Cinnamic acid - a safety guard for dairy products

The appalling melamine tainted milk powder incident in 2008 caused a loss in the country at the time. As an industrial toxic chemical raw material, melamine has been used as a food additive by a large number of dairy products companies and has directly invested in its products, resulting in a large number of infants and young children suffering from kidney stones. The incident immediately caught the attention of all countries and concerns about the safety of dairy products, hitting the reputation of Chinese-made goods and causing many countries to ban the import of Chinese dairy products.

Sanlu Group, as a national exemption inspection company, had such serious food safety incidents and sounded the alarm for people's awareness of food safety. More and more nationals are beginning to question whether the national inspection-exempt food is really safe. Dairy products are a kind of nutrients that are needed to supplement the human body. They are also rich in minerals and are loved by many people. How can we drink green safe dairy products and ensure their own health? As early as August 28, 2002, Hunan Xiao Xiang applied for a patent (patent application notice number: CN1478402) and disclosed this patent on March 3, 2004 - adding cinnamic acid to dairy products. Such as liquid milk, fermented milk, "compound milk", milk containing milk and milk powder as antibacterial antiseptic, flavoring, its nutritional value is even better.

However, the birth of Mr. Xiao Xiang's patent did not receive the attention of the majority of dairy products companies, but caused a momentary sensation. Just think, if in 2004 as early as 2004, Chinese dairy products had already used cinnamic acid as a food additive for dairy products. Will it be possible to avoid the melamine milk powder incident? The result is worth pondering!

Cinnamic acid, as a natural green pollution-free plant extract of cinnamon, has its own spicy odor and unique physical properties, and is widely used in dairy flavors and fragrances. As an antioxidant in antiseptic, fresh-keeping and taste-suppressing, it can prevent the adverse reactions of dairy products, prolong the storage time of dairy products, modify and balance dairy products, and can make the flavor of dairy products more natural and pure, stable and lasting. At present, many dairy companies have chosen cinnamic acid as the first choice for dairy products. As a safety guard for antiseptic and fresh dairy products, cinnamic acid will make people no longer talk about milk color change!