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Advantages of Potassium Cinnamate in the Food Industry

Views:11     Author:Site Editor     Publish Time: 2020-08-12      Origin:Site

Potassium cinnamate, as a new kind of natural food preservatives, is widely used in the food field.


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Compared with other preservatives, potassium cinnamate has the following obvious advantages:


- Strong Antibacterial Ability


Potassium cinnamate has a strong effect on molds, bacteria and yeasts that cause food spoilage. Its effective concentration for inhibiting molds is 0.05-0.1%, and the usual amount is 0.01-0.02%, and the effective concentration for inhibiting bacteria is 0.01-0.1%. The main inhibitory targets also include Pseudomonas, Micrococcus, Bacillus, Enterobacteriaceae, Vibrio, Halobacteria, Aerobic bacteria, Lactobacillus, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Butobacillus, Lactobacillus embryo, aerobic bacillus, Gram-negative, positive bacillus, botulinum etc. At the same time, potassium cinnamate is not limited by the pH value, and the antibacterial effect is quite good when the pH value is between 2-7, and the antibacterial effect does not change due to the fluctuation of pH.


- Meat Preservation


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Potassium cinnamate has good solubility and anti-corrosion properties, and is safe and non-toxic. It is widely used in the processing of cold and fresh meat, enema, ham sausage, preserved meat and canned meat. It has been proved by many experiments that adding a certain amount of potassium cinnamate in the process of processing can play a good preservative effect. For example, after being applied to cold and fresh meat, it can effectively prevent bacteria and mildew, and can effectively maintain the color and flavor of fresh meat, and has the multiple effects of water retention, oxidation resistance and stability of fresh meat quality; when applied in ham, it can effectively improve the color and flavor of ham sausage and effectively improve the color and flavor of ham sausage. effectively solve the common problems such as sour, spoilage and bag expansion of ham sausage. Moreover, it can reduce the amount of sodium nitrite, and effectively solve the common problems such as sour, spoilage and bag expansion of ham sausage.


- Fragrance Preservation


Potassium cinnamate is a kind of spice, which has a good fragrance preservation effect. It is usually used as a flavoring raw material to make the aroma of the main spice more refreshing and volatile.


- Safe and Non-Toxic


Potassium cinnamate, a new type of food antiseptic and fresh-keeping agent, is completely colorless and tasteless. After being absorbed by the human body, it is converted into phenylalanine (phenylalanine is a kind of α-amino acid and one of the essential amino acids for the human body). Phenylalanine can be catalyzed by phenylalanine hydroxylase to produce tyrosine (tyrosine is one of the 20 amino acids that make up proteins and is an essential amino acid for mammals), and it has no toxicity to the human body.


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In addition, potassium cinnamate can also be used as an apple flavor, cherry flavor, fruit flavor, and floral flavor; it can be used as an aromatic mixture in soaps, shampoos, washing powders, and daily cosmetics. Potassium cinnamate, as a natural potassium salt of cinnamic acid, is a new product newly developed in the field of food preservatives. It has many advantages and therefore has great development and application prospects.


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