Cinnamon as a thickening and flavoring ingredient

Chin Xuan Tan; Hui Ling Tan; Seok Shin Tan; Seok Tyug Tan

doi:10.1016/B978-0-443-21820-0.00024-6

Cinnamon as a thickening and flavoring ingredient

Chin Xuan Tan, Hui Ling Tan, Seok Shin Tan, Seok Tyug Tan

Malaysia Jeffrey Cheah Sch of Med & HS

Research output: Chapter in Book/Report/Conference proceeding › Chapter (Book) › Other › peer-review

Abstract

Cinnamon, belonging to the Cinnamomum genus, is an aromatic spice and one of the oldest herbal remedies. The use of additives derived from food sources has increased due to the growing concern and demand of consumers for natural compounds in food. This chapter provides an overview of the properties of cinnamon associated with its use as a natural thickening and flavoring ingredient.

Original language	English
Title of host publication	Cinnamon
Subtitle of host publication	Production, Processing, and Functional Properties
Editors	Mohamed Fawzy Ramadan, Mohamed A. Farag
Place of Publication	United Kingdom
Publisher	Elsevier
Chapter	22
Pages	427-436
Number of pages	10
ISBN (Electronic)	9780443218200
ISBN (Print)	9780443218217
DOIs	https://doi.org/10.1016/B978-0-443-21820-0.00024-6
Publication status	Published - 2025

Keywords

Cinnamon
flavoring agent
thickening agent
true cinnamon

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10.1016/B978-0-443-21820-0.00024-6

Cite this

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abstract = "Cinnamon, belonging to the Cinnamomum genus, is an aromatic spice and one of the oldest herbal remedies. The use of additives derived from food sources has increased due to the growing concern and demand of consumers for natural compounds in food. This chapter provides an overview of the properties of cinnamon associated with its use as a natural thickening and flavoring ingredient.",

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AU - Tan, Chin Xuan

AU - Tan, Hui Ling

AU - Tan, Seok Shin

AU - Tan, Seok Tyug

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Y1 - 2025

N2 - Cinnamon, belonging to the Cinnamomum genus, is an aromatic spice and one of the oldest herbal remedies. The use of additives derived from food sources has increased due to the growing concern and demand of consumers for natural compounds in food. This chapter provides an overview of the properties of cinnamon associated with its use as a natural thickening and flavoring ingredient.

AB - Cinnamon, belonging to the Cinnamomum genus, is an aromatic spice and one of the oldest herbal remedies. The use of additives derived from food sources has increased due to the growing concern and demand of consumers for natural compounds in food. This chapter provides an overview of the properties of cinnamon associated with its use as a natural thickening and flavoring ingredient.

KW - Cinnamon

KW - flavoring agent

KW - thickening agent

KW - true cinnamon

UR - https://www.scopus.com/pages/publications/85218394301

U2 - 10.1016/B978-0-443-21820-0.00024-6

DO - 10.1016/B978-0-443-21820-0.00024-6

M3 - Chapter (Book)

AN - SCOPUS:85218394301

SN - 9780443218217

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BT - Cinnamon

A2 - Ramadan, Mohamed Fawzy

A2 - Farag, Mohamed A.

PB - Elsevier

CY - United Kingdom

ER -

Cinnamon as a thickening and flavoring ingredient

Abstract

Keywords

Access to Document

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