Application of natural preservative cinnamic acid in tea drinks


It is believed that many people know that there will be certain preservatives in most foods to prevent food decay. However, improper use of preservatives will have certain side effects, and long-term excessive consumption will even cause certain damage to human health. Now we are going to talk about cinnamic acid, which is a kind of spice in itself, and has a very good fragrance preservation effect, especially in food preservation, and can be used as a pollution-free environmental preservative.
Tea polyphenols have strong antioxidant effects and are very beneficial to human health. The main nutritional component of tea beverage is tea polyphenol, which is also an important indicator to measure the quality of tea beverage. The preservation of tea drinks must depend on the establishment of a preservative and flavoring system. However, after the British health community publicly announced to the world in 2006 that benzoic acid and sorbic acid preservatives were easy to react with antioxidant substances to produce carcinogens, the quality and preservation of tea drinks became an irreconcilable contradiction. In foreign countries, many countries have explicitly prohibited the addition of benzoic acid, sorbic acid and other preservatives in tea drinks. China's Hygienic Standard for the Use of Food Additives also clearly stipulates that preservatives such as benzoic acid and sorbic acid shall not be added to tea drinks.
In order not to reduce the content of tea polyphenols in tea drinks, ensure the quality of tea drinks, and at the same time facilitate product preservation, many well-known food experts have actively carried out research. P. A. Anslow and M. Stratford, experts from Unilever in Rotterdam, the Netherlands, first found a surprising invention. The invention of Unilever in Rotterdam, the Netherlands, mainly involves tea extract, cinnamic acid with anti-microbial activity or its acidic derivative and some acid agent, which can keep the pH of the beverage below 4.5. The best thing about this invention is that it can be used to prepare tea drinks with stable temperature and is suitable for cold canning. At the same time, the substances with antiseptic effect are not benzoic acid and sorbic acid.
The above research shows that cinnamic acid, as a pure natural preservative, can be used in the preservation of tea drinks. At the same time, cinnamic acid, which is a spice, has no toxic and side effects on human body. Choose cinnamic acid to make your diet healthier.





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Warmly congratulate our company on winning two national patents

Recently, the invention patents "a reaction kettle for the oxidation of cinnamaldehyde to prepare cinnamic acid" and "a potassium cinnamate drying device" applied by the company won the patent rights granted by the State Intellectual Property Office, and both obtained the Utility Model Patent Certificate. As an enterprise specializing in the production of cinnamon series products, we adhere to the management concept of "quality first, reputation first, management first, and service first", and pay special attention to the innovation of production technology while ensuring the production of high-quality products. Yu Chunping, General Manager, and Xu Qinfeng, Deputy General Manager, combined with the actual situation of the company's production line, collected the opinions of technical workers, studied, verified and tested in various ways, and devoted themselves to the patent research and development work, and finally achieved gratifying results. The acquisition of patents not only shows the technical strength of Nenmech and strengthens the core competitiveness of the company, but also brings efficient and high-quality services to customers through technological innovation. "Inheritance, innovation, diligence and development" is the corporate spirit of Nenmech. The company will continue to introduce high-quality talent teams to provide fundamental guarantee for independent innovation; Continue to increase investment in scientific research and enrich the enterprise's innovation and development potential; Further strengthen the interaction between schools and enterprises, enrich the company's technological innovation ability and the transformation ability of scientific and technological achievements, and provide strong technical support for the sustainable, healthy and rapid development of enterprises.