Purity 98%: Cinnamon Polyphenols with 98% purity is used in functional food formulations, where enhanced antioxidant capacity supports oxidative stability.

Molecular Weight 250–300 Da: Cinnamon Polyphenols with molecular weight 250–300 Da is used in dietary supplements, where improved bioavailability accelerates active uptake.

Particle Size <10 μm: Cinnamon Polyphenols with particle size below 10 μm is used in beverage applications, where fine dispersibility results in uniform texture and clarity.

Stability Temperature up to 120°C: Cinnamon Polyphenols with stability up to 120°C is used in baked goods, where thermal resistance maintains polyphenol effectiveness after processing.

Solubility ≥95% in Water: Cinnamon Polyphenols with ≥95% water solubility is used in instant drink powders, where rapid dissolution guarantees homogeneous mixability.

Residual Moisture <5%: Cinnamon Polyphenols with residual moisture below 5% is used in encapsulated capsules, where low moisture contributes to extended shelf life and reduced clumping.

Melting Point 180°C: Cinnamon Polyphenols with a melting point of 180°C is used in confectionery coatings, where heat resilience ensures integrity during product formation.

Ash Content ≤1%: Cinnamon Polyphenols with ≤1% ash content is used in nutraceutical tablets, where low impurity levels enhance product safety and compliance.

Polyphenol Content ≥65%: Cinnamon Polyphenols with polyphenol content not less than 65% is used in oral care products, where high concentration delivers stronger antimicrobial protection.

Odor Threshold <100 ppm: Cinnamon Polyphenols with odor threshold below 100 ppm is used in sensitive cosmetic formulations, where minimized aroma allows scent customization.