Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.
Cinnamon has a high antioxidant effect. Cinnamon essential oil also has anti-microbial properties. This property of cinnamon, characteristic for other spices too, that helps keep foods longer at home. Cinnamon along with garlic is used as a fish and meat preservative and in the future might be used in an inner layer of plastic as it has antimicrobial properties up to 120 degree Celsius.
In cooking, cinnamon is used in the preservation, salting and pickling of vegetables, fruits and berries, ground cinnamon is also widely used in bakery products.
Cassia cinnamon is used for many conditions, especially useful for chest pain, kidney disorders, high blood pressure, cramps, cancer, and as a “blood purifier.” Cassia cinnamon is used in suntan lotions, nasal sprays, mouthwashes, gargles, toothpaste, and as a “counterirritant” applied to the skin in liniments.
Cinnamon Ground (1.5 % to 2.5% Oil Content)
Physical & Chemical Evaluation:
Granulation (ASTA 10.0):
On a USS 20 M 0.0%
On a USS 60 M 0.4%
| Steam Volatile Oil (ASTA 5.0): |
2% |
| Moisture (ASTA 2.0): |
13.4% |
| Total Ash (ASTA 3.0): |
Negligible |
| Acid Insoluble (ASTA 4.0): |
Negligible |
| Other: |
Negligible |
Microbiological Evaluation:
Test Description Colonies Resultant
| Total Plate Count per 1g.: |
< 2,500.00 |
| Mold Count Per 1g.: |
< 100.00 |
| Yeast Count Per 1g.: |
< 100.00 |
| E.Coli: |
Negative |
| Salmonella: |
Negative |
| Total Coliform per 1g.: |
< 3.00 |
|
