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Character: Yellow to Yellow Brown Powder
Certification: ISO22000
Assay Method: TLC
Botanical Source: Cinnamomum cassia
Botanical Part Used: Bark
| Cinnamon Powder | |||
| Extract Source | Cinnamomum cassia | Part Used | Bark |
| Extract Solvent | Water | Assay Method | TLC |
| Character | Yellow to Yellow Brown | Certification | ISO22000 |
| HS Code | 1302199099 | Shelf Life | 2 Years |
| Introduction |
Cinnamomum cassia powder is made by breaking the dry bark of Cinnamomum cassia. Cinnamon powder contains cinnamaldehyde, cinnamyl acetate, ethyl cinnamate, Benzyl Benzoate, coumarin, cinnamon tannin, procyanidin, cinnamomyl alcohol, dehydrated Ceylon cinnamomyl alcohol, cinnamomin, cinnamomone polysaccharide, etc. . It can promote the secretion of saliva and gastric juice, enhance the digestive function, relieve the spasm of gastrointestinal smooth muscle, relieve the pain of intestinal spasm, anti-ulcer, anti-platelet aggregation, anti-inflammation, anti-bacteria, and delay aging. |
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Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
