Characteristics of Potassium Cinnamate

Sep. 23, 2021

Potassium cinnamate(CAS: 16089-48-8), also known as potassium 3-phenyl-2-propenoate or potassium cinnamate, is a white crystalline powder, soluble in water and slightly soluble in ethanol, with a natural cinnamon aroma.

Potassium cinnamate uses a new natural food preservative, widely used in medicine, agriculture and food. As a natural food preservative, potassium cinnamate has the following characteristics.


1. Safety of use

The LD_(50) of potassium cinnamate is 5.58-6.78G/kg, which is a non-toxic product. Potassium cinnamate is absorbed by the body and converted into L-phenylalanine. It is metabolised out of the body. Small amounts of L-phenylalanine acid can be formed into tyrosine by Pah without any toxicity to the body. Its active preservative, cinnamic acid, was determined to be Gras (generally considered safe) by the US Federal Administration in 1965.Broad-spectrum.

Molecular Formula

Molecular Formula 

2. Strong antibacterial ability

Especially against moulds, bacteria and yeasts that cause food spoilage, with an effective concentration of 0.05-0.1% for mould inhibition and general dosage of 0.01-0.02% for bacteria inhibition. The main targets of action include PSEUDOMONAS, Micrococcus, Bacillus, Enterobacteriaceae, Vibrionaceae, Halophilus, Aerophilus, Lactobacillus, Lactobacillus, Aflatoxin, Escherichia coli, Proteus, Lactobacillus casei, Bacillus casei, Bacillus cereus, Bacillus aerobic, Gram-negative, positive bacteria, Clostridium botulinum and many more. At the same time, potassium cinnamate is not limited by Ph value, Ph value between 2-7 is also quite good antibacterial effect, and the antibacterial effect does not change due to the fluctuation of Ph value, can be widely used in a variety of food.


3. Preservative properties of potassium cinnamate

Potassium cinnamate is a natural cinnamon extract that is widely used in food products due to its good solubility. The preservation mechanism is the conversion of potassium cinnamate to cinnamic acid under acidic conditions. Cinnamic acid is a weak acid with a PKA between 4.37 and 4.44. Its anti-microbial action depends on the form of the most united acid molecule. When dissolved in water, the weak acid does not completely ionise into ions but forms a balance between the charged and ionic form and the uncharged and united form. These two forms are proportional to the Ph value of the solution. The more acidic the solution, the more non-ionised forms.

Potassium Cinnamate

 Potassium Cinnamate

Since the 1950s, cinnamic acid has been known to act by inhibiting the use of L-phenylalanine and tyrosine by microorganisms. In its non-ionic form, cinnamic acid is thought to be soluble in microbial membranes as a weak acid preservative, entering cells and ionising at higher Ph levels, thus lowering internal Ph levels which can effectively affect the activity of many important enzymes. So it will eventually kill contaminated cells.


4. Anti-tumour

The active preservative of potassium cinnamate is also a natural inducer of a variety of cell differentiation i.e. anti-fatigue, metabolic, anti-inflammatory, anti-cancer, vasodilator, maintenance of euphoria and blood pressure and other health functions.


Potassium cinnamate exhibits anti-tumour effects and anti-mutagenic activity in vitro. It inhibits various tumours induced by carcinogens in rodents. Studies have found that cinnamic acid, the active component of potassium cinnamate, inhibits the proliferation of cell lines such as glioblastoma multiforme and melanoma.

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