Coumarin in cinnamon and cinnamon containing products
‚People who consume a lot of cinnamon presently are impacted exceedingly with coumarin' the BfR Nr. 043/2006 health evaluation of June 16th 2006 stated.
Thereupon industrial organizations and the BLL have requested food producers to analyze the coumarin content of their products to collect a sufficient amount of data. The aim is a minimization strategy - similar to the succesfull solution of the acrylamide problem.
Services
For the examination of your raw material (cinnamon) and cinnamon containing products our laboratory offers you the HPLC-determination of coumarin at very attractive conditions. Please ask for our special offer.
