Description
A standardized polyphenolic extract from Cinnamomum cassia bark (Chinese cinnamon, the dominant commercial cinnamon globally) or Cinnamomum verum bark (Ceylon cinnamon, the premium variant). Standardized to polyphenols, flavonoids, or cinnamaldehyde content depending on application. Used in blood-glucose-support supplements, functional foods, and natural flavor applications.
Reddish-brown to dark brown free-flowing powder. Partial water solubility; freely soluble in ethanol.
We supply food-grade Cinnamon Bark Extract from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Organic-certified grades are available.
Common market grades include 10 percent Polyphenols (standard supplement grade), 20 percent Polyphenols (premium grade), 30 percent Polyphenols (high-end grade), and 4 percent Flavonoids / 1 percent Cinnamaldehyde (alternative standardization for flavor and aromatherapy applications). Water-extracted, coumarin-reduced grades are available for jurisdictions with regulatory coumarin limits.
Bulk and reduced-MOQ shipments. Batch-level COA covering total polyphenols (UV), cinnamaldehyde content (HPLC), coumarin content, residual solvents, heavy metals, pesticides, and microbiology.
Introduction
Cinnamon has been used as both a spice and a medicinal plant for at least 4,000 years, with references in ancient Egyptian, Chinese, and Ayurvedic medical texts. Two principal commercial cinnamons are distinguished: cassia cinnamon (Cinnamomum cassia, the dominant variety in U.S. and Chinese markets) and Ceylon cinnamon (Cinnamomum verum, premium-positioned in European markets).
Industrial production proceeds by hot-water or hydroalcoholic extraction of dried cinnamon bark, followed by concentration, optional decolorization, and spray-drying to defined polyphenol or flavonoid content. Coumarin content is monitored for cassia-source extracts because of regulatory limits in the EU.
Recognized as a permitted food ingredient by the U.S. FDA (GRAS), the European Food Safety Authority, and equivalent regulators. Coumarin tolerable daily intake limits apply to cassia cinnamon products in EU markets.
Clinical evidence supports cinnamon polyphenols for postprandial glucose response and fasting glucose in type 2 diabetes, with effect sizes modest but consistent across multiple randomized trials. Insulin-sensitivity-related mechanisms involving the MHCP (methylhydroxychalcone polymer) class are the most studied pathway.
Strategic positioning combines blood-glucose-support and metabolic-health dietary supplements (the dominant unit-value segment), functional beverages and chai-style products, and natural flavor applications in bakery and confectionery.
Where it is used
- Blood-glucose-support and metabolic-health dietary supplements (the dominant commercial application)
- Weight-management and thermogenic supplement formulations
- Functional beverages: chai-style wellness drinks and herbal teas
- Natural food flavor and bakery applications
- Pre-workout and sports nutrition formulations
- Premium fortified foods and nutritional bars
- Cosmetic skincare: antioxidant and warming formulations
- Pet supplements positioned for metabolic and immune support
Technical data
| Item | Specification |
|---|---|
| Appearance | Reddish-brown to dark brown free-flowing powder |
| Total polyphenols (UV) | 10% / 20% / 30% (grade dependent) |
| Cinnamaldehyde (HPLC) | ≥ 1% (flavor-standardized grade) |
| Coumarin (Ceylon grade) | ≤ 0.05% |
| Particle size | 95% pass 80 mesh |
| Loss on drying | ≤ 5.0% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
| Source | Cinnamomum cassia (default) or Cinnamomum verum bark |
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