Better solubility and strong antiseptic effect
Potassium cinnamate has good solubility in water. This makes it advantageous in some food systems that require uniform distribution of additives. For example, in liquid foods such as beverages and juices, potassium cinnamate can dissolve quickly and evenly, thereby better playing its antiseptic and other functions.
The solubility of sodium dehydroacetate is relatively poor, and in some aqueous systems, problems such as incomplete dissolution and precipitation may occur, affecting its effective use in food.
Improve and enrich the flavor of food
Potassium cinnamate itself has a certain cinnamon aroma. In some foods, this aroma can complement the flavor of the food itself and play a role in flavor enhancement. For example, in baked goods, certain meat products, etc., potassium cinnamate can not only play a preservative role, but also improve the flavor of food to a certain extent.
Sodium dehydroacetate basically has no flavor improvement effect, and in some foods, if the amount is slightly larger, it may produce some unpleasant odors, affecting the taste and quality of the food.
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