Good effect of cinnamaldehyde

Cinnamaldehyde and vanillin spice traditionally used as food, there is a better anti-mildew and antibacterial activity. Vanillin as a white or light yellow crystal, owing to its unique sweet vanilla aroma, used for making ice cream, chocolate class Western-style dim sum; while cinnamic aldehyde as a unique cinnamon scent with a yellow liquid, used for bread, meat, fish, vegetables , eggs, soups, cakes, desserts, sauces and seasoning compound. According to the research, cinnamon aldehyde and vanillin, while having a good mildew and antibacterial, but individually as a preservative, the mold can play a role in concentration, has obvious smell, thus affecting the food value of the goods, including cinnamic aldehyde odor flavor more pronounced. In addition, vanillin but also the food browning. In order to overcome these shortcomings, researchers with a mixture of both active ingredients as a mold made of mildew, mixed-use, their respective effective concentration when used alone is only effective concentration of the respective mold 1/10-1/20 , and the smell disappeared, food appearance of browning did not occur. Mildew in cinnamaldehyde and vanillin in the weight ratio of 0.001-1, to 0.001-0.1 most appropriate. The preservative can be made that the ratio of vanillin and cinnamic aldehyde in alcohol solution, water - alcohol solution or propylene glycol solution can also be sprayed on the above-mentioned preparations alcohol solution of glucose, dextrin or large rice in the system through the dry into a powder application. The use of vanillin and cinnamic aldehyde mixture made of antifungal agents, is absolutely safe to humans and animals can be widely used in food mold, especially for cakes, pastries, rice cakes, rice cakes, jams and other food for mildew. To use a wide variety, such as coating, powder scatter, spray on food surfaces, or to blend in the food raw materials, or to apply on food wrappers on both.