Cinnamon Extract 10–30% Polyphenols

Cinnamon extract in this grade comes from the bark of Cinnamomum cassia, the Chinese cinnamon or cassia tree, and not from the thin inner bark of Ceylon cinnamon. Ethanol extraction takes up the polyphenols of the bark, and the liquor is dried to a brown powder.

The grade range is 10–30% polyphenols by UV with the Folin-Ciocalteu method, and the primary grade is the 30% end. The powder is 80 mesh and water soluble. The 10% grade suits drinks and spiced blends, while the 30% grade carries a high polyphenol load for capsules and tablets.

SKU: BOT-STX-0046 Category: Standardized Extracts Tags: Bark & Stem, Cinnamon, Ethanol Extracted, Gummies & Chews, Polyphenols, Seasonings & Sauces, Standardized Extracts

Polyphenol Standardization & Grades

For cassia, the grade reports total polyphenols, a class figure that sums every phenolic compound in the extract. In cassia bark the polyphenols are mostly procyanidins, including the A-type oligomers that are characteristic of the cinnamon genus, together with phenolic acids and catechin-type units. The strong spicy odor of the bark comes from cinnamaldehyde, a volatile oil constituent that is not counted in a polyphenol figure. The botanical entity is Cinnamomum cassia, a tree of the Lauraceae, and the part used is the bark.

Grade	Assay & Method	Where It Fits
10% Polyphenols	UV, Folin-Ciocalteu	Drink powders and spiced blends
30% Polyphenols	UV, Folin-Ciocalteu	Capsules and tablets with small fill

The two grades differ by a factor of three. The 30% grade is a polyphenol concentrate that supplies a defined load from a small fill. The 10% grade holds more of the bark solids, so cinnamon extract at this level carries a fuller spiced character and suits drinks and spiced blends, while cinnamon extract at 30% is a concentrate. Cassia bark is the common commercial cinnamon of China and Southeast Asia, and it is thicker and darker than the quills of true cinnamon. Cassia is also supplied as a 10:1 ratio extract, the Cinnamon Bark Extract Powder, and as a milled bark, the Cinnamon Bark Powder. Ceylon cinnamon, the thin inner bark of another species, is a separate product, the Ceylon Cinnamon Extract 5–15% Polyphenols.

Polyphenol Analysis & Purity Risks

A UV reading with Folin-Ciocalteu reagent gives the polyphenol total of cassia cinnamon. Phenolic compounds reduce the reagent to a blue product, and the absorbance is compared with a reference phenol. The figure covers all reagent-reducing compounds in the extract, among them phenolic acids, procyanidins and some non-phenolic reducing substances.

For cassia, the reference phenol and the reaction conditions belong with the figure. A different standard or reaction time gives a different percentage for the same extract, so a figure is comparable only with one measured the same way. The high end of the range is a concentrate, and a 30% result should be read with that in mind.

For cassia, for cassia cinnamon, sample preparation affects the number. For cassia, the powder is dissolved in a polar diluent and filtered, the reagent is added with a base, and the color develops at a controlled temperature for a fixed time. A blank corrects for the color of the extract, and dilution is chosen to keep the reading inside the linear range.

Purity risks follow from naming and from the coumarin content of the bark. The word cinnamon in trade covers several cassia species, including Cinnamomum cassia, Cinnamomum burmannii and Cinnamomum loureiroi, and the true cinnamon of Sri Lanka, which is a different species. Cassia contains far more coumarin than Ceylon cinnamon, which is a reason regulators treat them differently. A stated species and the bark as the plant part are the first identity checks.

Typical Specifications

Specification Item	Product Information
Latin Name	Cinnamomum cassia
Plant Part	Bark & Stem
Processing	Ethanol Extraction
Compound Class	Polyphenols
Common Name	Cassia Cinnamon, Chinese Cinnamon
Ingredient Type	Standardized Extract
Marker Compound(s)	Total polyphenols (chiefly procyanidins and phenolic acids)
Primary Grade	30% Polyphenols (UV, Folin-Ciocalteu)
Available Grades	10% · 30% Polyphenols (UV, Folin-Ciocalteu)
Appearance	Brown powder
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Applications by Grade

30% Grade for Compact Capsules

For cassia, for cassia cinnamon, the 30% grade delivers a polyphenol load from a small fill, which suits capsules and tablets. For cassia, the brown powder is water soluble, astringent and hygroscopic, so fill in a dry room and keep a desiccant in the closure of the bottle.

30% Grade in Tablet Blends

Tablets of the 30% grade need a dry binder and a moisture-tolerant filler, because polyphenol powders take up water and soften compacts. Cassia tannins stain, so check the tablet face for brown specks and keep the compression tooling free of iron.

10% Grade in Drink Powders

The 10% grade dissolves in water to a clear brown drink with a sweet, spicy note. It suits instant mixes with apple, chai-style spices or cocoa, and the astringency is gentle enough to hide behind sweetener and milk solids in dry blends.

10% Grade in Spiced Blends

Spiced blends for hot drinks use the 10% grade with ginger, clove and cardamom. The extract dissolves in hot liquid, so it avoids the sediment of ground bark, and it adds color and a warm spice note to the cup.

10% Grade in Gummy Premixes

Gummy premixes accept the 10% grade for color and a light spice note. Add the powder after the main cook, keep the pH mildly acidic, and test the set and clarity of the gel before scale-up.

30% Grade in Stick Packs

For cassia, for cassia cinnamon, stick packs carry the 30% grade at a small fill with a flow agent and a sweet carrier. Use moisture-barrier film for the packs, since the powder clumps at the seal, and inspect the dissolved drink for haze.

Technical & Quality Considerations

For cassia, for cassia cinnamon, the extract is a brown powder with a warm, sweet and spicy cinnamon odor and an astringent taste. For cassia, procyanidins bind proteins, so milk and gelatin-based systems can turn cloudy or form a precipitate. For cassia, the polyphenols darken in alkaline bases and on contact with iron or copper, and neutral to mildly acidic systems keep color more stable.

For cassia, for production, control humidity in weighing and filling, since the powder gains water and cakes. For cassia, sieve before blending to break up soft lumps, and fold the powder into a portion of the carrier so that it disperses without clumping. The 30% grade packs more densely, and a fine flow aid helps it pass through hoppers and feeders.

Cassia has a stronger, harsher flavor than Ceylon cinnamon, and the extract keeps a part of the spicy note. The stronger cassia flavor means that cinnamon extract is easy to overdose in a sweet base, so dose-response in the real drink is the right test. A cool, dry store keeps the powder free-flowing.

Cassia extract carries a stronger cinnamon note than the Ceylon type, and a trial at two or three doses in the real base shows where the spicy edge starts to overpower the other flavors.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.