Cinnamon Extraction Plant
Cinnamon Extraction Plant
Cinnamon (Cinnamomum zeylanicum / cassia) bark oleoresin and essential oil are globally demanded flavouring and pharmaceutical ingredients, rich in cinnamaldehyde, cinnamyl acetate, and polyphenols. Mechotech manufactures dedicated cinnamon oleoresin and bark extract plants for the food, fragrance, and pharmaceutical industries.
Mechotech's cinnamon extraction plant uses controlled solvent extraction to produce high-cinnamaldehyde oleoresin (65%–80% cinnamaldehyde) from cinnamon bark. The plant integrates explosion-proof extraction vessels, vacuum evaporation with solvent recovery, and standardization units. Both Ceylon cinnamon and Cassia varieties can be processed with optimized extraction parameters for each.
Manufacturing Process
Bark Preparation
Dried cinnamon bark chips or powder are inspected for moisture and volatile oil content. Bark is ground to 20–40 mesh in impact mills for maximum surface area.
Extraction
Ground bark is extracted with food-grade ethanol or methanol in jacketed extraction vessels. Cinnamaldehyde and associated oleoresin compounds dissolve into the solvent phase.
Filtration
The cinnamon-laden miscella is filtered through plate-frame and cartridge filters to achieve a particle-free, golden-red extract solution.
Evaporation
The filtered miscella is evaporated under vacuum at 55–65°C in a falling-film evaporator. Solvent is recovered and recycled. The concentrated oleoresin is viscous and dark reddish-brown.
Standardization
Oleoresin is analysed by GC for cinnamaldehyde content and blended to the target specification (typically 55%–80% cinnamaldehyde) using neat essential oil if required.
Packing
The finished oleoresin is packed in lacquer-lined tins or food-grade HDPE drums under nitrogen atmosphere to prevent oxidation and cinnamaldehyde polymerisation during storage.
Applications
- Food and beverage flavouring (bakery, confectionery, beverages)
- Pharmaceutical antimicrobial preparations
- Blood sugar management nutraceuticals
- Fragrance and perfumery industry
- Oral care and dental hygiene products
- Cosmetic warming and stimulating formulations
- Ayurvedic classical medicine manufacturing
- Natural preservative in food applications
Key Features
High Cinnamaldehyde Recovery
Optimized low-temperature extraction preserves cinnamaldehyde from thermal degradation, delivering oleoresin with 65%–80% cinnamaldehyde content.
Ceylon & Cassia Compatible
Plant parameters are adjustable to process both premium Ceylon cinnamon (C. zeylanicum) and higher-volume Cassia (C. aromaticum) with different cinnamaldehyde profiles.
Food-Grade Certified
Complete food contact compliance with FSSAI, FDA 21 CFR, and EU Regulation 1334/2008 for spice oleoresin in food and beverage applications.
Nitrogen Packaging Integration
Inline nitrogen blanketing system during packing prevents cinnamaldehyde oxidation and extends shelf life of the finished oleoresin product.
Explosion-Proof Construction
ATEX Zone 1 and PESO-certified design ensures safe processing of ethanol solvent throughout extraction, evaporation, and recovery sections.
Frequently Asked Questions
What is the difference between cinnamon oleoresin and cinnamon essential oil?
Which cinnamon variety gives better oleoresin yield?
Can the plant process cassia bark, leaf, and root separately?
What food safety certifications are supported?
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