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KefiNutra Cinnamon
Fermented cinnamon extract, standardized to about 10-15 g/L of acetic acid equivalent
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Beverage
- Tea Cocoa & Coffee
Food & Nutrition — Food
- Bakery
- Dairy
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- KefiNutra
- Features
- Antioxidant Properties
- Ingredient Name
- Cinnamon, Fermented
- Cinnamon Fermented
- Labeling Claims
Allergen-free, BSE-free, GMO-free, Gluten-free, Natural, Naturally Derived, Non-GMO, Vegetarian; Allergen-free; BSE-free; GMO-free; Gluten-free; Natural; Naturally Derived; Non-GMO; Vegetarian
- Certifications & Compliance
- EU Compliant, GMP, Non-GMO Project Verified
- Odor
- Light cinnamon
- Taste
- Sweet and sour cinnamon
- Markets
- Food & Nutrition
- Appearance
- Liquid
- Shelf LIfe
- 5 years
- Ingredient
- Cinnamon, Fermented
- Safety Data
- Allergens/gluten
- Product does not contain any known allergen or gluten (Directive 2003/89/CE)
- GMO Status
- GMO free in accordance to regulation EC 1829/2003 and EC 1830/2003
- Contaminants
- Heavy Metals
- max. 0.001
- Pesticide
- < MRLs
- Technology
- Food Ingredients
- Benefit Claims
- Antioxidant Properties
- Packaging Type
- Bulk
- Ingredient Origin
- Fermentation
- Natural Origin
- Plant Origin
- Benefit Claims (Health)
- Antioxidant Properties
- Food Ingredients Features
- Antioxidant Properties
- Certifications and Compliance
- EU Compliant
- GMP
- Non-GMO Project Verified
- Food and Nutrition Applications
- Functional Foods
- Salad Dressing
- Soups
- Tabletop Condiments
- Tea
- Yogurt
- Ingredients Information and Nutrition Facts
*Percent Daily Values are based on a 2,000 Calorie diet.
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Acid Acetic Equivalent | 10 - 15 | g/L |
| Boiling Point | 105 | °C |
| Density (at 25°C) | 1040 | kg/m3 |
| Ethanol Content | max. 4 | % |
| pH | 2.00 - 3.50 | — |
| Vapor Pressure (at 20°C) | 8 | mmHg |
Table 2 of 3
4 rows| Characteristic | Value | Method |
|---|---|---|
| Escherichia Coli | Not detected | USP 62 |
| Pseudomonas Aeruginosa | Not detected | USP 62 |
| Staphylococcus Aureus | Not detected | USP 62 |
| Total Coliforms | Not detected | USP 62 |
Table 3 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Carbohydrate | max. 0.5 | % | Extraction / HPLC AOAC 980.13 |
| Cholesterol | max. 0.8 | mg / 100 g | Saponification / GC AOAC 994.10 |
| Energy | 3 | Cal / 100 g | — |
| Energy | 13 | KJ / 100 g | — |
| Fat | 0.04 | g / 100 g | Extraction / GC AOAC 996.06 |
| Fibers | max. 1.0 | g / 100 g | Gravimetric AOAC 985.29 |
| Humidity | 99.3 | % | Gravimetric AOAC |
