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cinnamomum verum bark extract ceylon

Cinnamomum verum bark extract ceylon is a natural extract from cinnamon bark with a spicy aroma and flavor used in flavorings, cosmetics, and dietary supplements.

General Material Description

Cinnamomum verum bark extract ceylon is derived from the dried bark of the Ceylon cinnamon tree (Cinnamomum zeylanicum) belonging to the Lauraceae family. This natural extract presents a characteristic spicy cinnamon odor and flavor, widely valued in flavoring and fragrance industries. It shares synonyms including cinnamon bark extract, extrapone cinnamon (Symrise), and actiphyte of cinnamon bark extract. The compound is listed under PubChem with ID 135278198. The extract is mainly obtained through solvent extraction methods applied to the dried bark, yielding an ingredient rich in characteristic cinnamon constituents. Its sensory traits make it an important raw material for bakery flavors, beverages, and cosmetic formulations where cinnamon notes are desired.

Occurrence, Applicability & Potential Uses

Cinnamomum verum bark extract naturally occurs in the bark of the Ceylon cinnamon tree. Its notable applications encompass flavoring bakery products and beverages, imparting a spicy cinnamon note. Additionally, it is utilized in cosmetic formulations as an antimicrobial and antioxidant agent, providing skin conditioning and protecting properties. The extract also functions as an astringent, emollient, and humectant. Regulatory standards such as FEMA (US) govern its use in flavorings, while IFRA (Global) provides guidelines for fragrance and cosmetic applications. Its properties support use in dietary supplements reflecting its bioactive potential.

Physico-Chemical Properties Summary

This extract typically has a shelf life of around six months or longer if stored properly, under cool, dry conditions away from heat and light in tightly sealed containers. Its complex chemical composition includes volatile components responsible for its spicy aroma and flavor. These characteristics influence formulation stability and application versatility, requiring careful handling to preserve sensory integrity. The extract's physical state and solubility facilitate incorporation into lipid and aqueous systems commonly found in flavor, fragrance, and cosmetic products.

FAQ

What is Cinnamomum verum bark extract ceylon and where does it come from?
Cinnamomum verum bark extract ceylon is a natural extract obtained from the dried bark of the Ceylon cinnamon tree known scientifically as Cinnamomum zeylanicum, from the Lauraceae family. It is valued for its distinctive spicy cinnamon aroma and flavor. The extract is commonly produced via solvent extraction methods applied to the bark, resulting in an ingredient used in various industrial applications including flavorings, fragrances, cosmetics, and dietary supplements.
How is Cinnamomum verum bark extract ceylon used and what are its main applications?
This extract is primarily employed to impart a spicy cinnamon note in bakery products and beverages. Beyond flavoring, it plays multiple roles in cosmetics, serving as an antimicrobial, antioxidant, astringent, humectant, emollient, and skin conditioning agent. Its functional versatility extends to dietary supplements, where the natural cinnamon-derived compounds may contribute to formulations. Adherence to regulatory standards such as FEMA (US) and IFRA (Global) assures its safe utilization in these contexts.
What regulations and safety guidelines apply to Cinnamomum verum bark extract ceylon?
Cinnamomum verum bark extract ceylon is regulated under FEMA (US) as a flavoring substance and subject to IFRA (Global) codes of practice for fragrance and cosmetic uses. Restrictions apply to certain sensitizing components contained within the extract, including cinnamaldehyde and eugenol, limiting maximum usage levels to minimize risk. Safety data indicate low toxicity with no GHS hazard classifications. Material safety data sheets recommend storage in cool, dry conditions. Comprehensive safety assessments by RIFM and references to European and US regulatory resources provide further guidance.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

