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 Cinnamaldehyde
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, Cinnamaldehyde 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 Cinnamaldehyde odor
flavor more pronounced.
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 Cinnamaldehyde
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 Cinnamaldehyde
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.
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