Cinnamon Oil — Food & Flavour Grade

Cinnamon oil is a warm, spicy essential oil used in flavour, beverage and aroma applications. It is a known skin sensitiser at concentration and is used diluted.

Botanical species, plant part, distillation or expression route and the level of the characterising constituent all define an essential oil, and they vary by origin and season. Neat essential oils are highly concentrated and are used at low inclusion levels in a carrier or base. State the species, the constituent and level your specification relies on, and the documentation you need, so the matching supplier specification is requested rather than assumed.

Bark oil and leaf oil from Cinnamomum species are commercially different materials: bark oil is cinnamaldehyde-led, leaf oil is eugenol-led. State which one your formulation requires. Confirm that the species and plant part match your specification before comparing offers — a shared common name is not proof of the same material.

How Cinnamon Oil may be declared on a finished label, and at what level it may be used, depends on the destination market and the finished-product category. Allzone does not represent that the material is permitted for your application in your market. State the destination and the finished-product category so available supplier documentation is provided for your own regulatory assessment.

Assay, particle size, solvent residue, microbiological limits and heavy-metal limits differ between producers and grades. Allzone confirms the applicable specification with the supplier before quoting and shares the technical data sheet, safety data sheet and certificate of analysis for the exact material offered, so the values you evaluate are the values you receive.