White Powder Flavoring Essence Cinnamic Acid Food Additives

White Powder Flavoring Essence Cinnamic Acid Food Additives CAS *******3 *******9

 

Cinnamic acid
CAS#: *******3
Appearance: white to light yellow crystal powder
Fragrance: unique scent
Structure: C9H8O2
Formula weight: **8.*6
Assay: ≥*9%
Melting point: **2.****4.5 centigrade
Heavy metals (ppm) : ≤*0ppm
Residue on ignition: ≤0.1%
Packing: *5kg/plastic bag

Usage: In biological chemistry, cinnamic acid is a key intermediate in shikimate and phenylpropanoid pathways. Shikimic acid is a precursor of many alkaloids, aromatic amino acids, and indole derivatives. Phenylpropanoid are a class of plant metabolites based on phenylalanine. They are widely distributed in plants fulfilling many functions including plant defense mechanism, pigmentation and external signaling system. Phenylalanine is first converted to cinnamates, coumarines, caffeic acids, ferulic acids, and sinapic acids. Cinnamic acid is the precursor of these acids. Cinnamic acid is the parent compound of its esters which are more volatile to be transported to other parts easily. Commercial cinnamic acid, a phenylacrylic acid structure compound, is used in converting to its esters such as methyl, ethyl, and benzyl cinnamate for the perfume and flavour application. Cinnamic acid and Its derivatives including esters and carboxylic functional derivatives are used as important components in flavours, perfumes, synthetic indigo and pharmaceuticals. Cinnamate can act as optical filters or deactivate substrate molecules that have been excited by light for the protection polymers and organic substances. They, cosmetic grades, are used as sunscreen agents to reduce skin damage by blocking UV-A, B. Cinnamic acid is an odorless white crystalline powder; slightly soluble in water; melting point **3 C and boiling point **0 C.