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ChemicalBook CAS DataBase List Potassium cinnamate

Potassium cinnamate synthesis

1synthesis methods
Potassium cinnamate is the potassium salt of natural cinnamic acid. As a natural food preservative, it has strong antibacterial ability, especially for mold, bacteria and yeast that cause food spoilage. It is mainly used for preservative and fresh-keeping of carbonated drinks, fruit juice drinks, canned food, dairy products, pickled vegetables and other foods. It can be obtained by reacting cinnamic acid and potassium carbonate aqueous solution, and concentrating and drying.
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Yield:-

Reaction Conditions:

with potassium hydroxide in water; pH=8.5 - 9.5Product distribution / selectivity;

Steps:

1
Experiment 1: Example of preparation of potassium cinnamate via a spray-drying process. A solution comprising about 14.5 wt% potassium cinnamate is made via reaction in an aqueous environment of an aqueous 50wt% potassium hydroxide solution with pure cinnamic acid powder at a final pH of about 8.5 to 9.5 for a 10 wt% solution. The solution was fed to a commercially available spray dryer. The solution was fed with an ingoing temperature of about 55° C and atomized by means of using pressure nozzles (∼30 bar). The spray of droplets was brought in contact with heated air with an inlet temperature of about 180°C. The outlet temperature was about 95°C. The resulting potassium cinnamate powder had an average moisture content of about less than 2wt%.

References:

PURAC Biochem BV EP2330094, 2011, A1 Location in patent:Page/Page column 4

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