Cinnamon is a type of spice that is widely used as a food flavoring. We are agree that adding cinnamon to food or beverage will improve the taste. Moreover, cinnamon has a distinctive smell so it can add aroma to food and drinks. The high demand for cinnamon makes this spice then processed in a more practical form. Now you can find cinnamon in powder and oil, which usually stores in a bottle. Now everything is easier because you can use cinnamon extract in a more practical way. Interestingly, cinnamon is also considered effective for treating several minor ailments because of its antiseptic, anti-fungal, and anti-inflammatory properties.
Indonesia is known as the largest cinnamon producing country in the world with a market cap of 94.1%. Several journals say that this country has become the largest exporter since 1991. Behind Indonesia, Sri Lanka supplies 4.3% of the world's consumption of cinnamon. Cassiavera or Cinnamomum Burmannii is a variant that is commonly found in West Sumatra, one of the provinces in Indonesia. In addition, several variants of cinnamon, such as Cinnamomum Camphora (Japan), Cinnamomum Cassia (China, Vietnam, India, and Nepal), and Cinnamomum Verum (Sri Lanka), are types that are often used for food and beverage processing. Unfortunately, Indonesia exports cinnamon in the form of cinnamon bark rolls (quill). In this case, the extraction process will produce Oleoresin, which is a product that has the advantage of being cleaner, easier to control, and also more economical.
Oleoresin is a natural substance contained in cinnamon, which is a combination of resin and essential oil. This substance has stable heat during processing, which is very useful in the pharmaceutical industry because it can be used as an ingredient in making cosmetics. The food industry such as ice cream factories also rely on Oleoresin as a natural flavoring with a distinctive aroma and taste. In the extraction process, there are two methods that can be used; extraction or a combination of distillation and extraction. In one journal, it is stated that the extraction of cinnamon is carried out by maceration at various temperatures and contact times. The solvent used in this process is methanol with a ratio of 1: 6. The conclusion of the journal states that the optimum yield of cinnamon oleoresin of 2.10513 % was obtained in the condition of particle size of 38.76 mesh, at 55.709oC, and extraction time of 4.265 hour.
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