Sodium Propionate Raw Materials powder Sodium Propionate

CAS:137-40-6

MF:C3H6O2.Na

MW:96.06

EINECS:205-290-4

Specification: 99% min Sodium Propionate powder

Sample:Sodium Propionate powder

Packaging:1kg/bag, 25kg/drum

Brand:Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Sodium Propionate powder Usage and Synthesis.

In the food industry as a bulking agent, dough regulator, buffer, tissue improver, curing agent, nutritional supplements, chelating agent and so on. Such as for bakery products, pastry puffing agent; bread, biscuits, leavening agent, buffer, pectin curing agent (gel effect); yeast food meat products, tissue improvement agent.

Sodium propionate is used as food preservative and mould inhibitor, it can be used alone or with propionic acid and sorbic acid. Because it is alkaline, it is more suitable for pastry making than calcium propionate. Propionate is important for the preservation of baked foods such as bread, pastries and biscuits, due to the small ionisation constant of propionic acid, which makes it still effective under alkaline conditions.

Used in brewing, it can increase the saccharification force and improve the fermentation ability of beer; used as viscous material printing agent or feed additive.

Uses of Sodium Propionate powder.

Sodium propionate is also an acidic food preservative, and its bacteriostatic effect is affected by the pH of the environment. The minimum bacteriostatic concentration is 0.01 per cent at pH 5.0 and 0.5 per cent at pH 6.5. It has strong inhibitory effect on all kinds of moulds, gram-negative bacilli or aerobic bacilli in acidic medium.

It is effective in preventing the production of aflatoxin, while it is almost ineffective against yeast. In the food industry, it can be used in the preservation of pastry, the use of 2.5g/kg (in propionic acid, the same below); in 3% to 5% of the aqueous solution of soaked prunes in the maximum use of 50g/kg. it can also be used as a mould inhibitor for feed.

Sodium propionate liquid wet acid preservative, its bacteriostatic effect is affected by the environmental PH. In PH5.0 when the minimum bacteriostatic concentration of 0.01%, PH6.5 when 0.5%. It has strong inhibitory effect on various moulds, aerobic bacillus or gram-negative bacillus in acidic medium. It is effective in preventing the production of aflatoxin, but almost ineffective against yeast. In addition.

Principle of action Sodium Propionate powder.

It has good efficacy in mould prevention, and has less inhibitory effect on bacteria, such as on Bacillus subtilis, Bacillus octococcus, Bacillus deformans and other bacilli can only delay their development for 5d, and it has no effect on yeast.

Sodium propionate is an acid preservative, the main preservative is undissociated propionic acid, so it should be used in the acidic range. If it is used in bread fermentation, it can inhibit the growth of stray bacteria and prevent mould of cheese products.

Product Method of Bulk Sodium Propionate powder.

Dissolve sodium carbonate in hot water, slowly add propionic acid at 70℃, then heat to boiling, pH should be 6.8-7.3, decolourisation, filtration, concentration under reduced pressure, cooling, filtration, drying is the finished product.