Potassium cinnamate replaces traditional additives

For soy sauce, if you want to avoid adding preservatives, you need to add more salt. Salt is the oldest preservative. But when there is too much salt, the soy sauce will be particularly salty, which is neither delicious nor healthy. Studies have shown that the dietary factor that contributes most to the risk of cardiovascular death in my country is excessive sodium intake. If the salt content is reduced, the antibacterial ability will also decrease. After all, we can’t use up the soy sauce in one day. A bottle of soy sauce needs to be used for one or two months. If it is left at room temperature every day, microorganisms may multiply and grow a layer of mold.

The traditional solution is generally to add potassium sorbate to soy sauce, but in recent years, the public’s attention to food safety and nutritional health has been deepening. Consumers will read the ingredient list before buying food. For foods with lengthy ingredient lists and a large number of food additives or chemical foods, they are automatically classified as unhealthy foods by consumers. Food manufacturers hope to respond to this consumer trend by seeking safe, long-lasting and reliable natural ingredients. So potassium cinnamate replaced potassium sorbate in soy sauce.

Potassium cinnamate is a new type of flavor preservative product that meets the needs of modern consumers for green and healthy food. Cinnamic acid, the effective preservative ingredient of potassium cinnamate, was recognized as safe by the Seasoning Extract Manufacturers Association in 1965. According to Chinese regulations, potassium cinnamate, as the potassium salt of cinnamic acid, is a legally allowed flavor and fragrance to be added. While improving the aroma and taste of soy sauce to a certain extent, it can also effectively control the growth and number of bacterial colonies. After being absorbed by the human body, potassium cinnamate will be converted into phenylalanine, some of which can be automatically excreted by the human body, and a small amount of phenylalanine can be catalyzed by phenylalanine hydroxylase to produce tyrosine, which has no toxic side effects on the human body.