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Food Additive: Sodium Propionate

JustLong Sodium Propionate

Sodium propionate is a food preservative. It is used in cakes, soybean products, etc.; it can be used alone or in combination with propionic acid and sorbic acid; it can also be used as a viscous substance inhibitor in beer, etc. ; Feed additives, etc. Appearance is colorless transparent crystal or granular crystalline powder, odorless or slightly smell of acetic acid-propionic acid-butyric acid. Stable to light and heat, easy to deliquescence in humid air.

Material properties:

Colorless transparent crystal or granular crystalline powder, odorless or slightly propionic acid smell. Soluble in water, soluble in ethanol, slightly soluble in acetone, easy to deliquescence in humid air. It is neutral or alkaline to litmus paper.

Production route:

It is obtained by neutralizing propionic acid with sodium hydroxide or sodium carbonate.

Propionic acid reacts with sodium hydroxide or sodium carbonate until the pH value becomes neutral to obtain sodium propionate solution, which is decolorized, filtered, concentrated under reduced pressure, cooled and filtered, sprayed and dried to obtain the finished product.

Development trend:

Although sodium propionate has lower ability to inhibit mold than calcium propionate, it does not affect the effect of chemical leavening agent, so sodium propionate is more widely used in bread and other foods than calcium propionate. Calcium propionate has good water solubility and is more convenient to use

Quality Index:

Quality index GB 7656-87
Content (dry basis) ≥ 99.0%
Arsenic (calculated as As)≤0.0003%
Loss on drying≤1.0%
Iron (calculated as Fe)≤0.003%
Free alkali (Na2CO3)≤0.15%
Heavy metal (calculated as Pb) ≤0.001%


Calcium propionate is an acidic food preservative, and its antibacterial effect is affected by the pH value. The minimum inhibitory concentration is 0.01% at pH 5.0 and 0.5% at pH 6.5. It has a strong inhibitory effect on various molds, Gram-negative bacilli or aerobic bacilli in acidic media. It has a special effect on preventing the production of aflatoxin, but it is almost ineffective on yeast.

In the food industry, it can be used for the preservation of cakes, and the usage amount is 2.5g/kg (calculated as propionic acid, the same below); the maximum usage amount is 50g/kg in 3-5% aqueous solution soaking waxberry, and it can also be used as feed antifungal agent.


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