Sodium Propionate

About This Product

Sodium propionate is the sodium salt of propionic acid, authorised as food additive E281 in the EU and UK. It has the CAS number 137-40-6, the formula C3H5NaO2 and a molar mass of 96.06 g/mol. It is supplied as white, hygroscopic crystalline powder or granules with a slight propionic odour, and it is very soluble in water, noticeably more so than calcium propionate.

Its job is mould control in bakery products and other foods where the calcium salt is unsuitable. In cakes, muffins, sponges, pancakes, batters and chemically leavened flatbreads, calcium ions from calcium propionate can react with leavening acids and reduce lift, so sodium propionate is the usual preservative. Its high solubility also suits liquid batters, fillings and brine-based systems. Like all propionates it works best in slightly acidic products, typically at pH 5.5 or below, and it has little effect on yeast, so it can be used in yeast-raised goods too where sodium content is acceptable.

Typical addition rates are in the region of 0.1 % to 0.3 % of flour or batter weight, set by product moisture, pH, packaging and target shelf life. On a propionic acid basis the two salts are close: 1 kg of sodium propionate supplies about 0.771 kg of propionic acid, against about 0.795 kg from anhydrous calcium propionate. Sodium propionate is about 24 % sodium, which should be included in the nutrition calculation and can matter in reduced-salt recipes.

Specifications usually cover the assay on the dried basis, loss on drying, the pH of a 10 % solution, water-insoluble matter, iron and lead, and physical form. Because the material is hygroscopic, moisture at delivery and the quality of the pack are worth agreeing explicitly. The grade should conform to the E281 purity criteria in Regulation (EU) No 231/2012 and its GB equivalent, or to FCC or JECFA where required.

Permitted categories and maximum levels for propionates are set in Annex II of Regulation (EC) No 1333/2008 and the UK retained equivalent, expressed as propionic acid. Bakery categories are defined in some detail, so check the current annex for your specific product. Declare it as preservative: sodium propionate, or preservative: E281.

Keep bags tightly closed in a dry store with stable temperature, and reseal part-used bags promptly, because sodium propionate picks up moisture from the air and can cake. Dose with the dry ingredients or as a freshly prepared solution. When you enquire, describe the product and its leavening system, the current preservative and dose, the form you prefer, the standard required, pack size, annual volume and destination, and list the documents your approval process needs.