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Views: 0 Author: Site Editor Publish Time: 2026-08-04 Origin: Site
Potassium Cinnamate is the potassium salt of naturally occurring cinnamic acid, with the chemical formula C₉H₇KO₂ and CAS number 16089-48-8. It appears as a white to off-white crystalline powder, is freely soluble in water, and carries a subtle cinnamon-like aroma.
Cinnamic acid occurs naturally in essential oils derived from plants such as cinnamon bark, styrax, Peru balsam, and basil. In nature, it exists predominantly as the trans-isomer. As its potassium salt derivative, Potassium Cinnamate fully retains the bioactive properties of cinnamic acid while dramatically improving water solubility—making it far more practical for industrial applications.
As an emerging product in the food preservation sector, Potassium Cinnamate is widely regarded as a next-generation alternative to synthetic preservatives such as sodium benzoate and potassium sorbate. Its core active component, cinnamic acid, was recognized as GRAS (Generally Recognized As Safe) by FEMA (Flavor and Extract Manufacturers Association, USA) as early as 1965.
Property | Value |
Chemical Name | Potassium Cinnamate |
CAS Number | 16089-48-8 |
EINECS | 240-244-7 |
Molecular Formula | C₉H₇KO₂ |
Molecular Weight | 186.25 g/mol |
Appearance | White to off-white crystalline powder |
Solubility | Freely soluble in water, ethanol |
Odor | Subtle cinnamon aroma |
Storage | Inert atmosphere, room temperature |
Purity Grades | Food grade ≥ 98%; Cosmetic grade ≥ 99% |
Physicochemical Properties & Specifications
Parameter | Detail |
Melting Point | ~250°C (decomposes) |
Boiling Point | 265°C (760 mmHg) |
Flash Point | 189.5°C |
Vapor Pressure | 0.00471 mmHg (25°C) |
Effective pH Range | 2–7 (stable antimicrobial activity) |
Water Solubility | Freely soluble (superior to cinnamic acid) |
Test Item | Specification |
Assay (as C₉H₇KO₂) | ≥ 98.0% |
Loss on Drying | ≤ 1.0% |
Heavy Metals (as Pb) | ≤ 10 ppm |
Arsenic (As) | ≤ 2 ppm |
Chloride | ≤ 0.01% |
Sulfate | ≤ 0.01% |
Unlike conventional preservatives that function through environmental modification, Potassium Cinnamate acts directly on microbial cells through a dual mechanism:
Potassium Cinnamate molecules integrate into the phospholipid bilayer of microbial cell membranes, altering membrane fluidity and permeability. This causes irreversible leakage of intracellular contents—including potassium ions, nucleic acids, and proteins. Once membrane integrity is compromised, the microorganism can no longer sustain normal metabolic functions.
Cinnamate ions that enter the cell interior inhibit key metabolic enzymes involved in glycolysis, the tricarboxylic acid cycle, and oxidative phosphorylation—effectively blocking ATP synthesis. Additionally, Potassium Cinnamate suppresses the synthesis of mycotoxins such as aflatoxin.
Unlike sodium benzoate (effective only at pH < 4.5) and potassium sorbate (efficacy drops sharply above pH 6), Potassium Cinnamate maintains stable antimicrobial activity across pH 2–7, unaffected by fluctuations in the food system's pH. This makes it uniquely valuable in low-acid foods such as meat products, dairy, and neutral-pH beverages.
Potassium Cinnamate is typically used at 0.1% – 0.5% in food products (adjusted by process and food type), making it the ideal replacement for sodium benzoate.
