Cinnamon Leaf

CAS Number: 8007-80-5
HS Code: 3301.29.00

Physical State: Liquid
Appearance / Color: Yellow to brownish liquid
Odor: Spicy cinnamon, clove-like
Taste: Spicy, warm
Moisture Content (%): <0.5%
pH: N/A (essential oil)

Synonyms & Trade Names: Cinnamon leaf oil; Cinnamomum verum leaf oil; Cinnamon EO (leaf)
Total Plate Count (TPC): <1,000 CFU/g
Yeast & Mould: <100 CFU/g
E. Coli: Negative/25g
Coliform Bacteria: <100 CFU/g
Salmonella: Negative/25g
Shelf Life: 24 months
Packaging Size: 1 kg / 5 kg / 25 kg
Packaging Type: Aluminum bottle / glass bottle
Storage Conditions: Cool, dark; sealed; away from light and heat
Halal Certification: Available
Kosher Certification: Available
ISO / HACCP: Yes
Food Grade / Regulatory Status: Food/Cosmetic grade
Bulk Density: N/A (essential oil)
Foreign Matter (%): N/A (essential oil)
Total Ash (%): N/A (essential oil)
Impurity (%): N/A (essential oil)
Volatile Oil Content (%): 100% (pure essential oil)
Aflatoxin B1: N/A (essential oil)
Aflatoxin Sum (B1+B2+G1+G2): N/A (essential oil)
Ochratoxin A: N/A (essential oil)
Heavy Metals (As, Pb, Hg, Cd): <10 ppm

Technical Document

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Steam Distillation: Cinnamon leaves are used for oil extraction. The leaves are subjected to steam distillation, similar to cinnamon bark oil. The volatile compounds are carried by the steam, condensed, and separated to obtain cinnamon leaf oil