Cinnamon oil

HS Code: 3301.29.00

Physical State: Liquid
Appearance / Color: Clear to pale yellow liquid
Odor: Sweet, warm, spicy cinnamon
Taste: Characteristic spice taste
Moisture Content (%): <0.5%
pH: N/A (essential oil)

Synonyms & Trade Names: Cinnamon oil; Cinnamon oil essential oil
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 / HDPE drum
Storage Conditions: Cool, dark; sealed; below 25°C
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 (%): ≥55% (E)-cinnamaldehyde (bark) / ≥70% eugenol (leaf)
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 bark is typically used for oil extraction. It is crushed and then subjected to steam distillation. The steam carries the volatile compounds of the cinnamon bark, which are then condensed into liquid form, separating water and oil. The oil is then collected.