Sodium Propionate is the sodium salt of propionic acid. Sodium Propionate is produced by the reaction of propionic acid and sodium carbonate or sodium hydroxide. Sodium Propionate is used as a food preservative and is represented by the food labeling E number E281.
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Sodium Propionate
- E No:E281
- CAS No:137-40-6
- Einecs No:205-290-4
- Specification:purity: 99% min
- Place of origin:China
- QC:Haccp, Kosher, Hala,Iso
- Payment terms:T/T or L/C
- Port of dispapch:Shanghai,Tianjin,Qindao
- Applications:Food preservative
Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na(C2H5COO).
Uses:
It is used as a food preservative and is represented by the food labeling E number E281 in Europe. It is used primarily as a mold inhibitor in bakery products.
Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.
Calcium propionate is often preferred as an anti-fungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme α-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme α-amylase converts some of this starch to sugars, preventing the recrystallization.
It is used as a food preservative and is represented by the food labeling E number E281 in Europe. It is used primarily as a mold inhibitor in bakery products.
Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.
Calcium propionate is often preferred as an anti-fungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme α-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme α-amylase converts some of this starch to sugars, preventing the recrystallization.
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