cinnamomum verum bark extract
Pubchem (sid):135278198
Publications by PubMed
Discovery of a novel anticancer agent with both anti-topoisomerase I and II activities in hepatocellular carcinoma SK-Hep-1 cells in vitro and in vivo: Cinnamomum verum component 2-methoxycinnamaldehyde.
Discovery of a novel anti-cancer agent targeting both topoisomerase I and II in hepatocellular carcinoma Hep 3B cells in vitro and in vivo: Cinnamomum verum component 2-methoxycinnamaldehyde.
Cinnamomum verum Component 2-Methoxycinnamaldehyde: A Novel Anticancer Agent with Both Anti-Topoisomerase I and II Activities in Human Lung Adenocarcinoma A549 Cells In Vitro and In Vivo.
Invitro Anti-mycotic Activity of Hydro Alcoholic Extracts of Some Indian Medicinal Plants against Fluconazole Resistant Candida albicans.
Anthelmintic activity of trans-cinnamaldehyde and A- and B-type proanthocyanidins derived from cinnamon (Cinnamomum verum).
Empirical prediction and validation of antibacterial inhibitory effects of various plant essential oils on common pathogenic bacteria.
Nrf2-dependent suppression of azoxymethane/dextran sulfate sodium-induced colon carcinogenesis by the cinnamon-derived dietary factor cinnamaldehyde.
Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS.
Antibacterial Mode of Action of Cinnamomum verum Bark Essential Oil, Alone and in Combination with Piperacillin, Against a Multi-Drug-Resistant Escherichia coli Strain.
Antimicrobial activity of the bioactive components of essential oils from Pakistani spices against Salmonella and other multi-drug resistant bacteria.
Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States.
Assessment of coumarin levels in ground cinnamon available in the Czech retail market.
Evaluation of traditional Indian antidiabetic medicinal plants for human pancreatic amylase inhibitory effect in vitro.
Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oil.
Comparison of bacteriostatic and bactericidal activity of 13 essential oils against strains with varying sensitivity to antibiotics.
From type 2 diabetes to antioxidant activity: a systematic review of the safety and efficacy of common and cassia cinnamon bark.
Does the taste matter? Taste and medicinal perceptions associated with five selected herbal drugs among three ethnic groups in West Yorkshire, Northern England.
Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat.
Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume.
Anti-oxidant effects of cinnamon (Cinnamomum verum) bark and greater cardamom (Amomum subulatum) seeds in rats fed high fat diet.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:1302.19.0000
FDA Listing of Food Additive Status:View
Wikipedia:View

General Material Information

Preferred name cinnamomum verum bark extract ceylon
Trivial Name Cinnamomum zeylanicum, ext.
Short Description cinnamon bark extract ceylon
CAS Number 84649-98-9
FEMA Number 2290
ECHA Number 283-479-0
FDA UNII Search
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 977038-60-0 ; CINNAMON BARK, EXTRACT (CINNAMOMUM SPP.)
Synonyms
  • cinnamomum zeylanicum bark extract ceylon
  • extrapone cinnamon (Symrise)
  • cinnamon bark extract
  • actiphyte of cinnamon bark extract
  • cinnamon bark extract ceylon
  • cinnamon bark P.E.
  • extract obtained from the dried bark of the ceylon cinnamon, cinnamomum zeylanicum, lauraceae
  • Cinnamomum zeylanicum, ext.

PhysChem Properties

Material listed in food chemical codex No
Shelf life 6 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.

Organoleptic Properties

Odor Type: Spicy
cinnamon
General comment At 100.00 %. cinnamon
Flavor Type: Spicy
cinnamon
General comment Cinnamon

Occurrences

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 4980 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION BEHAVIORAL: ATAXIA
Yakugaku Zasshi. Journal of Pharmacy. Vol. 92, Pg. 135, 1972.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic, flavor and fragrance agents, dietary supplements
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
benzaldehyde Max. Found: 0.1 % and Reason: Sensitization
benzyl benzoate Max. Found: 0.3 % and Reason: Sensitization
cinnamyl alcohol Max. Found: 0.1 % and Reason: Sensitization
cinnamaldehyde Max. Found: 38.00 % and Reason: Sensitization
coumarin Max. Found: 0.3 % and Reason: Sensitization
eugenol Max. Found: 1.00 % and Reason: Sensitization
isoeugenol Max. Found: 0.01 % and Reason: Sensitization
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -170.00000
beverages(nonalcoholic): 10.0000013.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 40.00000200.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -8.50000
fruit ices: -8.50000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -40.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

ClinicalTrials.gov:search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
cinnamomum verum bark extract
Chemidplus:0084649989