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Cassia oil

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Cassia oil Basic information
Cassia oil Chemical Properties
Safety Information
MSDS
Cassia oil Usage And Synthesis
  • Chemical PropertiesExtracted by steam distillation of leaves from Cinnamomum zeylanicum Nees. Light to dark brown liquid; spicy cinnamon, clove odor, and taste. Sol in fixed oils, propylene glycol, mineral oil; insol in glycerin.
  • Chemical PropertiesCinnamon bark oil (Sri Lanka) is obtained by steam distillation of the dried bark of the cinnamon tree. The oil is produced in Sri Lanka in a quantity of ~10 t/yr. It is a yellow liquid with the odor and burned, spicy taste of cinnamon. The main constituent is cinnamaldehyde.
    d2525 1.010–1.030; n20D 1.5730–1.5910; α20D ?2 ° to 0 °; aldehyde content (calculated as cinnamaldehyde): 55–78%; solubility: 1 vol in at least 3 vol of 70% ethanol.
    The oil is used predominantly in flavor compositions.
  • UsesFood additive.
  • HazardModerately toxic by ingestion. Low toxicity by skin contact.
  • Safety ProfileModerately toxic by ingestion. Low toxicity by skin contact. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.
Cassia oil(8015-91-6)Related Product Information
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  • Tel:15155460207
  • Email:956247821@qq.com
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  • Tel:400-005-6266 021-58432009
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  • Tel:18616765336
  • Email:marketing_china@spectrumchemical.com;
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