Application of Natural Preservative Cinnamic Acid in Tea Beverages

I believe many people know that there are certain preservatives in most foods, the purpose of which is to prevent food from decaying. However, improper use of preservatives will have certain side effects, and long-term excessive intake may even cause certain damage to human health. Now we are about to mention cinnamic acid, which is a spice in itself and has a good aroma-preserving effect, especially in food preservation and preservation, and can be used as a pollution-free environmental protection preservative.

Cinnamic Acid is an important raw material for perfumes, cosmetics, pharmaceuticals, plastics, and photosensitive resins. In addition to extracting from natural raw material Su Hexiang, it can also be obtained by co-heating benzyl chloride and sodium acetate; by co-heating benzaldehyde and sodium acetate (or potassium acetate) in the presence of dehydrogenating agent acetic anhydride; Acetone, sodium carbonate and bleaching powder are mixed, and the resulting sodium laurate is treated with sulfuric acid.

Cinnamic Acid

The main storage method of cinnamic acid is to pay attention to the fire source, especially to avoid sunlight, and store it in a cool place in a sealed place.

Tea polyphenols have a strong antioxidant effect and are very beneficial to human health. The main nutritional component of tea beverages is tea polyphenols. Tea polyphenols are also important indicators for measuring the quality of tea beverages. The preservation of tea beverages must depend on the establishment of preservative flavoring systems. However, after the British health industry publicly announced to the world in 2006 that benzoic acid and sorbic acid preservatives could easily react with antioxidants to produce carcinogens, the quality and preservation of tea beverages became difficult to reconcile for a while. In foreign countries, many countries have explicitly banned the addition of preservatives such as benzoic acid and sorbic acid to tea beverages.

In order not to reduce the content of tea polyphenols in tea beverages, to ensure the quality of tea beverages, and to facilitate the preservation of products, many well-known food experts have actively carried out research. Experts P. A. Ansrow and M. Stratford of Rotterdam Unifluid in the Netherlands have found a surprising invention. This invention of the Rotterdam Unieliver Company in the Netherlands mainly relates to tea extract, an antimicrobially active amount of cinnamic acid or an acid derivative thereof, and a certain acidulant, which can maintain the pH of the beverage below 4.5. The best aspect of this invention is that it can be used to prepare tea beverages that are stable at room temperature and suitable for cold filling. At the same time, the substances used for its antiseptic properties are not benzoic acid or sorbic acid.

The above research shows that cinnamic acid, as a pure natural preservative, can be used in the preservation and preservation of tea beverages. At the same time, cinnamon, a cinnamic acid that is a spice, has absolutely no toxic or side effects on the human body. Choose cinnamic acid to make your diet healthier.

The above is the application of natural preservative cinnamic acid in tea beverages introduced by Preservative supplier. I hope to help everyone.