| ≥1 piece |
Cassia Oleoresin
CAS No:***
FEMA No: 2257
Cassia is often referred to as cassia bark, the spice made from the bark. Cassia Oleoresin is obtained by the solvent extraction of the dried inner bark of Cinnamomum cassia (Cinnamomum Burmanni).The product has the characteristic aroma of cassia, with a sweet, pungent taste. It is a dark brown liquid with a reddish tinge.
Specification
| Sl No. | Tests | Specification | Protocol | |
| 1 | Organoleptic Characteristics : | |||
| Appearance | Dark brown viscous liquid | In House Method | ||
| Odour | Strongly aromatic | In House Method | ||
| Taste | Typical cassia | In House Method | ||
| 2 | Physico - Chemical Specifications : | |||
| Solubility | Soluble in alcohol and fixed oils | In House Method | ||
| Volatile Oil | 65 - 72 ml/100gm | FCCIX th Edition | ||
| 3 | Residual Solvent: | |||
| Residual Methylene di chloride | Nil | FCCIX th Edition | ||
| 4 | Heavy Metals : | |||
| Lead | <2ppm | AOAC 16 th Edition | ||
| Arsenic | <1ppm | AOAC 16 th Edition | ||
| Cadmium | <1ppm | AOAC 16 th Edition | ||
| Mercury | <1ppm | AOAC 16 th Edition | ||
| 5 | Microbiology : | |||
| Total Plate Count | < 10cfu/ gm | BAM,online January,2001Chapter-3 | ||
| Total Yeast and Mould Count | < 10cfu/ gm | BAM, online, April, 2001, Chapter -18 | ||
| E. coli | <3MPN/g | BAM, online, February, 2013 , Chapter – 4 | ||
| Salmonella | Absent in 25gm | BAM, online, August, 2012 , Chapter – 5 | ||
| 6 | Mycotoxins : | |||
| AflatoxinB1 | <5ppb | ASTA 24.2, 1997 Edition | ||
| Aflatoxin (B1+B2+G1+G2) | <10ppb | ASTA 24.2, 1997 Edition | ||
Cassia Oleoresin is widely used in products as follows: fragrance & flavor, meat product, instant noodle , seasoning, baking food, candy, and etc for its special flavor.
It is easy to measure, and incredibly consistent, which means that each batch a company produces will be of the same high quality as the one before it and the one after, leading to fewer potential losses in the manufacturing process.
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