Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Cinnamon
- Technologies
- Product Families
- Labelling
CINNAMOM POWDER
The batch number is located on the label
Minimum durability date: 48 month
Applications & Uses
- Markets
- Food & Nutrition Applications
- Expected use
- It has certain antiviral properties, and can prevent colds and flu (to consume herbal tea) antiseptic, antifungal, vermifuge, it protects from all types ofinfections,
- Rich in fiber, it facilitatesdigestion,
- Cinnamon fits perfectly into many recipes, cakes, ice cream, compote, mulled wine
- Potentially wrong use
Good to know: The consumption of cinnamon is not recommended for pregnant or breastfeeding women
Properties
- Aspect
- Powder
- Flavor
- characteristic, aromatic, somewhat sweet, pungently spicy
- Typical Properties
- Microbiological Values
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Caloric Value | 1331 (318) | kJ (kcal) | — |
| Carbohydrates | 56 | % | — |
| Fat | 3.2 | % | — |
| Protein Content | 3.9 | % | — |
| Protein Content | 3.9 | % | — |
| Relative Humidity | max. 65 | % | — |
| Salt Content | 0.08 | % | — |
| Saturated Fatty Acids | 24.4 | % | — |
| Value | Units | Test Method / Conditions | |
| Aerobic total germ | N.D. | — | — |
| Germ Enterobacteriaceae | N.D. | — | — |
| Germ Moulds | max. 100.000 | CFU/G | — |
| Germ Yeast | N.D. | — | — |
| Pathogenic E.coli | max. 10.000 | CFU/G | — |
| Pathogenic Staph.aureus | max. 100 | CFU/G | — |
| Pathogenic Salmonella | Absence / 25G | — | — |
| Value | Units | Test Method / Conditions | |
| Carbohydrates | 56 | %/100g | — |
| Fat | 3.2 | %/100g | — |
| Protein | 3.9 | %/100g | — |
| Salt | 0.08 | %/100g | — |
| Saturated Fatty Acids | 24.4 | %/100g | — |
| Sugar (Mono/Disaccharides) | 55.4 | %/100g | — |
| Caloric Value | 318 | kcal/100g | — |
Regulatory & Compliance
- Dietary Information
- Vegetarian-Yes
- Vegan -Yes
- Kosher-Yes
- Halal-Yes
Technical Details & Test Data
- Treatment given
If necessary, we induce a fumigation by phosphine (concentration of 1500 ppm, 4 days, ca 25° c) or by carbon dioxide (pressure of ca. 20 bar, 3 hours). Organic products ar exclusively treated with carbon dioxide).
- Contraindication
The highly antibacterial properties of cinnamon call for caution. In fact, too much consumption can be toxic. Cinnamon essential
oil should be used by knowledgeable consumers- Allergen Table
Present in theproduct Present in thefactory Cross contamination mastered Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridizedstrains, and products thereof No Yes Yes Crustaceans and products thereof No No No Eggs and prducts thereof No No No Fish and products thereof No No No Peanuts and products thereof No No No Soybeans and productsthereof No No No Milk and products thereof (including lactose) No No No Nuts (i.e. Almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts) and products thereo No Yes Yes Celery and products thereof No Yes Yes Mustard and products thereof No Yes Yes Seasame seeds and products thereof No Yes Yes Sulfur dioxide and sulphites No No No Lupin and products thereof No No No Molluscs and products thereo No No No
Safety & Health
- Contraindication
The highly antibacterial properties of cinnamon call for caution. In fact, too much consumption can be toxic. Cinnamon essential
oil should be used by knowledgeable consumers
Packaging & Availability
- Packaging
The most suitable packaging:
- to the appearance of the product (whole, cut, powder)
- the volume of the product
- the quantity conditioned
will be used.
Depending on the case, it will be either:
- a polyethylene pouch,
- a polypropylene pouch,
- a Kraft bag,
- a plastic pot (polyethylene, polypropylene)
- a plastic bucket (HDPE).Conditioning Packaging
100g nb 0215673, 1 kg nb 0215707 and special conditioning on demand nb 9400846
- Labelling
CINNAMOM POWDER
The batch number is located on the label
Minimum durability date: 48 month