Cinnamon Flavouring: Unlocking the Oriental Flavour Code to Awaken Your Taste Buds

Cinnamon food flavouring, with its unique spicy and warm aroma, has become a key ingredient in the food industry for enhancing flavour. Carefully selected Ceylon cinnamon and Chinese cinnamon are processed using molecular distillation combined with microencapsulation technology to fully preserve natural aromatic components such as cinnamaldehyde and eugenol, accurately recreating cinnamon's multi-layered flavour profile of ‘spicy, sweet, and warm.’

Core Technology and Flavour Advantages

1. Natural Flavour Replication: Through gas chromatography-mass spectrometry (GC-MS) analysis of cinnamon's aromatic profile, the golden ratio of top notes (limonene), middle notes (cinnamaldehyde), and base notes (cinnamic acid ethyl ester) is simulated, achieving 98% flavour authenticity;

2. Stable and Enhanced Process: Microencapsulation technology enables the slow release of aromatic components, extending the fragrance retention time to 12 hours and increasing fragrance retention rate by 75% after high-temperature baking;

3. Health Formula Upgrade: Raw materials sourced from non-GMO cinnamon bark, with 0% added artificial fragrances, meeting Clean Label requirements.

Diverse Application Scenarios

- Baked goods: Adding 0.2% to bread mixes enhances unique aroma while improving product antioxidant properties (DPPH scavenging rate reaches 65%);

- Seasoning series: Used in cinnamon rolls and apple pie fillings to enhance flavour complexity;

- Health beverages: Added to hot cocoa and milk tea to mask the bitterness of artificial sweeteners;

- Frozen foods: Used in dumpling fillings and pastry fillings to remove fishy odours and enhance aroma.