Coumarin in Cinnamon and Cinnamonproducts

Current investigations of german food control authorities have shown a high content of coumarin in different foods containing cinnamon. PhytoLab has already established a well tested method to analyse the content of coumarin in cinnamon containing products by HPLC to support our customers in screening their cinnamon products on coumarin.

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Current investigations of german food control authorities have shown a high content of coumarin in different foods containing cinnamon. PhytoLab has already established a well tested method to analyse the content of coumarin in cinnamon containing products by HPLC to support our customers in screening their cinnamon products on coumarin.

The German Federal Ministry of Nutrition, Agriculture and Consumer Protection has news of topical interest about the content of coumarin in cinnamon containing products. According to monitoring analyses of German food authorities the content of coumarin in cinnamon containing cakes varies between 22 and 76.8 mg/kg. This means that the official limit of 2 mg/kg allowed by German flavor regulation is exceeded by far.

A statement of the German Institute of Risk Assessment points out that at worst case infants have a daily intake three times higher than the tolerable daily intake which was assigned by European Food Safety Authority (EFSA) in an expert´s report.

With regard to the new knowledge about the high amounts of coumarin in cinnamon products further screening analyses and regulations of the national food safety authorithies are expected.

To get knowledge about your own products and to react in time PhytoLab offers the determination of coumarin content in your raw materials and finishes products. We are using a well tested fast and modern HPLC method. Please don´t hesitate to contact us for a corresponding offer.

Contact: Hartmut Hiller

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