CINNAMON BARK, EXTRACT (CINNAMOMUM SPP.)

CAS: 977038-60-0 FLAVORING AGENT OR ADJUVANT

Cinnamon bark extract is a flavoring ingredient derived from the bark of cinnamon species used to impart characteristic cinnamon aroma and taste in foods and beverages.

What It Is

Cinnamon bark extract is a complex botanical extract obtained from the dried bark of trees in the genus Cinnamomum. The extract encompasses a mixture of volatile and non‑volatile constituents naturally present in cinnamon bark that contribute to taste and aroma. The ingredient is defined by the Chemical Abstracts Service under the registry number 977038‑60‑0 and is used primarily for its sensory properties in food formulations. As a flavoring agent or adjuvant, cinnamon bark extract falls within the broad category of natural flavor ingredients that are recognized by regulatory bodies as suitable for enhancing taste and aroma in a wide range of food products. The extract is listed under 21 CFR 182.20 within the United States Food and Drug Administration (FDA) Substances Added to Food inventory, in a section that covers natural extracts and essential oils used as flavoring agents. In regulatory inventories, it is identified by its ingredient name and often has additional synonyms reflecting its botanical origin and traditional names, including "Cinnamon Bark Extract," "Cassia Bark Extract," and "Ceylon Cinnamon Bark Extract." The complex nature of this extract means it is not a single defined chemical entity, but instead a mixture of many compounds typical of cinnamon bark, such as cinnamaldehyde and related phenylpropanoids, which are responsible for the warm, spicy sensory characteristics associated with cinnamon. This multi‑constituent profile underpins its functional application in food flavoring contexts, where the overall sensory impact, rather than a single component, is paramount.

How It Is Made

Cinnamon bark extract is produced by extracting dried cinnamon bark with solvents or through methods that capture both volatile and non‑volatile components imparting flavor and aroma. Traditional extraction approaches employ hydroalcoholic mixtures, where the bark is macerated or refluxed with dilute ethanol or other food‑grade solvents to solubilize the target constituents. This extraction is followed by concentration and removal of solvent to yield a concentrated botanical extract. The precise composition of the extract varies depending on the source of cinnamon bark, solvent system, and processing conditions. Natural extracts like cinnamon bark extract may also be obtained through techniques such as steam distillation to isolate volatile essential oil fractions, followed by blending with other solvent extracts to achieve the desired sensory profile. The Food and Drug Administration’s regulation for essential oils and solvent‑free natural extractives generally involves processes that maintain the characteristic sensory attributes of the source material without introducing synthetic substances. Technical guidance for such extraction methods is referenced in regulatory texts dealing with natural extractives and flavorings in food. During manufacturing, quality control assessments are conducted to ensure consistency of flavor, absence of undesirable contaminants, and compliance with relevant food safety specifications. These processes do not create novel chemical entities but concentrate naturally occurring compounds from the cinnamon bark. The resultant extract is typically dark in color with a strong cinnamon‑like aroma and is standardized through sensory evaluation rather than strict chemical specification. Due to its botanical nature, variability in constituent makeup can occur based on species, harvest conditions, and extraction method employed.

Why It Is Used In Food

Cinnamon bark extract is used in the food industry to impart the characteristic aroma and flavor associated with cinnamon, a spice widely appreciated for its warm, sweet and slightly spicy sensory attributes. As a flavoring agent, the extract allows food formulators to achieve consistent and intensified taste profiles in food and beverage products without the need to use large quantities of whole spice or bark material. The functional role of cinnamon bark extract extends beyond mere flavor enhancement. In many applications, it is used to provide a clean label alternative to artificial flavoring chemicals when a natural cinnamon taste is desired. Extracts can often deliver more potent and stable flavor profiles compared with whole spice, which can vary in intensity due to differences in botanical source or processing. In beverage, bakery, confectionery, and dairy formulations, cinnamon bark extract contributes to the sensory experience consumers expect from products labeled with cinnamon flavor. Food technologists may choose cinnamon bark extract because it disperses more uniformly in liquid systems than ground bark and can be added in controlled amounts to achieve repeatable results across production batches. Additionally, extract form minimizes the challenges associated with particulate spice in final products, such as grittiness or sedimentation. These practical benefits, along with the desired sensory outcome, make it a versatile ingredient in the development of a wide range of food and beverage products, from flavored milks and teas to baked goods and confectionery.

