المدونة

Potassium Cinnamate

Potassium cinnamate is the potassium salt of cinnamic acid belonging to the national standard GB2760 flavor and spice category, as a new type of natural food preservative replacing potassium sorbate, it is widely used in medicine, agriculture and food fields. It itself belongs to the category of flavors and fragrances, has a very good role in preserving the fragrance as well as antibacterial and anticorrosive properties, and environmentally friendly and harmless, can be legally added. Now it is mainly used for compounding with traditional preservatives (such as potassium sorbate, etc.) which are restricted by the state to be added proportionally, or alternatively used.

Other potentially explorable alternatives

Although the search results do not explicitly mention further alternatives to potassium sorbate, there are a number of substances that may be potential alternatives in specific scenarios in the field of food preservation:

Calcium Propionate

Calcium propionate is a commonly used food preservatives in baked goods such as bread and pastries. It inhibits the growth of molds, yeasts, and aerobic bacteria, thereby extending the shelf life of foods. Calcium propionate is safe for humans and is generally considered safe within normal use.

Streptocidin Lactate

Streptococcus lactic is a natural preservative produced by Streptococcus lactis. It has good bacteriostatic properties, with strong inhibitory effects mainly on Gram-positive bacteria, especially on heat-resistant bacilli such as Bacillus and Clostridium difficile. Streptococcus lactis has a wide range of application prospects in the field of dairy products, meat products, plant protein food and so on.