Description
Chemical Name: Cinnamaldehyde
Synonyms: 3-phenylacrolein, cassia aldehyde, cinnamic aldehyde, 3-phenyl-2-propenal
Molecular Structure:
Specifications
Items | Specifications |
Cas No. | 104-55-2 |
Molecular Formula | C9H8O |
Molecular Weight | 132.16 |
Appearance | Light yellow transparent liquid |
Assay | ≥99% |
Density | 1.046-1.052 |
Acid Value % | ≤1 |
What is Cinnamaldehyde CAS 104-55-2?
Cinnamaldehyde is an organic compound derived from cinnamon bark oil, giving it a characteristic warm, spicy aroma and flavor. It’s primarily known for its use as a flavoring agent and fragrance, but it also possesses antimicrobial and antifungal properties, making it useful in food preservation and personal care products.
Cinnamaldehyde can be found in a variety of products, including flavorings, essential oils, perfumes, candles, and even some cleaning agents. Its versatility allows it to be used in both food and non-food applications, enhancing not just taste but also scent and preservation.
Various uses of Cinnamaldehyde CAS 104-55-2
Cinnamaldehyde is widely used by various industries, including food and beverage, pharmaceuticals, cosmetics, and fragrances. It’s particularly valuable for manufacturers looking to enhance flavors, create fragrances, or utilize its antimicrobial properties in their products.
Whats more, this organic compound is commonly used during the formulation stage of products. In the food industry, it’s added to products like baked goods, candies, and beverages for flavor enhancement. In cosmetics and personal care, it’s incorporated into formulations to provide fragrance or skin benefits. Its antimicrobial properties also make it a great addition in applications where preservation is key.
Why should you use this Cinnamaldehyde?
Using Cinnamaldehyde adds both flavor and fragrance, making products more appealing to consumers. Its natural origin appeals to those looking for plant-based ingredients. Additionally, its antimicrobial properties can help extend shelf life, reducing waste and enhancing product stability, which is crucial for both food safety and cosmetic formulations.
