Natural Cinnamon Leaf Oil

Due to its purity, this Natural Cinnamon Leaf Oil is highly demanded in the market and used in the various applications.
Steam extraction process.
Uses: Flavoring, cosmetics, food flavors, aromatics, agarabatti manufacturing process.
Cinnamon leaf oil is obtained by steam distillation of cinnamon leaves and the oil yield ranges between 0.5% and 1.8%. More than 47 compounds have been identified from the leaf oil, the most significant being eugenol, which constitutes 65a 92%. Cinnamon leaf oil is cheaper than bark oil and is used in the flavor industry, to a lesser extent, to flavor confectionery. It is also used as a source of eugenol for the preparation of synthetic vanillin. Cinnamon oleoresin obtained by solvent extraction is a dark brown extremely concentrated and viscous liquid, closely approximating the total spice flavour and containing 50% or more volatile oil. It is used mainly for flavoring food products such as cakes and confectionery. Ground spice has been replaced by oils and oleoresin in food industry.