Adi Example Calculation

Because cinnamon bark extract does not have a numeric acceptable daily intake (ADI) established in the referenced authoritative regulatory sources, an illustrative example calculation using an ADI cannot be provided. Numeric ADI values are typically used when regulators have explicitly set such values based on toxicological data, and in this case, no such numeric value was identified in the available authoritative links. For substances with established ADIs, an example calculation might involve multiplying the ADI (in mg per kg body weight per day) by an individual’s body weight to estimate the total amount of the substance that could be consumed daily without exceeding the guidance. However, as there is no numeric ADI available for cinnamon bark extract itself, it is not possible to demonstrate such a calculation within this context.

Safety And Health Research

Safety evaluations for cinnamon bark extract and related botanical flavoring agents focus on the overall safety of the mixture as used in food, rather than on individual components alone. Botanical extracts naturally contain many constituents, and regulators assess safety based on data relating to typical use levels, historical consumption, and available toxicological information for key constituents. In the United States, cinnamon bark extract’s presence in the FDA Substances Added to Food Inventory signifies that the ingredient is recognized for its use as a flavoring agent. This listing is consistent with evaluation of safety for intended use levels and aligns with general food additive regulations that do not identify specific numerical intake limits for natural flavoring extracts. JECFA, the international expert committee administered by FAO and WHO, provides safety evaluations and specifications for flavoring agents and food additives. While the searchable database lists categories and enables evaluation of flavorings, there was no specific JECFA report found that provides a numeric acceptable daily intake (ADI) for cinnamon bark extract per se. The committee’s work generally includes establishing safety evaluations for flavoring agents based on available data and exposures. Scientific studies of cinnamon extracts in food research focus on understanding functional properties and bioactive compositions, but these studies are not safety determinations per se and do not replace regulatory risk assessments. Botanical extracts may contain constituents such as cinnamaldehyde and other phenylpropanoids, which have been studied in various contexts for biological activity, but in the context of flavoring use, exposures are low and based on typical culinary use or addition levels in foods, aligning with historical safe usage patterns. In summary, safety research and regulatory evaluation emphasize that cinnamon bark extract, as a botanical flavoring ingredient, has a long history of use in foods and is recognized within regulatory inventories. However, numeric toxicological thresholds such as ADIs specific to the extract have not been explicitly identified in the available authoritative sources.

Regulatory Status Worldwide

In the United States, cinnamon bark extract is listed in the FDA’s Substances Added to Food Inventory under 21 CFR 182.20, a section that covers natural extracts, essential oils, and related flavoring substances recognized for use as flavor agents in food. This listing indicates regulatory acknowledgment of the ingredient’s use within the category of flavoring agents, but it does not represent a numerical additive limit or numeric intake guideline. The regulatory reference code 182.20 provides the framework under which such natural extractives are permitted, and listing in the inventory signifies that the ingredient can be used in foods for flavoring purposes. Internationally, regulatory treatment of cinnamon bark extract varies by jurisdiction. Many countries recognize botanical extracts as flavor ingredients under general food additive or flavoring regulations. For example, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintains a database of flavoring specifications where flavor extracts are catalogued for safety evaluations and specifications, though a specific monograph for this exact extract with numeric safety values was not identified in the referenced database search.(世界卫生组织应用程序) In the European Union, flavoring substances are regulated under EU flavor legislation, and many natural extracts including cinnamon derivatives are authorized for use if they meet compositional and safety criteria. A search of EFSA records suggests that applications for certain cinnamon bark derivatives have been withdrawn or not finalized, meaning that formal numeric acceptances such as E‑numbers specific to cinnamon bark extract may not be established.(EFSA Online Library) Given the botanical and complex nature of cinnamon bark extract, regulatory authorities often assess it on the basis of identity, source, history of use, and safety data available for its constituent compounds. As such, regulatory status worldwide is context dependent, with many jurisdictions recognizing its use under flavoring regulations while not assigning discrete additive numbers or intake limits.

