TRANSLATE:
Starch Index:
WEB PAGE
- Starch Index
- Corn Starch
- Potato Starch
- Wheat Starch
- EU Policy, FEOGA
- Danish Starch Industry
- Starch Slurry Density Table
- Laboratory Methods
- E-numbers
TABLES & METHODS
ONE-PAGE PDF


Cinnamon is yellowish-brown and has a distinctive fragrant aroma and a sweetish, pungent taste. It has been used since early times as a spice in many culinary preparations, and it is also used in some medicines. The aromatic qualities of cinnamon result from a volatile oil, oil of cinnamon, which may be extracted from the bark by distillation. The oil varies in colour from yellow to cherry red; the yellow oil is used in scenting soap and flavouring sweets
Starch from cinnamon bark
(Cortex
Cinnamomi Cassiae)
Cinnamomum Cassia - Lauraceae
Cinnamon starch has no commercial value.
Starch from
(Cortex Cinnamomi
Ceylanici)
Cinnamomum zeylanicum - Lauracea