Cinnamon Extract Powder 5 g

Cinnamon Extract Powder botanical raw material for formulation systems and multi-industry applications

Cinnamon Extract Powder is a concentrated plant-derived ingredient obtained from the bark of Cinnamomum verum or Cinnamomum cassia through extraction followed by controlled drying. This powdered format ensures stability during storage, efficient handling and precise dosing in formulation processes. It is widely used in cosmetic systems, food-related production, nutraceutical compositions, aromatic applications, SPA concepts and industrial formulations where a consistent botanical component with a warm spice profile is required.

From a technical perspective, the extract contains a complex composition of naturally occurring compounds, including aldehyde fractions, phenolic structures and bark-derived components preserved during processing. Cinnamaldehyde is the primary constituent that defines the characteristic aroma and influences the behavior of the ingredient in formulation systems. The powdered format allows flexible integration into dry blends, dissolution into aqueous systems or dispersion into multi-phase formulations, supporting both laboratory development and scalable manufacturing.

In food-related applications, Cinnamon Extract Powder is used in beverages, confectionery products, spice blends and functional compositions where a warm aromatic profile is required. In nutraceutical systems, it is incorporated into powdered complexes, encapsulated formats and botanical mixtures. In cosmetic formulations, it is applied in serums, masks, cleansing systems and SPA products as part of the active and aromatic phase. In fragrance and candle production, it contributes to warm, spicy scent compositions. In household products, it is used in aromatic and functional systems. In industrial processes, it is included in formulations requiring stable plant-derived aromatic inputs.

Functionally, the extract acts as a concentrated component of the active and sensory phase. In powder systems, it serves as a botanical input, while in liquid systems it provides uniform distribution when properly pre-dissolved. It does not act as a structural modifier but contributes to the overall sensory profile and functional balance of the formulation.

In formulation practice, the extract is typically pre-dissolved in a portion of the aqueous phase or dispersed into the base depending on system design. It is compatible with glycols, humectants, botanical waters, emulsifiers and aromatic components. Proper dispersion is required to achieve a homogeneous and stable formulation.

Usage levels are defined by technical specifications and adjusted by the formulator according to the intended application and desired aromatic intensity.

Example formulation: Spiced botanical fluid system
Purified water 70 ml
Cinnamon Extract Powder 2 g
Butylene glycol 5 g
Mandarin hydrolate 10 ml
Glycerin 3 g
Panthenol 3 g
Preservative 1 g
pH adjuster 6 g

Process: the extract is pre-dissolved in a portion of water until a uniform solution is obtained. The base phase is prepared by combining purified water and mandarin hydrolate. Butylene glycol, glycerin and panthenol are added under mixing until fully incorporated. The extract solution is then introduced into the system. Preservative is added and pH is adjusted. The formulation is mixed until homogeneous.

Example formulation: Gel system with spice botanical component
Purified water 65 ml
Cinnamon Extract Powder 2 g
Propanediol 5 g
Carbomer 0.9 g
Turmeric extract 10 ml
Betaine 3 g
Preservative 1 g
Neutralizer 11 g

Process: carbomer is dispersed in water until fully hydrated. Propanediol is added and neutralization is performed to form a gel structure. The pre-dissolved extract is incorporated into the system, followed by turmeric extract and betaine. Preservative is added at the final stage. The formulation is mixed until uniform and stable.

Cinnamon Extract Powder is a versatile botanical raw material used across multiple industries. It supports formulation flexibility, stable processing and compatibility with diverse ingredient systems in both liquid and dry applications.