Potassium cinnamate is a natural potassium salt of cinnamic acid and a newly developed product in the field of food preservatives. It is non-toxic and harmless to the human body, safe and convenient, and has multiple health functions for the human body. Therefore, it has great development and application prospects. Its emergence has caused a shock in the food preservation industry. As a natural food preservative, potassium cinnamate has the following characteristics: strong antibacterial ability, especially against molds, bacteria, and yeast that cause food spoilage.

PepsiCo and Coca Cola companies in the United States were cautious when choosing potassium cinnamate, fearing that it would change the original taste of their products that had remained unchanged for hundreds of years and affect their market. But after actual testing and repeated tracking studies by two cola companies, it was found that potassium cinnamate not only completely maintains the original taste of the beverage, but also has a preservative effect that is more than three times better. At the same time, it can be converted into essential amino acids for the human body after ingestion, providing the necessary trace element potassium for the human body and avoiding the occurrence of hypokalemia. Researchers from two cola companies also found that potassium cinnamate has the ability to dilate vascular smooth muscle, enhance blood circulation, improve the body's ability to resist fatigue, regulate body functions, and enhance immunity. Coca Cola Company has developed a health carbonated beverage with potassium cinnamate as the main additive, which is marketed in Nordic markets such as Iceland and Finland. The Food and Agriculture Organization of the United Nations and the World Health Organization have strict limits on the recommended use of food additives and recommend their gradual elimination, but there are no restrictions on the amount of potassium cinnamate and daily intake for the human body. The emergence of potassium cinnamate will reverse people's perception of additives, completely eliminate their fear of food additives, become a milestone in the historical development of food additives, and also trigger a food health revolution worldwide!

character

White crystalline powder

purpose

Mainly used for the preservation and preservation of carbonated beverages, fruit juice beverages, canned food, dairy products, sauce covered vegetable products, etc. The recommended dosage is 0.1-0.5% according to different processes, making it the best product to replace sodium benzoate.

Antibacterial spectrum

The use of potassium cinnamate can expand the antibacterial spectrum of the product, synergistically improve the antibacterial effect, and increase safety. Especially for yeast, mold, and bacteria that cause food spoilage, it has the strongest effect. The effective concentration for inhibiting mold is 0.05-0.1%, and the commonly used amount is 0.1-0.2%. The effective concentration for inhibiting bacteria is 0.01-0.1%. The main inhibitory targets also include Pseudomonas aeruginosa, Micrococcus, Bacillus, various genera of Enterobacteriaceae, Vibrio, Halophilic bacteria, Aerophilic bacteria, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Lactobacillus casei, Clostridium difficile, Aerobic Bacillus, Gram negative, Gram positive, Clostridium botulinum, etc. At the same time, potassium cinnamate is not limited by acidity or alkalinity, and its antibacterial effect is also quite good when the pH value is between 2-7. The antibacterial effect does not change due to pH fluctuations, and it can be widely used in various foods.

Potassium cinnamate is a non-toxic, slightly cinnamon scented, water-soluble antibacterial preservative and antioxidant that will replace traditional preservatives; And it has health functions such as anti fatigue, promoting metabolism, anti-inflammatory, anti-cancer, dilating blood vessels, maintaining excitement and lowering blood pressure, and is also used as a food flavoring ingredient. It can be directly added to food or used as a main ingredient to make functional beverages and health foods

2) Preservation of meat products

3) Spices