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||Wuhan LANDMARK Industrial Co., Ltd.
||Jiang'an District of Wuhan
||10/10/19 7:55 GMT
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1. Food: used in dairy food, meat food, baked goods, pasta, seasoning food, etc.
2. Medicine: health food, fillers, pharmaceutical raw materials, etc.
3. Industrial manufacturing: petroleum industry, manufacturing, agricultural
products, storage batteries, precision castings, etc.
4, tobacco products: can replace glycerin as a flavoring, antifreeze
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
Potassium cinnamate, nature, use and production process
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!
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.
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.
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).
SOURCE: Import-Export Bulletin Board (http://www.imexbb.com/)
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