Typical Application Scenarios:
Food Category | Specific Products | Suggested Dosage | Effect |
Carbonated Beverages | Cola, soda | 0.1% – 0.3% | Fully retains original taste; preservative efficacy ≥3× that of conventional preservatives |
Fruit Juice Drinks | Juice-containing beverages | 0.1% – 0.3% | Stable efficacy across pH 2–7 |
Canned Foods | Fruit cans, vegetable cans | 0.1% – 0.2% | Inhibits heat-resistant spore-formers |
Dairy Products | Yogurt, cheese | 0.1% – 0.2% | Does not interfere with fermentation cultures |
Pickled Vegetables | Pickles, fermented vegetables | 0.2% – 0.5% | Controls over-fermentation and mold |
Baked Goods | Bread, cake | 0.1% – 0.2% | Anti-mold, extended shelf life |
Condiments | Soy sauce, sauces | 0.1% – 0.3% | Antimicrobial while retaining aroma |
Industry Adoption: Coca-Cola and PepsiCo have introduced functional carbonated beverages using Potassium Cinnamate as the primary preservative in Nordic markets (Iceland, Finland, etc.). Potassium Cinnamate not only fully preserves the original beverage taste but delivers preservative efficacy more than 3× that of conventional alternatives.
The application of Potassium Cinnamate in meat processing represents one of its most commercially valuable use cases:
Meat Category | Application Method | Function |
Chilled Fresh Meat | Surface dip/spray at 0.2%–0.5% solution | Prevents bacterial spoilage and mold; preserves color and flavor |
Sausage Products | Mixed during processing at 0.1%–0.3% | Comprehensive preservation, water retention, and antioxidant effects |
Ham Sausage | Formula addition at 0.1%–0.3% | Improves color and flavor; reduces sodium nitrite usage; solves acidification, spoilage, and package swelling |
Canned Meat | Added to broth at 0.1%–0.2% | Inhibits heat-resistant and gas-producing bacteria |
Key Advantage: Potassium Cinnamate can effectively reduce the usage of sodium nitrite in meat products—a compound valued for its preservative and color-fixing properties but linked to health concerns at high intake levels. Partially replacing sodium nitrite with Potassium Cinnamate in formulations supports clean-label objectives without sacrificing preservation performance.
A 2025 study published in Frontiers in Plant Science demonstrated significant post-harvest preservation effects of Potassium Cinnamate when applied as a pre-harvest foliar spray:
Findings from research on "Kyoho" grapes:
Treatment | Concentration | Primary Effect |
Cinnamic Acid (CA) Foliar Spray | 10 mmol·L⁻¹ | Best maintained total soluble solids (TSS) and antioxidant reserves |
Potassium Cinnamate (PC) Foliar Spray | 10 mmol·L⁻¹ | Best preserved fruit firmness; extended storage period |
Potential Target Crops: Grapes, strawberries, blueberries, cherries, citrus fruits, tomatoes, and other fresh produce susceptible to post-harvest decay.
This application area is currently in the research and early commercialization phase and is projected to become one of the fastest-growing market segments for Potassium Cinnamate.
Potassium Cinnamate's application in the feed industry is driven by its dual antimicrobial + antioxidant functionality:
Feed Type | Application Purpose | Suggested Dosage |
Livestock & Poultry Compound Feed | Replace antibiotic growth promoters; inhibit enteric pathogens | 0.05% – 0.2% |
Pet Food | Natural preservation; extended shelf life | 0.1% – 0.2% |
Aquafeed | Anti-mold; antioxidant | 0.05% – 0.15% |
Silage | Inhibit spoilage organisms; improve aerobic stability | 0.1% – 0.3% |
In the cosmetics sector, Potassium Cinnamate delivers value across four dimensions: preservation + antioxidation + skin brightening + fragrance:
Functional Dimension | Mechanism of Action | Typical Applications |
Natural Preservation | Inhibits bacterial and fungal growth in cosmetic formulations; replaces parabens | Creams, lotions, serums, face masks |
Antioxidant | Scavenges free radicals; prevents lipid oxidation and rancidity | Vegetable-oil-based formulations, anti-aging products |
Tyrosinase Inhibition | Suppresses the key enzyme in melanin synthesis; helps fade hyperpigmentation and brighten skin tone | Brightening serums, sunscreens, spot correctors |
UV Protection | Provides partial UV absorption and scattering | Sunscreen products (auxiliary ingredient) |
Fragrance & Fixative | Natural cinnamon aroma; acts as a fixative to prolong fragrance release | Soaps, shampoos, shower gels, laundry powders |
Cosmetic-Grade Specifications: Purity typically ≥ 99%. A cosmetic ingredient safety assessment report should be provided.
