
Application of natural preservative cinnamic acid in tea drinks
2019-12-28
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.
2019
/
12-28
Category:
Industry News
Related information—