Cinnamon Bark oleoresin Celery Oleoresin

It is the oleoresin derived from the dried rip seeds of the cultivated plants of Apium Graveolens Linn. It contains 1.5 – 3.0 percent of pale yellow volatile oil; 15 – 17 percent of fixed oil is resins. The volatile oil has a very strong aromatic flavour, which chiefly contains d-limonene and sedanolides responsible for the characteristic flavour. Celery Oleoresin is also used as stimulant, carminative, nervine, sedative and even in tonic. It is also used to flavour soft drinks and unpleasant medicaments.

Specifications
Celery Oleoresin
Product : Celery Oleoresin
Description : Oleoresin celery is obtained by the solvent extraction of the Dried seeds of Apium graveolens
Colour & appearance : Greenish yellow in colour & free flowing   liquid
Residual solvent : <10 ppm
Yeast & Mould : NIL
Pathogenic microorganisms
and their toxins
: Absent
Purity : Pure celery oleoresin  (no other additives)
Packing : 50 kgs HDPE containers/as per customers requirement
Storage : Store preferably in air tight containers and keep in a cool & dry place protected from light.
Specifications
Cinnamon Bark oleoresin
Description : Extract of dried bark of Cinnamomum cassia Blume.
Specifications : Appearance : Reddish brown powder
Odour: : Characteristic mild aroma of red chillies
Shelf life and Storage : 12 months under the specified storage conditions.  Store in full, tight containers in a cool, dry, place protected from light
Packing : 25, 10, 5kg HDP drums
Additives : Permitted additives added on request of the customer.  No preservatives or antioxidants added
Handling : Avoid contact with skin and eyes
Dispersibility/solubility : Can be dispersed in dry/liquid carriers such as sugar, dextrose, propylene glycol, lecithin, benzyl, alcohol etc. Soluble in alcohol.
Spice  Equivalent : One Kg replaces 20 kg of Cinnamon bark.
Labelling : Free from Microbial contaminants.
Technical Specifications
Solubility : Soluble in alcohol
Residual solvent : 10 ppm-EOA
Microbiology : Free from Microbial contaminants.