Potassium Cinnamate is itself a flavoring substance with excellent aroma-retention properties, widely used in the flavors and fragrances industry:
Application Area | Specific Use |
Food Flavorings | Base ingredient for apple, cherry, fruit compound, and floral flavor formulations |
Beverage Flavoring | Flavor enhancement and fixation in soft drinks, confectionery, alcoholic beverages |
Household Fragrances | Aromatic blend component in soaps, shampoos, laundry powders |
Tobacco | Flavoring agent in tobacco products |
Various ester derivatives of cinnamic acid (methyl, ethyl, propyl, butyl esters, etc.) are also important fragrance ingredients. Notably, n-propyl cinnamate possesses a distinctive peach-apricot wine-like aroma and is widely used in food, tobacco, and cosmetic flavoring.
Cinnamic acid is the parent acid form with poor water solubility—it is nearly insoluble in cold water. Potassium Cinnamate is the potassium salt, offering dramatically improved water solubility while retaining identical antimicrobial activity (the active species is the cinnamate ion). This makes it far more practical for liquid food and beverage systems.
In the vast majority of applications, yes. Potassium Cinnamate demonstrates superior antimicrobial efficacy (85.09% vs. 66.39% inhibition rate), a broader effective pH range (2–7 vs. 2.5–4.5), and a significantly better safety profile (LD₅₀ 5.58–6.78 g/kg vs. 2.7–4.44 g/kg). Particularly in neutral and mildly acidic foods (meat, dairy, neutral beverages), Potassium Cinnamate is the clearly superior choice. In strongly acidic foods (pH < 2.5), sodium benzoate retains a cost advantage. Formula trials tailored to the specific food system are recommended before transitioning.
Potassium Cinnamate carries a subtle cinnamon aroma. At typical usage concentrations (0.1%–0.5%), its impact on original food flavor is minimal and may even provide a beneficial aromatic note. Real-world trials by Coca-Cola and PepsiCo confirmed that beverage taste is fully preserved with Potassium Cinnamate addition.
Potassium Cinnamate shows strong efficacy against food-spoilage molds (Aspergillus, Penicillium), yeasts, and both Gram-negative bacteria (Pseudomonas, Enterobacteriaceae, E. coli) and Gram-positive bacteria (Lactobacillus, Bacillus). It is particularly effective against molds and Pseudomonas species.
It serves four primary functions: (1) Natural preservative—replacing synthetic preservatives such as parabens; (2) Antioxidant—preventing lipid oxidation in formulations; (3) Skin-brightening active—inhibiting tyrosinase to help reduce hyperpigmentation; (4) Fragrance and fixative—imparting a natural cinnamon aroma and prolonging fragrance release.
Under inert atmosphere, room temperature, and dry storage conditions, the typical shelf life is 24 months. Once opened, the container should be sealed and protected from moisture.
Potassium Cinnamate is derived from naturally occurring cinnamic acid (extracted from plant essential oils or produced via fermentation), aligning with "natural origin" and clean-label trends. However, eligibility for organic certification depends on the specific standard (e.g., USDA Organic, EU Organic). Verification with the relevant certification body is advised on a case-by-case basis.
Yes. Combining Potassium Cinnamate with potassium sorbate can broaden the antimicrobial spectrum and produce synergistic effects. Research indicates that 200 ppm Potassium Cinnamate combined with 300 ppm vanillin can further enhance preservation in systems containing a small amount of potassium sorbate (0.40 g/L). Optimal blend ratios should be determined through targeted trials based on the specific food matrix and target microorganisms.
Potassium Cinnamate is stable under normal processing conditions. Its melting point is approximately 250°C (with decomposition), making it suitable for most food processing temperatures, including pasteurization and moderate thermal treatments. For UHT (ultra-high temperature) processing, formulation-specific stability testing is recommended.
Store in a tightly sealed container under inert atmosphere at room temperature, away from heat sources, sparks, and open flames. Keep in a dry environment and protect from moisture. Under recommended conditions, the product remains stable for 24 months.
