What is Cinnamon Bark, Extract?
Cinnamon Bark Extract (CAS Number: 977038-60-8) is a concentrated flavoring ingredient obtained from the bark of trees in the Cinnamomum genus, particularly Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). The extract is produced through solvent extraction or similar processing methods to concentrate the aromatic compounds naturally present in cinnamon bark. These compounds include cinnamaldehyde, eugenol, and other volatile organic compounds responsible for cinnamon's characteristic warm, sweet, and slightly spicy flavor profile.
Common Uses
Cinnamon Bark Extract functions as a flavoring agent and flavor adjuvant in a wide range of food and beverage applications. It is commonly found in baked goods, dairy products, beverages, confectionery, savory sauces, and flavored coffee products. The extract allows manufacturers to deliver consistent cinnamon flavor without requiring whole spice particles, which can be advantageous for texture and processing considerations. Its use is particularly prevalent in products where cinnamon flavor is a primary or significant characteristic, such as cinnamon rolls, spiced beverages, and flavored yogurts.
Safety Assessment
Cinnamon Bark Extract demonstrates a favorable safety profile based on available data. The FDA has received zero adverse event reports and zero recall notices associated with this additive, indicating no documented safety concerns in the U.S. food supply. Cinnamon as a spice has extensive historical use in food, with records dating back thousands of years across multiple cultures, providing additional reassurance regarding its safety in typical food applications.
The safety of cinnamon-derived products is well-established in scientific literature. The primary flavor compound, cinnamaldehyde, has been extensively studied and is recognized as safe at levels used in food flavoring. The European Food Safety Authority (EFSA) has reviewed cinnamon and cinnamon-derived flavorings favorably. Individual components of cinnamon extracts, including cinnamaldehyde and eugenol, are listed on the FDA's GRAS (Generally Recognized as Safe) list for use as flavorings.
It should be noted that while Cinnamon Bark Extract itself does not carry FDA GRAS status as a specific ingredient, the individual aromatic compounds it contains are GRAS-listed. The extract is composed entirely of naturally occurring compounds from the cinnamon plant with no synthetic additives or processing aids of concern.
Regulatory Status
Cinnamon Bark Extract is permitted for use as a flavoring agent in food under FDA regulations, specifically under Title 21 CFR Part 182 (GRAS substances) as part of the natural flavoring category. It is approved for use in the European Union as a flavoring substance. Many countries classify cinnamon extracts as approved food additives with no use restrictions beyond standard food additive regulations.
The extract is not subject to specific quantitative limitations in food products; manufacturers are expected to use it in quantities consistent with standard flavoring practices—typically in the range of 0.01% to 0.1% by weight, though this varies by product category and desired flavor intensity.
Key Studies
Scientific investigations into cinnamon safety consistently support its use in food applications. Research on cinnamaldehyde, the major active compound, has established safe consumption levels through both acute and chronic toxicity studies. Studies published in food chemistry journals confirm the composition and stability of cinnamon bark extracts across various processing methods.
No genotoxicity, reproductive toxicity, or carcinogenicity concerns have been identified in peer-reviewed literature for cinnamon extracts at food-use levels. The long history of safe consumption as a culinary spice, combined with modern analytical and toxicological data, supports the continued use of Cinnamon Bark Extract as a food flavoring ingredient.