Cinnamon (Cinnamomum zeylanicum) is a perennial plant pertaining to the Lauraceae family and it is used in multiple different sectors. Besides being one of the most common spices used in food, it also offers numerous benefits for our health, and it’s for this reason that IPS first thought to create cinnamon microcapsules for food and nutraceutical use.

Supplements made with microincapsulated essential oils provide a number of advantages compared to classic supplements. The first advantage is the possibility to achieve an oil concentration of up to 85% followed by that of obtaining a controlled release of the active ingredient.

Essential oil in the cinnamon microcapsules supplied by IPS today is obtained from the cortex of the plant and contains three main substances: cinnamaldehyde, eugenol and linalool.  In-depth studies have confirmed that these active ingredients possess antimycotic, antibacterial, anti-inflammatory, analgesic and carminative properties. Moreover, this oil also has the ability to lower glycaemia levels with positive effects on insulin release.

Cinnamon microcapsules are useful in the preparation of various solid formulations such as hard capsules, single-dose orodispersible sachets, and single-dose vials with dosage caps. These formulations allow for the product to have an improved stability, as well as leading to a reduced rate of oxidation and an improved resistance to high temperatures and mechanical stress.

 Microincapsulation by coacervation of cinnamon essential oil also allows for the active ingredient to be distributed within the gastrointestinal tract, which prevents irritation with the gastric mucosa and improves the therapeutic efficacy of the active ingredient.

Lastly, a final benefit for consumers: the masking of odours and flavours. The microcapsules’ polymeric coating enables the cinnamon essential oil to be isolated and to reduce its interaction with the taste buds as much as possible. This allows consumers to make use of the product without inhibitions caused by the active ingredient’s flavour.