liquid, short sweet opening with strong lingering pungent spicy flavour. Two fractions are separated under 5‑10MPa extraction pressure, oleoresin at bottom layer, essential oil at upper layer. Widely used for food flavouring, bakery, beverage, confectionery and fragrance raw materials.
| Item | Cinnamon Oleoresin | Cinnamon Essential Oil |
| Origin | Ceylon(Sri Lanka) | Ceylon(Sri Lanka) |
| Extraction Method | Supercritical CO2 Extraction | Supercritical CO2 Extraction |
| Appearance | Reddish‑brown liquid | Light yellow liquid |
| Layer during extraction | Bottom layer | Upper layer |
| Packing | 500ml | 500ml |
Raw Material Source
Made from genuine Cinnamomum verum Ceylon cinnamon grown in Sri Lanka. Adopt supercritical carbon dioxide extraction technology, no solvent residue, physically separate raw material into two distinctive fractions.
Product Feature
Cinnamon Oleoresin: Reddish‑brown liquid, rich non‑volatile resin & fat components. Taste profile: long‑lasting sweet note, followed by short‑time mild spicy feeling. It delivers full‑bodied, round cinnamon flavour.
Cinnamon Essential Oil(Volatile Oil): Light yellow liquid, volatile aromatic fraction. Taste profile: short sweet opening, followed by long‑time strong pungent spicy feeling. High aroma intensity for flavour boosting.
During supercritical CO2 extraction under 5‑10MPa pressure, oleoresin settles on the bottom layer while essential oil stays on the upper layer.
Application
Food flavouring, baked goods, confectionery, beverage, hot drinks, seasonings, cosmetic fragrance raw materials.
Packaging & Notice
Package option: OEM Packages
For industrial flavour usage only. Please dilute before use. Avoid direct contact with skin and mucous membrane.
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