Potassium Cinnamate water‑soluble salt of cinnamic acid (CAS 16089‑48‑8) — investigated as a food‑preservative candidate; effectiveness is product‑specific and typically pH‑dependent.

*Set usage by product‑specific challenge testing (pH, a_w, packaging). Public sources do not provide a universal food‑use dosage.

Mechanistic highlights

1. Membrane disruption: Weak‑acid/cinnamate effects can destabilize bacterial membranes.
2. Energy metabolism interference: Reported perturbation of proton motive force and cellular respiration.
3. Synergy potential: Patents describe pairing with acetate/propionate systems to broaden coverage.

Safety & practical use

• Regulatory: EU: not on the Union List for food additive preservatives; not authorized for preservative claims. US: cinnamyl derivatives are FEMA‑GRAS as flavorings under 21 CFR 172.515 (flavor use only).
• Formulation: Potassium salt improves water solubility; effectiveness often increases at lower pH. Always run challenge tests in the target matrix.
• Sensory: Cinnamate derivatives can impart flavor at higher levels; screen in the intended product profile.
• Label/claims: Ensure claims comply with local regulations; consult regulatory counsel before marketing preservative function.