Cinnamon bark extract
Cinnamon bark extract is made from the dried inner bark of Ceylon cinnamon (Cinnamomum verum, syn. C. zeylanicum) or of cassia species (Cinnamomum cassia/aromaticum, C. burmannii, C. loureiroi). The bark is extracted with water or water-ethanol, then concentrated and dried, and extracts are sold by ratio or standardized to polyphenols (type A procyanidins) or other markers. Species and coumarin content are the key purchasing details.
Suppliers sell different products under the same name. Specify the one you need.
Hot-water extract dried to a powder, often standardized to polyphenols or type A procyanidins by UV or HPLC.
Water-ethanol extract sold by extract ratio or marker content.
Extracts from Ceylon cinnamon have much lower coumarin than cassia; the species belongs on the spec.
Solvent-extracted oleoresin and steam-distilled bark oil for flavor, sold separately from dry extracts.
Compare each result with your own specification when the lot arrives.
Keep cinnamon extract sealed in lined drums in a cool, dry place away from light; dry extracts are hygroscopic and the aroma fades with air exposure. Reseal opened containers promptly. Shelf life follows the supplier's spec, with the marker assay rechecked at retest.
Marker and coumarin content vary with species, bark grade and origin, so check each lot. Record the supplier lot, species, coumarin result and retest date.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.20 lists cinnamon bark from Ceylon (Cinnamomum zeylanicum), Chinese (Cinnamomum cassia) and Saigon (Cinnamomum loureirii) sources among natural extractives generally recognized as safe for their intended use.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists cinnamon bark extract (Cinnamomum spp.) with the technical effect 'flavoring agent or adjuvant' and cites 21 CFR 182.20.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Cassia natural health product monograph lists Cinnamomum aromaticum with dried branch, stem and trunk bark as source parts.
Source: webprod.hc-sc.gc.ca (opens in a new tab)The EU Novel Food status Catalogue entry for Cinnamomum verum (POL-NF-00248) lists the bark as not novel in food.
Source: ec.europa.eu (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Rouen, France
Nexira is a French family-owned maker of acacia gum, other natural gums and plant extract powders, including acerola, baobab, guarana, ginseng and mushroom extracts, for food, drink and supplement companies.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include water extract, hydroalcoholic extract, ceylon versus cassia and oleoresin and oil. Ask each supplier for the specification sheet of the exact grade they quote.
Expect identity and species, coumarin (HPLC), marker assay, residual solvents, heavy metals and microbiology, each with its method, specification and result for that lot.
Keep cinnamon extract sealed in lined drums in a cool, dry place away from light; dry extracts are hygroscopic and the aroma fades with air exposure. Reseal opened containers promptly. Shelf life follows the supplier's spec, with the marker assay rechecked at retest.
21 CFR 182.20 lists cinnamon bark from Ceylon (Cinnamomum zeylanicum), Chinese (Cinnamomum cassia) and Saigon (Cinnamomum loureirii) sources among natural extractives generally recognized as safe for their intended use. FDA's Substances Added to Food inventory lists cinnamon bark extract (Cinnamomum spp.) with the technical effect 'flavoring agent or adjuvant' and cites 21 CFR 182.20. Health Canada's Cassia natural health product monograph lists Cinnamomum aromaticum with dried branch, stem and trunk bark as source parts. The EU Novel Food status Catalogue entry for Cinnamomum verum (POL-NF-00248) lists the bark as not novel in food.
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