Potassium cinnamate can be added to soy products. It is suitable for all food products and is not affected by PH value. Adding it to food products such as tea beverages and carbonated beverages not only does not affect the original flavor, but also improves the quality of the products.

New type of food preservative potassium cinnamate, completely colorless and tasteless, after absorption by the human body into phenylalanine (phenylalanine is a kind of α-amino acid, one of the essential amino acids) by metabolism and excreted, a small amount of phenylalanine can be catalyzed by the enzyme phenylalanine hydroxylase to generate tyrosine (tyrosine is a kind of amino acids in 20 kinds of amino acids that make up the proteins, and it is an essential amino acid in mammals), without any toxicity and side effects to the human body.

Tyrosine is an essential amino acid for mammals, and is not toxic to humans.

Potassium cinnamate, also known as potassium 3-phenyl-2-propenoate or potassium phenylacrylate, is a white crystalline powder, easily soluble in water, slightly soluble in ethanol, with natural cinnamon aroma. Uses: New natural food preservative, widely used in medicine, agriculture and food.