Potassium cinnamate

Производитель:

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Usage:

Mainly used for food preservation, and can also be used as a raw material for flavoring

 

【product traits】

 White crystalline powder, soluble in water, slightly soluble in ethanol, with natural cinnamon aroma.

 

【Product Usage】

Usage: In the international market, Potassium cinnamate is usually used as a raw material for essence and spices.New natural food preservatives, widely used in medicine, agriculture and food.

 Strong antibacterial ability, especially for mold, bacteria and yeast causing food spoilage, the effective concentration of inhibiting mold is 0.05-0.1%, the commonly used amount is 0.01-0.02%, and the effective concentration of inhibiting bacteria is 0.01. -0.1%. The main inhibitory objects include pseudomycin, Micrococcus, Bacillus, Enterobacter, Vibrio, Halophilic, Aerophilic, Lactobacillus, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Butyrobacter, Lactobacillus plantarum, Bacillus aerobacter, Gram-negative, positive bacillus, Botox, and the like.

  At the same time, potassium cinnamate is not limited by the pH, the bacteriostatic effect of pH between 2 and 7 is also quite good, and the bacteriostatic effect does not change due to fluctuations in pH.

 Storage: Store in a cool, dry, ventilated environment.

 

【Applications】

 4, tobacco products: can replace glycerin as a flavoring, antifreeze moisturizer.

 5, cosmetics: facial cleanser, beauty cream, lotion, shampoo, mask and so on.

6, feed: pet cans, animal feed, aquatic feed, vitamin feed, veterinary drugs and so on.

 

Potassium cinnamate, nature, use and production process

Food preservative

Potassium cinnamate is the potassium salt of natural cinnamic acid. It is also a new product newly developed in the field of food preservatives. It is non-toxic and harmless to the human body, safe and convenient, and has many health functions for the human body. And the application prospects, its advent has caused the vibration of the food antisepsis industry. After the preservative sodium benzoate was identified as susceptible to carcinogenicity by the UK Food Safety Authority, most countries have banned the use of potassium sorbate, which has become a common food preservative. However, traditional preservatives such as potassium sorbate only change the environment around the food to achieve anti-corrosion purposes, and cannot be integrated with food, and within a limited range of dosage, there is still residue in the human body, which is harmful to health. Potassium cinnamate can be completely combined with food, and will not become a foreign body of food. Without changing the original flavor and nutritional structure of the food, it can be used together with the surrounding environment to achieve anti-corrosion purposes. When PepsiCo and Coca-Cola originally chose potassium cinnamate, they were cautiously worried that potassium cinnamate would change the original taste of its products for hundreds of years and affect its market. However, after the actual trial and repeated follow-up studies, the two cola companies found that potassium cinnamate not only completely maintains the original taste of the beverage, but also has a preservative effect of more than three times, and can be converted into a human body after being ingested. The essential amino acids provide the necessary trace element potassium in the body to avoid the occurrence of hypokalemia. The researchers of the two Coke companies also found that potassium cinnamate has the effect of dilating vascular smooth muscle and strengthening blood circulation, which can improve the body's ability to resist fatigue, regulate body function and enhance immunity. The Coca-Cola Company has produced a health-care carbonated beverage with potassium cinnamate as its main additive, which is marketed in the Nordic markets such as Iceland and Finland.

The Food and Agriculture Organization of the United Nations and the World Health Organization have strict restrictions on the recommended use of food additives and recommend that they be phased out, but there is no restriction on the amount of potassium cinnamate used and the daily intake of the human body. The advent of potassium cinnamate will reverse the perception of additives, completely eliminate the fear of food additives, become a milestone in the historical development of food additives, and will set off a food health revolution around the world!

Antibacterial spectrum

The use of potassium cinnamate enables the product to expand the antibacterial spectrum, synergistically improve the antibacterial effect, and have high safety. In particular, the yeast, mold, and bacteria causing food spoilage have the strongest effect, and the effective concentration for inhibiting mold is 0.05-0.1%, the usual amount is 0.1-0.2%, and the effective concentration of inhibiting bacteria is 0.01-0.1%. The main inhibitory objects include pseudomycin, Micrococcus, Bacillus, Enterobacter, Vibrio, Halophilic, Aerophilic, Lactobacillus, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Butyrobacter, Lactobacillus plantarum, Bacillus aerobacter, Gram-negative, positive bacillus, Botox, and the like. At the same time, potassium cinnamate is not limited by the pH, the bacteriostatic effect is also good between pH 2-7, and the bacteriostatic effect does not change due to fluctuations in pH, and can be widely used in various foods.

Potassium cinnamate is a non-toxic, slightly cinnamon-scented, bactericidal preservative and antioxidant that dissolves easily into water. It will replace traditional preservatives; it has anti-fatigue, promotes metabolism, reduces inflammation, fights cancer, dilates blood vessels, and keeps excitement. And health care functions such as blood pressure reduction, also used as a blend of food spices. It can be directly added to foods, or it can be used as a main ingredient to make functional drinks and health foods.

Meat product preservation

Because potassium cinnamate has good solubility and antiseptic properties, and is safe and non-toxic, it is widely used in the processing of meat products such as cold meat, enema, ham, meat and canned meat. After many experiments, it has been proved that adding a certain amount of potassium cinnamate during the processing can have a good antiseptic and fresh-keeping effect. For example, after applying cold meat, it can effectively prevent mold and mildew, and can effectively keep fresh. The color and flavor of the meat, and has multiple functions such as water retention, anti-oxidation and stable fresh meat quality; it can effectively improve the color and flavor of the ham in the ham, and has multiple functions such as water retention, anti-oxidation and improvement of ham quality. And can reduce the amount of sodium nitrite used, effectively solve common problems such as acid decay and swollen bags in ham.

spices

Potassium cinnamate itself is a kind of spice, which has a good aroma retention effect, and is usually used as a raw material for fragrant, which makes the aroma of the main fragrance more volatile. Various esters of cinnamic acid (such as A, B, C, D, etc.) can be used as a deodorant for beverages, cold drinks, candy, alcohol and other foods. N-propyl cinnamate, also known as β-phenyl propyl acrylate, has a special peach apricot and wine-like aroma. It is widely used in the flavoring agents of food, tobacco, cosmetics and soap. It is a spice to be developed. At the same time, potassium cinnamate can also be used as apple flavor, cherry flavor, fruit flavor, floral fragrance and can be used as an aromatic mixture in soap, shampoo, washing powder and daily cosmetics. In the application of cosmetics, it has the effect of inhibiting the formation of black tyrosinase, has a certain insulating effect on ultraviolet rays, can make brown spots lighter or even disappear, and is one of the essential components in advanced sunscreens.

safety

The oral LD50 of potassium cinnamate was 5.58-6.78g/kg, which was a non-toxic product, while the oral LD50 of sodium benzoate was 2.7-4.44g/kg. Potassium cinnamate is absorbed into phenylalanine after being absorbed by the body (phenylalanine is a kind of α-amino acid, one of the essential amino acids of the human body) is excreted by metabolism, and a small amount of phenylalanine can be phenylalanine hydroxy The enzyme catalyzes the production of tyrosine (tyrosine is one of the 20 amino acids that make up the protein and is an essential amino acid in mammals) and has no toxic or accessory effects on the human body. Its effective preservative ingredient, cinnamic acid, was identified by the FEMA (Flavor Extract Manufacturers Association) in 1965 as GRAS (which is generally considered safe).

 




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