Taste And Functional Properties

Cinnamon bark extract contributes a warm, spicy, sweet‑woody flavor and aroma that is instantly recognizable as cinnamon. The sensory profile is dominated by phenylpropanoid compounds and other constituents that evoke the characteristic sensory signature of cinnamon bark. In foods and beverages, its flavor impression can range from subtle background notes to a more pronounced cinnamon character depending on the level of use. Functionally, cinnamon bark extract is soluble to varying degrees depending on the formulation and solvent environment. In aqueous food systems it may require dispersion aids or emulsifiers to achieve uniform distribution, especially at higher use levels. In alcoholic or fat‑containing systems, certain volatile components typically have greater solubility and contribute more readily to flavor perception. From a stability perspective, the sensory attributes of cinnamon bark extract are generally resilient under typical food processing conditions, such as moderate heating during baking or pasteurization, although extremely high temperatures or prolonged processing may cause loss of some volatile aromatic constituents. The extract’s heat stability, coupled with its sensory impact, makes it a useful ingredient in products that undergo thermal processing. The extract also interacts with other flavor components, and formulators often balance it with sweet, creamy, or spicy notes to achieve a desired composite flavor profile. Its functional properties are thus both sensory and practical, providing flavor intensity and consistency in complex food matrices.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a health‑based guidance value derived by expert scientific panels to indicate the amount of a substance that can be consumed every day over a lifetime without appreciable health risk. ADIs are commonly expressed in terms of milligrams per kilogram of body weight per day and are used for many food additives where specific toxicological data are available. For complex botanical extracts, ADIs may not be established if regulators determine that typical use levels are low and historical consumption data do not indicate safety concerns requiring numeric limits. In the case of cinnamon bark extract, regulatory inventories such as the FDA Substances Added to Food inventory do not assign a numeric ADI, and comprehensive JECFA or EFSA numeric ADIs for this specific extract were not identified in the available authoritative sources. As such, a numeric ADI for cinnamon bark extract itself is not provided, and safety evaluations emphasize its historical use and recognition as a flavoring agent under general additive regulations. Acceptable daily intake values are derived by evaluating toxicological studies, including acute, subchronic, and chronic toxicity data, and then applying safety factors to account for uncertainties. When a numeric ADI is not established, regulatory acceptance often relies on extensive history of safe culinary use, low exposure levels in flavored foods, and the absence of evidence indicating adverse effects at typical consumption levels. Therefore, in such cases, consumers are not expected to approach risk‑based intake thresholds through normal dietary exposure to cinnamon bark extract.

Comparison With Similar Additives

Cinnamon bark extract can be compared with other botanical flavor extracts used for similar sensory purposes, such as vanilla extract, clove extract, and other spice‑derived extracts. Vanilla extract, derived from vanilla beans, is another complex botanical extract used widely for flavoring in foods; like cinnamon bark extract, it provides a characteristic sensory profile and does not have a numeric ADI established, but is recognized under regulatory inventories for flavor use. Clove extract is another spice‑derived botanical extract that contributes a warm, spicy aroma and flavor, often used in bakery and beverage applications. Regulatory treatment of clove extract, similar to cinnamon bark extract, generally falls under natural flavoring regulations without discrete numeric intake limits; both are accepted for use based on historical consumption and safety assessments at intended use levels. Essential oils such as nutmeg oil or cardamom extract also share functional similarities in food flavoring applications, providing distinctive sensory characteristics while being regulated as natural flavoring agents. These botanical extracts are typically evaluated based on compositional profiles and historical use patterns rather than specific numeric ADIs. The comparison highlights that cinnamon bark extract sits within a broader category of natural flavoring extracts where regulatory acceptance is grounded in long‑standing culinary use, recognition in flavoring inventories, and safety evaluations appropriate for complex botanical mixtures.

Common Food Applications Narrative

Cinnamon bark extract finds wide application in many food and beverage categories where cinnamon’s distinct flavor is desired. In bakery products such as cookies, muffins, and quick breads, the extract delivers a concentrated cinnamon note that enhances the overall taste and aroma. Its consistent sensory profile allows bakers to achieve repeatable flavor quality across batches without relying on inconsistent spice particles. In beverage formulations, including flavored teas, ready‑to‑drink beverages, and flavored milks, cinnamon bark extract provides a natural cinnamon character that blends well with sweet profiles or other spice notes like vanilla and nutmeg. Because liquid systems pose distribution challenges for particulate spices, extract form is often preferred to ensure uniform flavor throughout the product. Confectionery products, from hard candies and caramels to filled chocolates, also frequently incorporate cinnamon bark extract to provide warm, spicy taste characteristics. Its potency allows for strong flavor impact even at low use levels, making it cost‑effective and efficient for flavoring in sugar‑based systems. Dairy and frozen desserts, including ice creams and yogurts, use cinnamon bark extract to add distinctive sensory appeal, often combined with fruit or caramel notes. Snack products, granolas, and cereal bars may include the extract to elevate cinnamon flavor without altering texture. The broad utility of cinnamon bark extract across these product categories reflects its role as a foundational food flavor ingredient that resonates with consumer expectations for cinnamon taste.

Safety & Regulations

FDA

  • Notes: Listed for use as a flavoring agent under general extractive provisions with no specific numeric additive limit.
  • Regulation: 21 CFR 182.20

EFSA

  • Notes: No specific EFSA numeric ADI found for this extract.

JECFA

  • Notes: JECFA search tools list flavoring specifications but no numeric ADI identified for this extract.

Sources

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