Sodium Propionate

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Cas No.: 137-40-6

MoleCular Formula: C3H5NaO2

Usage: It has special effects on preventing the production of aflatoxin, various molds, and

gram-negative bacilli, but it is almost ineffective against yeast. EEC regulations can be used

for dairy products, bakery products, cheese, etc.

It is also used as a sticky substance inhibitor for beer and the like. In the food industry as

leavening agents, dough conditioners, buffers, tissue modifiers, curing agents, nutritional

supplements, chelating agents. Such as baked products, cake raising agent. Bread, biscuits,

co-enzymes, buffers, pectin curing agent (gel effect), yeast food meat product tissue improver

and so on. For brewing, increase saccharification and increase fermentation capacity。

standard      project GB25549-2010 BP2012 FCCV USP35 EP7.0
Content (dry basis) 99.0-100.5% 99.0-101% 99.0-100.5% 99.0-100.5% 99.0-101%
Moisture ≤1.0% ≤0.5% ≤1.0% ≤1.0% ≤0.5%
Water insoluble matter —— Clear, colorless ——– ——– Clear, colorless
10% solution PH —— 7.8–9.2 ——– ——– 7.8–9.2
arsenic(As2O3) ≤3 mg/kg ——– ——– ——– ——–
Heavy metal (Pb) ≤4 mg/kg ≤10ppm ≤2 mg/kg ≤0.001% ≤10ppm
Iron (Fe) ≤0.003% ≤10ppm ≤0.003% ——– ≤10ppm
Alkalinity(Na2CO3) through experiments ——– ≤0.15% through experiments ——–

Calcium Acetate

Sodium Benzoate

Calcium Propionate

Sodium Metabisulphite (SMBS)